Hello! Now I don’t know about you, but I LOVE to celebrate! Whether it’s a special occasion or just ‘because’, there is nothing better than gathering with loved ones, eating some tasty food and enjoying yourself. That’s why we created this Funfetti Cookie Cake, because life is way more fun when we’re celebrating, when it’s colourful and when it’s dotted with white chocolate. This Funfetti Cookie Cake is kinda’ like a giant cookie! A giant cookie that is delicious, packed with colour and flavour and can be enjoyed with all of your favourite people. Top it with some dollops of whipped cream and extra sprinkles if you’re really feeling the celebration. Below you’ll find a video of me making the cookie cake so you can cook-a-long with me. I’ve also included the written instructions in case you need to check any of the details. Happy baking, happy celebrating and don’t forget to share some snaps of your cookie cake with me at hello@heartylittlekitchen.com.au FUNFETTI COOKIE CAKE You’ll need: 1 x jar of Funfetti Cookie Cake Ready-to-Bake Mix 125g unsalted butter 1 large egg 1 tsp vanilla extract or paste Directions: Preheat the oven to 180˚C/350˚F on a conventional setting (reduce the temperature to 160˚C/320˚F for fan-forced). Thoroughly grease the inside of an 18cm round cake tin with butter or oil, making sure you cover the inner sides and base of the tin really well – this is important as we don’t want our cookie cake to get stuck in the tin! Cut a piece of baking paper slightly larger than your cake tin and then use a pencil or pen to trace around the bottom of the tin onto the baking paper. Cut this out and place it in the tin so the bottom of the tin is lined. Make sure you put the baking paper side with the pen markings face down. Measure and Melt your butter: Microwave method: Place the measured butter in a microwave proof bowl. Place in the microwave for 30 seconds before giving it a really good stir. If the butter still hasn’t melted completely, pop it back in the microwave for a further 20 seconds before giving it another good stir. Set aside to cool slightly. Stove top method: Place the measured butter in a small saucepan on the stove over low heat. As the butter starts to melt, give it a good stir so it doesn’t catch on the bottom of the saucepan. Remove from the heat immediately after it’s melted. Set aside to cool slightly. Grab your Funfetti Cookie Cake Ready-to-Bake Mix, remove the lid and pour its contents into a large mixing bowl. You may need to give the bottom of the jar a good whack or use a butter knife to help loosen the dry ingredients if they have some trouble coming out. Use a large spoon or spatula to give the dry ingredients a quick mix in the bowl. Add the cooled, melted butter to the bowl, crack the egg into the bowl and add the vanilla extract. Use a spoon or spatula to break up the egg and stir the mixture well until everything is combined and there are no dry bits left. You should have a dough-like consistency. Scoop the cookie dough into your greased and lined cake tin. Use the back of a spoon or your hands to gently press the cookie dough right out to the edges. You want the dough to be sitting in the cake tin evenly with a smooth glossy surface. Add the cookie dough cake to the preheated oven (middle or bottom shelf is best) for 12 minutes, before checking it. It should still be quite wobbly in the centre which is a good sign that it’s not finished cooking yet. Return the cake to the oven for a few more minutes until the top is golden brown and the centre is sturdy (total cooking time is approx. 18 minutes, but every oven is different so yours may take a little longer or a little less – this is why we check it at the 12 minute mark). Once cooked, remove the tin from the oven and allow to cool completely. Once the cookie cake has cooled completely, run a palette knife (or butter knife) around the inside of the tin so none of the cookie cake is sticking to the side. Place a wire rack over the top of the tin, and holding onto the rack and the tin, gently tip it upside down. The cookie cake should slowly come out of the tin. Remove the cake tin and replace it with another wire rack or a board so that you can easily flip the cookie cake back up the right way (without using your hands to touch it). Enjoy as is or top with dollops of whipped cream and extra sprinkles!
