I made an easy Chocolate Chip Cookies and Cream Cake, with store-bought chocolate chip cookies and whipped cream. It came out delicious and the decor was a hit with the 11 years old girls. My oldest daughter turned 11 in late January and she wanted a cat party. Alana our cat is the most spoiled person in the household and my children adore her. So obviously, the party and the cake had to be “all about cats”.
We did the party on a Sunday afternoon and luckily we had beautiful weather. They played cat soccer (on 4 legs and with a ball of yarn) and then famous cats charades: Garfield, Grumpy Cat, Puss in Boots, etc. We also hosted a tournament of Exploding Kittens (kid’s edition).
To eat, we had hot ham and cheese croissants, strawberries, Goldfish, and the cat cake.
The cat cake was a smash hit with the guests. Several girls asked me to make their cakes or teach their mothers how to do it 🙂
After eating, they played cops and robbers in the front yard. It was a nice homey birthday.
And as a party favor, they took home a bag of Pocky and a kitten decorated with an inspirational necklace with phrases like: Be Happy!, Be yourself, Start today, you can do it, etc. (I found the cats on clearance at Michael’s and I bought the chain and charms there too)
Another great recipe: Ladyfingers Cookie Cake
Chocolate Chip Cookies and Cream Cake
15 people
Ingredients:
- 30 chocolate chip cookies 8cm. in diameter (I used the freshly baked cookies from Costco)
- 4 cups of heavy whipping cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup milk
- fondant white, pink and black (I bought a small package pre-tinted at Michael’s)
Preparation:
- Put the bowl and beaters (that you will use to whip the cream) in the freezer for 5 minutes.
- Cover the bottom of a ring cake pan (8-9″) with parchment paper.
- Whip the cream with an electric mixer on high speed until soft waves. Add the sugar and vanilla and continue beating until stiff peaks form.
- To assemble the cake. Place a layer of cookies on the base. Dip briefly each cookie in milk, do not soak. Cover with a layer of whipped cream. Repeat until you have 4 layers of cookies. End with cream. Cover with plastic wrap.
- Freeze for 2 hours.
- Pass a hot knife around the edge of the cake pan, turn over on the serving plate. Open the ring and remove the parchment paper.
- Refrigerate.
- Roll the fondant and cut the parts for the kitty face (using cookie cutters). Whiskers and ears need to model by hand.
- To decorate, place the grass tip onto a large bag. Fill with the remaining whipped cream and cover the entire cake.
- Place the fondant’s ears and covered with more “hair”.
- Decorate the cat’s face pressing the fondant in the fresh cream. Freeze until 1 hour before serving or just keep refrigerate if serving the same day.
So cool!