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Summer Party Cookie Cake


Summer Party Cookie Cake

Celebrate Summer with Emily Hutchinson's giant chocolate chip cookie cake with fun buttercream designs for your next backyard party. Which design one do you like best?
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Summer Fun Cookie 

Emily Hutchinson 

Yield: 12-20, depending on size of the slice 



1 cup unsalted butter, softened to room temp 
1 cup (firmly packed) light brown sugar 
¼  cup white granulated sugar 
1 large egg 
1 egg yolk  
2 teaspoons pure vanilla extract 
2 cups all-purpose flour 
¾  teaspoons  salt 
½  teaspoon  baking soda 
¼  teaspoon aluminum-free baking powder  
1 tablespoon cornstarch 
1 ¼  cups semisweet chocolate chips 

1. Preheat oven to 350°F. 
2. Cream butter and both sugars for 2 minutes on medium high speed until fluffy and lighter in color.         3. Crack eggs (1 whole and 1 yolk only) into a small bowl to prevent shells in your dough and add into mix along with the vanilla. Don’t add 2 whole eggs or the cookie will have a cakelike texture. 
4. Then mix dry ingredients (flour, salt, baking soda, baking powder, and cornstarch) in a separate bowl with a whisk. You may choose to sift these ingredients. Then, add dry ingredients to wet ingredients. Mix on low speed just until combined. 
5. Add in chocolate chips and gently mix—do not overmix cookie dough. 
6. Press dough evenly into the spring form pan. Smooth down top for an even surface before baking. 
7. Bake on the middle oven rack for 25 to 30 minutes. The edges will be golden brown. Don’t overbake. The cookie should be nice and soft but cooked. 
8. Once baked, pull out the pan. Take an offset spatula and gently press the edges down so create a flat surface when the cookie cools completely. Let cool in the pan for 10 minutes to firm up and then remove the spring form from the edge and transfer it from the bottom of the pan to a cooling rack. Cool completely before frosting. 

American Butter Cream 
Yield: 6 cups 

2 cups unsalted butter, softened 
½  teaspoon salt 
2 teaspoons pure vanilla extract 
9 cups confectioners’ powdered sugar (white powdered sugar)  
5–6 tablespoons 2% or whole milk 

1. Cream your butter and salt in a stand mixer on medium speed for 2 minutes. 
2. Once creamed, add your vanilla. Mix again for a minute. 
3. Scrape down sides and mix again for 30 seconds. 
4. Sift your powdered sugar to make sure there are no clumps and add it in. Place a towel over your mixer to prevent a powdered-sugar storm. 
5. Once mixed, add in your milk, starting with 5 tablespoons. You can always add more, but you can’t take it out. Continue to add more than the recipe states if it’s too thick. Remember, temperature and humidity factor in. If you find it’s too soft, add 1⁄4 cup extra powdered sugar to thicken it up. Be careful because it will begin to taste like straight powdered sugar if you add too much. Thick peanut butter consistency is best. 
6. Mix until smooth, about 1 minute on medium to high speed. Be sure not to overwhip your buttercream. DON’T panic! You won’t ruin it if it whips longer. Store unused buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. 

To Decorate:  
Ice cream- Tip 12 for the cone, 2 for the waffle design in the cone, and 12 for the ice-cream.  

Flamingo pool float- Tip 12 for the float, 2 for the beak and eye, and 104 for the feather. 

Watermelon- Tip 8 for dark green, tip 5 for light green, 12 for watermelon and 2 for black seeds. 

Corn- Tip 12 for corn and 352 for husk. 

Hot Dog- Tip 12 for bun and 2 A for dog. Tip 2 for mustard and ketchup with white nonpareils for onions. 

Mustard and Ketchup bottles- Tip 5 for ketchup and mustard bottles and tip 8 for faces. 

Snow cone- Tip 12 for paper cup, tip 5 for snow cone syrup colors and use clear sugar crystals for top. 

BBQ- Tip 5 for red dome, and tip 4 for structure. 


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