If your frosting doesn’t thicken it could be for two reasons. This brown sugar frosting has a LOT less sugar in it than buttercream so it’s not very sweet at all, which pairs perfectly with the sweet cookie dough filling. Look how silky and decadent this frosting is! I can’t wait for you to taste it! Mix it at medium speed for 5 minutes, until it’s smooth and lighter in colour. Add it to the rest of the butter and brown sugar in the mixer. To finish off the brown sugar frosting, take the cooked flour and milk mixture out of the fridge. Put them on plate in the fridge until you’ve frosted your cake. Fold the plastic wrap over the dough to wrap it up within the pans and then put the pans in the freezer while you prepare the rest of the cake.įor the final part of cookie dough, use a teaspoon to scoop it up and then roll it between your hands to make 10 cookie dough balls. Then put one part of cookie dough in each and push it down to the bottom of the cake and up to the edges, to make a flat layer. Mini chips are the perfect size because I think full size chips are too big and hard to bite into within a cake.ĭivide this cookie dough into three equal parts: two for the filling between cake layers and one for cookie dough balls for the top of the cake.įor the filling, you'll need two pans that you baked your cakes in. I like using semi-sweet chips since it balances the sweetness of the cookie dough. Add mini chocolate chips and fold them into the dough. It will become the consistency of cookie dough. The dough will get crumbly so add milk to pull everything together. If you want to weigh a third, it will weigh 193g.Īdd vanilla, mix it in, and then add the cooled flour and mix that in. Take a third of this out now to use for the cookie dough. This is going to the base of the cookie dough AND the brown sugar frosting. In the bowl of an electric mixer, mix butter and brown sugar together at medium speed until it’s light and creamy. Let the flour cool and then sift it to get rid of any lumps. This kills any bacteria so that it’s safe to eat the cookie dough raw. Now for the cookie dough, bake flour for 5 minutes at 350F or 175C. It will thicken to a pudding-like consistency. Cover it with plastic wrap and put it in the fridge to cool to room temperature. Mix that in and then transfer the mixture into a bowl. Remove the pan from the heat and add vanilla. It will feel somewhere in between being liquid and solid. It needs to be thick enough to holds its texture when you stir it. Scraping along the bottom and sides of the pan, stirring for about two minutes until the mixture thicken enough to leave ribbons when you lift the whisk: The mixture will thicken suddenly so don't stop whisking for a moment! As soon as it starts to thicken, switch to a spatula. Whisk it constantly until it simmers to prevent any lumps forming. Start by preparing the brown sugar frosting, which begins by cooking flour, milk and salt over a medium low heat for about 5 minutes. Prepare the base for the brown sugar frosting and cookie dough filling I use my Very Vanilla cake layers for this cake but my Perfect Chocolate Cake tastes delicious with the cookie dough filling and brown sugar frosting, too! You'll find the ingredients and step by step instructions for the cake layers at the bottom of this page. There are quite a few parts to this cake but I’ll show you the quickest way to make and assemble it all. In this cookie dough cake, cookie dough is sandwiched between super soft vanilla cake layers and covered with silky smooth brown sugar frosting.
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