For Harrison's 8th birthday cake, we decided to try something original and make the Williams-Sonoma Sandwich Cookie Cake. The most challenging cake yet, this one involved some serious made-from-scratch magic and the results were delicious. Ultimately, this cake consisted of two layers of rich dense buttery chocolate brownie baked with intricate designs sandwiched around about an inch of vanilla butter cream icing.
Lindsay followed the recipe on the back of the box, no cake mixes or canned icing involved. The process started with brushing both of the pans with melted butter and then 'flouring' them with cocoa powder. Then more cocoa powder, more butter and lots of sugar and flour. The cakes baked up perfectly and the intricate design came out much better than we anticipated. We considered the alternative of using ice cream as the filling, but ultimately stuck with the higher melting point of the butter cream icing.
The result was decadence, rich and delicious. It sliced pretty easily and we served it with ice cream. The pans were extremely difficult to clean, though. Each little detail had to be individually scrubbed out and the edges were uncomfortably sharp. Regardless, this cookie pan set will be seeing more action.
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| From Making Harrison's Cake |
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| From Making Harrison's Cake |
