Has anyone made on of these...?? I mean a "cake" where the cake is actually made from cookie but frosted with buttercream and decorated like normal, etc. ?? I am wondering if you have any tips for me? Can I just bake these in my 9 inch round pans and ice them like usual? I'm making a cake for my daughter's ballet recital with Angelina Ballerina on top and I know she would love cookies for a cake!
thanks.
I have seen them on here, but have never done one.... so here is another bump for you 
Good luck!
I have done them before, but not many They are pretty easy and I'm sure you won't have many problems. I actually bought those disposable foil pans you get at the store that are only like 1" deep, I think they are pizza pans actually. I just made my usual chocolate chip recipe and flattened the dough into the pan. I just kept it in the pan and decorated the top and put that in a box. That was worked the best for me. Let me know if you have any more questions...like I said, I'm not an expert but I've made them before
I've only made single-layer cookie cakes, but I would imagine that the procedure would be the same regardless. I've used various-sized round cake pans, as well as a pizza pan and the Wilton heart cookie pan.
What I did was make my standard (Toll House) chocolate chip cookie recipe and press it into a pan that has been lined with parchment. (Makes it easier to remve from the pan.) I have found it works a little better to use corn oil margarine or Crisco instead of half of the butter, because it results in a softer cookie.
I baked the cookie until it looked set, with the oven temperature 25 deg (F) less than the recommended temperature. I can't tell you how long to bake it, but you want to take it out when it looks pretty well set, but not too dark. You want the cooled cookie to still be pretty soft, not crunchy.
Cool in the pan for at least 20 minutes, or until firm enough to move without breaking. Caution is needed, because the warm cookie will be pretty fragile.
I've done these iced with buttercream or royal.
HTH.
I had some extra (I know...who ever has extra?) Penny dough and thought I would play around. I flattened some into my topsy turvy pan and baked it for a wee bit longer then the cookie recipe suggests (watched for browning edges and a rising center) and voila! It turned out quite nice. We decorated it and brought it in for my DS last day of swim lessons (should have taken a pic, but I never seem to have my camera on me...lol 
)
I've made one. My little brother is almost 21, and has wanted a cookie cake every year since he was 3. I made one last year, and he looked really disappointed when he thought he had gotten a real cake instead of cookie cake. It was easy to do, just bake in your regular cake pan, stack, and ice! It was a little bit of a sugar overload though, all of that icing with hte cookies, but everyone loved it. I would also suggest making it the day before...the cookies will soften a bit and make it much easier to cut cleanly.
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