Shopkins Kooky Cookie Dough Cake

Shopkins Kooky Cookie cake. Chocolate cake with a delicious layer of safe to eat NO eggs chocolate chip cookie dough. Use the cookie dough recipe in homemade ice cream or toppings. Or eat it right out of the bowl. Share this video with friends and family that love Shopkins.

Things Needed:

2 six inch cake layers

Golden brown buttercream frosting

Americolor Gold #135

Americolor Warm Brown #131

4 various size round cookie cutters. Lids also work

Fondant - Blue, Black, White, Pink and Caramel

1/2 cup unsalted butter

1/2 cup light brown sugar

1/4 cup granulated sugar

1 tsp vanilla extract

1/4 cup whole milk

1/2 tsp salt

1 1/2 cups all-purpose flour

1 cup mini chocolate chips

Brown Sixlets

Pink Sixlets

Extra large marshmallow

Hot pink sanding sugar

Roll out very thin white, blue and black fondant. Cut 2 large circles and two small circles out of the white fondant. Cut 2 circles out of the blue fondant slightly larger than the large white circle, Then cut 2 black circles smaller than the blue and larger than the small white. Use water to layer the fondant circles and build the eyes. Then cut a half circle at the bottom of each eye. Lastly roll out a thin snake of black fondant and wrap it around the eye.

Roll out black fondant and cut a circle. Then use the same cutter and cut a half circle from the bottom. This creates a half moon shape. Then roll out 2 thin snakes of pink fondant and attach them around the top and bottom of the half moon. Trim any excess to form a mouth. Add a small square of white fondant for her tooth.

Cut and extra large marshmallow in half. Put toothpicks into each half. Mix water and pink food color in a bowl. Dip each of the marshmallows into the mixture until the marshmallow is a bright pink. Then cover them in bright pink sanding sugar. Set on wax paper to dry.

In a mixer add 1/2 cup of butter, 1/4 cup sugar and 1/2 cup brown sugar. Cream until its light and fluffy. Beat in 1/4 cup of whole milk and 1 tsp vanilla. Then slowly mix in 1 1/2 cups of all purpose flour. Finally stir in 1 cup of mini chocolate chips.

Line a 6" cake pan with parchment paper. Press the cookie dough into the cake pan. You will not use all the dough. Give the rest to the kids to eat out of the bowl. With no eggs its perfectly safe to eat. Place into the refrigerator.

Bake a 2 layer 6" chocolate cake. Put a layer of a golden brown buttercream on your first layer. I used an Americolor Gold and Warm Brown to color the buttercream. Place your cookie dough layer on top and spread some buttercream on top and place your second layer on top. Place it in the freezer for 30 minutes

With a sharp serrated knife cut the 3 bite marks out of the cake.

Frost the entire cake with the golden brown buttercream frosting. Get it as smooth as you can.

Add the eyes and mouth we created in a previous step. Also make a nose cheekbones and eyebrows out of a caramel colored fondant.

Add pink pearlized Sixlets as a border around the cake. I found them at Walmart. Add brown Sixlets for her chocolate chips.

Lastly attach her shoes using the toothpicks we inserted in a previous step. You may need to add a little fresh buttercream to keep the shoes attached to your cake.