Help!!! I am doing the cakes for my niece's wedding in December. This will be my second wedding, with my daughter's being my first attempt. The groom wants a cake with layers of brownie, peanut butter cookie and brownie. Any recipe ideas or helpful hints would be GREATLY appreciated!

Thanks to all. I would never have survived my daughter's wedding without this site!

Martha

What size do they want.
I have made a cake using only chocolate chip cookies
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=booberfrog&cat=0&pos=12

I just made 4 large 6" round cookies and then layered them with buttercream, you could do the same with 1 layer of cookie and 2 brownie.

Or does he actually want cake with those layers?
If so just bake 2 thin layers of cake, and layer cake, brownie, cookie, brownie, cake...

My first thought was to make the layers of the tier out of brownies (may need 3 layers vs. 2 for adeq. ht.) and put a filling of crushed cookies mixed with buttercream. Then you could ice/decorate in buttercream traditionally, if that is what he has in mind.

They went to a wedding recently and the groom's cake had a layer of brownie, then chocolate chip cookie, then brownie. We are looking at about 250 people at the wedding, so it would need to be cake size. I am not concerned about the brownie layer, but he really wants a cookie layer in the middle. I don't know about the difference in consistency and suggested a peanut butter brownie instead. I'm afraid that the cookie layer will just crumble when it is cut.

Instead of doing full cookies, could you do crushed cookies, so they were already crumbled?

properly made a peanut butter cookies stays soft and chewy. so it should be just a matter of making a big ol' batch of cookie dough, placing in the right shape pan and baking to chewy stage, not the crips stage. this cookie will be higher in fat.

have brownie layers ready to go and you can just pop the cookie layer in after about 10 min of cooling. the wrap up in saran real well and let if finish cooling.

I'd also do a chewy, not cakey, brownie -- these will be higher in moisture.

all that moisture in brownies, comebined w/ chewy peanut butter cookie layer should make for a moist cake.

sort of a giant cake version of reeses peanut butter cup.

I'd finish off w/ a chocolate BC covered in a dark chocolate ganache!

Great suggestions. Thanks! I know that he wants it to be like an atual cookie and probably would not like the crumbled idea, but I think that it is a good one.

Doug, since you mention ganache ... have you (or anyone else) ever made it with bakers chocolate, like Nestle? Everything that I read says that you need to use really high quality chocolate, but I hate to spend that much money on practice cakes. I was thinking either ganache or a really dark chocolate frosting.

Thanks for the suggestions.

I have looked at the ghriadelli dark chips at Sam's and SO wished that I could just use them. I am going to give it a try. Thanks!

As long as I am getting good advice ... I have always found that brownies from a mix are more moist than those that I make from scratch. Maybe I am using the wrong recipe, but can I get some opinions on this?

In case you are wondering, I am doing the cakes as a favor - no money will be exchanging hands - so I figure the easier, the better!

Martha