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7. Bake for 20 to 22 minutes or until the cookie cake is evenly puffed and light brown on top. Allow the cookie to cool completely. 8.

Once the cookie layers have cooled, assemble the cookie cake by placing one layer on a serving plate and spreading 2/3 of the white cream filling evenly across the top.

How large you make the cookie cake is a matter of choice, depending on the number of wedding guests. For a sixteen-inch tray, I recommend making about eight different types of cookies.

The Sandwich-Cookie Cake Pan is cast aluminum and spreads heat evenly. It has Williams-Sonoma's exclusive Goldtouch coating, which ensures the cake does not stick to the pan and makes clean up simple.