Valentine’s Day and Saint Patrick’s Day all melded into one
So I made a heart shape alphabet letter cake cookie decorated for St Pat’s?
Cookie Cake, Cookie Letter or Alphabet ThinGaMaJingy!
You know! The trending Letter Cake that hit the scene several years ago
And yes, I know it’s not a letter!
Whatever you want to call it~ I made it and it’s actually really good!
All you need is two simple recipes and a few edible decorations
of course the fresh flowers brings it all together
Store bought decor like cookies, candies and chocolates is a fast way to go
vegan options can be difficult to find store bought versions
so I decided to just make my own.
My shortbread cookie dough recipe is a really versatile recipe and just perfect for a project like this
Since it won’t spread in the oven and it tastes amazing!
Notes for Success
Be careful with fresh flowers as most flowers are not edible and can be toxic
It’s best to use organic edible flowers
Dipping the stems in white chocolate shields the flower from the edible cream part
Or just use flower tape for protection
Alternatively you can use all buttercream decor for a completely edible letter cake!
WATCH HOW TO MAKE ASSORTED BUTTERCREAM ROSES!
WATCH HOW TO MAKE THIS COOKIE CAKE!
Cookie Cream Cake
2 simple recipes & all the fun & delicious edible decor you can find!
Ingredients
For the Cookie Dough
- 3 cups All Purpose Flour 375g
- 1½ teaspoons Baking Powder 7g
- ½ teaspoon Salt 3g
- 1 cup Vegan Butter 226g
- 1 cup Granulated Sugar 200g
- 4 Tbs Aquafaba 60ml
- 1 teaspoon Vanilla Extract 5ml
- ¼ teaspoon Lemon Extract
- 2 teaspoons Lemon Zest
Royal Icing
- 1½ cups Confectioners Sugar
- 1-2 Tbs Aquafaba or water
- ½ teaspoon Vanilla Extract
Instructions
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For the Dough: Cream the shortening with the sugar until light and fluffy, about 3- 5 minutes.
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Add the lemon zest, the aquafaba & the extracts to the creaming butter/sugar mixture then stop the mixer to scrape the sides of the bowl
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Next sift together the flour baking powder & salt then add it all at once to the creamed mixture. Mix just until it is all combined.
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Wrap this dough disc in plastic wrap & chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator
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You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.
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Knead it with some flour until it is no longer a crumbly mass, but a soft pliable dough
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Roll out the dough to ¼” thick & cut shapes as desired
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Bake on a parchment lined sheet pan in a preheated 350°F oven for approximately 20 minutes or until golden browned & baked through *it’s difficult to say exactly since all shapes and sizes of cookie bake differently
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For the Royal Icing Add the aquafaba & vanilla extract to the sifted confectioners sugar & mix well, adjust the consistency with more aquafaba for a runnier icing or more confectioners sugar for a stiffer icing. Add color as desired
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Prepare the Buttercream recipe as per the instructions on the recipe you choose then assemble the cake as shown in the video
Notes
Storage Cookie Cream Cake can be stored at room temperature for up to 3 days
