My dad’s got a bit of a thing for cookies. If you were to drop him into the middle of a bakery (or heck, even the kitchen at home), he will see past all the other treats and head straight for the cookies, irrespective of type. When I asked him back in June what type of dessert he wanted for Father’s Day, he asked for – and got – cookies. They were “fancy” ones, a chocolate cookie filled with a peanut butter fondant, but still.
A while ago, I had seen this post on Craftster…and then I went back and looked at it a few more times for good measure. It was a really neat looking cake, and I knew I had to try one like it. I normally prefer cupcakes to a cake for a birthday or other festive occasion since they’re less of a pain to store if you have leftovers, but I had already done Cookie Monster cupcakes once, and besides, the idea of the cake being his whole head was too good to pass up.
I didn’t want a giant cake, since I wasn’t really baking for a crowd, and I knew my 6″ pans would be perfect Bonus: one 12-cupcake recipe’s worth of batter divides perfectly between the two pans. Plus, the slightly smaller circumference/diameter meant the ping-pong balls I bought to use as eyes would be perfectly proportionate.
I started with my
usual most famous dark-chocolate cake (because, um, have you met my family?) and made a small batch of peanut butter frosting to smear between the layers. For the crumb coat and fur, I made what was possibly the largest batch of blue-tinted vanilla buttercream ever, because this was not going to be one of those cakes whose frosting technique could change in the event of a blue-icing shortage. In all my remarkable foresight, I kept it just a little less stiff than I normally like my frosting – I didn’t want to have to force it through the grass tip like some sort of Play-Doh extrusion.
A quick image search for “Cookie Monster cake” shows a lot of cakes whose entire mouth area (that’s a very specific medical term) consists of cookies, like CM just couldn’t help himself. I didn’t want to do that because a) I don’t love the aesthetic of it, and b) unless you eat the cookies immediately upon serving, they’re going to get either soggy or stale, and that’s a waste of perfectly good cookies. I had toyed with the idea of tinting some of my frosting black to draw in a mouth, or even leaving the mouth as negative space (like I did here), since the cake is pretty dark. But! I’m so happy with the solution I hit on: after applying my crumb coat (ironic foreshadowing/nominative determinism alert!), I used a toothpick to trace a mouth shape and then filled it in with chocolate cookie crumbs. They kept the space from drying out and don’t have the ick factor of black frosting. And then…presto, pipe the fur around it like usual. Of course, I couldn’t leave him completely cookie-less…
I learned some valuable frosting tips, too. When piping at a 90° angle to cover the sides, start at the bottom and work up, and gravity will let the “fur” fall into place. And if your buttercream is on the soft side and prone to softening further just from holding the piping bag in your hot little hands, don’t overfill the bag – some of the frosting will commit hari-kari and throw itself onto the kitchen floor from the top of the bag, and you will, repeatedly and with increasing frustration, have to shoo away with your foot the cat, who will look at the overpriced and specially formulated food in his bowl like it’s poison but who will enthusiastically eat dust bunnies and flecks of dirt, and now unnaturally-blue frosting, from the floor. Who needs to explain that to the vet? You’ve been warned.
Cat-herding issues and all, I’m so happy with how this turned out:
The peanut butter centre was the perfect compliment to the dark chocolate cake, and not as sweet as more blue vanilla buttercream would have been.
As birthday cakes go, this was a pretty good one. He definitely didn’t see it coming, and that made it so much more fun. But, whoosh, I don’t know that I want to see blue frosting again for a while. 😉
Thanks for looking! 🙂