What my degree in IPE didn't teach me about baking, DIY, fitness, and life…
A friend of mine had a birthday and I was asked to make the cake. I wanted to make something a little different and fun and I’d been wanting to try this butterscotch recipe for awhile. So I had a brainstorm – white chocolate cookie dough cake with a crumbed cookie crust and butterscotch butter cream frosting. It’s quite a mouthful, both literally and figuratively speaking.
I started with a package of chocolate chip cookies. My original plan was to break them up into chunks and scatter them into the cake mix, but I wasn’t paying close enough attention to the food processor. Instead of chunks, I ended up with crumbs. Disappointing, but certainly not the end of the world. It was time for plan B: a chocolate chip cookie crumb crust. I melted some butter, mixed it with the crumb and pressed it into the 8in round mould. Then I stuck it in the freezer while I whipped up the cake batter. I went with the recipe from these white chocolate chip cupcakes, since they were so amazing last time. I pulled the mould out of the freezer and poured in the batter. (It’s quite thick, best to use a deep pan) Then into the oven it went for about 30 minutes.
In the meantime, it was time to make the filling and the frosting. The filling was cookie dough frosting, again the recipe from these cupcakes. That done, it was time play with butterscotch. The recipe was super easy. Once it was done and slightly cooled, I added an additional 1/4 cup cream and 3 cups of powdered sugar, mixed it up and voilà yummy frosting! Check it out:
||White chocolate cake
||Cookie dough frosting
Enjoy =) Print recipe
The cake worked out really well, the flavours complementing each other better than I expected. What’s your favourite kind of cake? Leave a comment and start the conversation! =)