Monday, January 30, 2023
HomeBakingSpiced Cookie Wreath Cake - Bake from Scratch

Spiced Cookie Wreath Cake – Bake from Scratch

Spiced Cookie Wreath Cake

Resembling a holly-dotted wreath, this showstopping Spiced Cookie Wreath Cake deserves a spot of honor on the vacation unfold.

Spiced Cookie Wreath Cake

  • ½ cup plus 2 tablespoons (140 grams) unsalted butter, melted and cooled for 10 minutes
  • ½ cup (110 grams) firmly packed mild brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon (3 grams) tightly packed lemon zest
  • 1 massive egg (50 grams), room temperature
  • 3 tablespoons (63 grams) molasses (not blackstrap)
  • 1¾ cups (219 grams) all-purpose flour
  • 2 teaspoons (4 grams) floor ginger
  • 1 teaspoon (3 grams) cornstarch
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) floor cinnamon
  • ½ teaspoon (1 gram) floor cardamom
  • ½ teaspoon (1 gram) floor cloves
  • ¼ teaspoon (1.25 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • Citrus Buttercream (recipe follows)
  • Garnish: assorted vacation sprinkles
  1. Preheat oven to 350°F (180°C). Spray a 9-inch spherical cake pan with baking spray with flour. Line backside of pan with parchment paper.
  2. In a big bowl, whisk collectively melted butter, sugars, and lemon zest till mixed. Add egg and molasses; whisk till nicely mixed.
  3. In a medium bowl, whisk collectively flour, ginger, cornstarch, salt, cinnamon, cardamom, cloves, baking powder, and baking soda. Regularly fold flour combination into butter combination simply till mixed.
  4. Spoon dough into a big pastry bag; minimize a 1-inch opening in tip. Pipe dough evenly into ready pan. Utilizing a sheet of plastic wrap pressed straight onto floor, unfold and press dough into a good layer. Discard plastic wrap.
  5. Bake till edges are golden brown and prime seems dry, 13 to 16 minutes. Let cool in pan for quarter-hour. Fastidiously take away from pan, and let cool fully, parchment aspect down, on a wire rack. (Middle could sink barely because it cools.)
  6. Spoon inexperienced Citrus Buttercream right into a pastry bag fitted with a ⅝ -inch open star piping tip (Ateco #828). Spoon purple Citrus Buttercream right into a pastry bag fitted with a 3/16 -inch open star piping tip (Ateco #821). Pipe inexperienced buttercream as desired round edges of cooled cookie. Adorn with purple buttercream as desired. Garnish with sprinkles, if desired. Retailer in an hermetic container for as much as 3 days, or refrigerate in an hermetic container for as much as 5 days. If refrigerating, let come to room temperature earlier than serving.



Citrus Buttercream

  • ⅔ cup (150 grams) unsalted butter, softened
  • 1½ teaspoons (4 grams) tightly packed lemon zest
  • ¼ teaspoon kosher salt
  • 2⅓ cups (280 grams) confectioners’ sugar
  • 2½ tablespoons (37.5 grams) heavy whipping cream
  • Pink gel meals coloring*
  • Black gel meals coloring*
  • Inexperienced gel meals coloring*
  • Yellow gel meals coloring*
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, lemon zest, and salt at medium pace till creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low pace, progressively add confectioners’ sugar alternately with cream, starting and ending with confectioners’ sugar, beating till mixed after every addition. Improve mixer pace to medium, and beat till fluffy, about 3 minutes.
  2. Spoon 3 tablespoons (38 grams) buttercream right into a small bowl; stir in purple and black meals coloring till desired purple shade is reached. Stir inexperienced, yellow, and black meals coloring into remaining buttercream till desired inexperienced colour is reached.

*We used Wilton Icing Coloration in Pink-Pink, Black, Kelly Inexperienced, and Lemon Yellow.





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