Just Because

Cookie Dough Layer Cake

"My Little Secret" Nut Cream

Ingredients Preparation
  1. Add hazelnut praline and almond butter to buttercream.
  2. Whip together until combined.
  3. Place nut cream into piping bag.

Procedure/Topping

Ingredients Preparation
  • (3) cake layers, 14cm round
  • 199g
    Edible Cookie Dough, rolled out and cut into (2) 14cm rounds Keep remainder aside, chop
  • 300g
    “My Little Secret” nut cream
  • 20g
    Liquid Caramel
  • 50g
    Gertrude Hawk Micro Peanut Butter Cups
  • 40g
    Mona Lisa Dark Chocolate Decor Curls
  1. Place the 1st sponge cake layer at the bottom of the ring.
  2. Pipe 60g of nut cream, sprinkle some dark chocolate curls.
  3. Add a layer of edible cookie dough (14cm round).
  4. Pipe 60g of nut cream then some caramel filling.
  5. Place the second sponge cake layer on top of caramel/cream layer.
  6. Pipe 60 gr of nut cream, springle micro peanut butter cups.
  7. Add second layer of edible cookie dough (14cm round).
  8. Pipe 60g of nut cream then caramel filling.
  9. Add the 3rd cake layer, pipe on the rest of the nut cream.
  10. Top with peanut butter cups, dark decor curls and cut up edible cookie dough.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528