Buttercream Blast Layer Cake

[nverland]

Buttercream Blast Layer Cake

Ingredients
1 package (18-1/4 ounces) white cake mix
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, room temperature
2/3 cup all-purpose flour
12 lollipop sticks

BUTTERCREAM:
1-1/4 cups shortening
1/3 cup plus 4 teaspoons water
1-1/4 teaspoons vanilla extract
5 cups confectioners’ sugar
1 tablespoon plus 3/4 teaspoon meringue powder

DECORATING:
Red and blue colored sugar
Coarse sugar
Red and blue paste food coloring
1 tablespoon light corn syrup

Directions
•Prepare and bake cake according to package directions, using two
greased 9-in. round baking pans. Cool for 10 minutes before removing
from pans to wire racks to cool completely.

•In a large bowl, combine cookie dough and flour. On a lightly floured
surface, roll out dough to 1/4-in. thickness. Cut out 12 cookies
with a floured 2-in. star cookie cutter; insert lollipop sticks into
dough. Cut out eight cookies with a floured 1-in. star cookie
cutter.

•Place 1 in. apart on ungreased baking sheets. Bake at 350° for
7-9 minutes or until edges are light golden brown. Cool on wire
racks.

•For buttercream, using a heavy-duty stand mixer, combine the
shortening, water and vanilla. Combine confectioners’ sugar and
meringue powder; beat into shortening mixture.