Buttercream Blast Layer CakeThe decorations on this patriotic dessert remind me of a fireworks display. Since the recipe…
Buttercream Blast Layer Cake
1 package white cake mix (regular size) 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened 2/3 cup all-purpose flour 12 lollipop sticks BUTTERCREAM: 1-1/4 cups shortening 1/3 cup plus 4 teaspoons water 1-1/4 teaspoons vanilla extract 5 cups confectioners’ sugar 1 tablespoon plus 3/4 teaspoon meringue powder DECORATING: Red and blue colored sugar Coarse sugar Red and blue paste food coloring 1 tablespoon light corn syrup
Prepare and bake cake according to package
, using two greased 9-in.
round baking pans.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine cookie dough and flour.
On a lightly floured surface, roll out dough to 1/4-in.
Cut out 12 cookies with a floured 2-in.
star cookie cutter; insert lollipop sticks into dough.
Cut out eight cookies with a floured 1-in.
star cookie cutter.
Place 1 in.
apart on ungreased baking sheets.
Bake at 350° for 7-9 minutes or until edges are light golden brown.
Cool on wire racks.
For buttercream, using a heavy-duty stand mixer, combine the shortening, water and vanilla.
Combine confectioners’ sugar and meringue powder; beat into shortening mixture.
Spread 2 cups buttercream between layers and over top and sides of cake.
Sprinkle the top with colored sugar.
Frost cookie pops; sprinkle with red, blue and clear sugars.
Tint 1/3 cup frosting red and 1/3 cup blue; leave remaining frosting white.
Using a #18 star tip and white frosting, pipe a border around bottom of cake.
Using a #4 round tip with blue frosting and an additional #18 star tip with red frosting, pipe four flags on sides of cake.
In a microwave, heat corn syrup for 10 seconds or just until bubbly.
Brush over one side of small star cookies; sprinkle with red and blue sugars.
Press onto sides of cake.
Press cookie pops into top of cake.