TITAN TUPA: Cookie cake – and other birthday treats

On Easter Monday, we celebrated the grandchildren’s birthdays for godparents and paternal grandmother. The girl turned 7 in the spring and the boy turned 5 in February.

Grandma got to bake again! Now I wanted to try making a cookie cake. I’ve admired them, but I haven’t done them before. Fortunately, my granddaughter was eager to have a cake like this for her party, so I finally got to test it.

I and others liked this very much! The cookie had softened appropriately during the night, but it still had a chewy feel to it. The filling was a mixture of orange curd and whipped cream. So good!

Cookie cake

200 g butter or margarine (I used a mixture of these)

1 1/2 dl sugar

1 first

4 1/2 dl wheat flour

1 teaspoon of baking powder

Filling:

400 g vispikermaa

400 g of orange curd (or whatever curd you want to use)

if necessary, 1/2 dl of sugar

1. Beat the butter and sugar until foamy. Add an egg. Mix the dry ingredients together and then into the dough.

2. Wrap the dough in cling film and leave it in the fridge for at least an hour.

3. Roll the dough into a thin plate. Put the number you made on the paper on top. Cut a number from the dough and bake at 200 degrees for 7-10 minutes.

4. Remove from the oven, let cool for a while. Then carefully transfer the number to a flat surface.

5. Beat the whipping cream and sugar until foamy. Add the curd. Put the mixture in a piping bag fitted with a round tip. Extrusion can also be done with just a bag with an opening cut in the corner.

6. Extrude small rounds side by side on top of the first base. Put the other base on top and press lightly so that the cookie hits the filling in all places. Extrude the next layer in the same way.

7. Put the filled cake in the fridge until the next day. In the refrigerator, the cookie softens appropriately.

8. Decorate as you wish.

As you can see in the picture, I decorated with strawberries, mint leaves, macarons and marshmallow flowers. I found a tip for them on Kinuskikissa’s blog. In exactly the same way, I didn’t. For example, I didn’t need white chocolate for gluing, because I put the flowers directly on top of the filling. They held together well without the chocolate.

The macarons are filled with white chocolate filling. Through a lot of trial and error, I somehow got them to work again. I still haven’t found a clear credit guide for them, but it won’t become clear at some point.

The second cake we had was a milk-free chocolate cake. It’s really good. I’ve also sometimes put a thin layer of whipped cream under that filling, and it goes really well with this. Now I sprinkled a little strawberry jam under the chocolate filling.

dairy-free chocolate cake

And no party without soymeal pasties! They are standard baked goods at our parties. They are also tasty for “meat eaters”, even those who usually avoid meatless savory pastries.

These are easy to make from ready-made puff pastry.

Soymeal pie

I also made small breads according to the theme, stops and vitos and a little more. I decorated them with different colored pikers.

Poppy breads

Making these is nice tinkering. I would love to make more of these, but who eats these. Or there are probably eaters (a 5-year-old boy is a cookie mouse ♥), but is it good to snack on sweet cookies too often?

I also made these cookies for my daughter’s friend’s child. He turned 4 and I wanted to make him these as a present.

It’s been a long time since I made these delicious dumplings. And when I ate these, I thought, why don’t I make these more often… The taste and texture is somewhere between a bun and a Wiener. Good ones! And also the advantage that approxthere is only one rise in the dough, the dough is not raised. So they are fairly quick to prepare.

Yummy dumplings