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Double decker chocolate update#
WE RESERVE THE RIGHT TO UPDATE OR MODIFY THESE TERMS AT ANY TIME WITHOUT PRIOR NOTICE. YOUR USE OF THE SITES CONSTITUTES YOUR AGREEMENT TO FOLLOW AND BE BOUND BY THE TERMS OF USE OF THE SITES INCLUDING THIS POLICY. Our data protection officer may be contacted by emailing This Policy (together with the Terms and Conditions for particular applications or services and any additional terms of use as may be applicable from time to time) applies to your use of Musgrave Web sites and any other provision of information to us by You including (but not limited to) the following Web sites: SuperValu.ie centra.ie, musgrave.ie,, musgravemarketplace.ie noshandco.ie, mood.ie, laroussefoods.ie, cjoloughlin.ie .uk, daybreakireland.ie, frankandhonest.ie, and any other Web sites to which these terms are extended (“Sites”) or services which are supplied to you through your use of the Sites (“Services”). Our Privacy Policy is set out separately here and our cookie policy is set out here. We are committed to protecting and respecting your privacy. I am very excited about how my first cookie cake turned out.Musgrave Limited trading as Musgrave Retail Partners Ireland Limited of Ballycurreen, Airport Road, Cork and/or Musgrave SuperValu Centra NI Ltd trading as Musgrave Northern Ireland of Belfast Harbour Estate,1-19 Dargan Drive, Belfast BT3 9JG (“Musgrave”, “we”, “our”, “us”). (I was scared to make the first cut, but I found that by cutting straight down, the design wasn’t damaged at all. I trimmed the sides to follow my template, using a paring knife and cutting straight down.Īfter that I used frosting and a decorative tip to line the sides.įinally, I cut the cookie cake into serving sizes to make it easier for the teacher tomorrow. Next I placed an 8 template I made from foil on top of the cookie cake. I found that using the scissors for the top layer was a great way to trim and keep the layer from slipping.
Then I put layer two on top and trimmed the edges so the cake would fit on my carrier. Once the frosting was ready, I frosted layer one. Instead of buying powdered sugar, I use my Vita-Mix to powder my own and it really makes a difference in frosting. I have found that I can make it even better by powdering my own sugar. I love this Buttercream frosting recipe from the Magnolia Bakery in New York City. Tonight, after our first-day-school family celebration, I got to work on the frosting. Then, this afternoon, I spread it into the pans and baked away. I made the dough and put it in the refrigerator to wait. I found and re-listened to the interview and decided to follow her advice of making chocolate chip cookie batter at least a day ahead to allow the moisture to really permeate the dough in order to make even moister, chewier cookies. I remembered her sharing some secrets about chocolate chip cookies. It was an interview with a chemist/ baker/ cookbook author. I had the recipe down, but while I was waiting for the day to bake, an NPR story I heard back in December popped into my mind.
Double decker chocolate plus#
Ahhhh! Chewy cookies, much to my delight, and also the delight of the 10 kids plus parents that were over that evening to taste test, among other things. The second time around, my neighbor suggested I turn down the heat to 350.Īgain I made the dough, spread it out and baked at the lower temperature. The cookies came out way too crisp and crumbly. I used the basic TollHouse recipe and spread it in my 15” x 10” jelly roll pan and baked it at 375 for the suggested 20 minutes. I wanted a cookie base that was a little soft, but not too much so. But I saw this as a challenge… And I am so glad that I faced it!įirst I made a test run on the cookie dough. Yes, I know, ordering one is pretty easy. When he told me he wanted a cookie cake I was determined to make it on my own. Oh my goodness! I just finished a double-decker chocolate chip cookie cake in the shape of an 8 for my son’s class (His birthday is this week.) and I am SO excited about it.
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