Makes: 9” Cookie Cake
57 g. organic butter, softened
57 g. organic sugar
35 g. organic powdered sugar, sifted
½ tsp. organic vanilla extract
¼ tsp. organic cinnamon
1 organic large egg
148 g. organic flour
¼ tsp. sea salt
¾ tsp. baking powder
57 g. ColorKitchen Foods Rainbow Sprinkles
Ingredients-Frosting & Decorating
113 g. organic butter, softened
340 g. organic powdered sugar, sifted
2 Tbsp. organic milk
1 Tbsp. water
1 tsp. organic vanilla extract
ColorKitchen Foods Pink, Blue & Yellow Food Dyes
2 g. organic Dutch cocoa
All natural SunDrops, yellow ones only
Ateco decorating tips #96, 24, 56
1. Preheat oven to 375 degrees F / 190 degrees C.
2. In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, powdered sugar, vanilla extract and cinnamon. Mix on low until all ingredients are combined. Alternatively, mix using a hand-held whisk.
3. Add the egg and mix until combined, scrape sides of bowl and mix more if needed.
4. In a separate bowl add the flour, salt and baking powder. Whisk to combine.
5. Add the flour into the mixing bowl and mix until combined.
6. Add the sprinkles and mix to combine completely.
7. Place parchment paper in the bottom of a 9 inch cake tin. Form the cookie dough into the pan so it’s even.
8. Bake for 16-17 minutes.
Once the cookie cake has cooled, start the frosting.
9. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and vanilla extract. Alternatively, mix with a hand-held whisk.
10. Separate the frosting equally into eight different bowls, each should have about 57 g. frosting.
11. Leave one bowl of frosting white for the boarder of the cake. Put this in a piping bag with decorating tip #96.
12. In one of the bowls, add the cocoa and stir to combine completely. If you want a darker brown for the pot, you can always add more cocoa. Put this in a piping bag with decorating tip #56.
13. In the other six bowls, you’ll colour them pink, orange, yellow, green, blue and purple. You can go as bright (like I did) or light (if you want a pastel look) as you want. You will have to just sprinkle food dye into the bowls - such a small amount is used that it doesn’t register on a scale, so I don’t have measurements for the colours.
14. For pink, use the pink food dye. For orange, use equal parts of pink and yellow. For yellow, use the yellow food dye. For green, use equal parts blue and yellow. For blue, use the blue food dye. And for purple, use equal parts pink and blue.
15. Once all the frosting is coloured, start with the white and do the boarder of the cake first.
16. Then, make the pot of gold wherever you want to put it on the cake. Add the yellow sun drops in the top and use the remaining brown frosting to put little drops of frosting on the backs of the sun drops so they stick to the cake. I put some gold pieces trickling out of the pot too.
17. Using decorating tip #24, add the pink frosting to decorating bag first and make the pink part of the rainbow from the white boarder to the pot.
18. Repeat with orange, yellow, green, blue and purple.
Eat this rainbow cookie cake! - Recipe by Mimi's Cookie Bar
Baker’s Note: To make this gluten free, just substitute the organic flour for 155 g. organic gluten free flour blend.