This cookie cake trend is ideal for any milestone celebration or for any special occasion. The perfect mix between a cookie and a cake, this Blue cookie cake is perfect for the special man in your life!

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Cookie Cake Recipe
This recipe will make 2 layers for one number, Approx. 9” to 11”
150g Self Raising Flour (06843006)
150g Plain Flour (06843008)
200g Butter
50g Icing Sugar (06843002)
25g Caster Sugar (06843003)
1 Egg 
1 tsp Neilson Massey Vanilla Extract-60ml (5572)
Pinch Salt
 

Make paper templates for the numbers you require.

Place flours, butter, sugars and salt into a large mixing bowl. Rub in until all ingredients are crumbled.

Add egg and vanilla, and mix together until well combined. Chill for 1 hour.

Roll out and cut number twice. Place on baking tray lined with baking parchment. Chill for a further ½ hour.

Bake at 165ºC Fan/180ºC. for approx. 20 mins. Leave on tray to cool completely.  

Repeat for second number (If required)

Filling
500g Mascarpone
500g Double Cream
100g Icing Sugar (06843002 - you may prefer to use a Sugar and Crumbs flavoured icing sugar, in which case omit the vanilla).
1 tsp Neilson Massey Vanilla Extract-60ml (5572)

Place all ingredients into a large mixing bowl and whisk together for a few seconds until combined into a stiff mixture.

Place mixture into piping bag fitted with nozzle. Pipe onto the base layer, and sandwich the two layers together. Pipe onto the top layer.

Add blackberries, blueberries, macarons, meringues and any other decoration you like onto the top layer at random, finishing with the sprinkles.

Macarons
Pavoni Macaron Mix-White-500g (99959)
Pavoni Silicone Macaron Mat (99939)
Colour Splash Food Colouring Gel-Blue (0675061)
Cake Star Disposable 12” Piping Bags-Pack of 12 (84798)
Small Round Piping Nozzle (Optional)

Make up macaron mix following simple instructions. One packet will make 50 macaron halves (25 macarons).

Colour some of the mixture pale blue, and some darker blue.

For this next stage you may use a nozzle if you wish. Take the piping bag, fill with mix, cut off the end of the bag, and pipe a small amount onto each raised guide circle on the mat, approx. 3cm across. (If you haven’t a mat, draw guide circles onto baking parchment). The mat will need to be placed on a baking sheet for support.  If you haven’t one large enough, use one of your oven racks. Tap gently to flatten the mixture, and remove any air bubbles that may appear. Leave for one hour to crust over before baking at 135ºC Fan/150ºC for 12 – 15 mins. Remove from oven and leave to cool. Remove from the mat when completely cold.

Fill with buttercream coloured to a slightly lighter shade of the macaron colour.

Meringues
Whites of 2 medium eggs
100g Caster sugar
Colour Splash food colouring gel-Peacock (0675083)
Silicone Parchment Roll 5m x 30cm (820541)
Cake Star Disposable 12” Piping Bags - Pack of 12 (84798)
FMM Polycarbonate savoy tube - Round - No 10 (86502)
Sable Paint Brush-2 (0683255)

Top Tip: Before starting make sure all your equipment is clean and grease free for perfect meringues!

Line a baking tray with parchment. Place egg whites into a bowl and beat until stiff and smooth.

Add ½ the caster sugar and continue beating until shiny and in firm peaks. Add remainder of sugar a tablespoon at a time and beat until silky and firm in texture (Do not overbeat). Flavouring may be added at this stage if wished.

Place the nozzle inside a piping bag, and fold the top of the bag down. Use the paintbrush to paint the peacock gel colour in stripes down the inside of the bag, continuing down the inside of the nozzle. You should find this easier if the bag is suspended inside a mug, tall grater or similar.

Place meringue into the bag, and pipe small rounds onto the baking parchment.

Top Tip: If you want a solid colour, this should be mixed gently into the meringue using a metal spoon. A metal spoon will avoid losing too much air from the mixture.

Bake at 120 ºC for 1 ½ hours, then turn off oven and leave to completely dry out for a further ½ hour.  

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