July 17, 2021 1 min read
I designed my Cookie Cake Templates with cookie cakes in mind but they are also perfect to use as cake stencils. The DoughCuts number and letter templates are all 11" tall, the perfect size for a celebration birthday cake.
I recently made this chocolate number 8 cake for my daughter Emmy's birthday. I have made this chocolate cake recipe many times over the years because it is so easy and it also tastes great! It works well if you want to substitute with gluten free flour or made it dairy free.
The recipe below makes enough for 2 large 12" square cakes.
After baking the cakes, chill them before cutting around your number stencil carefully with a serrated knife.
I coloured one third of my buttercream teal and the rest in pink. The first layer I piped with a 13mm round nozzle and for the top layer I used 2 different star nozzles. I refrigerate the first piped layer for 15 minutes to firm up the buttercream before adding the top layer.
I refrigerate the whole cake again for at least 15 minutes before adding the toppers.
The toppers I made were vanilla cookies topped with fondant, mini chocolate blocks, meringues, chocolate pretzels and chocolate strawberries. I purchased Lindt chocolate balls.
Here is the result! The full recipe is below.
Happy baking! Lisa xo
This is my go to chocolate cake recipe. I've made this cake many times over the years. It is so simple to make (throw all ingredients in and mix!) and is easy to cut into shapes and is moist and yummy.
This recipe makes enough cake batter for 2 large (12" square) cake tins and it rises quite a lot, making one VERY large cake when assembled. You could halve the cake recipe for a smaller cake with thinner layers. Use the same quantity of cheesecake filling to make sure you have enough to cover the shape of the basket.
500 grams all purpose flour
600 grams sugar
120 grams unsweetened cocoa
3 teaspoons baking soda
700 grams milk
200 grams melted butter
250 grams butter
500 grams icing sugar
1 teaspoon vanilla extract
40 grams milk or water
Food colour (optional)
I used some vanilla cookies topped with fondant, Lindt chocolate balls, macarons, mini chocolate bars, chocolate pretzles and chocolate strawberries. Use whatever you prefer and what matches in with your theme or what the recipient loves. I love to stamp fondant with messages using the Message Maker Stamp Set to personalise my cake toppers.
Preheat oven to 180°C. Grease 2 x 12" square cake pans and line the bottoms with baking (parchment) paper.
Place all the cake ingredients into a food processor or bowl of electric mixer and mix until well combined. Pour into the 2 prepared cake pans.
Bake for 40 minutes or until the cakes have risen and spring back with gently touched.
Allow the cakes to cool completely before refrigerating in the cake tins. Ensure the cakes are very cold before attempting to cut them into shape.
Carefully remove your cakes from the pans. Using your cookie cake template (I used my Basket Template), place the template on top of the cake and carefully cut around the shape using a sharp, serrated knife. Place the cut shapes back into the fridge while you make the cheesecake filling.
Place butter into the bowl of an electric mixer and beat until soft and creamy.
Leave it beating at medium speed as you gradually add in the icing sugar, stopping to scrape down the sides of the bowl as needed. This can take 7 – 8 minutes. .
Once the sugar has been incorporated into the butter add the vanilla. Beat in the milk 1 tablespoon at a time until the icing is thick, smooth and glossy.
Colour buttercream with a gel food colour if you wish. You can split the buttercream and colour it in different colours also.
Place the buttercream into a piping bag fitted with your choice of nozzle. For the first layer I used a 10mm round and the top layer I used 2 different star nozzles.
Pipe the filling onto the bottom cake layer and refrigerate it for 20 minutes to firm up the buttercream. Replace the nozzle if you want to use a different one for the top layer.
Place the top cake layer onto the cake and pipe the buttercream on. Refrigerate again for 20 - 30 minutes to firm up the cheesecake filling.
Add your choice of cake toppers onto the top of the cake and you are done. Refrigerate until it is time to serve.
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