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The theme for my sons 2nd birthday was Milk and Cookies. Staying in tune with that theme, I wanted to do a Cookie Cake. I had a ton of ideas on what my Cookie Cake would look like…
I had, at first, decided on putting two large cookies made out of rice krispie treats, and covered in modeling chocolate, on the top of the cake. However, as the count down to party time drew closer, I just never got around to getting that modeling chocolate.

I wracked my brain. What could i do? I could cover the cake in some of the cookies I had, or maybe even a combination of different cookie crumbs. While cruising down the cereal isle, a light bulb went on. Cookie crisp cereal. My kids love that stuff! I thought the white buttercream frosting would look so cute covered in tiny little chocolate chip cookies.

Cookie Cake:

I made a four layer yellow cake. In between the layers I added chocolate mousse and fresh strawberries in thier own syrup.

First, I sliced up the fresh strawberries, and covered them in sugar. I let the sugar, and strawberries set in the refrigerator for several hours. I didn’t want it to sit over night. Just long enough for the strawberries to pick up that sugar, and get really sweet. I also wanted them to have some bite, overnight soaking would lead to flimsy and mushy strawberries.

Next, for chocolate mousse I used a Dove Chocolate Mousse mix, which was light and fluffy, yet decadent! I picked up the Dove Chocolate Mousse at a chocolate home party. It was so creamy, rich, and delicious!

Butter Cream Frosting:

For the Icing I used my Butter Cream recipe plus I added some cinnamon for an extra kick!
1/2 cup solid vegetable shortening
1/2 cup (1 stick) of butter or margarine softened (I use butter)
1 teaspoon of clear vanilla extract (If you don’t have clear, seriously don’t fret the icing will just be slightly off white, no big deal)
4 cups of sifted cofectioners sugar
2 tablespoons of Milk
1 tablespoon of cinnamon (add more at the end if you want more cinnamon flavor.)
In large bowl, cream together the shortening, and the butter. Add vanilla. Slowly add the sugar one sifted cup at a time, beating consistently on medium. When all the sugar has been mixed in add milk and cinnamon. Keep beating until the mixture becomes light and fluffy. If your not going to frost your cake right away, keep a damp cloth over the bowl. You can make this frosting ahead of time; just store it in an airtight container. Also give it a quick re-whip before frosting your cake.

I started with the bottom layer of cake. I added the strawberries and some of the juice. I wanted the strawberry juice to soak into the cake. I poked small holes in the cake using a skewer, so the juice could sink right in. On top of the strawberries I added my chocolate mousse. Then I added another layer of cake and repeat until all the layers are complete.

Because four lay to add some support. Four layers is a lot, and the cake will start to move and shift. To hold the cake in place I used 4 plastic drinking straws. I formed a small circle in the center of the cake with the straws. I than coated the cake with my butter cream frosting. I smoothed the sides all the way around. I also smoothed the top. I added a decorative star pattern around the bottom of the cake, andthen covered the sides with rows of cookie crisp cereal.
On top I wrote in brown chocolate icing Mickey 2.

I really love doing the 4 layer cake because it looks so fun. When you cut into it you get these huge slices all crammed with filling. The cake is also really large and tall, which really makes the kids even more excited!