Curling Stone Sandwich Cakes Curling Stone Sandwich Cakes

Curling Stone Sandwich Cakes Image by: Curling Stone Sandwich Cakes Author: Canadian Living

Make your own gold medal–winning curling stones by sandwiching a cool, minty filling between two soft, cakey, chocolaty cookies and topping them with a gummy handle. If the coating chocolate is a little too thick to spread, stir in a few drops of vegetable oil to thin it.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: February 2014


Mint Icing:


In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, cocoa powder, baking soda and salt; stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Drop batter by 1 level tbsp, about 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets.

Bake on top and bottom racks in 350 F (180 C) oven, switching and rotating pans halfway through, until cookies spring back when lightly touched, about 12 minutes. Let cool on pans on racks.

Mint Icing: Meanwhile, in bowl, beat butter with icing sugar until combined; beat in cream, peppermint extract and salt until smooth. Using pastry bag fitted with plain tip, pipe scant 1 tbsp icing onto flat side of half of the cookies; sandwich with tops.

Working with one cookie at a time, spoon scant 1 tsp of the coating chocolate onto top, smoothing to form1-1/2-inch (4 cm) circle. Attach gummy semicircle to top of cookie to resemble handle.

Make-ahead: Refrigerate in airtight container for up to 3 days.

Serve at room temperature.

Nutritional facts per cake: about

  • Fibre 1 g
  • Sodium 114 mg
  • Sugars 21 g
  • Protein 2 g
  • Calories 205.0
  • Total fat 10 g
  • Potassium 85 mg
  • Cholesterol 26 mg
  • Saturated fat 6 g
  • Total carbohydrate 29 g


  • Iron 5.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 7.0
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Curling Stone Sandwich Cakes