Buttercream Blast Layer Cake Recipe

Photo by: Taste of Home

The decorations on this patriotic dessert remind me of a fireworks display. Since the recipe includes both cookies and cake, people can take their pick…or have both! —Jennifer Lindstrom, Brookfield, WI

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Buttercream Blast Layer Cake Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

Ingredients

1 package (18-1/4 ounces) white cake mix

1 tube (16-1/2 ounces) refrigerated sugar cookie dough, room temperature

X Featured sponsor Bake Some Love with Nestlé^®

Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?

Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more!

2/3 cup all-purpose flour

12 lollipop sticks

BUTTERCREAM:

1-1/4 cups shortening

1/3 cup plus 4 teaspoons water

1-1/4 teaspoons vanilla extract

5 cups confectioners' sugar

1 tablespoon plus 3/4 teaspoon meringue powder

DECORATING:

Red and blue colored sugar

Coarse sugar

Red and blue paste food coloring

1 tablespoon light corn syrup

Directions

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine cookie dough and flour. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out 12 cookies with a floured 2-in. star cookie cutter; insert lollipop sticks into dough. Cut out eight cookies with a floured 1-in. star cookie cutter.

Place 1 in. apart on ungreased baking sheets. Bake at 350° for 7-9 minutes or until edges are light golden brown. Cool on wire racks.

For buttercream, using a heavy-duty stand mixer, combine the shortening, water and vanilla. Combine confectioners' sugar and meringue powder; beat into shortening mixture.

Spread 2 cups buttercream between layers and over top and sides of cake. Sprinkle the top with colored sugar. Frost cookie pops; sprinkle with red, blue and clear sugars.

Tint 1/3 cup frosting red and 1/3 cup blue; leave remaining frosting white. Using a #18 star tip and white frosting, pipe a border around bottom of cake. Using a #4 round tip with blue frosting and an additional #18 star tip with red frosting, pipe four flags on sides of cake.

In a microwave, heat corn syrup for 10 seconds or just until bubbly. Brush over one side of small star cookies; sprinkle with red and blue sugars. Press onto sides of cake. Press cookie pops into top of cake. Yield: 12 servings.

Buttercream Blast Layer Cake published in Country Woman June/July 2009, p31