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sugar cookie between cake layers - Page 7

post #91 of 206
Oh no Thats not it at all ! Im sorry, yes ask they might order it for you?
post #92 of 206
How long do you bake the cookie filling?

I just put a single pouch of BC sugar cookie mix in an 8" square pan and it took over 30 mins to bake (I think it's still underbaked, but I'm using it anyway - it's just a trial).

I was getting nervous because the pkg said 15 mins for large cookies -- though I realize there is a big difference between a large cookie and a pan cookie.
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 #93 of 206
I always split the pouch between two 8" rounds. Of course, the square has more area to cover, but it may still be a little thick. I just bake mine until they're golden brown around the edges (maybe 20 minutes?). Ive never timed it. I thought about it last night when I was making some, but I was so busy that it left my head about a 1/2 sec after it entered icon_smile.gif
post #94 of 206
What icing do you ladies like better the SMBC or the Bettercreme? I tried the Bettercreme (thank you soooo much Melvira) and loved loved loved it. I only used it for filling cupcakes though. Which of the two taste better? Which of the two is better for decorating a cake, scrolls, piping etc.? Thanks so much for any input
post #95 of 206
Quote:
Originally Posted by chassidyg

The possiblities seem endless!!!! I'm thinking choc. fudge cake with a peanut butter cookie, and chocolate icing, the top decorated with mini peanut butter cups...Happy Birthday to Me!!!!!!!!



I just made that exact cake today...I love it! I made my triple chocolate cake ....

1 DH Chocolate Fudge Cake mix
1 sm. box instant choco. pudding
1/4 c. oil
1 1/3 c. water
3 eggs
1/2 c. mini choco. chips

Mix and bake as directed on box. Makes 1 8 in. cake.

Anyway, it was the chocolate cake, Rich's Chocolate Bettercreme (used it straight from the carton), peanut butter cookie, Bettercream, and cake. I frosted the whole thing with the bettercream, topped it with chopped up peanut butter cups, and drizzled Hershey's chocolate syrup. Surprisingly enough, it didn't taste horribly sweet...it was perfect. It's so worth a try. thumbs_up.gif
post #96 of 206
What icing do you ladies like better the SMBC or the Bettercreme? I tried the Bettercreme (thank you soooo much Melvira) and loved loved loved it. I only used it for filling cupcakes though. Which of the two taste better? Which of the two is better for decorating a cake, scrolls, piping etc.? Thanks so much for any input
post #97 of 206
I am honestly not a big fan of SMBC or IMBC, just because it's not what I'm used to. If I have to choose between that and Bettercreme, the Bettercreme is going to win without a fight! It's like Tyson taking on Joe Pesci!! icon_rolleyes.gificon_razz.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.
Reply
post #98 of 206
Is Bettercreme available in Canada?? I might ask a local store to bring it in if it is readily available in other parts of the country!

I'm making my cookie & cake tonight. Thinking of 5 layers: chocolate, vanilla, chocolate chip cookie, chocolate, vanilla. Decorated in princesses for my 5 year old princess's birthday!! Her only request is that there are chocolate chips in her cake!! icon_smile.gif
Katherine
_______________
Slowly but Surely with the support of all Chunky Monkeys!
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Katherine
_______________
Slowly but Surely with the support of all Chunky Monkeys!
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post #99 of 206
Some more answers to Dinny2222's question in this thread: http://cakecentral.com/cake-decorating-ftopict-607664.html

We tried sooo hard to convert Melvira to the MBC's, but we just couldn't do it!! icon_wink.gif
post #100 of 206
Ok, ok, I know... I'm terrible. I will tell you what I decided about it though... I decided it would be good if you rolled it into little balls like truffles and dipped them in chocolate... and it's not so bad right out of the bowl (both of these require being made with tons of almond flavoring) but I am not crazy about it on cake. Maybe on banana cake, because then it would taste more like banana bread with butter on it? Hehehe.
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 #101 of 206
OK here is what I am thinking, bake 2 layer cake and torte. Then assemble like this:

cake
caramel filling
cake
bettercreme filling
cookie
bettercreme filling
cake
caramel filling
cake
ice the whole thing in bettercreme

what do you think???? Sound doable?
post #102 of 206
For the love of all that is holy... I wouldn't say 'doable' so much as 'must do-able'!!
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 #103 of 206
Melvira, you are not only extremely helpful but you totally crack me up!
post #104 of 206
Dinny2222.. That sounds soooo good but wow that will be a tall cake ?
post #105 of 206
Hmmmm I guess it would be. Do you think that would be a problem?
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