Letter and number cakes have become really popular. Made using multiple layers of sponge cake or in some cases cookies they are a great way to create a really personalised treat. Using cookies is also a great alternative to cake, so maybe you know someone who doesn’t like cake, or you just fancy a change.
With winter approaching and Christmas just around the corner I thought it would be really fun to create one of these cakes in a pretty snowflake theme. So in this weeks video tutorial I show you step by step how to make this giant snowflake chocolate chip sugar cookie, with a buttercream filling, topped with meringues and sprinkles.
The Recipe
For the cookie you will need:
200g Butter (I used salted butter but you can also use unsalted)
200g Caster Sugar
1 Egg
1 tsp Vanilla Flavouring (or flavouring of your choice)
360g Plain Flour
60g White Chocolate Chips (optional)
For the cookie beat the butter and sugar in your electric mixer until the butter is creamy. Add in your egg and flavouring, slowly mixing it together. Slowly add the flour until the mixture is fully combined. You can then add the chocolate chips. Once the mixture has come together as a dough, roll out onto a piece of parchment paper to a thickness of 6mm and use the template to cut out your design. Place your cutout dough in the fridge for 30 minutes to 1 hour to allow the butter to firm up. This will help the cookie keep its shape when baking and stop the dough expanding. Bake the cookies at 180 degrees celeus on the middle shelf for 15 minutes, or until the edges turn a slight golden brown.
When baking make sure if you’re using 1 baking tray that you allow this to cool before adding the second one. If the baking tray is still warm it will cause the cookie dough to heat up too quickly and it may expand, causing you to loose the snowflake shape.
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For the buttercream I made a batch of my buttercream using 300g of butter to 600g of icing sugar. You can take a look at the method for creating my buttercream here.
To add to my cookie cake I also created a small batch of meringues. You can find a tutorial showing how I make meringues here. I used 33g of egg whites and 66g of sugar.
Sprinkles
The cookie was finished off with a selection of sprinkles by Happy Sprinkles, these included tiny snowflakes, blue and silver choco balls in various sizes and long metallic stands (you can find a full list below). Happy Sprinkles have kindly given me a 10% off discount code for me to share with you.
To receive 10% off Happy Sprinkles all you need to do is visit their website www.happysprinkles.com or The Cake Decorating Company and enter the code HAPPYLYNZ10 at the checkout! (This code can not be combined with any other discounts)
I really hope you will find this tutorial useful if you fancy giving the snowflake a try. You could even use the template for a cake if you would prefer. Plus if you haven’t already you can subscribe to my YouTube channel for more Free cake decorating video tutorials.
Tools I used
I have put a list below showing all the tools that I used throughout this video or if you would like to see all my favourite cake decorating tools just click here: https://www.amazon.co.uk/shop/cakesbylynz
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Happy Sprinkles Used:
Happy Sprinkles Frost Queen: https://tidd.ly/3zORcCk
Happy Sprinkles Blue Choco Crunch XXL: https://bit.ly/3lcZCM0
Happy Sprinkles Silver Explosion: https://tidd.ly/3l9fOBS
Happy Sprinkles Choco Crunch Silver M: https://bit.ly/369gYVU
Happy Sprinkles Blue Choco M: https://bit.ly/3l9ZugA
Happy Sprinkles Dull Blue Choco M: https://bit.ly/36bBjKs
Happy Sprinkes Blue Overload: https://tidd.ly/3iaV4rB
Piping bags I use: http://amzn.to/2xqeDlM
2D piping tip: https://amzn.to/3hPWwMX
6B piping tip: https://amzn.to/3ggxtSP
1A piping tip (round end): https://amzn.to/3lbHaDQ
Violet Colour Splash: https://amzn.to/30fm7ZF
Blue Colour Splash: https://amzn.to/33Fz1BN
PME snowflake cutters: https://amzn.to/2JjyJZA
Sweetstamp Snowflake Element Set: https://bit.ly/3mekMe2 (For 10% off SweetStamp products enter ‘CAKESBYLYNZ’ at the checkout of the SweetStamp website)
~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
Giant Snowflake Sugar Cookie Recipe
Ingredients
For the Cookie
- 200 g Butter (I used salted butter but you can also use unsalted)
- 200 g Caster Sugar
- 1 Egg
- 1 tsp Vanilla Flavouring (or flavouring of your choice)
- 360 g Plain Flour
- 60 g White Chocolate Chips optional
For the Buttercream
- 300 g Room Temperature Salted Butter
- 600 g Icing Sugar
- 3 tbsp Milk
- 2 tbsp Vanilla flavouring
- Blue Gel Colour
Instructions
To make the cookie
- To make the cookie first download, print and cutout the snowflake template.
- Next add your room temperature butter into you mixing bowl, along with the caster sugar and cream together.
- Add the egg and flavouring. Mix these together on a slow to medium speed and add a tbsp of flour at a time, allowing the flower to absorb the butter as you mix.
- Once the dough has started to all come together, add your chocolate chips.
- Taking your ball of dough roll this out onto a sheet of parchment paper. You want to be around 5mm in thickness.
- With any excess you can use this to cut out the second snowflake.
- Once cutout place your parchment paper onto a baking tray and place in the fridge for around 30 minutes to 1 hour. This is to allow the butter in the mixture to firm up, which is going to stop the cookie spreading and will allow it to keep its shape.
- Place your cookie into a preheated oven at 180 degreed Celsius for around 15 minutes, or until the edges are starting to go golden.
- Once baked take out your cookie and allow them to cool.
For the Buttercream
- Place the butter, sifted icing sugar, flavouring and milk in your mixer. Beat on a medium to high speed for around 5 minutes, until your left with a creamy buttercream.
- Use food gel to colour your buttercream. I have used a small amount of blue.
- Pop your buttercream into a piping bag with your nozzle. I'm using a 1A piping nozzle. You can then pipe small domes over the surface of once of your cookies.
- Once covered place your second cookie on top and cover with buttercream domes.
- You can then add any decoration you would like to the top. Click here to see how I made meringues for the top.
Plus why not save this tutorial for later and pin it to Pinterest
