Cookies & Cream Cake

Saturday 25 July 2015 by

It was my daughter’s sixth birthday this week which meant I had to find a cake to make. I like to try and make a different cake every year and this year I decided to try out the Cookies and Cream Cake from the Hummingbird Bakery Home Sweet Home recipe book.

It was a good choice, it tastes amazing, was pretty simple to make and looked really impressive!
Cookies and Cream, Cake, Birthday, #HoBSummerEats, Hummingbird Bakery

To make the sponge you will need:

  • 110g unsalted butter, softened
  • 380g caster sugar
  • 320g plain flour
  • 4tsp baking powder
  • 1tsp salt
  • 320ml buttermilk
  • 3 large eggs
  • 135g fresh cookies (either homemade or from the bakery section of the supermarket – any flavour but white chocolate as that would make it too sweet)
  • THREE 20cm diameter loose-bottomed sandwich tins

Method:

Preheat the oven to 170°C/325°F/GM3 and line the cake tins with baking parchment.

In a freestanding electric mixer or using a hand-held electric whisk, mix the butter, sugar and dry ingredients together until they form a sandy consistency with no big lumps of butter.

In a separate large jug, mix together the eggs and the buttermilk by hand.

With the mixer or whisk on medium speed, add the liquid to the dry mixture in a slow, steady stream. Scrape down the sides of the bowl as you go. Mix until the batter is even and smooth.

Crumble the cookies into rough pieces, not too big, and stir them through the batter by hand.

Divide the batter evenly into the prepared cake runs and bake for 30-35minutes or until golden brown. The sponge should bounce back when lightly touched.

Allow the cakes to cool completely before removing from the tins.

To make the frosting, you will need:

  • 1kg icing sugar, sifted
  • 320g unsalted butter, softened
  • 500g mascarpone
  • 2-3 fresh cookies, crumbled

Method:

(Note: I had to divide the ingredients in half and make the frosting in two batches as my mixer couldn’t deal with all of it at once!)

Using the freestanding mixer or handheld whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter remaining.

Add about one third of the mascarpone and beat until combined and smooth, then gradually add the remaining mascarpone and mix until completely incorporated.

Turn the mixer speed to high and beat the frosting until it is light and fluffy.

Assembling the Cake:

Place the first layer of cake on a plate or cake board and top with 3-4 tablespoons of frosting. Smooth it out using a palette knife, adding more frosting if needed to evenly cover the cake.

Sprinkle over a handful of crumbled cookie pieces.

Sandwich the second layer on top, then add more frosting and cookie pieces.

Place the third layer of cake on top.

Frost the top and sides of the cake until no sponge is showing.

Cookies and Cream, Cake, Birthday, #HoBSummerEats, Hummingbird Bakery

I then used ready made coloured icing and some icing moulds/cookie cutters to make lots and lots of butterflies and the letters of Tori’s name and pressed them into the frosting. Finally I added a candle and toy Fluttershy to complete the My Little Pony Cookies & Cream masterpiece!

Alternatively you could just crumble cookies all over the top instead.

I used double chocolate cookies in the cake mix and milk chocolate cookies in the frosting – it made the cake look really good when we cut into it and the dark chocolate in the double chocolate cookies offset the sweet, creamy frosting perfectly.

Cookies and Cream, Cake, Birthday, #HoBSummerEats, Hummingbird Bakery

 

You can follow Carole on Twitter: @caroleheidi

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