For the cake layers: Mix cake according to manufacturer’s instructions. Deposit 1 pound of prepared batter into sprayed and papered 8-inch cake pans. Bake at 350°F until cake springs back lightly when touched. Let cool completely.
For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. If possible, mix in the baking chips (30%) by hand until combined. Portion the cookies using a #16 blue scoop, a #30 black scoop and a #60 silver scoop. Place like sized cookies on papered trays. Flatten each cookie to roughly ½ inch thickness. Add extra morsels on top of each cookie if desired. If using popsicles sticks, add before flattening. Bake at 350°F until completely set and just starting to color around the edges. Let cool completely.
For the buttercreme & decoration: Prepare marshmallow buttercreme using a ratio of 3 pounds of white buttercreme to 1 pound of marshmallow fluff. Fill and crumb coat with buttercreme. Place internal supports/dowels into the cake. Smooth ice with remaining buttercreme. To finish the cake, fill two pastry bags with desired tips. Place a large cookie to the center back of cake and prop up with a popsicle stick. Place a mixture of cookies with and without sticks in a pattern to match the picture provided. After the cookies are placed, pipe desired patterns around cake and decorate with extra baking chips.
If the marshmallow buttercreme becomes hard to work with because of heat and humidity, pipe a dam around the outside edge of each cake and use the marshmallow buttercreme as a filling. Ice the outside of the cake with regular white buttercreme.
* Please reach out to Dawn Sales Representative for item number.