Resembling a holly-dotted wreath, this showstopping Spiced Cookie Wreath Cake deserves a place of honor on the holiday spread.
Spiced Cookie Wreath Cake
Makes 1 (9-inch) cookie cake
- ½ cup plus 2 tablespoons (140 grams) unsalted butter, melted and cooled for 10 minutes
- ½ cup (110 grams) firmly packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon (3 grams) tightly packed lemon zest
- 1 large egg (50 grams), room temperature
- 3 tablespoons (63 grams) molasses (not blackstrap)
- 1¾ cups (219 grams) all-purpose flour
- 2 teaspoons (4 grams) ground ginger
- 1 teaspoon (3 grams) cornstarch
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ teaspoon (1.5 grams) ground cinnamon
- ½ teaspoon (1 gram) ground cardamom
- ½ teaspoon (1 gram) ground cloves
- ¼ teaspoon (1.25 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- Citrus Buttercream (recipe follows)
- Garnish: assorted holiday sprinkles
- Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a large bowl, whisk together melted butter, sugars, and lemon zest until combined. Add egg and molasses; whisk until well combined.
- In a medium bowl, whisk together flour, ginger, cornstarch, salt, cinnamon, cardamom, cloves, baking powder, and baking soda. Gradually fold flour mixture into butter mixture just until combined.
- Spoon dough into a large pastry bag; cut a 1-inch opening in tip. Pipe dough evenly into prepared pan. Using a sheet of plastic wrap pressed directly onto surface, spread and press dough into an even layer. Discard plastic wrap.
- Bake until edges are golden brown and top appears dry, 13 to 16 minutes. Let cool in pan for 15 minutes. Carefully remove from pan, and let cool completely, parchment side down, on a wire rack. (Center may sink slightly as it cools.)
- Spoon green Citrus Buttercream into a pastry bag fitted with a ⅝ -inch open star piping tip (Ateco #828). Spoon red Citrus Buttercream into a pastry bag fitted with a 3/16 -inch open star piping tip (Ateco #821). Pipe green buttercream as desired around edges of cooled cookie. Decorate with red buttercream as desired. Garnish with sprinkles, if desired. Store in an airtight container for up to 3 days, or refrigerate in an airtight container for up to 5 days. If refrigerating, let come to room temperature before serving.
Makes about 2 cups
- ⅔ cup (150 grams) unsalted butter, softened
- 1½ teaspoons (4 grams) tightly packed lemon zest
- ¼ teaspoon kosher salt
- 2⅓ cups (280 grams) confectioners’ sugar
- 2½ tablespoons (37.5 grams) heavy whipping cream
- Red gel food coloring*
- Black gel food coloring*
- Green gel food coloring*
- Yellow gel food coloring*
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, lemon zest, and salt at medium speed until creamy, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar alternately with cream, beginning and ending with confectioners’ sugar, beating until combined after each addition. Increase mixer speed to medium, and beat until fluffy, about 3 minutes.
- Spoon 3 tablespoons (38 grams) buttercream into a small bowl; stir in red and black food coloring until desired red shade is reached. Stir green, yellow, and black food coloring into remaining buttercream until desired green color is reached.
*We used Wilton Icing Color in Red-Red, Black, Kelly Green, and Lemon Yellow.