Little Farmstead {Vintage Cookie Tin} Cake Centerpieces


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In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted (you don't want it piping hot). Transfer butter to a larger mixing bowl and add in white sugar and brown sugar. Use a spatula (don't use a mixer!) to stir by hand until combined. Mix in egg.


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Instructions. In a large stand mixer, beat the heavy cream, powdered sugar and vanilla on high until soft peaks form. On a flat serving plate, spread a thin layer of whipped cream to hold the bottom layer of cookies in place. Arrange 7-7 cookies side by side in a circle, keeping 1 cookie in the center.


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In a clean mixing bowl add the egg whites. Whisk on medium high until the egg whites reach a stiff peak. Fold egg whites into batter. Spoon 13 ounces of cake batter into each 7-inch pans. Place pans on a baking or cookie sheet. Bake 23 minutes or until a toothpick inserted into the center comes out clean.


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Preheat oven to 350°. Line the bottom of a 9-in. springform pan with parchment. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, egg yolk and vanilla. In another bowl, whisk flour, cornstarch, baking soda and salt; gradually beat into creamed mixture. Stir in chips.


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Add in the whole egg, yolk, vanilla, baking soda, and salt and mix for 30 seconds until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips. Press the cookie dough evenly into the prepared pan.


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1. If tins are not already holiday themed, spray paint them. Make sure no spray paint gets on the inside of the tins. 2. Stack the tins largest to smallest and mark where each tin is placed with a dry erase marker. 3. Unstack tins and add hot glue on each dry erase mark, and then adhere tins together. 4. Wrap ribbon around each tin using hot.


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For the cakes. Preheat your oven to 170ºC/150ºC Fan, and line two 8"/20cm cake tins with baking parchment. In a stand mixer, or a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy. Add in the eggs, self raising flour and vanilla extract and beat again until combined well.


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Prep Time: 10 minutes. Cook Time: 0 minutes. Chill Time: 1 hour. Total Time: minutes. Servings: 6. To a medium bowl or measuring cup, add milk and instant vanilla pudding and whisk together until incorporated. Set aside so it will set up a bit before pouring. Open the Cookie Tin and remove the papers.


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Bake the cookies on a miniature muffin tin if you want to offer bite-sized sweet treats for your guests. Any filling that won't quickly melt would be wonderful on a dessert table. Try mini ginger cookie cups with a lemon custard filling or coconut cookie cups with a spoonful of chocolate mousse.


Little Farmstead {Vintage Cookie Tin} Cake Centerpieces

Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.


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Then, Kristin mashes the cookies, tops them with cherry pie filling, and then tops everything off with instant pudding. At the start, the creation seems questionable, but as it comes together, it becomes something between a dump cake and an icebox cake. The mixture is then chilled for an hour and then topped with whipped cream.


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Generally speaking, it's ok for the tins to have some sort of finish on the outside, as long as you're not exceeding temperatures of 400 degrees Fahrenheit. (If you're unsure, place the tin in a preheated oven without anything inside it for 5 minutes before adding food to the mix.) -It's always a good idea to make sure the tins are marked "food.


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Cookie Tin Cake. Cookie Tin Cake. 3. 12w. Michelle Ahlstrom O'Nale. Love this idea! 12w. View more comments. 2 of 14.


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Preheat oven to 350°F (177°C). Line two 12-count muffin pans with liners. Set aside. Make the cookie cups: In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color.