I finally did it! I am finally done with school, for good. It feels very strange, considering the fact that I have been going to school for the past 24 years. I don’t know what to do with myself, except get a job.
I am very excited to be able to pursue my childhood dream of making it in the fashion industry. I cannot wait to see where this all leads!It is almost my birthday again, so I decided to feature a funfetti cookie cake. It is exactly what I would want to have on my birthday. It is almost like a blondie with icing.
Do you have a pen and paper handy? You are going to want to copy this recipe. I’m serious! You should save and keep someone special. You will thank me later! You can choose to chill the dough overnight (which I highly recommend), or you can just throw it in the freezer for 15-20 minutes if you are in a time crunch.
Preheat oven to 350 degrees and spray (with non-stick cooking spray)
and line a spring form pan (you could also use a deep dish pie dish)
with a parchment paper round.
First cream butter and sugar together until light and fluffy.
Add egg and vanilla, and mix well.
Next add the cake mix, cornstarch, and sprinkles, Mix well.
wrap dough in saran wrap and freeze for 20 minutes (or refrigerate overnight)
Spread dough evenly into the spring form pan.
Bake for 22-25 minutes until the edges are golden brown.
Allow cookie cake to cool completely, before removing from the pan.
Prepare Icing, and color if desired.
Pipe frosting (I used Wilton tip 4D) on edges, and in middle (if desired)
Slice and serve!