Okay. To be honest I had no idea what I was going to do on top of this giant chocolate chip cookie heart cake. Initially I thought I would put it in my bag and pipe it in all sorts of gorgeous vibrant colours like teal, turquoise, pink, green, etc – my niece’s favourite colours are very mermaid-y. But, she also loooves pineapples so I thought I’d turn this heart shaped cookie cake into … a kawaii pineapple cookie cake!!! It’s always tricky getting the face to look cute. Something about the skinny chin of this pineapple, the kawaii faces are usually extra round. I played around with the eye and mouth placement for a while and then settled in on this little guy.
I basically just dumped an entire chocolate chip cookie dough into this 9 inch heart shaped pan, baked it for around thirty minutes and then let it cool completely.
Kawaii Pineapple Cookie Cake
ingredients
For the cookie cake
- 1 cup of unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons Maldon salt flakes
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups of semi sweet chocolate chips
For the buttercream
- 1 cup of unsalted butter at room temperature
- 2 cups of icing sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon yellow gel colour
instructions
Bake the cookie cake
- Preheat the oven to 350 degrees. Butter your 9 inch heart cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on high until light and fluffy, about two minutes.
- In a medium bowl, sift the flour, baking powder, baking soda and salt.
- Scrape down the side of the bowl. With the mixer on low speed, add the egg and vanilla extract until incorporated, about one minute.
- With the mixer on low speed, add the dry ingredients to the mixing bowl and mix until just combined. Add the chocolate chips and mix for another ten seconds or so until a cookie dough forms.
- Using a spatula, place the batter into the greased heart cake pan, using an offset spatula to press the batter down into the heart shape.
- Bake for 28-30 minutes until the cookie has lightly browned on top. Let cool completely before frosting.
Make the buttercream
- In the bowl of a stand mixer, beat the butter, icing sugar, vanilla and gel food colouring on high speed until light and fluffy, about two minutes.
Assemble the cookie cake
- Once the cake has completely cooled, carefully run and offset spatula along the edges of the cake to loosen. Have a large flat plate or cake board on hand, with an additional cake board or serving plate ready. Place the flat plate or cake board on top of the heart cake pan. Swiftly but deftly flip the cake so the cookie slides out onto the flat plate. Now, add a dab of buttercream to the cake board or serving plate and place that on top of the cookie. Flip the cookie again.
- Fill a large piping bag fitted with a French open star tip such as Wilton 4B with the yellow buttercream. Starting from the bottom, pipe rows of drop stars going up in rows all around the sides of the cookie cake. Pipe the entire top of the cookie cake, being careful to fill in any gaps with more drop stars so none of the chocolate chip cookie is visible.
- Roll out a small amount of pink fondant and punch out rosy cheeks using the round cutter side of a piping tip. Roll out black fondant and punch out two large eyes, and using your hands, make a smiley mouth. Add two white fondant dots to the eyes if you like!
- Using green craft paper, cut out a pineapple stem-like shape. Attach the green paper to a wooden BBQ skewer and place into the cookie cake!
- Slice into even portions and enjoy!
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