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sugar cookie between cake layers - Page 14

post #196 of 206
Hahaha macsmom... you must use icing-making as therapy like my mom did! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #197 of 206
I don't know if it's as much therapy as it is that I hate having to make so many different things for one cake! "Take THAT you extra ingredient!"
icon_lol.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #198 of 206
HAHAHAHAHA!!! I hear ya!! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #199 of 206
I have a question for all you great minds would it work to make a "cookie" crust similar to a graham cracker crust of a pie to use between the layers? you know graham crackers, butter and sugar baked for 8 minutes.

I was thinking of making a key lime cake adding a layer of lime curd a layer of the graham cracker crust and then a layer of either bettercreme or lime smbc. Am I crazy? Will the crust fall apart?

Thanks in advance for any wisdom you offer!
post #200 of 206
I think it would work - at least enough to give the impression you're going for with the key lime. Just bake a very thin cookie, which would require a very small of amount dough squished into the pan because it will rise.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #201 of 206
I think that it will work just fine! That sounds sooo good! I will have to make it for my family. My grandparents lived in the keys most of their lives and grew key limes and are very into key lime pie. I bet they would love a cake like that!
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
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post #202 of 206
icon_eek.gif What about a Chocolate Chai Cookie filling with cream cheese frosting and chocolate cake icon_lol.gificon_lol.gif
post #203 of 206
Quote:
Originally Posted by fondantfrenzy

icon_eek.gif What about a Chocolate Chai Cookie filling with cream cheese frosting and chocolate cake icon_lol.gificon_lol.gif



Hmmm... I'd have to taste it to really know if it was good, so why don't you go ahead and make one and drop it by? I'll get back to you as soon as I consume the whole thing in one sitting!! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #204 of 206
icon_surprised.gif Ohhhh my gosh, I'm SO gonna hafta try this!!!!
post #205 of 206
I added chai liquid conentrated tea to my pumpkin cake and it was great! I wonder how adding it to a sugar cookie filing would work.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #206 of 206
Ok Girls, you ready for this I made this

1/2 cup water
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate
1 cup firmly packed brown sugar
1/2 cup Butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup Sour Cream
1 1/2 cups all-purpose flour
3 tablespoons instant chai tea latte mix*
1 teaspoon baking soda
1/2 teaspoon salt


Glaze Ingredients:

1 cup powdered sugar
1 tablespoon Butter, softened
1 tablespoon instant chai tea latte mix*
1/2 teaspoon vanilla
4 to 5 teaspoons milk

Heat oven to 350°F. Grease bottoms only of 3 (5 1/2x3-inch) mini loaf pans; set aside. Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature.

Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy. Add chocolate mixture and sour cream. Continue beating until well mixed. Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth.

Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.

Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread.

And let me tell you, YUMMMMMMMMMM, I am trying to figure out how to make that a cookie..ha ha ha ha ha... it says its a bread, but it tastes like a cake....


[quote]Hmmm... I'd have to taste it to really know if it was good, so why don't you go ahead and make one and drop it by? I'll get back to you as soon as I consume the whole thing in one sitting!!
Quote:
Quote:



Ok Melvira, how bout I drop off one of these first for a taste test????
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