Creating the 'cake'

PREP: 15 minutes

I used a 25 cm (10 inch) cake stand as a base on which to build this cake, and the cookies fitted very snugly; however, if you are using ready-made cookies or if your cookies have spread more, then you may find that you cannot fit them all on a stand this width. You can create the cake on a covered 30 cm (12 inch) cake drum and then put that on the cake stand if you have any issues (or use a larger stand).

  1. Place a vertical stack of 6 cookies in the centre of the cake stand.
  2. Create a circle of 6 stacks of 6 cookies each around the middle stack.
  3. Then add another circle of 12 stacks of 6 cookies around the first circle. As you are adding more cookies, keep checking on the level of the stacks: if there are any that are very different rearrange the cookies until the stacks are more level.
  4. Add another stack of 6 cookies in the middle on top of the first stack.
  5. Add another circle of stacks of 6 cookies around the middle stack.
  6. Place the large rosette on the top of the cake; place the medium blue and gold rosette to the side, on the top of the first tier of cookies.
  7. Place the gold rosette on the opposite side of the first layer to the pale blue rosette. You can stick the cocktail stick in between the cookies so that the rosette is sitting more upright.
  8. Place the remaining rosettes on the bottom of the cake between the cookies and the stand. Slide the cocktail stick in between to keep the rosette in place.