CHOCOLATE CHIP COOKIE CAKE

Weigh out each cookie to 11 ounces for the larger cookies and roll them into balls.

Spray the bottom of a 6-inch cake pan.

Press the 11-ounce cookie dough balls into a disk shape at the bottom of the pan, needing 7 cookies for the bottom tier.

For the smaller cookies, weigh them to 5 ounces each and roll them into balls, needing 7 of this size as well.

Bake the cookies and let them cool before assembling the cake.

Add a dab of buttercream frosting to the cake stand and place the first cookie on top.

Spread a thin layer of buttercream frosting on top of the first cookie, then add the next cookie, repeating this process until you have 7 cookies and 6 layers of frosting.

Repeat the same process for the top tier of cookies with the smaller cookies.

Prepare the roses by cutting the stems and removing any wilted petals.

Wrap the stems with floral tape and cover with a bubble tea straw for protection.

Add buttercream to the area where the roses will be placed on the cake and carefully stick the roses into the buttercream.

Add greenery and additional roses to the side of the cake for decoration.

To cut the cake, remove the roses and blobs of frosting first, then carefully cut the top tier into thin slices.

Equipment Needed

Spice Level:

Dietary