Cake… in a Cookie!

Cookie Monster would totally approve of this one!

We decided to use the jelly mould as a cookie cutter today, adding to its growing list of alternative uses. Who knew a pewter jelly mould could have so many uses? Although Nick Munro probably didn’t have ‘cookie cutter’ in mind when he designed the mould…

We used a simple butter cake recipe and added purple food coloring to one half of the batter to create the ‘black’ and white effect!

Ingredients

1 1/2 cups all-purpose flour

1/2 tsp salt

2 tsp baking powder

1/2 cup butter

1 cup white sugar

2 eggs

1 tsp vanilla extract

3/4 cup milk

(To go a little bit off-topic: I never really understood why recipes ask you to preheat the oven as the first step in the recipe. When I first started baking, I used to follow recipes to a tee and would preheat my oven dutifully at the start of the prep process, but somehow was always left having to either preheat it again, or add another ten minutes on the timer. So, true to this, this recipe will only ask you to preheat your oven somewhere in the middle of the recipe!)

1. Add dry ingredients (flour, salt, baking powder) together. 

2. Cream the butter and blend in sugar, eggs and vanilla until light and fluffy

3. Add dry ingredients to the butter mixture and mix until just blended together.

4. Preheat oven to 350 degrees ( or 175 degrees C).

5. Separate batter into two different bowls. Add whatever food coloring catches your fancy! (Halloween idea: orange and black?)

6. Pour batter into tray. You can put them beside one another on the same tray like we did or separate trays!

7. Bake for 25-30 minutes or until a toothpick inserted comes out clean!

While you’re waiting for your cake, you can make the chocolate buttercream.

Ingredients

300 g dark (or milk, whatever suits your fancy) chocolate

100 g unsalted butter, melted

1 cup thickened cream

1. Add all ingredients to saucepan. Stir over low heat until all melted and combined.

2. Allow to cool for 5 minutes. Transfer to fridge to chill for about a half hour.

3. Once chilled, remove from fridge and beat until thick and creamy. 

Remove the cake from the cake pan and let it cool. Use the jelly mould to cut out circle-shaped pieces for your sandwich parts. Generously slather the chocolate buttercream mixture onto the bottom of one piece, and sandwich it with another. Wa-lah, you’re all done and you have your very own cake-cookie-sandwich!

The great thing about using the mould as a cutter was the easy grip the top of the mould had! Some cookie cutters don’t come with any handles and I’m left helplessly imploring the cutter to somehow extract itself from thicker dough. It never listens, of course!

We’re really pooped today, and are going to take a nice, long relaxing break (probably involving the eating of several cookie-cake-sandwiches while vegetating in front of the television)!

Love,

Rachel and Sophia

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About jellyriffic

We love jelly!

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