I Am Baker

Monster Cake with Monster Cookies

If you follow me on Instagram you probably saw these cute little Monster Cookies I shared last week.  Since they ended up turning out pretty well, I decided to cake-i-fy them!  Thats totally a word by the way.

Monster Cookies {Full Tutorial} #halloween #cookies #buttercream

 

So I whipped up a the Perfect White Cake and threw some cookies on top.  Voila!  Monster Cake.

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

Just in case you wanted to make some Monster Cookies, here is a tutorial!

To make six cookie sandwiches you will need:

One dozen cookies of your choice.  (I love this recipe for the Chocolate Cookies, just substitute Reese’s Pieces for the white chocolate)

1 recipe buttercream

Red, orange, brown*, blue and green food coloring

Halloween Sprinkles**

1M, #230, #4B and a 9PT tip. (the 9PT is a large open circle, you can also just cut 3 inches off a plastic pastry bag to get the same effect)

*You can also use chocolate buttercream

**If you dont have Halloween Sprinkles you can use black food coloring

I will demonstrate on the orange cookie.  For the chocolate cookie I used chocolate as a base and added a little red at the front.  (Too much red buttercream gets bitter to me)

Make buttercream.  Divide batter equally into six bowls.  Tint one red, one orange, one brown, one blue, one green and leave the last bowl white.  I use Ateco gel paste food coloring.

How to Make Halloween Inspired Monster Cookies #cookies #iambaker

1.  Put a 9PT tip (large open circle) into plastic disposable pastry bag and fill with orange frosting.  I have shown it above with no tip; I simply cut off about 3 inches from the top of the bag.

2. Pipe out a base of frosting onto cookie.  You will want it to be higher on one side so that the cookie will rest at an angle, just like an open mouth.

3. Set cookie on top.

Tutorial on How to Make Monster Cookies #halloween #cookies #buttercream #iambaker

4.  Using a coupler set and a #230 tip, fill up bag with white frosting.  Place the tip of the frosting bag to the point where the orange frosting and the cookie meet, then apply pressure.  While still applying pressure start pulling tip back then quickly pull and release all pressure.  Do this around upper cookie and on lower cookie.

Tutorial on How to Make Monster Cookies #halloween #cookies #buttercream #iambaker

5.  Fill the bag fitted with a 1M tip (you can also use a 4B tip, I have done that in orange on some of the cookies) with brown frosting.  Starting towards the back of the cookie, apply pressure and build a small mound of frosting; then quickly pull tip down.  Do this twice, as these are the monsters eye brows.

6.  Pick up your bag with the #230 tip and white frosting and apply pressure at the base of the chocolate.   Hold your tip steady and just keep applying pressure.  Release pressure when you have a satisfactory amount of frosting for the eye ball.

7.  Place green frosting in a plastic disposable pastry bag and but off a very small tip, say 1/2 inch.  Repeat with blue frosting. (You now have two bags of frosting.)  Choose which color you want to use for the eyes (I sometimes used both) and place a small dab in the center of the white frosting.

8.  Pick up black Halloween Sprinkles and place in the center of the green (or blue) dot.  Press slightly.

 

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

For the Monster Cake I just added four completed Monster Cookies to the top.  I also snuck in some coordinating colors to the inside of the cake.  Just for fun. :)

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

Since it was necessary to remove the cookie prior to cutting a slice, I decided to go back in and add some details to the slice before I served it.  Repeating the steps above, add eyebrows and eyes to the back of the slice.

Monster Cake with Monster Cookies {Cookie Decorating Tutorial}

 How fun is that?!?

These cookies are a mouthful.  Ha, ha get it?  There is a lot of buttercream and two full sized cookies, so feel free to make mini versions!

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

 

I had so much fun with them!  You really can’t go wrong when decorating.  If you look closely above I even made one of them a vampire!

And I just had to show you what happens when you drop one on the ground…

Monster Cake with Monster Cookies {Cookie Decorating Tutorial} #halloween #cookies #cake

That kills me.

Have a happy and safe Halloween!

(oh, and I am one of those weird people who LOVES to see what everyone and their kids are dressed up as, so feel free to share any pics on my i am baker facebook page!)

I Am Baker

Triple Chocolate Sugar Cookies with White Chocolate Buttercream

I adore sugar cookies. I love how they keep their shape and you can make anything you want out of them.

Add chocolate… and I am pretty much smitten.

This recipe was originally inspired by the brilliance that is Sprinkle Bakes. Her chocolate sugar cookie recipe has been a favorite of mine for more than a year now!

I just wanted to make some minor adjustments to include my favorite flavor of chocolate.

So I added chopped white chocolate.

And White Chocolate Buttercream on top. (Don’t click on that recipe unless you have a serious sweet tooth!)

And then they were so sweet I added Pink Himalayan Sea Salt. Yes. That was good. But I can’t decide whether I like them best with salt or no salt. And I can’t decide if its just a pregnancy thing, so I just left the salt out of the recipe and you can make the final call.

 

But do make sure you use a good quality vanilla. I have made these with imitation vanilla, and I could actually tell the difference. There seemed to be a lack of depth in the chocolate.

(Granted, I am pregnant and have super-human taste buds and smelling abilities.)

Overall, I just love the deep rich chocolate flavor of these cookies paired with the lighter white chocolate. And I also love that they are a sugar cookie, and you can use whatever shape cookie cutter you want!

Triple Chocolate Sugar Cookies with White Chocolate Buttercream

Ingredients

  • 1 1/4 cup granulated sugar
  • 2 sticks room temperature butter
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 2-3 ounces chopped white chocolate
  • Pinch of salt

Instructions

  1. In a stand mixer, combine room temperature butter and sugar on medium speed until light and fluffy.
  2. Turn mixer to low, and add in egg and vanilla. Mix until just incorporated.
  3. With mixer still on low, add in flour a cup at a time. Then add in cocoa powder and then sprinkle with pinch of salt. Mix until cocoa is incorporated, then turn off mixer.
  4. Roughly chop 2-3 ounces of white chocolate (try to not use chips) and add to dough. Stir in by hand.
  5. The dough will appear to be a bit sticky.
  6. Transfer dough to a piece a parchment paper. Place another piece of parchment paper on top and roll out dough to desired thickness. (Mine were about 1/2 inch thick)
  7. Place dough (still sandwiched in parchment) in refrigerator for about an hour, or freezer for 15 minutes, until dough is firm.
  8. When ready to bake, turn oven to 350. Remove dough and then remove one side of parchment. Using your chosen cookie cutter shape, cut out cookies and place on prepared cookie sheet.
  9. After you have cut out all your cookies, roll dough scraps back together and roll out again.
  10. Bake cookies for 8-11 minutes. Allow to cool to room temperature.
  11. Cover cookies in white chocolate buttercream and enjoy!
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I Am Baker

Dark Chocolate Cookies with Champagne Buttercream

I meant to post this last week, but never was able.

Please accept my sincere apologies.  I wish I could send you each some of these cookies to make amends.

They are absolutely amazing.  Completely decadent.  Totally befitting an enchanting evening such a New Years Eve.

I used Sprinkle Bakes Chocolate Sugar Cookies.  She describes them as being ideal for decorating, and I couldn’t agree more!

The champagne buttercream is just a basic recipe I have been using, with the substitution of champagne for the heavy cream.

Champagne Buttercream

Ingredients

  • 1 2 lb bag powder sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 tsp vanilla
  • 3 tablespoons champagne
  • 1-3 tablespoon milk

Instructions

  1. Put butter and shortening in mixer and combine until smooth. Add sugar in one cup at a time until fully incorporated. When almost done mixing, add in champagne. You can use more or less to taste. I wrote milk into my recipe because I found the frosting to be very stiff and hard to use, therefore needed a bit more moisture. You may not need any milk.
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Tips for success:

Use a good quality cocoa.  These cookies are rich and you can really taste the deep cocoa flavor.  The better the cocoa, the better the cookie.  Seriously, Heather knows her stuff.

Use a champagne you enjoy.   You only need three tablespoons for the recipe… wouldn’t it be a shame to let an opened bottle of champagne to go to waste?

If you want to make the cute little poinsettia design I did, simply grab a Wilton #366 tip and have at it.  I threw on some gold sprinkles for good measure.

Have fun!  Lick the bowl and eat some cookie dough.  Then run 27 miles so you can fit into your pretty New Years Eve outfit.

P.S.  I am totally going to post the Snow Globe tutorial soon!  Its on my list!