• 3 Ratings

"When I was little, I used to love crumbling up chocolate chip cookies and dropping them into my milk," says contributing editor and pastry chef Jason Schreiber. A more elegant way to get the same delightful taste of milk and cookies? This caramel-y take on yellow cake with mini chocolate chips and alternating layers of creme-anglaise buttercream and crunchy walnut toffee. The entire confection is then covered in fondant and dotted with regular-size chips attached with royal icing, giving a grown-up look to a kid-friendly dessert.

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Ingredients

Directions

  • Use a serrated knife to cut domes off each cooled Chocolate Chip Cookie Cake, then carefully split each cake to yield 4 layers of cake, each about 3/4 inch thick.

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  • Place one cake layer on a turntable or cake stand and spread 1 cup Milk Buttercream over the top, then sprinkle with 1/3 of the chopped Walnut Toffee Crunch. Repeat with two more cake layers; top with the fourth cake layer.

  • After fourth cake layer is in place, refrigerate cake for 30 to 45 minutes.

  • Crumb-coat cake, then frost the cake with remaining buttercream.

  • Refrigerate cake for at least 2 hours or overnight before applying the fondant, then use royal icing to attach chocolate chips in a decorative pattern.

Reviews

3 Ratings
  • 5 star values: 0
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