Cookies and Cream Celebration Cake
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This citrus-scented layer cake and creamy butter icing are good basics to use time and time again for all your special occasions.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 650 |
| pro | 5 g |
| total fat | 31 g |
| sat. fat | 19 g |
| carb | 89 g |
| fibre | 1 g |
| chol | 126 mg |
| sodium | 438 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 31% |
| vit C | 2% |
| folate | 18% |
Suggested Recipes
-
24 dove, heart, circle and diamond Sugar cookies
Cake:
1-1/2 cups (375 mL) butter, softened
2-1/4 cups (550 mL) granulated sugar
3 eggs
2 tsp (10 mL) each grated lemon and orange rind
4 tsp (20 mL) lemon juice
1-1/2 tsp (7 mL) vanilla
3-3/4 cups (925 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1-1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) milk
Creamy butter Icing:
1-1/2 cups (375 mL) butter, softened
7-1/2 cups (1.875 L) icing sugar
1 cup (250 mL) whipping cream
3/4 tsp (4 mL) almond extract
Preparation:
Cake: Line bottoms and sides of one 6-inch (1.25 L) and one 9-inch (2.5 L) springform pan with parchment paper. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, until combined. Beat in lemon and orange rinds, lemon juice and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape 2-1/4 cups (550 mL) into small prepared pan; scrape remaining batter into large pan. Smooth tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes for small cake and 1 hour for large. Let cool on racks for 20 minutes. Remove from pans; peel off paper and let cool on racks. (Make-ahead: Wrap separately in plastic wrap; store for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Creamy Butter Icing: In large bowl, beat butter until fluffy. Alternately beat in sugar and whipping cream, making 3 additions of sugar and 2 of cream. Beat in almond extract.
Trim tops of cakes to level. Cut each in half horizontally. Place l large layer, cut side up, on cake board, cake stand or tray; spread top with 1 cup (250 mL) of the icing. Top with second large layer, cut side down; spread scant 1 cup (250 mL) of the icing over top and side to mask and seal in crumbs, providing smooth base for final icing.
Place 1 small layer, cut side up, on waxed paper–lined baking sheet; spread top with 1/3 cup (75 mL) of the icing. Top with second small layer, cut side down; spread 1/3 cup (75 mL) of the icing over top and side of cake, masking to seal. Chill each until icing is firm, about 30 minutes.
Spread remaining icing over top and sides of both cakes. Using palette knife dipped in hot water and wiped dry, smooth icing. Chill until icing is firm, about 1 hour.
Using spatula, centre small cake on large cake. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours. To serve, let stand at room temperature for 45 minutes.) Decorate cake with Sugar Cookies.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, until combined. Beat in lemon and orange rinds, lemon juice and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape 2-1/4 cups (550 mL) into small prepared pan; scrape remaining batter into large pan. Smooth tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes for small cake and 1 hour for large. Let cool on racks for 20 minutes. Remove from pans; peel off paper and let cool on racks. (Make-ahead: Wrap separately in plastic wrap; store for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Creamy Butter Icing: In large bowl, beat butter until fluffy. Alternately beat in sugar and whipping cream, making 3 additions of sugar and 2 of cream. Beat in almond extract.
Trim tops of cakes to level. Cut each in half horizontally. Place l large layer, cut side up, on cake board, cake stand or tray; spread top with 1 cup (250 mL) of the icing. Top with second large layer, cut side down; spread scant 1 cup (250 mL) of the icing over top and side to mask and seal in crumbs, providing smooth base for final icing.
Place 1 small layer, cut side up, on waxed paper–lined baking sheet; spread top with 1/3 cup (75 mL) of the icing. Top with second small layer, cut side down; spread 1/3 cup (75 mL) of the icing over top and side of cake, masking to seal. Chill each until icing is firm, about 30 minutes.
Spread remaining icing over top and sides of both cakes. Using palette knife dipped in hot water and wiped dry, smooth icing. Chill until icing is firm, about 1 hour.
Using spatula, centre small cake on large cake. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours. To serve, let stand at room temperature for 45 minutes.) Decorate cake with Sugar Cookies.
Tags:
Cakes; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Bake; Entertaining;
Source
Canadian Living Magazine: May 2006
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