Let’s Make it Official!
It’s official, Yaya is the big 1,2, free!
Technically, her 2nd birthday was official the 27th of June, but we wouldn’t dare have cake without her BFFE, Patta’ Butta; she was on a journey to the ends of the earth (MN).
The “cake” was a chocolate chip cookie icecream sandwhich. Had the icecream frozen as solid as the cookie, it would have been awesome, but probably very hard to cut. Next time I think I would follow the proper directions for a cookie cake and make the cookie much thinner. I was thinking fat and chewy, not thin and permeable.
Pilsbury says to spread a 16.5 oz package of chocolate chip cookie dough over a 12″ pizza pan, but I think the cookie would have been large and unmanageable. I had a 32 oz package of cookie dough divided evenly between two 9 inch pans. Next time I think I’ll try dividing the dough into two 13 oz portions, and use the 6 oz of left over dough to create a shaped cookie for 3D decor on the top. Initially, this is what I had planned, but thought the cookie looked far to thin.
If you want to give it your best shot, bake both 13 oz, 9″ cookies in a springform pan on 350 degrees for 10 – 15 minutes (closer to 10 is better to ensure the much thinner cookie would remain chewy). Allow to cool completely, and then using the same springform pan (latch closed) layer: 8″ cake board (optional), the least pretty cookie – face down, about 1″ of softened icecream, and, last but not least, the most edible looking cookie. Freeze overnight. Run a butter knife around the edge before opening the springform. My buttercream recipe is:
1/2 C. Butter
1/4 C. Milk
1 Tsp Vanilla
3 to 4 C. Powdered Sugar
Watermelon – $3.99
Plastic Kiddie Pool – $19.99
Fourth of July Fun with your cousin….price
less!
