Make the cookies. Make the frosting. Then decorate to your heart’s content!

This spectacular trendy tart cake acts as a centerpiece for any dessert table. Whether you do a number, a shape, or an initial, it’s sure to draw oohs and aahs. The cream softens the cookies, and slicing through the cake is a breeze. Anyone who takes a bite says the same thing: it tastes even better than it looks.

BCP note: Need the right extra large cookie cutters? Peppermill carries cake-sized cookie cutters both in letters and numbers and shapes for Jewish holidays too.
Get the numbers here.
Get the Hebrew letters here.
See other cookie cake templates here.

You can make a version similar to the ones you always see, with a variety of different candies and cookies.

Or you can make yours a fresh fruit version (yum!)

Or give it a chocolate theme like this one.
Whatever you choose, your cookie cake will be customized so that the person you are celebrating will appreciate it!

Divide the dough into two equal parts. Place first half on a piece of parchment paper. Using a rolling pin, roll the dough out to about ⅛-inch thick.

Place template over dough

and trace using a small knife.

Remove excess dough. Carefully transfer the parchment with the cookie to a baking sheet.

Repeat with second half of the dough.

Bake for 10 minutes or until edges are slightly golden.

Allow cookie to fully cool down before transferring to a 13×19-inch cake board. Brush a small amount of corn syrup directly on the board exactly where the cookie will be placed. This helps the cookie stick to the board so it doesn’t move when being transported.

Transfer half of the cream to a large piping bag fitted with a round tip (such as Ateco 808).
The cream recipe is by Malkie Hirsch @kissthekoshercook.

Pipe an even layer of cream dots over the first cookie (on the board).

Carefully place second cookie on top.

Pipe a second layer of cream dots.
Decorate the cake according to your theme and color scheme. Be creative and enjoy the process!

TRENDY TART CAKE

 

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Recipe type: Pareve | Freezes Well

Serves: 10–12 servings

Ingredients

Sugar Cookie

• ½ cup oil
• ¼ cup orange juice
• 2 eggs
• ¾ cup granulated sugar
• 3 cups all-purpose flour
• 2 tsp baking powder
• corn syrup, for brushing

Piping Cream

• 16 oz whipped topping
• ¼–½ cup confectioners’ sugar
• dash salt
• 1 3.4-oz package instant vanilla pudding, prepared with soy milk according to package directions and chilled overnight

Decorating Options

• French macarons
• meringues
• chocolate-covered pretzels
• fresh strawberries and mixed berries
• marshmallows
• real flowers or edible flowers
• sprinkles in assorted shapes and sizes
• wrapped candy, rock candy, and jelly beans
• mini sandwich cookies and fancy cookies
• salt water taffy
• assorted candy in the color of your theme

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, place oil, orange juice, eggs, and sugar. Using a handheld mixer, beat until well combined. Add the flour and baking powder and mix until incorporated.
3. Divide the dough into two equal parts. Place first half on a piece of parchment paper. Using a rolling pin, roll the dough out to about ⅛-inch thick.
4. Place template over dough and trace using a small knife. Remove excess dough. Carefully transfer the parchment with the cookie to a baking sheet.
5. Repeat with second half of the dough.
6. Bake for 10 minutes or until edges are slightly golden. Allow cookie to fully cool down before transferring to a 13x19-inch cake board.
7. Brush a small amount of corn syrup directly on the board exactly where the cookie will be placed. This helps the cookie stick to the board so it doesn’t move when being transported.
8. To make the piping cream: In the bowl of a standing mixer, beat the whipped topping, confectioners’ sugar, and a dash of salt on high speed until fully whipped. Gently fold in the chilled pudding until fully incorporated. Chill cream until ready to use.
9. Transfer half of the cream to a large piping bag fitted with a round tip (such as Ateco 808).
10. Pipe an even layer of cream dots over the first cookie (on the board). Carefully place second cookie on top. Pipe a second layer of cream dots.
11. Decorate the cake according to your theme and color scheme. Be creative and enjoy the process!

Note: The cookie can be made a day in advance and left out at room temperature. The cake can be decorated in advance and stored in the refrigerator for up to 24 hours. Cookie dough freezes well.

3.5.3226

Want to cook more from Vera’s beautiful book? The Marblespoon Cookbook is sold out online but is available at your local bookstore!