Yield: 8–10 servings (one 9" cookie cake)
- 2 ¼ cups (270g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¾ tsp salt
- ¾ cup (170g) unsalted butter, melted & cooled slightly
- 1 cup (198g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp LorAnn Oils Watermelon Flavour
- red or pink gel food colouring
- small handful of semi-sweet chocolate chips
Less Sweet American Buttercream:
- 6 Tbsp (85g) unsalted butter, softened
- ½ tsp salt
- 1 cup + 1 Tbsp (121g) confectioners’ sugar, sifted
- 1 Tbsp (14g) Greek yoghurt
- ½ tsp vanilla
- green gel food colouring
- Heat oven to 350°F. Grease inside of a 9" springform pan; set aside.
- In a large bowl, whisk together flour, cornstarch, baking soda, and salt.
- In a medium bowl, whisk together melted butter and sugar. Once smooth, whisk in egg, egg yolk, and watermelon flavour until thoroughly combined.
- In the centre of your dry ingredients, make a well, then pour in wet ingredients. Using a spatula or wooden spoon, mix until no pockets of dry ingredients remain.
- If you would like for your dough to be even brighter, tip dough out onto work surface, add red or pink gel food colouring, and gently knead dye into dough.
NOTE: Add more colour than you think you need, as the colour fades a little while the cookie cake bakes.
- Spread cookie dough in an even layer across bottom of prepared pan. Press chocolate chips into top of dough for the ‘seeds.’
- Loosely cover top of pan with aluminum foil to prevent the cake from browning too much.
- Bake for 30–35 minutes or until cookie cake is set and edges are firm and lightly browned.
- Place pan on wire rack and allow to cool completely before decorating.
- Once cookie cake is totally cool, remove from springform pan and set aside.
- Now let’s make some frosting! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth.
- Sift in a third of confectioners’ sugar, then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
- Mix in Greek yoghurt and vanilla, beating until buttercream is your preferred consistency.
- Remove bowl from mixer and scrape frosting off paddle and back into bowl. Add green gel food colouring and gently mix into buttercream with a spatula.
- Once you’re happy with the colour of your buttercream, pipe around edge of cookie cake to finish off the watermelony look!