Part 6/8:
The cookie layers are baked at 350°F, with Gemma sharing her pivotal tip for determining the perfect bake: a gentle firmness under your finger with a soft center. Her detailed instructions ensure that each baker achieves the desired gooey texture, avoiding an overly dry cookie.
Once the layers are perfectly baked and cooled, it’s time for the buttercream frosting. Gemma offers her best-ever buttercream recipe, explaining how to effectively assemble the cake without requiring expert decorating skills. Her emphasis on generous frosting between the layers contributes to the overall appeal of the cake.