This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
This heart shaped cookie cake is an super easy spin on the cream tarts/letter cakes/number cakes that are all over Instagram and Pinterest lately!
This heart shaped cookie cake is an super easy spin on the cream tarts/letter cakes/number cakes that are all over Instagram and Pinterest lately!
If you love to bake but don’t always have the tools to create something special, you are seriously going to love this recipe! I used my favorite cookie dough and the new Pillsbury™ Filled Pastry Bags, that I found in the frosting section of the baking aisle at Walmart, to make this recipe a breeze!
I just layered my sugar cookies with the frosting in between. Then, decorated it with more frosting, sprinkles, fresh fruit, fresh flowers and all kinds of candy! The best part is, the frosting is available in three flavors: vanilla, chocolate fudge, and cream cheese, so you can make this with any flavor you want. All of them pair so well with the fresh fruit and cookie crust.
I love that the cute star tip is already attached to the bag, so it creates such a pretty star dollop design of frosting all over the cookie!
If you give this a try be sure to tag me in a picture on social media @lindsayannbakes, or share this with somebody who you know would love this recipe!
If you are using flowers, just make sure you wrap foil around the flower stems, so they don't come in contact with the frosting. They add such a beautiful touch!
You can use any kind of candy or toppings you want to match any event. I used all of my favorites; gold and white sugar pearls, strawberries and raspberries, pink sixlets and sweethearts, and my homemade strawberry chocolate bars.
It is so easy to whip together, but turns out so impressive.
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Easy Heart Cookie Cake
Yield: one 2-layer cookie cake
Ingredients
Ingredients
- 16oz cut-out sugar cookie dough, homemade or store bought
- 16oz Pillsbury™ Filled Pastry Bags, vanilla, chocolate fudge, or cream cheese,
- toppings:
- fresh strawberries and raspberries
- pink sweethearts, sixlets and strawberry chocolate bars
- fresh flowers; stems wrapped in foil
- white and gold edible sugar pearls
Directions
Split cookie dough in half and use parchment paper cut-out to create any 2 shapes/letters/numbers of choice. Bake 350, 10-12 mins, or until light golden brown around the edges. Cut out center, if making a heart cake, using a cookie cutter while cookies are warm out of the oven. Let cool completely.
Pipe dollops around the entire surface of the first cookie. Gently place the second cookie on top, without pressing down. Pipe more dollops all over the top cookie, until the surface is covered. Add toppings. Serve immediately, or store, covered, in the fridge for up to a few days.
Split cookie dough in half and use parchment paper cut-out to create any 2 shapes/letters/numbers of choice. Bake 350, 10-12 mins, or until light golden brown around the edges. Cut out center, if making a heart cake, using a cookie cutter while cookies are warm out of the oven. Let cool completely.
Pipe dollops around the entire surface of the first cookie. Gently place the second cookie on top, without pressing down. Pipe more dollops all over the top cookie, until the surface is covered. Add toppings. Serve immediately, or store, covered, in the fridge for up to a few days.
