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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 Servings
Prep: 1 hour 20 min. Bake: 25 min. + cooling
Ingredients
1 package (18-1/4 ounces) white cake mix
1 tube (16-1/2 ounces)
refrigerated sugar cookie dough
, room temperature
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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
© Taste of Home 2009
2 of 2
Buttercream Blast Layer Cake
(continued)
Directions (continued)
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.
© Taste of Home 2009