Unicorns. Are you over the trend or still loving it? I personally am in between, but it doesn’t appear that they’ll be going away any time soon. At least not completely! What I love most about the magical trend are the desserts! I’ve seen everything from cakes to cookies, donuts and macarons, and most recently unicorn cookie cakes! At the start of the unicorn trend I designed a collection of unicorn cookie cutters for my shop and it has been a delight to see all of the creations made with the shapes!
That leads me to my newest product for the shop, the jumbo unicorn cutter. This cutter is 10 inches tall, made from stainless steel, and a replica of my smaller unicorns. I was inspired to create the jumbo unicorn after seeing the letter and number cookie cakes over on instagram and I’m so happy you guys are loving it!!
To familiarize you with cookie cakes, they are two giant cookies traditionally shaped as numbers and letters, stacked, frosted and then decorated. The trend was started by baker Adi Klinghofer over in Israel. Decorations for the cookie cakes include everything from fruit, to blooms, cookies, candies and sprinkles. Now you can turn them into themed shapes using the cutters from the shop! My shop is the only place that you can find jumbo cutter shapes. See the cactus I made here. And check out all of the other shapes in my etsy store.
Although I cannot take any form of credit for the cookie cake concept, these jumbo cookie cutter shapes and designs are unique to me and my brand Posh Little Designs and fully protected by Copyright ©
So the big question has been, what to do with this giant cutter once you receive it? It can be a bit intimidating because of its size, but today I’m gonna show you exactly how to use it, so you can make a unicorn cookie cake of your own!
The most difficult step is baking the cookies, and then stacking them without breaking. You’ll see in the video that my top layer ended up with a crack in it, but you can hardly tell with the decorations on top. Once you get stacking out of the way, decorating and topping is a breeze!
Today’s unicorn is made with two chocolate sugar cookies! I’ve never made chocolate sugar cookies before, so this was a first, but I’m really happy with how they came out! I tried the recipe from Sweetopia which can be found here. If you’d prefer to use regular sugar cookie dough. Check out my recipe here.
The unicorn cookie cake is piped with sweet vanilla cream frosting. Then stacked and decorated with a delightful strawberry cream rosette mane, lastly topped with chocolate covered strawberries, marshmallows, sprinkles and roses.
Magical and delicious and also dairy free!
In addition to the recipe and instructions, I put all the DIY steps together in a fun video for you below.
Unicorn chocolate cookie cake made with two chocolate sugar cookies, vegan cream frosting, topped with a fresh strawberry frosting and decorated with sweets. Dairy free.
FOR THE CHOCOLATE SUGAR COOKIES
- Jumbo Unicorn Cookie Cutter (Posh Shop)
- 2 cups vegan butter (at room temperature)
- 2 cups sugar
- 2 large eggs
- 3 tsp vanilla
- 4 cups all-purpose flour
- 1 1/2 cups cocoa powder
- 1 tsp salt
FOR THE VANILLA CREAM and STRAWBERRY FROSTING
- 3 cups organic shortening (or butter)
- 2. cups powdered sugar
- 1 TBSP vanilla
- seeds from 1 vanilla bean
- (Reserve half for strawberry frosting)
- 1/3 cup strawberry puree.
- Sprinkles of choice, flowers/petite roses, chocolate covered strawberries, mini sugar cookies, strawberry marshmallows.
FOR THE CHOCOLATE SUGAR COOKIES
- Preheat oven to 400 degrees.
- Cream together butter and sugar in a mixing bowl, until combined.
- Mix in eggs and vanilla.
- Stir in flour, cocoa powder and salt.
- Mix on med-hi until combined.
- You’ll know your cookie mix is ready when most of it sticks to the mixing paddle.
- Roll dough out onto a large sheet of parchment (about 1/2 inch thick)
- Cut into unicorn shape with using the jumbo cutter.
- Bake cookie on a parchment lined baking sheet for about 5-6 minutes.
- Roll out remaining dough and cut second unicorn shape.
- Bake cookie on a parchment lined baking sheet for about 6-7 minutes.
- Remove from heat and cool completely.
FOR THE FROSTINGS
- Combine all ingredients into the bowl of an electric mixer. Mix until incorporated and taste. You can add a little more powdered sugar if you prefer a sweeter frosting.
- Transfer half of the white frosting to a piping bag fitted with a round coupler.
- Mix the strawberry puree into the remaining frosting.
- Transfer the strawberry frosting to the piping bag fitted with Wilton tip 1M.
- See assembly and decorating instructions below!
- Jumbo Cookies that are a day old are easier to decorate with, so make your cookies the day before if possible. The frosting and cookies can be sealed and kept on the counter until ready for decorating.
Chocolate Sugar Cookie recipe adapted from Sweetopia
UNICORN COOKIE CAKE ASSEMBLY
Jumbo unicorn cookie shape (10 inches) This can be found in my shop.
Two baked jumbo unicorn cookies, cooled and preferably 1 day old.
White frosting with large round tip, or just the coupler.
Strawberry frosting with Wilton tip 1M.
Decorations and toppings: (Optional) Sparkle cookies that I made with leftover dough from the jumbo unicorn, petite roses, chocolate covered strawberries, marshmallows and white and gold sprinkles.
- Begin by piping rows of the white frosting onto the first unicorn cookie.
- Continue piping the white frosting onto the unicorn until it’s fully covered. If the frosting isn’t perfect it’s ok because you’ll be stacking a second cookie on top and won’t see any imperfections.
- Stack the 2nd cookie right on top of the first cookie (covered in frosting)
- Once stacked, create a strawberry rosette mane with strawberry cream frosting, using Wilton tip 1M.
- THEN starting at the bottom of the unicorn mane, pipe small dollops of vanilla between the strawberry rosettes. Pipe the dollops all the way up to the horn.
- Now it’s time to top it! I started by decorating the mane with my largest treats, the strawberries. Place them each in a separate place on the mane. Then add 3 roses. 4 marshmallows, 4 sparkle cookies (optional) and finish with sprinkles.
- Don’t forget to add the eyelashes (piped frosting) and gold blush (edible paint) for the cheeks.
- I recommend making the cookie the night before you plan to eat it. For toppings like flowers, add them the morning of serving and for fruit, add an hour before serving.
- Cut cake into pieces and serve on small plates. The cookie cakes are soft enough to eat like a real cake with a fork, or for more fun, your hands
This Unicorn Cookie cake would perfect for parties and is large enough to feed a crowd. And the toppings, oh my goodness the toppings are the best part! With limitless options how would you decorate yours? Please share!
Are you looking to make a cookie cake for your next themed party? Be sure to check the shop for my newest shapes coming soon!
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