Cookie Cakes, Wedding Style — Anna Rosie Bakes

Hello! And Welcome to the first official Anna Rosie Bakes blog post. I’m no stranger to blogging, and I’m definitely no stranger to telling people what I eat, so I hope you enjoy what’s coming next.

It is a complete pleasure and total honor to have been asked my college bud, Emily, to make her wedding cake. When we met up for brunch (I love brunch) back in the fall I asked her what kind of cake she was dreaming about. And she said, to my utter happiness, “I want a cookie cake.”

And no, before you ask, no. We aren’t talking those cookie cakes you pick up at the grocery store. We’re talking deep flavors and an elegance that will compliment her autumnal nuptials. This cookie cake has to feed around 200 people and taste positively scrumptious. Something that looks a little like this…

We planned to meet up again over the holidays for a taste test and some flavor picking. And some good old fashioned cookie eating. I set to work!

I made two cookie dough bases for these trial size delights. I made a basic chocolate chip recipe and my top secret fancy sugar cookie recipe. But your favorite cookie recipe will do! These aren’t too fiddly. I’m still trying to figure out how I disburse the recipes that I use in the baked goods I sell, so for now, and since this recipe is super accessible, just go ahead and use your favorite cookie recipe.

When your dough is ready, preheat your oven to 350 degrees. Grease small ramekins (I used PAM, but butter works well too!) and line with a strip of parchment paper (for easy lifting). You could also do this in your muffin pan, just line the tins with a cupcake liner.

I scooped 3 tablespoons of dough into the ramekins and then lightly pressed them down to flatten. I also sprinkled them with some sea salt.

Pop them in the oven, blow them a kiss for luck, and these babies should be done in 30-35 minutes. They’ll be a little gooey and maybe even look a little under-done in the middle, but they’ll firm up! Keep your eye on them and trust your gut. If it’s your favorite recipe, you know when it looks done on top. :) Let them cool for 10-15 minutes in the ramekin and then you can pop them out and let them finish cooling on a rack.

Now, I made a classic buttercream recipe from The Cake Bible. This icing is a little smoother and lighter in sweetness than your typical buttercream. This recipe uses egg yolks and you boil water and sugar to the soft ball stage. The sugar mixture is then poured into the egg yolks in a steady stream while whisking (I used the electric mixer). Whisk until the mixture is cool and then slowly mix in butter and vanilla. I made one batch of this buttercream and split it. To one half, I mixed in the zest of a lemon.

I made five different mini-cakes, choosing the sturdiest of my little cakes.

The first was a chocolate chip cookie cake with vanilla buttercream. Plain, simple, delicious.

The second was a chocolate chip cookie cake with vanilla buttercream and a light drizzle of salted caramel in the middle and on top. Salty chocolate goodness.

The third was a sugar cookie cake with vanilla buttercream and that same drizzle of salted caramel. This one tastes like grandma’s house and a hug.

The fourth was a sugar cookie cake, but this one had a little kick of rosemary added to the dough. I used lemon buttercream. An elevated, grown up flavor for an elevated fancy schmancy wedding affair.

Last, but certainly not least, was a sugar cookie cake with lemon buttercream and wait for it…lemon curd! Forget the wedding of Emily and Brian. Bask in the wedded bliss of the cookie and the lemon drop!

No, I joke. I joke. Donut forget the Emily Brian wedding. Donut.

Okay so we tried them all. What did the happy couple pick?????

We decided on a three tiered cake. The first and three tiers will be the chocolate chip cookie with vanilla buttercream and salted caramel sauce. These two tiers will sandwich a yummy lemon drop sugar cookie second tier.

Who’s pumped?

*This guy*

And that wraps up the first official blog post! What did you guys think? What flavors would you choose? Who wants to order a batch of mini cookie cakes?

Thanks for stopping by, kids!