A prickly cookie that is sweet on the inside and even sweeter on the outside!

Like everyone, I’m obsessed with all the cookie cakes at the moment. I mean, hello! Cookie, cake, buttercream, flowers, chocolates, and even strawberries, they are incredible. Plus, I bet they all taste amazing. I knew that I wanted to make one, but I wanted to put my own spin on it. That’s what’s so great about cakes. One person has an incredible idea, and people build off it, take it in a dozen different directions, and the result is crazy cool designs that just keep pushing forward and making us all better. We see new techniques, and try things outside our comfort zones, and really become more confident just for trying something new.

Whilst I have loved how personalised all the cookie cakes are with initials and numbers, I wanted to go down a different path. Why not make it a shape? Now I’ll admit, numbers and letters work really well because they are thin, and so they cook evenly. I took that on board when trying to come up with a shape. What I will say is this. The centre of this cookie cake is just cooked, meaning creating anything with more substance to the shape would possibly not work. You do have to think about the fact that you want a nice soft cookie all over, and plan your design accordingly.

My succulent cake has been such a huge success, and it’s been so incredible seeing all the creations inspired by it. With it being summer in the northern hemisphere right now, it’s seen a surge of views, and so I thought why not try to come up with another cactus that’s maybe a little prettier, and possibly a bit easier to create. After all, sometimes the less complicated something is, the better it looks. Not to mention the fact that this cookie cake was just plain fun to make. I don’t think I’ve been this chilled out making a video ever. 

Of course I had to add some sweet flowers. I was definitely going for whimsy and not botanical correctness. It’s cake after all! It can be however and whatever you want it to be. I added some brown sugar and crushed up cookies around the cake, and wow, did it make the entire kitchen smell amazing. I am totally guilty of scraping some of that onto my slice of cookie cake. It might summer for just about everyone reading this, but here it’s freezing, and I love me some brown sugar flavours on cold days like today.

So happy cookie baking, and I can’t wait to see what amazing shapes and designs pop up next.

Materials

• Buttercream
– 900g Dark Green (half Americolor Avocado Green and half Americolor Leaf Green with a Wilton #4B piping tip
– 250g Light Green (as above just less colour) with a #21 tip
– 75g Natural with a #16 tip
– 75g Yellow (half Americolor Lemon Yellow and half Egg Yellow) with a large grass tip
– 75g Pink (Sugarflair Pink) with a #125 or #406 tip
– 75g Orange (Americolor Orange) with a #125 or #406 tip
– 75g Purple (Americolor Electric Purple) with a #125 or #406 tip
• 7 Piping bags
• 1/2 cup brown sugar
• 1/2 Packet plain cookies
• Parchment squares
• Flower nail