Yes, I’ve jumped on the bandwagon for this Cookie Cream Cake; the Trending Cream Tart of 2018 that I’m sure you have probably seen.
Most people are doing them in alphabet or numbers but I wanted to get this one done for Valentine’s Day (which I did not) so I melded my heart template for Valentine’s Day into a St. Patrick’s Day design instead!
But it really works, and as you can see you can use this idea for the Cookie Cream Cake/tart for any occasion!
All you need is two simple recipes and a few edible decorations and then of course the fresh flowers is really what brings it all home.
You can use store bought decor like cookies, candies, chocolates etc..
But when trying to stay with vegan options, it’s much more difficult so I decided to just make my own.
With a chocolate spin on a the shortbread cookie I made some hearts dipped in vegan white chocolate and used my vegan royal icing (recipe below) to decorate the rest.
You can actually use the chocolate shortbread recipe listed below for the entire cookie if you prefer.
My shortbread cookie dough recipe (chocolate or vanilla) it 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!
Have fun with this one, I know I did!
If you want to make the entire Cream Tart with the chocolate dough, double the recipe
- For the Cookie Dough
- All Purpose Flour 3 cups (375g)
- Baking Powder 1½ teaspoons (7g)
- Salt ½ teaspoon (3g)
- Vegan Butter 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- Aquafaba 4 Tablespoons (60ml)
- Vanilla Extract 1 teaspoon (5ml)
- Lemon Extract *optional ¼ teaspoon
- Lemon Zest 1 lemon approximately 2 teaspoons
- 1 recipe Buttercream of your Choice
- For the Chocolate Shortbread Dough:
- All Purpose Flour 1 cups (125g)
- Cocoa Powder ½ cup
- Baking Powder ½ teaspoons
- Salt ¼ teaspoon
- Vegan Butter ½ cup (112g)
- Granulated Sugar ½ cup (200g)
- Aquafaba 2 Tablespoons (30ml)
- Vanilla Extract ½ teaspoon
- For the Quick Royal Icing to Decorate the cookies:
- Confectioners Sugar 1½ cups
- Aquafaba 1-2 Tablespoons
- Vanilla Extract 1 teaspoon
- For the Dough: *The chocolate dough will be mixed the same way
- Cream the shortening with the sugar until light and fluffy, about 3- 5 minutes.
- Add the lemon zest, the aquafaba and the extracts to the creaming butter/sugar mixture and then stop the mixer and scrape the sides of the bowl
- Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.
- Wrap this dough disc in plastic wrap and 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, or in the freezer for 2 months.
- You must re work this dough with some additional flour to a pliable consistency after it has been chilled. Do not skip this step.
- Knead it with some flour until it is no longer a crumbly mass, but a soft pliable dough
- Roll out the dough to ¼" thick and cut shapes as desired
- Bake on a parchment lined sheet pan in a preheated 350°F oven for approximately 20 minutes or until the cutouts are golden browned and baked through *it's difficult to say exactly since all shapes and sizes of cookie bake differently
- For the Royal Icing
- Add the aquafaba and vanilla extract to the sifted confectioners sugar and mix well, adjust the consistency with more aquafaba for a runnier icing or more confectioners sugar for a stiffer icing. Add color as desired
- Prepare the Buttercream recipe as per the instructions on the recipe you choose then assemble the cake as shown in the video