Cookie Number Cake
Happy Birthday, Happy Anniversary, Happy Business, whatever, number cakes are a thing! As you know.
Number cookie cakes have been around for a while but this is our first take on one. We loved it. It was made for my sister in laws birthday and it took a road trip quite some distance before being eaten. It mostly survived, though I wouldn't attempt it during the summer.
We decided to go with a cheesecake theme. Rather than just straight frosting and I must say between the ganache, the jam and the cheese cake frosting, it was a hit all round. I was a little concerned about cutting the cookies, but as it had a day or two to 'marinate' the cookies softened enough to easily cut with a fork which is what you need for a cake after all.
How pretty is it though?
The hardest part in fact was my hand drawing of the paper templates to cut the cookie dough into numbers. So I have thoughtfully included a link HERE where you can spend a few dollars and get a download. Bigger is better (unless you are driving to Albany!)
I hope you enjoy the process, and the showing off. You could of course do this for any number, or any occasion. A big Christmas tree would be pretty awesome. So have some fun. We want to see the results, don't forget. Come show off in the Insider Club facebook group.
Good luck.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Cookie
- 300 Grams butter soft, cubed BUY
- 180 Grams icing mixture (as opposed to pure icing sugar)
- 80 Grams almond meal Recipe
- 2 eggs
- 1 Pinch pink salt flakes BUY
- 500 Grams bakers or strong flour
-
The Cheese Cake Frosting
- 800 Grams cream cheese cubed, room temperature
- 400 Grams icing mixture
- 1 Pinch pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
-
The Chocolate Ganache
- 200 Grams cream BUY
- 400 Grams chocolate BUY
-
The Rest
- 1 Batch Whole Cherry Jam or other red jam of choice Recipe
- macarons/meringues/fresh flowers to decorate as desired
Do
- 1
To make the cookie dough, place all ingredients into the Thermomix bowl. Mix 20 sec/speed 6. Scrape bowl and repeat.
- 2
Tip dough out onto a silpat mat. Roll into a ball, wrap and refrigerate for 1 hour.
- 3
Preheat oven to 180°C. Line 2 oven trays with baking paper.
- 4
Roll out dough and cut the numbers using any paper pattern for a template. (See link in description on this recipe.) Place onto trays and refrigerate for 30 minutes.
- 5
Bake for 15 - 20 minutes. Cool completely before proceeding. You can make the cookies a week in advance of finishing off the cake.
- 6
To make the cheese cake frosting, place all ingredients into the Thermomix bowl. Mix 20 sec/speed 6. Scrape and repeat twice or until mixture has come together. When ready to use, spoon frosting into a piping bag with a 1cm round tip. Set aside in the fridge until ready to use.
- 7
Without cleaning, make the ganache. Pour cream into the Thermomix bowl and heat 5 min/70°C/speed 2. Add chocolate and stir with spatula until all the chocolate has melted.
- 8
Pour into a plastic bowl and leave to cool and thicken, Stirring occasionally. When ready to use, spoon ganache into a piping bag with a 1cm round tip.
- 9
To assemble, pipe cream cheese frosting onto each of the base cookies, then pipe smaller amounts of ganache and cherry jam. Top with the another layer of cookies. Repeat a third time if you have the cookies made, but we only did two layers and it was BIG. Pipe cream cheese frosting on the top and decorate as desired with macarons, meringues and fresh flowers.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
