Sugar Cookie Between Cake Layers
Decorating By suzie1962 Updated 14 Nov 2008 , 8:24am by fondantfrenzy
So kind of feel like I am jumping in to the middle of this post, but was wondering, I always put almond flavoring into my sugar cookies (LOVE IT!) but do you think I should omit it if I put the cookie in between layers of a yellow cake mix or should I add almond flavoring to the cake mix but then buttercream wouldn't taste right would it?
I am going to try this for a halloween cake I am baking. I want to do a chocolate cake with a peanut butter cookie. The people that I'm making the cake for aren't big fans of buttercream so I was going to use Bettercreme (or Pastry Pride...whichever I can find). What flavor would you recommend making the bettercreme? I really like caramel flavored, but I'm not sure how that would go with the peanut butter cookie.
What do you think? I'm open to all suggestions.
I'm just going to whip a can of chocolate frosting (because it is more chocolatey than homemade) into peanut butter and see how that turns out.
Otherwise, perhaps add chocolate syrup to Bettercreme - even add peanut butter.
Here is a recipe I love for a peanut butter filling:
1 jar creamy peanut butter (2 c)
2 pkgs cream cheese
2 c powdered sugar
2 tablespoons vanilla extract
2 c Bettercreme
okay, I may be blind but I went to the link pervided for the cookie inbetween the cakes and I do not see a recipe. Can someone PM me or something??
Thanks.
trishalynn - there's no cookie recipe given because the OP said she just uses the Betty Crocker powdered sugar cookie mix that you mix with butter and an egg (so says the package). She uses a full pkg for approx a 12"-14" round and a half pkg for 8"-9" round - something like that. I've never used the mix before and had asked earlier if anyone used the pre-made Pillsbury dough to do the same, but no one said they had. Hope that helps.
I took a chocolate cake with a peanut butter cookie in the middle into work today for one of the platoons and they loved it! I didn't actually try it because I also took in cupcakes filled with strawberry mousse and I had one of those 
Can't eat it all! Thanks for the great idea!
This site is addicting and y'all crack me up!
So now I MUST try the cookie in the cake thing.
And I MUST find the liquid bettercreme because although I love cake decorating, I'm the laziest person alive so anything to make it easier must be attempted!
Does anyone know of a site to buy the liquid bettercreme from? Or a place to buy in the Raleigh, NC area?? The quest begins!!!!
I used a 9" pan, which is what size the cake was. I should have trimmed a little off the sides of the cookie because it was a little difficult to frost around (showed through a bit). I think I baked the cookie for about 20 - 25 minutes and it was around 1" thick. The cake came out beautifully, we'll see how it tastes after dinner.
Hi Suzie: I've been away from my computer and just saw your post! For a 8" or 9" cake/cookie I use half a Betty Crocker cookie mix in the envelope. So the cookie ends up "normal" cookie thickness, 1" cookie is too thick in or out of a cake. If you make a from scratch cookie make it regular thickness (no less than 1/2" not more than 3/4"), bake it according to the size (usually @ 15 mins) and remember to leave @1/2" space all around the cookie in the pan for expansion during baking, and the cookie gets the perfect texture of a dense thin cake layer. As far as the sweetness, I haven't had that problem at all since a pb cookie is usually not overly sweet. HTH, Raquel.
Does anyone know of a site to buy the liquid bettercreme from? Or a place to buy in the Raleigh, NC area?? The quest begins!!!!
I actually went onto Rich's website www.richs.com and contacted them asking where I could buy their product in my area. The food broker emailed me within 24 hours with a list of places in Mpls (where I'm from) that sell it...however, many of those places won't sell it to the public. I'm still contacting those people on the list that he gave me...hopefully someone will sell it to me. Anyways, that's what I would suggest you do, contact them from their website.
Wow!!
I would have never thought of putting a cookie in between the cake layers in a million years!
That is so freakin awesome I can't wait to try this!!!
I love this website!!
All of you rock!!!!!!!!!
The cookie I used for my filling in my football cake was a little over an inch and it worked out fine. I'm curious why it shouldn't be that thick. Everyone loved it, it was perfect in the cake. I made the cake bigger so there would be left overs, and there was none left (=
I am so excited to try this....I am also very sad that I will NEVER be able to find the bettercreme, because apparently living in Alaska..especially Wasilla is like living on Pluto. I will have to suffer without.. 
but if anyone has a less sweet buttercream icing I would love to try it!
OK - I read this thread and I just had to try this out. I used all my leftover icing from Halloween and the Election cake I did....so it sure isn't pretty LOL, but it tastes SO good!
I just did yellow cake and a chocolate chip cookie. I made two 8" rounds, torted them and filled with strawberry fluff filling, then put a layer of buttercream icing on either side of the cookie and sandwiched the cookie in the middle.
Oh. My. Goodness.
This is delicious. THANK YOU for the idea!
(seriously, don't mind the colors of the frosting. I know they are awful, lol)
I also get my bettercreme at Gordens food service ( GFS)
I have never iced a whole cake in it but I did swirl 24 cupcakes and had plenty and even had enough bettercreme left to mix with creamcheese and make a filling to ! If that gives you any idea ? But it also depends on how heavy you ice the cake I would guess?
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