Mini Hamburger Cakes and Cookies

December 15, 2016

Mini Burger Cakes | Sarcastic Cooking

Isn’t December just the easiest, most fun, easy-going month ever? Like EVER?!?!?! Said no adult ever! Mixing and matching schedules trying to make every single get together work. Fitting in shopping. Trying to hide deliveries from children (and husbands). Making sure that kids never catch on to any of the holiday frustrations. Ugh! I need a nap.

Oh wait. No time!

Not only do we have Christmas this month, we have both the boys’ birthdays. Not to mention a few other family members birthdays as well. Finding time to dedicate to all of these festivities in 4 little weeks is kind of tricky. Scheduling and planning is not a strong point of mine. Says the girl that never posts recipes on the same day week to week. Oops. What I lack in self-discipline, I make up for in my online shopping skills and cooking great food to ease the hurt in our wallet from my epic shopping skills. Don’t worry. Once January hits, my shopping dwindles.

-ish.

*wink*

Mini Burger Cookies | Sarcastic Cooking

This year, I tried to save money by making the cakes and cookies myself. Genius idea, right? Because I may save money but I will also spend a lot of time on these desserts. I got a huge shipment of Back to Nature Fudge Mint Cookies to try. Since, me and the boys sat on the floor by the front door and ate them right out of the shipping box, it was pretty clear they were big fans of the cookies. When I was little, my mom made these little burger cookies as an in-school birthday treat. It was one of my favorite things I ever brought to school. It was a chocolate coated cookies sandwiched in between two vanilla wafers with some frosting in between to represent lettuce, ketchup, and mustard. Kids and adults alike will smile and like these cookies at the party.

Ok, one thing done. Now the cake?

I remember when I was reading through Molly on the Range for the second time (this cookbook is so good guys) that she makes mini burger cakes. Yes! Ding, ding! Winner!

Ah, but a layer cake?

The last time I made a layer cake was in, like, year one of the blog. It was ok, but still a very stressful undertaking. Now, add a layer cake and 30 people coming to my house. AAAAGHHH the stress! It is like an unentertaining episode of Top Chef where I run around with my hair in a towel-wrap and yell at the boys to stop touching things in the living room while molding marzipan with my hands. Oh wait. That is exactly what happened.

But, you know what?

It all worked out! And look at these beauties!!!

*patting myself on the back*

Mini Hamburger Cookies

The cutest mini burger cookies. No cooking necessary, but some assembly required!
Prep Time 30 minutes
Total Time 30 minutes
Servings 24 Cookies

Ingredients

  • 24 Back to Nature Fudge Mint Cookies
  • 48 Nilla Wafer Cookies
  • 4.25 Ounce Tube Green Decorating Icing
  • 4.25 Ounce Tube Yellow Decorating Icing
  • 4.25 Ounce Tube Red Decorating Icing
  • Sesame Seeds
  • Water

Instructions

  1. Squeeze a thick, wavy line of green icing all along the rim of the flat side of one Nilla wafer.
  2. Press the fudge cookie into the green frosting. Press hard enough so some green starts to poke out over the edge, resembling lettuce.
  3. Squeeze yellow and red frosting on top of the fudge covered cookie. Alternate patterns so that some red and yellow are visible along the outer edge of the cookie.
  4. Cover with another Nilla wafer.
  5. Place about 1/4 Cup water into a small bowl. Dip your finger into the water then on to the top of the covering Nilla wafer in the completed burger cookie.
  6. Dry your finger off and then press it into some sesame seeds. Press the sesame seeds into the wet spot on the Nilla wafer.
  7. Continue process until all cookies are completed.
  8. Store at room temperature in a covered container for up to a week.

Mini Hamburger Cakes

Certainly a party showstopper! Vanilla cakes and a chocolate coated chocolate cake "burger" with perfect little marzipan "tomatoes" and "lettuce".
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 10 mini cakes

Ingredients

For the Cakes:

  • 1 3/4 Cups Sugar
  • 1 3/4 Cups Flour
  • 1 1/2 Teaspoons Kosher Salt
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Baking Soda
  • 2 Large Eggs
  • 1 Cup Buttermilk
  • 1 Tablespoon Vanilla Extract
  • 1/2 Cup Flavorless Oil Canola
  • 3/4 Cup Water
  • 1/3 Cup Unsweetened Cocoa Powder
  • 5 Ounces 3/4 Cup Dark Chocolate Chips
  • 2 Tablespoons Coconut Oil

For the Tomato and Lettuce:

  • 12 Ounces Marzipan
  • Green Liquid Food Coloring
  • Red Liquid Food Coloring
  • Powdered Sugar
  • Sesame Seeds

Instructions

  1. To make the cakes: Preheat the oven to 350 degrees F. Grease a half sheet pan (18 x 13-inch) and a quarter sheet pan (13 x 9-inch) and line the bottom of each pan with parchment paper.
  2. Add the flour, sugar, salt, baking powder, and baking soda to a large mixing bowl. Whisk to combine.
  3. In a separate smaller mixing bowl, whisk together the eggs, oil, buttermilk, vanilla, and water. Add the wet ingredients to the dry. Mix to combine.
  4. Transfer 3 1/2 cups of the batter to the half sheet pan. Spread with a spatula to make one even layer.
  5. Sift the cocoa powder into the remaining batter. Mix to combine. Pour the chocolate batter into the quarter sheet pan. Spread out evenly.
  6. Bake the cakes for 15 minutes.
  7. Let the cakes cool in their pans. Transfer pans to a freezer for an hour to harden up a bit. This makes for cleaner edges.
  8. Use a 2 3/4 inch round biscuit cutter to cut out 20 vanilla cake rounds and 10 chocolate cake rounds.
  9. Combine the chocolate chips and coconut oil in a microwave safe dish. Heat for 30 seconds, mix. Heat for 40 more seconds, mix until all chips are melted.
  10. Place chocolate cakes on a wire rack with a piece of parchment or wax paper underneath. Pour a few spoonfuls of the chocolate mixture over each chocolate cake. Use the spoon to spread the chocolate evenly over the tops and edges. Place the chocolate cakes in the fridge until ready to assemble.
  11. To make the lettuce and tomato: Take 4 ounces of marzipan and knead about 10 drops of green food coloring until the color is evenly dispersed. If the dough gets sticky, dust with powdered sugar. Use a rolling pin and your hands to roll out and form organic pieces of lettuce. Place on a piece of wax paper and put in the fridge until ready to assemble.
  12. For the tomato, add 10-12 drops of food coloring to the remaining marzipan. Knead to combine. Roll the marzipan out on a powdered sugar dusted surface until about 1/4 inch thick. Use a small drinking glass to cut out 10 circles for tomatoes. Place on a piece of wax paper and then refrigerate until ready to assemble.
  13. Assemble one vanilla cake, a slice of lettuce, the chocolate cake, a tomato slice, and then another piece of vanilla cake. Dust each top with powdered sugar and sesame seeds.

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  • Jenn
    December 19, 2016 at 3:12 pm

    This is exactly the kind of corner I back myself into. The husband and sister saved the day on the tiny one’s first birthday mustache cake so props to you for bailing yourself out!

    • Stefanie
      December 19, 2016 at 3:33 pm

      Party planning is not my specialty hahah

  • Kayle (The Cooking Actress)
    December 15, 2016 at 10:27 am

    lol omg SO CUTE!!!!! Love this idea!