Birthday Cake
Ingredients
- 2 tubs
- Raspberry Donut Cookie Dough
- 100g
- Sprinkles, plus extra to decorate
SPRINKLE BUTTERCREAM
- 6
- Egg whites
- 360g
- Caster sugar
- 360g
- Unsalted butter, cold
- 70g
- Sprinkles
How To make it
TO BAKE
- Preheat the oven to 160°C. Line a large baking tray with baking paper.
- Grease three 5-inch cake rings and place on the prepared tray.
- Place all the cookie dough into a bowl and mix through the 100g sprinkles.
- Weigh out three 250g balls of cookie dough. Press into each of the prepared cake rings to create an even layer.
- Bake for 20-25 minutes or until golden, then remove from the oven and cool completely.
- To make the buttercream, place the egg whites and sugar in a large bowl set over a saucepan of simmering water. Whisk until the egg whites reach 70°C, then remove from the heat and whisk for 10-15 minutes until stiff peaks form. Gradually add the cold butter, whisking until combined. Fold through the sprinkles until evenly distributed.
- Line one of the cake rings with a 60cm-long, 15cm-tall piece of acetate. Place one cookie cake in the base of the cake ring, then top with 250g buttercream.
- Repeat layering with cookie cakes and buttercream, finishing with a buttercream layer. Transfer remaining buttercream into a piping bag and pipe on top of the finished cake.
- Cover with loads of confetti sprinkles to serve.
Cookie tips
- Line the ring, to be able to remove otherwise it could get stuck
- Cake can be made in advance and freeze, remove when required
- Can always make a buttercream with just butter and icing sugar, a Swiss buttercream makes it light and fluffy
