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sugar cookie between cake layers - Page 3

post #31 of 206
Wow Julie I'll take a slice. Looks great and I will have to try this out too. icon_biggrin.gif
I used to skinny dip but now I chunky dunk!!!
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I used to skinny dip but now I chunky dunk!!!
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post #32 of 206
Newbie here what is WASC. I see that term and not sure what it is. Thanks for the help.
Loving Life!!!
Aunt Laura
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Loving Life!!!
Aunt Laura
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post #33 of 206
WASC= White Almond Sour Cream= Cake, There a recipe in the recipe section !
post #34 of 206
Quote:
Originally Posted by fiddlesticks

WASC= White Almond Sour Cream= Cake, There a recipe in the recipe section !

OMG that sounds so good. I will have to try that.
Loving Life!!!
Aunt Laura
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Loving Life!!!
Aunt Laura
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post #35 of 206
sorry to repeat question but as you can tell I am totally new. Second post and both on this topic! lol I have just discovered this site and am absolutely amazed. I saw the recipe on another thread about the Bettercreme fillings from Melvira (yum yum yum). Can this filling be used in between the layers? Thanks for any help
post #36 of 206
Betterecreme makes a great filling. I have not tried the cookie/cake yet But Im sure it would be yummy ! Maybe p.m. Mel and ask if she has tried it on a cookie cake?
post #37 of 206
Julie, your cake looks delicious, I can't wait to try this out myself!
post #38 of 206
OH, yum, this looks amazing! I'm so glad I saw this. I'm making a Milky Way tier for my wedding cake and wouldn't it be awesome to sandwich a blondie between two pieces of chocolate cake with chocolate and caramel fillings. icon_biggrin.gif

My biggest question is: How thick do you bake your cookie? Or fill the pan, I mean.
post #39 of 206
I went to a wedding this past weekend and one of the layers was chocolate cake with a brownie for the filling. It tasted good but was a little dry. The only thing I would have done different was I would put some kind of chocolate or vanilla frosting between the brownie and the cake.
post #40 of 206
I missed the original thread about the cookie in the cake, but just followed JanH's link. (Thanks) Now I have another layer to add to my Halloween trifle. Can't wait to try it!
post #41 of 206
OMG...I have to try this!!

I'm salivating!!
post #42 of 206
I hate to admit I am one of the people who doesnt really 'get' the cookie in the middle. icon_redface.gif I mean, I totally understand how it's done, but doesn't it make it really hard to cut the cake? Or does the icing cause the cookie to get kind of soft? Personally, I am addicted to sugar cookies with buttercream on them, so I can see how that would be delicious with a cake. I've seen so many people reference doing this, I've just not tried it because I was worried it would be a pain to cut... kind of smash up the whole cake. I guess I have to quit worrying about what might happen and just TRY it, right? icon_rolleyes.gif

As for the bettercreme, I bet it would work, though I would worry about it squishing out when you cut. But that's me being paranoid.
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 #43 of 206
Thank you so much for this thread! I just logged on to try and find the original thread discussing the cookie filling - you just saved me lots of searching!
I'm doing the sugar cookie with WASC cake and would like to add strawberry preserves - would I put the preserves on the cookie or on the BC layer? Thanks.
post #44 of 206
i can't wait to try this, i am so excited!
.:. jessica .:.

Saltbox Cakes
www.SaltboxCakes.com

married to tyler since 06.21.03

mother to alexander james and jonathan patrick born 09.14.05
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.:. jessica .:.

Saltbox Cakes
www.SaltboxCakes.com

married to tyler since 06.21.03

mother to alexander james and jonathan patrick born 09.14.05
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post #45 of 206
Silly question...what does SMBC stand for? I'm still trying to get the "lingo". Thanks, Lisa
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