Ingredients
- SpinneysFOOD Salted Butter 250g, softened
- Vanilla extract 3 tsp
- SpinneysFOOD Extra Fine Caster Sugar 380g
- Large SpinneysFOOD Organic Free-Range Eggs 6, at room temperature
- SpinneysFOOD All-Purpose Flour 360g
- SpinneysFOOD Baking Powder 1 tsp
- Bicarbonate of soda ½ tsp
- SpinneysFOOD Full Fat Milk 250ml
- Chocolate chips 150g
- SpinneysFOOD Unsalted Butter 500g, softened
- SpinneysFOOD Super Fine Icing Sugar 500g
- SpinneysFOOD Milk Chocolate Chunk Cookies 2 x 230g
- Red gel food colouring 2 drops
- Black fondant 1
- White fondant 1
- Edible gold food colouring powder 1
Nutrition (Per serving)
- Calories 1487
- Fat 86.6g
- Saturates 50.5g
- Protein 12.2g
- Carbs 171.6g
- Sugars 125g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Santa ‘bae bae’ milk and cookies sheet cake
American 60 Mins Prep · 45 Mins Cook
- Preheat the oven to 150°C, gas mark 2. Line a 24cm x 33cm baking tray with baking paper.
- Place the butter, 2 tsp vanilla extract, sugar, eggs, flour, baking powder, bicarbonate of soda and milk in the bowl of an electric mixer (fitted with the paddle attachment). Beat on a low speed until combined. Increase the speed to high and beat the mixture until it is just smooth. Fold in the chocolate chips then spoon mixture into the baking tray. Bake for approx. 45 minutes or until a cake tester inserted in the centre comes out clean. Allow to cool in the tray for 15 minutes. Turn out onto the wire rack and cool completely.
- Once cool, turn the cake out of the baking tray. Using a sharp serrated knife, cut the cake cleanly in half, horizontally, to create two rectangular layers. Set aside.
- To make the buttercream, whip the butter in a stand mixer with a whisk attachment until very white and fluffy. Add the icing sugar and 1 tsp of vanilla extract and whip for 5 minutes until almost white and the icing sugar is completely dissolved (add a drop of milk if necessary). Divide the mixture into 2 medium-sized bowls. Roughly crush the cookies and mix into half of the buttercream and tint the remaining half with red food colouring.
- Place one cake layer on a serving platter. Spread the cookies and cream buttercream evenly across its surface. Place the second cake layer on top and press down gently. Chill the cake for 15-30 minutes. Using an offset spatula, apply a crumb coat with the red buttercream to the top and sides of the cake. Chill for 15-30 minutes. Ice the top of the cake, then the sides with the remaining red buttercream. Remove the excess ‘wall’ of buttercream from the upper edge of the cake by swiping across the surface with the spatula. Place the cake in the refrigerator for 30 minutes.
- Meanwhile, roll out the black fondant and cut a 5cm x 24cm strip for the belt. Roll out the white fondant and cut out a 5cm x 5cm square, with the centre cut out to form the belt buckle. Using a small brush, paint the buckle with gold lustre dust.
- When ready to serve, place the fondant belt and buckle on the cake.