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by Vera Newman | June 21, 2021 | 9 comment(s)

How to Make a Trendy Cookie Cake

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
 
Save Print
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!

Related Posts

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Caramelized Onion Chicken
Coulis with Cheesecake Cream

Filed Under: Recipes Tagged With: baked goods, cake, desserts, oven, pareve, party, upsherin

Vera Newman

Vera Newman, a Panama City native, lives with the vibrancy of her multicultural lineage pulsing through her day-to-day life. As all great cooks do, she began her culinary journey standing on tiptoes on a stool in her mother’s kitchen. By the time she could reach the counter, her love for cooking had manifested itself in her soul, and there was no turning back. Vera’s creativity and artistic spirit led her to launch a gourmet catering company and, in 2017, her social media presence, @marblespoon. Sharing her process, her recipes, her floral designs, and her presentations, while connecting with other people, inspires Vera to continue putting her own spin on kosher cooking.

Reader Interactions

Comments

  1. Penina says

    June 21, 2021 at 9:57 am

    You don’t even need the shapes! You can literally print out whatever number, letter or shape you want, cut it out and place it directly on the dough. Use a sharp knife to cut around it and you’ll have the exact shape you want. I did this for my daughter’s 10th birthday and it came out perfect!

    Reply
    • Rachelli says

      November 22, 2021 at 5:50 pm

      Is there a milky cream recipe I could use?

      Reply
  2. Judy says

    June 25, 2021 at 12:08 am

    Check out these cuties demonstrating this cake concept! And vote for them!
    https://www.mykosher.com/contestants/racheli-majer-ahuva-wisnicki/

    Reply
    • Malky says

      July 2, 2021 at 4:38 pm

      You prepare ready pudding then add the the icing???

      Reply
  3. Dinah says

    June 30, 2021 at 11:02 pm

    Thank you for such clear instructions!

    Reply
  4. Dinah says

    June 30, 2021 at 11:03 pm

    I always have this concern with sugar cookies- how to know how thick to roll… you make it seem so effortless- how am I supposed to know how thick to roll?

    Reply
  5. D says

    January 3, 2022 at 10:09 pm

    Good trick I heard from someone is to freeze the dough rolled out before you cut it into your shape. I use a different recipe for this cake and it makes it easier to cut. Totally obsessed with this I made it a few times…:)

    Reply
  6. N says

    February 24, 2022 at 3:11 pm

    Can I prepare this in advance and freeze it with the decoration?

    Reply
    • Anmill says

      February 27, 2023 at 10:08 am

      same question…

      Reply

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