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    HOW TO CAKE IT
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    Home › Recipes › Giant Cookie Cakes

    Giant Cookie Cakes

    Grab some milk, it’s time for cookie CAKE!

    Make your cookies in style with a Crumb Coat & Chill Bundle

    YoYo’s I want you to know that there is no dessert discrimination around here. Whether your jam is a “healthier” option, or you want to load every kind of chocolate into one, it’s all good with me, because this week I’m caking up FIVE different options!

    I’m turning peanut butter blondies, funfetti, chocolate, vanilla, and oatmeal raisin cake into 5 of the most iconic cookies out there with the help of some luscious italian meringue buttercream, and rich ganache! All topped off with realistic fondant details, and some plus size decorations these cakes are PERFECT for when you’re told you can only have one cookie for dessert!

    Dig in on my YouTube channel here



    Share this recipe

    • Ingredients
    • Tools
    • Instructions

    Baking The Cakes:

    1.5 x Yo’s Peanut Butter Blondie

    4.5lbs Yo’s Ultimate Vanilla Cake

    1.5lbs Yo’s Ultimate Chocolate Cake

    ⅓ Cup Sprinkles

    ⅓ Cup Raisins

    ⅓ Cup Oats

    Spice Mix

    ⅓ Cup White Chocolate Chips

     

    Icing The Cakes:

    Yo’s Simple Syrup

    Yo’s Famous Italian Meringue Buttercream

    Yo’s Dark Chocolate Ganache

    Clear Piping Gel

     

    Decorating The Cakes:

    ⅓ Cup Oats

    White Chocolate Kisses

    Dates

    Multicolored Candy Melts

    Sprinkles

    4lb White Fondant

    8oz Pink Fondant

    3/4lb Chocolate Fondant

    Ivory, Buttercup Yellow, Brown, Grey Gel Food Coloring

    Cocoa

    Cinnamon

    Cloves

    Yellow & Brown Color Dust

    CMC

    Dates



    Item Name: Availability:
    5 x 8" Round Cake Pans
    Simple Syrup Bottle Add to Cart - $19.99
    Ruler Add to Cart - $12.99
    Large Serrated Knife
    Sharp Paring Knife
    Small Straight & Offset Spatula Add to Cart -
    Large Straight & Offset Spatula Add to Cart - $19.99
    Paint Brushes
    Fondant Smoother
    Ball Tool
    Sculpting Tool
    Oval Cutter
    Dowel

    Bake Your Cakes

    Peanut Butter Cookie:Pour 1.5 batches of Yo’s Peanut Butter Blondie batter into an 8” round pan and bake at 350 degrees for 40 minutes

     

    Sugar Cookie:Pour 1.5lbs of Yo’s Ultimate Vanilla Cake into an 8” round pan and bake at 350 degrees for 45 minutes

     

    Rainbow Chip Cookie:Fold ⅓ cup sprinkles into 1.5lbs Yo’s Ultimate Vanilla Cake and pour into an 8” round cake pan. Bake at 350 degrees for 45 minutes

     

    Oatmeal Raisin Cookie:Use ⅓ cup less flour to make 1.5lbs Yo’s Ultimate Vanilla Cake , and fold in ⅔ cup oats, ⅓ cup raisins, and spice mix. Bake at 350 degrees for 45 minutes.

     

    Double Chocolate Cookie:Fold ⅓ cup white chocolate chips into 1.5lbs Yo’s Ultimate Chocolate Cake and pour into an 8” round pan. Bake at 350 degrees for 45 minutes.

     

    Let your cakes cool completely in their pans before removing.




    Carving Time

    Remove your cakes from their pans and carve into their cookie shapes as follows:

     

    Peanut Butter Cookie:Carve like a drop cookie, thinner towards the edges. This blondie can be a little tricky to carve!

     

    Sugar Cookie:Use a ruler and large serrated knife to level your cake, and give it a nice flat top

     

    Rainbow Chip & Double Chocolate Cookie:Carve in some random nooks and crannies to mimic the surface of a real cookie, rounding out the top edge as well

     

    Oatmeal Raisin Cookie:Carve your cookie thinner towards the edges just like you did with your peanut butter cookie




    Keep It Simple

    Shower all of your cakes (not your blondie!) with simple syrup, and allow a few moments to absorb.


    Crumb Coat & Chill

    Crumb coat your peanut butter blondie with clear piping gel, your double chocolate cake with chocolate ganache, and the rest of your cakes with Italian Meringue Buttercream. Chill for 20 minutes.




    Fondant Time

    Cover your cakes in fondant as follows:

     

    Peanut Butter Cookie:Dye ¾ lb of fondant with brown and buttercup yellow food coloring. Roll it on the thicker side, and drape over your cake, and trim away excess. Use a dowel to press in the fork pattern found on top of these cookies.

     

    Sugar Cookie:Dye your fondant with ivory gel food coloring. Roll a band big enough to cover the circumference of your cake and chill. Pull and roll your band to create tears, and wrap around your cake trimming a clean seam, and cutting away excess from the top. Roll pink fondant and trim a circle slightly smaller than the top of your cake, and place on top.

     

    Rainbow Chip Cookie:Dye ¾ lb of fondant with ivory and buttercup yellow gel food coloring. Roll thinly and drape over your cake, smoothing into the crevices you carved in, and trimming away excess. Chill your cake and then pull at the surface to create tears.

     

    Double Chocolate Cookie:Roll out your chocolate fondant, and drape over your cake, smoothing into the crevices you carved in, and trimming away excess. Chill your cake and then pull at the surface to create tears.


    Oatmeal Raisin Cookie:fold ⅓ cup of oats into ¾ lb of fondant dyed with ivory, brown, and grey gel food coloring. Roll out and drape over your cake, trimming away excess.


    Paint Job

    Bring your cookies to life with a little dusting of color as follows:

     

    Peanut Butter Cookie:dry brush cocoa into the grooves you created

    Sugar Cookie:Dry brush yellow and brown color dusts around the circumference

    Rainbow Chip Cookie:Dry brush cocoa over the surface

    Oatmeal Raisin Cookie:Dry brush with cinnamon and cloves




    Giant Peanuts

    Slightly lighten the fondant used to create your peanut butter cookie. Add CMC roll slightly pointed oval shapes, and cut in half. Use a sculpting tool to add a “vein” and paint with ivory and dry cocoa.


    Giant Oats

    Thinly roll out your fondant, and cut with a small oval cutter. Use a knife to create a more imperfect shape, and paint with ivory and dry cocoa.




    Top 'Em Off

    Time for the finishing touches!

     

    Peanut Butter Cookie:Cut some of your giant peanuts in half, and glue onto your cake using clear piping gel, and creating an indent with a ball tool first.

     

    Sugar Cookie:Paint piping gel over the surface of your cake, and pour on sprinkles in a moon pattern

     

    Rainbow Chip Cookie:Add your multicolored candy melts

     

    Double Chocolate Cookie:Cut your white chocolate kisses at various angles, and attach to your cake using melted chocolate

     

    Oatmeal Raisin Cookie:Glue on your giant oats, and dates using clear piping gel.




    Top 'Em Off

     




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