Baking Date: December 2010
While we are busy at my annual cookie bake/decorating/exchange, I also feed everyone lunch. In 2010, I made a checkerboard Christmas cake for dessert.
I used a white cake mix I colored green and red velvet cake mix. One thing I did learn – make sure the cake mixes have the same baking time. The white mix had less of a baking time and it came out a bit more “done” than the red velvet sections.
This is two of the layers piled up. When you place the second layer on, you need to carve it so that it is level. This makes the checkerboard pattern more effective.
The cake had vanilla frosting, with red & green sugar sprinkles on top. It was yummy. Note: Because of the height of the cake, the layers will start to slide the more pieces you cut. This is because there is no frosting between layers to keep them together.
These are some of the cut out shortbread cookies we decorated. We typically do sugar, gingerbread and shortbread. We added shortbread to the list for an uncle who has an egg allergy. We wanted to make sure he could have cookies! The icing is powdered sugar/milk, various sprinkles and M&Ms. The kids are usually the ones who decorate the cookies, but the adults sometimes join the fun.
Everyone brings one set of pre-baked cookies to share with the other folks who come. We bake gingersnaps during the event and the kids ice the cut out cookies. Everyone leaves with some of each kind of cookie.
This particular year, I made peppermint gooey butter cookies. I adjusted the recipe just a bit. Substitute white cake mix for butter cake mix. Substitute 1/4 teaspoon of peppermint extract for vanilla extract. Roll cookies in blue, red or green sugar sprinkles instead of powered sugar.
Baking cookies is fun. Sharing them with family and friends is great. But getting together with family to bake, decorate, eat and have a great time around the holidays – awesome!