Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

UNICORN COOKIE CAKE


Description

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.


Ingredients

Scale

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.

Toppings

  • Sprinkles of choice, flowers/petite roses, chocolate covered strawberries, mini sugar cookies, strawberry marshmallows.

Instructions

FOR THE CHOCOLATE SUGAR COOKIES

  1. Preheat oven to 400 degrees.
  2. Cream together butter and sugar in a mixing bowl, until combined.
  3. Mix in eggs and vanilla.
  4. Stir in flour, cocoa powder and salt.
  5. Mix on med-hi until combined.
  6. You’ll know your cookie mix is ready when most of it sticks to the mixing paddle.
  7. Roll dough out onto a large sheet of parchment (about 1/2 inch thick)
  8. Cut into unicorn shape with using the jumbo cutter.
  9. Bake cookie on a parchment lined baking sheet for about 5-6 minutes.
  10. Roll out remaining dough and cut second unicorn shape.
  11. Bake cookie on a parchment lined baking sheet for about 6-7 minutes.
  12. Remove from heat and cool completely.

FOR THE FROSTINGS

  1. 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.
  2. Transfer half of the white frosting to a piping bag fitted with a round coupler.
  3. Mix the strawberry puree into the remaining frosting.
  4. Transfer the strawberry frosting to the piping bag fitted with Wilton tip 1M.
  5. See assembly and decorating instructions below!

Notes

  • 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