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Buttercream Blast Layer Cake

Buttercream Blast Layer Cake
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
12 ServingsPrep: 1 hour 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
  • 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.
© Taste of Home 2013

2 of 2

Buttercream Blast Layer Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013