Birthday Cake Melting Moments

These melting moments were developed with a fun birthday twist. Sprinkles make everything better.

I overthink a lot of things. A perfect example of this is whenever I have to organise someone’s birthday party. If we reality check, the only thing I really nail is the cake and the catering. I had a disaster of an attempt at organising a birthday for somebody last year. It wasn’t all bad, I may have failed at the event planning but I excelled at the food part. I developed these biscuits. Little colourful, sweet sandwiches of joy. The beautiful, buttery originals got a cheeky birthday transformation. I have an alteration for every occasion, and this variation does not disappoint.

Makes 30 individual biscuits , 15 sandwich cookies

The Biscuit (adapted from Poh’s Kitchen pg. 220)

• 250 g salted butter,* room temperature*

• 40 g icing sugar

• sprinkle of salt*

• 1 tsp vanilla bean paste

• 165 g plain flour

• 1-2 Tbs jimmies sprinkles

• 65 g corn flour

sprinkle cream cheese Buttercream

• 250 g cream cheese

• 250 g butter, room temperature

• 350 g icing sugar

• 1 tsp vanilla

• 3/4 cup milk powder

• 1-2 Tbs sprinkles/100s and 1000s

To make the biscuit

1. Preheat the oven to 160’C (I use a fan forced oven)

2. Line two baking trays with a silpat or baking paper

3. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and creamy.* Add the vanilla and beat until combined.

4. Using a wooden spoon or a rubber spatula fold in the flours and salt. Then fold in the sprinkles. Once combined spoon the mixture into a piping bag fitted with a fluted attachment and pipe into rosettes of the 5 cm in diameter leaving a space between each biscuit.*

5. Bake for 12 minutes, they should be lightly golden around the edges. Allow to cool slightly on the tray then GENTLY move to a wire rack to cool. These cuties will be fragile.

To make the frosting:

1. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese on low speed until smooth. Add butter and beat on high speed until smooth.

2. With the mixer on low speed, slowly add the sugar, vanilla and milk powder until fluffy and combined.

3. Fold in sprinkles with a spatula until distributed.

To Assemble:

1. Select two biscuits that are a similar shape and size.

2. Put frosting on one underside (the flat side under the rosette) of the biscuit and sandwich with the underside of another biscuit.

3. Repeat until you have 15 sandwich biscuits.

Notes:

*I use Lurpak slightly salted butter in all my bakes

*Room temperature means not Australian hot summer temperature, but softened

*I add more salt if the cookies are for my mum

*If I am baking in Summer heat I use a whisk and cream the butter and sugar by hand

*I use an old-school metal cookie press to pipe these biscuits. You can pick them up from antique/Lifeline stores

final thoughts…

Warning, make sure you keep a plate handy when you eat these, they are crumbly and delicate.

I’m on a sprinkle kick. I love sprinkles. I have found that Jimmies Sprinkles are the only ones that maintain their colour and don’t bleed through the wet ingredients. You may need to source your Jimmies from a cake supply store like https://www.lollipopcakesupplies.com.au/

Amelia xx