A lot has happened since I last posted – I entered a new decade and I’m a business owner! I purchased a pediatric dental practice in central Connecticut two weeks ago and launched a whole new brand for the office. I’ve worked 12 hour days for much of the past few weeks, but couldn’t be more excited about this new venture. The name of the office was previously the former doctor’s name, so I changed it to Sweet Tooth Pediatric Dentistry – a dream come true! Somehow I’ve also found time to bake a whole bunch of themed cookie cakes for a lot of the surrounding dental and medical offices to spread the word about our new look and new name, and needed to share them here with all of you here too.

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I worked with Jennifer Duran of Pace Creative Design Studio to design a new look for my practice. I am so happy with all the branding; our logos are fun, modern, and fresh – perfect for a pediatric office with a young doctor and innovative ideas. Check out the new website for Sweet Tooth Pediatric Dentistry to see our vision come to life, thanks to my web designer Griff Kerstine of 3BlueTrees. The main tooth logo was easy enough to feature on the cookie cakes, just a rough sketch of the tooth with some “sprinkles” in coordinating colors. I made 14 of these total, and LOVED how they all came out! After 14 though, if I have to take a break from buttercream for a few weeks (or months!), I won’t be upset….


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I already have a funfetti cookie cake recipe on the blog here, but I remember that it had a very buttery and thus crispy/crumbly texture. DELICIOUS, but I had something softer and chewier in mind for these. I used a recipe from Sally’s Baking Addiction because in my opinion, that girl can do no wrong, and I always love her recipes. I tested the recipe a few times and knew it would be great for laying the foundation for my practice in the surrounding community. There’s no better way to win someone over than with some homemade treats! And in case you’re wondering how I can get away with running a dental practice named after my baking blog, I’ve developed a new motto – sweet kids, healthy teeth! As always, it’s all about moderation!!

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Funfetti Cookie Cake (Take 2!)

Recipe adapted from Sally's Baking Addiction


for the funfetti cookie cake:

1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1-1/2 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cornstarch
2/3 cup white chocolate chips
1/2 cup rainbow sprinkles

for the vanilla buttercream:

1/2 cup unsalted butter, at room temperature
1-3/4 cups powdered sugar
2 tbsp heavy cream
1-1/4 tsp vanilla extract
Pinch of salt


for the funfetti cookie cake:

Preheat the oven to 350 degrees and spray a 9" cake pan with nonstick spray. Set aside.

In the bowl of an electric mixer, beat the butter for about 1 minute on medium speed. Add the sugar and continue beating for 2-3 minutes, until light and fluffy in color. Add the egg, egg yolk, and vanilla, and continue to beat, scraping down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer on low speed, slowly add the dry ingredients, until just combined. Once combined, gently fold in the white chocolate chips and sprinkles by hand with a rubber spatula.

Press the cookie dough evenly into the prepared pan and bake for 20-25 minutes, or until very lightly browned on top. You want the cookie cake to be extra soft in the center, so careful not to over bake. Allow the cake to cool completely on a wire rack at room temperature before frosting. The center will sink slightly- that's normal.

for the vanilla buttercream:

In the bowl of an electric mixer, beat the butter for 2 minutes on medium speed, until light and creamy. Add the powdered sugar, cream, vanilla, and salt with the mixer on low speed. Increase the speed to high and beat for 3 minutes. Transfer buttercream to a piping bag fit with a large star tip, and pipe a generous border around the cookie cake. If you want to make a design in the center, switch to a smaller star tip, and dye any remaining icing if you wish.

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