All About Cookie Cakes!

Hello hello! If you've been following along in my stories on Instagram you've seen me make these mini cookie cakes I add to my cookie pop ups. They're super easy to add and I sell out of them every single time! So here's all the info on these cuties! 

First off, the recipe. It's my friend's recipe and you can buy it here for $5. It is seriously the best. So simple. So cakey and perfect every time. If you are using this recipe, I usually double it (just because that's all my mixer can handle) and I do that twice. So essentially I make a quad batch of it, freeze it until the day before I need it. The day I know I want to bake (and if it's for a pop up, I bake the night before so they're fresh) I take it out that morning and let it thaw throughout the day. Side note: I use mini semi sweet chocolate chips.

When I use the mini tins, I go by weight. I weigh out 4.2 oz of dough in each. I bake at 325 degrees for 7 minutes, rotate the pan and go for another 7 give or take a minute. When I want a full 9" cookie cake, I use the single recipe and spread that out in a 9" springform pan and bake the same way.

Next, the containers. 

These are my favorite ones! I've linked them here. My go to color is the teal honestly. It's so good and goes well with a lot of the pop ups I have. 

I recently used these for my halloween pop up. 

I've linked them here. They were a little smaller but deeper (holding the same amount) and I thought they were so cute because they looked like a pumpkin on the bottom. I have some left over I'll use for thanksgiving also.

Finally, the buttercream. People get so mad when I tell them I just "wing it" for my buttercream recipe but I promise I do. I worked in a bakery for YEARS and one of my daily tasks was make a crap ton of buttercream and cream cheese icing. So naturally, stopped using a recipe and just went off vibes. Having said that, I did find a recipe that I have used and really like! This is basically what I end up doing for mine.

•  1 cup Butter, slightly softened (Salted Sweet Cream Butter)
•  2-3 teaspoons Vanilla Extract
•  1 pound Powdered Sugar (or 4 cups)
•  1-2 tablespoons Milk (as needed) - I use half & half or heavy cream if I have those

The full recipe is from Two Sisters and I'll link the recipe here.

Sprinkles: So 95% of my sprinkles come from Delta Sprinkles and I love to use the nonpareil mixes she has. I also love to order the solid colors and make my own mixes as I need them. I recently made a mix for back to school and so many cookiers loved it so much she made the Jessica's Mix. I'll link that here. It's so good and pairs perfectly with the teal containers.

Okayyy that's pretty much it! If you have any questions, let me know!