Since this Mother's Day we'll be flying back from Orlando, I figured I'd make myself a pretty treat ahead of time. It's a perfect little treat for Mother's Day or any day actually.
Mix the colors into one piping bag. Then pipe away.
Hydrangeas are one of my all time favorite flavors but I can grow them 1) because I have the worst green thumb and 2) we have deer that think they taste like cupcakes ;)
So this decorated cookie cake was the perfect way to get my hydrangea fix in. Plus it's very simple but so dang pretty! Sprinkle on some pearl sugar balls and you're done.
Well except for eating a slice or 2 (or more if it's for Mother's Day!)
Have a great week! And thanks for swinging by!!
PS if you snapchat, I'm trying to figure that out and sharing some fun stuff over there too like my most recent baking fail #chouxpastryisnotmyfriend
@sugarswings
Hydrangea Cookie Cake
Ingredients
- 1 package refrigerated cookie dough
- 1 batch buttercream or canned frosting
Instructions
1. Preheat oven to 350 degrees.
Spray 9 inch cake pan with non-stick spray.
2. Spread sugar cookie dough 1/4 - 1/2 inch across pan.3. Bake for 30 minutes or until just browned on top.
4. Divide frosting or buttercream into 3 bowls and tint one bowl light blue, 1 bowl purple, and leave one un-tinted. Add some of each color to a piping bag fitted with closed star tip.
5. Once cookie is cooled, pipe flowers onto cake. Add pearl sugar ball sprinkles randomly on top. Serve!
Spray 9 inch cake pan with non-stick spray.
2. Spread sugar cookie dough 1/4 - 1/2 inch across pan.3. Bake for 30 minutes or until just browned on top.
4. Divide frosting or buttercream into 3 bowls and tint one bowl light blue, 1 bowl purple, and leave one un-tinted. Add some of each color to a piping bag fitted with closed star tip.
5. Once cookie is cooled, pipe flowers onto cake. Add pearl sugar ball sprinkles randomly on top. Serve!
Details
