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Unicorn Meringue Cookies AKA “Unicorn Poop”

DIY unicorn meringue cookies recipe and tutorial

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Another cookie recipe! Yep, sure is! Really, a meringue isn’t a cookie (at least in my book). Well it doesn’t taste like one to me. Cookie, not cookie…it just doesn’t matter! Whatever it is, I am going to teach you how to make the cutest and best tasting unicorn poop (unicorn meringue cookies) out there!

The recipe I used for these is my tried and true meringue recipe.  OK, true confession; it is my dad’s recipe from his bakery, which is where all my amazing baking skills come from in the first place. I spent years working there as a kid through my college years!

It yields delicious, melt in your mouth cookies with a taste reminiscent of  toasted marshmallow. Scroll down to the bottom of this  post to whip it up!

Now, lets get on to how to make those meringues of yours look like unicorn poop. 🙂

Once you have your meringue batter made (following your favorite recipe or test out mine) we need to add some unicorn colors  to it. Otherwise, they will just be plain old boring meringue cookies as opposed to these really awesome unicorn meringue cookies.

Take approximately 1/3 cup of batter and place in into a disposable plastic cup, or a glass one if you feel like doing dishes 🙂 I made 5 aliquots in separate cups. Set the rest of the batter aside. It will remain white.

Add the appropriate amount of food color to get your desired colors. I choose pastel rainbow colors, which matched beautifully with the rainbow unicorn theme of this epic first birthday party I was throwing for my daughter.

Place each colored batter into a small pastry bag. Cut off the tip of each of the bags, making a small hole. The hole should be slightly smaller than a pencil eraser.

Once you have all your batter colored, prepare your pastry bag  with the tip you want to use for piping the cookies. I used this star tip from Wilton and I LOVE LOVE LOVE how the cookie shape turned out!

Take each of the colors and pipe a vertical line along the inside of the pastry bag.  Start as close to the tip at the bottom as possible. Space the lines as even as you can (it gets a little tricky) around the inside of the bag. This gets a little messy and its hard to hold the pastry bag sometimes too . This is also the reason why there is no picture of this step.  🙂 Don’t get frustrated. I did and thought that the cookies would be a hot mess (good news, they weren’t) SO glad I kept going. It will all be worth it for these unicorn meringue cookies!

Now, after all your lines are piped, spoon in the rest of the meringue batter into the pastry bag. Try to place it into the center of the bag so it doesn’t pull down the batter on the edges of the bag. Once the bag is full, squeeze the batter all the way down to your tip. Sorry no pictures of getting the batter ready. I need more hands! 🙂

A side note, I made solid colored cookies with all the colored batter left in the small pastry bags by just piping them onto the trays as well. We don’t want to waste the deliciousness!

Alright, now you are ready to pipe your  cookies. This is where the unicorn magic happens! Prepare a sheet pan by placing parchment paper on it. Pipe the cookies directly onto the paper. Mine were about 1 inch.

I recommend that size for the perfect bite size treat. They are also the optimal size for baking. You can make them slightly larger if you want. Here are my cookies all ready to be popped into the oven for baking. I can’t wait to eat one!

Bake your unicorn meringue cookies according to your recipe. Let them cool…that is the hardest part for me (almost as bad as watching paint dry, ya know?!) Once they are cooled, ENJOY!

Take a look at my freshly baked unicorn meringue cookies. DOUBLE YUM!

unicorn meringue cookie recipe and tutorial

I would love to see how your cookies turned out, so link ’em up in the comments. Or do you have a to-die-for meringue recipe? I would love to hear more about it!

Happy baking. And if you do try out my recipe (below) let me know how  you like that wonderful toasted marshmallow tasting cookie!

 

Unicorn Meringue Cookies a.k.a. Unicorn Poop


Ingredients

3 large egg whites (chilled)
1 tsp vanilla extract
1/4 tsp cream of tarter
2/3 c sugar
dash salt

  1.      Preheat oven to 250 F.
  2.      Add egg whites, vanilla, salt, and cream of tartar to mixing bowl.
  3.      Beat on medium speed until frothy.
  4.      Add 1 tbsp of sugar at a time. Beat mixture on high after each addition.
  5.      Repeat until all sugar has been added.
  6.      Beat mixture until stiff peaks form. At least 5 to 7 minutes. Stiff peaks will be shiny in color.
  7.      Add desired coloring to mixture.
  8.      Place mixture into pastry bag and pipe onto parchment paper. Space each cookie an inch apart. Alternatively, use a teaspoon to drop mixture onto parchment          paper.
  9.     Bake for 40 minutes.
  10.      Turn off oven. Do open door. Let meringues sit in oven to slowly cool for at least 2.5 hours.
  11.      Remove the cookies from paper and store in airtight container.

Yield of approximately 60 cookies 1 inch in size.

Just a note on this recipe. Some people will make it without the cream of tartar. For me, this is what makes it no fail. I have tried to omit it before and my cookies were not quite the right consistency after baking. As long as I always add cream of tartar and follow the above baking directions, I have had no problems.

Water is your enemy when making meringues. Make sure your bowls and beaters and completely dry prior to using. Any moisture will destroy your meringue consistency. (This is another common problem many people run into. Good thing I worked for my dad in a baker for years as a teen, so now I can share my wealth of baking knowledge with you!)

 

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Behind the Scenes: DIY Unicorn Cake Decorating Tutorial from a Professional Baker

 

Unicorn cake tutorialHello, Hello!

Last time we chatted, I shared how to make an easy an amazing 6 layer rainbow cake. Well, I sure wasn’t going to leave you hanging. I am back to tell you how to turn that awesome layer cake into a beautiful unicorn!

If you are not familiar with my past life, I will let you in on  a little secret. I grew up in a bakery family. My father ran a bakery  long before I entered the scene until just last year. I was fortunate enough to have the opportunity to work with him from the time I was 15 until I graduated college. It was a great experience. The quality time I got to spend with dad was simply priceless. I didn’t know it at the time, but I sure do now…It’s crazy what living over a thousand miles away from your family and a few years of wisdom will really help you to appreciate. As an added bonus, I also learned some mad cake decorating and baking skills.

With dear old dad retiring from the family business, it made me nostalgic for all those times we shared together in the bakery. Learning life lessons, hard work, and the importance of a good sense of humor. Little miss just turned one, so I decided Momma needed to whip up an epic birthday cake. No way was I going to do store bought for my little lady, when I know my finished product will taste and look a million times better than what I can get at most stores around here.

So for all my fans, who have actually made it this far through my reminiscing, I want to share with you how to create your own professional unicorn birthday cake. Everyone will be asking who your baker is and where they can purchase one for their next event and you will get to smile and say “I did it!” You will feel so proud and accomplished.

Homemade Frosting Tips

icing frosting rainbow pastry bags
© Klublu | Dreamstime.com – Beautiful Color Pastry Bags Photo

 

In full disclosure, I did have to call dad and get a few last minute tips on how to pull off this unicorn cake feat at home. There is a big difference in the types of materials a commercial bakery can purchase vs what the home enthusiast can get their hands on. Good thing for me, dad is well versed in this and was able to give me some great substitutions so that everything will work out. Below are a few tips from my dad’s mini cake making pep talk that might pertain to your baking adventures, too. Just wanted to share the love! <3 <3

  • Buttercream frosting will not be white if you make it using only butter.
  • Buttercream frosting will not taste very good if you use basic shortening (ex: Crisco)
  • Bakeries make buttercream using cake shortening and butter: Typically a 2:1 ratio in order to have optimum taste as well as white color. Note, it is very hard to order small quantities of cake shortening, and it is somewhat expensive in comparison to the other ingredient options.
  • Using a jar of marshmallow fluff in homemade buttercream will give it a nicer flavor, especially if you are using Crisco as your shortening
  • If you use Crisco and butter combination for homemade buttercream use a 1:1 ratio and add the marshmallow fluff.
  • If you make buttercream just using butter, I still add the jar of marshmallow fluff.
  • The slight yellow tint from frosting made just using butter will not effect your ability to color the frosting, but you will not have a true white color.

Making Fondant Cake Accents

For this particular cake, I used fondant to make a few accents. It is important to plan ahead of time and make sure you make your accents a few days in advance so they have time to harden and be painted, with food paint of course. : ) I purchased Wilton’s pre-made fondant Note, always sprinkle your work space with confectioners sugar prior to working with the fondant.

Unicorn Horn

To make the unicorn horn, start by taking a piece of fondant and kneading it like dough. You want to soften it and make it pliable.

Next, roll a snake shape ( like you did as a kid with Playdoh). Tapper the two ends of your snake shape. The center should be the thickest part and the two ends the skinniest.fondant unicorn horn DIY

Bend the snake in half having the two tips meet. Twist the two ends together working your way down until you get to the bottom of the unicorn horn.

fondant unicorn horn DIY

Take a skewer and put it into the unicorn horn and push it about 3/4 of the way up the horn. This will help support the horn when it is placed into the cake.

Lay the horn on a pan and let dry for at least a day. Two to three days is ideal.

Once the horn is dry, use gold (or whatever color you want) food paint and paint your horn. Stick the horn skewer in Styrofoam to allow the paint to dry. Now your horn is ready for the cake!

Unicorn Ears

Knead and make the fondant pliable. Roll the fondant flat.fondant unicorn horn DIY

I used a heart cookie cutter to cut out the ear shapes.  The top part of the heart was placed off of the fondant, so I only used the bottom half of the heart to make the ear shape. I used the cookie cutter to make sure the ears were uniform in size. Alternatively, you could also just cut out triangles. Cut out two ear pieces.

fondant unicorn horn DIY

Take the ear piece and pinch together the bottom of the triangle.

fondant unicorn horn DIY

Place the ears on a pan to dry. Remember, a day is the minimum and a little longer than that is even better :).

Once the ears are dry, I used a couple drops of pink from the Wilton color system and thinned it with a teaspoon of vodka. I then painted the centers of the ears pink.

As you can see from my images, I was mass producing unicorn horns and ears to top the birthday cake, smash cake, and all the cupcakes! That was a lot of horns and ears ;P

fondant unicorn horn and ears DIY

Steps to Decorate Cake as a Unicorn

So, lets get started.  Place your cake on a cake turntable. The first thing you will need to do, after you have assembled your layers, is it to give it a crumb coat (or not…read on for more info about that).  A trick that I love to use for frosting cakes is if you have the time and space, is to stick your cake in the freezer for a few hours or even overnight. A chilled cake is so much easier to work with and will prevent you from ending up with tons of crumbs in your frosting. To be honest, when I start with a frozen cake, I don’t even do a crumb coat unless I am going to cover it with fondant. If it is frozen, I tend to just go for it and frost it.

Prior to frosting the cake, decide what color you would like the base of the unicorn head to be. I used a true all butter buttercream recipe for my unicorn cake. Due to the high concentration of butter in my frosting, it has a cream color as opposed to white. This is perfect for the look I wanted, so I didn’t even need to color my frosting. If you would rather have a different color for the head, then color your frosting before you start.

Once your frosting is the color you desire, we will start by frosting the sides of the cake. I use a flat icing spatula to apply frosting to the cake. While holding the spatula parallel with that of the cake sides, I spread the frosting, using gentle pressure, until a smooth coating of frosting all the way around the cake is achieved. Make sure that none of the cake layers are peaking through the icing. It is too thin if you can see any of the layers and you need to add additional icing.

Once the sides are covered, I then plop some icing on the top of the cake and spread that out evenly using the same spatula. I make sure to spread all the way past the edges.Some icing may even drip onto the sides. That is totally OK.

Next, I grab the icing smoother. As I spin the cake on the turntable, I hold this parallel to the cake and use slight pressure. This tool is taller than the layer cake and will smooth the frosting

Once the sides are smooth, I go back to smoothing the top. I use the flat icing spatula and spread the icing from the edge of the cake toward the center. I do this working all the way around the cake.

To get any additional remaining lines removed from the top of the cake I will let you in on a secret. Boil a pot of water and keep it boiling. Place your spatula in the hot water for about 15  seconds. Now, slowly drag across the top of your cake. This melts the icing just enough to smooth it and remove any spatula marks. We used this tip at the bakery all the time.

Next, I placed the fondant unicorn horn in the top of the cake and one ear on either side. Note, you should make the fondant horn and ears a few days ahead of time to make sure that it has time to dry and harden.  Instructions for making the unicorn horn are at the end of this post.

Once the fondant pieces are in place I began making the mane. I prepared five pastel colors of frosting: pink, purple, blue, yellow, and green. The pink and purple were put into pastry bags with a regular size rose tip (104). The blue was put into a mini rose tip (102). Green was put into a leaf tip (352). Yellow was put into the closed star tip (35)

I made roses and covered the front top of the unicorn head in a triangle shape. Next, I filled in gaps between the roses with the star tip adding little yellow flowers, as well as adding leaves to all of the roses.

I then added flowers in the same manner around the ears. On the back of the head I used flowers to create the mane and had them go down the back side of the cake too. I even had some flowers wrap around the bottom of the cake towards the front on the cake board to extend the mane slightly. I then sprinkled gold star sprinkles and little white pearl sprinkles throughout the mane to add a little extra dazzle.

The finishing touches to decorating the unicorn are adding the eyes. I painted on the eyes using a small paint brush with the black food coloring from the Wilton Color Right Performance Color System. Do not dilute the food coloring or it will run and drip, ruining all that hard work. We sure don’t want that to happen. Ta-da! Unicorn cake complete!

 

 DIY Rainbow Unicorn Birthday Cake

Phew! Glad you made it through the LONGEST POST EVER! Sorry about that. I just had so much good info to share with you. Hope it helps and you can use it on some of your next cake frosting endeavors. If you have questions or need more frosting (or general baking) feel free to post in the comments and I will get back to you ASAP. Happy cake decorating!

I am linking up with these parties!

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How to Create the Perfect Rainbow Layer Cake

 

6 layer rainbow cake tutorial

This year we celebrated our daughter’s first birthday. I love birthdays, parties and decorating! And you know what, I love to do it even more when it’s for my sweet little miss! Her party was rainbow unicorn themed. So, what else is this mom to do, but whip up a 6 layer rainbow unicorn cake?! Well, that is just what I did! Read on to learn how to easily make a rainbow cake for any occasion.

Start by whipping up a double batch of your favorite vanilla cake batter. I used a family recipe. Use your favorite go to white cake recipe, or even a box mix. If you use a box mix, you will need two. I actually made my batter in batches as well. I made one batch, the equivalent to one box mix, and split that into three separate bowls.

Then I colored each of the bowls an individual color. The first batch I did pink, orange, and yellow. You do not want to over mix your batter or you risk your cake becoming slightly tough. I stir the food coloring in just until I reach color uniformity, or very close to it. I use Wilton’s  Color Right Performance System.

Next, grease three cake pans and add the batter. I used this cake layer pan set from Wilton. It worked fabulous! Bake according to your recipe’s directions, but check your cake a couple minutes earlier than normal. These layers are slightly thinner than a typical cake layer.

Once the cake is baked, remove it from the oven and allow to cool in the pans for about 10 minutes. After this time, flip the cakes out of the pan onto wax or parchment paper.

rainbow cake layers

During the time the first batch is baking, I whip up and color the second batch of batter. This time it was green, blue, and purple.

Sometimes cake layers will slightly dome at the top during baking. So,after all the layers are baked and cooled, use a bread knife to flatten  each of the layers so they will lay even when you put them together, if needed. Now, take your favorite cake filling, or frosting recipe and stick each layer together.  One of my favorite filling combinations is to use red raspberry jam and buttercream frosting. Put a thin layer of jam on one side of the cake and on the other layer a thin layer of buttercream. Now sandwich the two sides with filling together. Repeat this for each layer until you reach the top. If you are looking for a great buttercream recipe I highly recommend this Marshmallow Buttercream Frosting by Amanda Cupcake . It is simply delicious!

Once you have assembled your layer cake than you can decorate it. Always remember to do a crumb coat prior to frosting your cake, even if you are going to use fondant.

A fun alternative would be to make an ombre layer cake. Shades of pink or shades of blue for the layers would make an awesome gender reveal cake! Green ombre would be awesome  for St. Patrick’s day, frosted up like a pot of gold. The possibility with colored layers is endless!

I finished off my cake by frosting the whole thing with that delicious marshmallow buttercream. Then decorated it up as a unicorn. I made the horn out of fondant and added a beautiful floral mane. For the full tutorial on how to decorate the cake like a unicorn check out this post.

And here is a peek at what it looks like when you cut into the rainbow layer cake.

unicorn rainbow layer cake

 

And here is the cake all decked out like a unicorn! Isn’t it magical!  I would love to see your rainbow layer cake if you bake one up!

unicorn cake party dessert table

 

 

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Quick and Easy Royal Icing Recipe

Quick and Easy Royal Icing Recipe

Royal icing is one of my favorite icings to make. It whips up so quickly, tastes yummy and the artistic possibilities for decorating those cookies that come along with it…JUST AMAZING! You know me by now, I love anything that can lend itself to a little bit of artistic flair! 🙂

Today I am sharing with you my favorite royal icing recipe. It is by far, tried and true. This is the one that has been used in good ole dad’s bakery for years! Shhhh…don’t tell him I shared. 😉

 

Royal Icing


Ingredients

4 cups powdered sugar, sifted
2 Tbsp meringue powder
5 Tbsp water
1 tsp vanilla (or other flavor extract)
Additional water for thinning to desired consistency

  1. Combine meringue powder, vanilla extract, and water in bowl, mixing on low.
  2. Gradually add powdered sugar and continue to mix on low.
  3. After all powdered sugar has been incorporated continue mixing until the icing has a matte appearance. This is after approximately 5 minutes of mixing.
  4. Slowly add additional water and mix until desired consistency is achieved.

Store frosting in an air tight container. If frosting tip becomes clogged use warm water to remove clog.

NOTES:
Use a spoon to check your icing consistency. Do this by letting the icing drip off the spoon back into the bowl.  Slightly thicker icing is ideal for piping edges and fine detail work. A little bit thinner consistency works great for flooding cookies. I personally aim for a consistency between the two and am able to use the icing for both outlining and flooding the cookies! 🙂 There is my laziness showing through again.  This allows me to only have to color one aliquot of icing as opposed to doing two: an outliner and a flooder.

Happy cookie decorating, and my favorite part….COOKIE EATING! YUM! 🙂

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The Ultimate Guide to Easy DIY Cookies on a Stick

DIY cookie on a stick tutorial

As promised, here is the first of many tutorials, Easy DIY Cookies on a Stick, that are the result of my daughter’s EPIC unicorn first birthday party…and my it was epic!  My goal, is to help anyone who may want to recreate this unicorn party for their family and friends. This party theme lends itself nicely to kids birthday parties as well as baby showers. It is such a universal and fun party theme. The sky is the limit with the creativity surrounding this type of a party.

One of the most important elements of a good party is good food. In my opinion good food also means fun food! And seriously, what could be more fun than food on a stick.  Think about it. Those super fun experiences in life always seem to have food on a stick…the circus you can get cotton candy, fairs and carnivals always have yummy snacks like corn dogs and meat on a stick…yeah, really what it boils down to is food on a stick IS THE BEST! So, of course for my little sweet’s party, we had to have cookies on a stick.

Although the idea of making cookies on a stick may seem daunting, it really isn’t bad at all. I have been making all types of pastries, cookies, sweets, and desserts since I was about 12 years old. Growing up, my family had a very popular German bakery, so really, baking is in my blood! Now, I am here to share my wealth of baking knowledge and teach you the tricks of the trade to make you baking so much easier!

How to Make a Cookie on a Stick 

First things first! Start by whipping up your favorite batch of cut out sugar cookie dough. If you are feeling like taking a short cut, you can even use a box mix to whip up your cookies. I won’t tell anyone if you do 😉

Once you have prepared your dough, you want to roll it out and cut out your shapes. The key with cookies on a stick is that you need to roll your dough a little bit thicker than normal. I personally roll my dough 1/2 inch thick for cookies on a stick, but you can get away with  3/8 inch. I use this rolling pin with guides to help make sure that my dough is the correct thickness. Super helpful, as the dough thickness is what will make or break these cookies. If you do not have thick enough dough, the stick will fall out of the cookie and then you will have a crumbled cookie not on a stick. 🙁

After your shapes are cut out (I made unicorn and cloud cookies) you want to place them on a cookie sheet.  Make sure to leave room to insert the stick ( this happens post baking). My cookies were approximately 2 inches and I was able to fit 5 on a pan for baking. Once you have the cookies on the pan, bake per the recipe’s directions.

Now, once the cookies are done baking, as soon as they are removed from the oven you need to place the stick in the cookie. You want to insert the stick from the bottom of the cookie and slide it up inside the cookie about 3/4 of the way. DO NOT MOVE THE COOKIES OFF THE PAN. If you do, this will cause the sticks to fall out. As the cookies cool, the dough wraps around the stick and helps secure the sticks, but while the cookies are warm, the sticks have not yet been secured. These are my favorite sticks for cookies!

cookies on a stick

I let the cookies cool on the pan for about 7 to 10 minutes. Then I move them to a cooling rack. I use a spatula to carefully move the cookie from the pan to the cooling rack.

unicorn and cloud cookies on a stick

I recommend waiting at least 2 hours for your cookies to fully cool before preparing to decorate them and use royal icing. It is super quick to whip up. You can check out my go to recipe here. I prefer to make my royal icing  one consistency that has the ability to outline and flood a cookie. Some bakers prefer to make icing with a slightly runnier consistency for flooding cookies. I find this time consuming, especially when icing cookies, but if this method works for you, than go for it! There really is no wrong way to decorate a cookie! Ultimately, you are going to eat it right?! 🙂

Place some of your icing into a pastry bag and use x tip.  Add the remaining frosting into a squeeze bottle. For each cookie, start by tracing around the edge of the cookie using the icing in the pastry bag. Then, take the squeeze bottle and fill in the cookie with icing. If you have small bare spots you can use the tip of the squeeze bottle to help direct the icing. I recommending doing two cookies at a time. If you do more than this, the icing used to edge the cookie will not blend in with the fill icing. The two cloud cookies on the top left in the image below show where I did the edge of too many cookies before flooding the inside of the cookie and had this issue happen.

frosting unicorn and cloud cookies on a stick

Since my base color for both the cloud and unicorn cookies was white, I  went ahead and did all the cookies. Depending on your cookie design, use the appropriate  food colors to tint your icing and apply a base layer of icing on the cookie. Once you have a base layer, than go back and add in the details.

How to Decorate Unicorn and Cloud Cookies

To finish up the cloud cookies, once the initial layer of icing has slightly dried (approximately 15 minutes) I went and did a swirly border around the edge of the cloud. I also piped a little heart in the bottom, right corner of each cloud.  For the detailed cute little cloud faces, I used these awesome food markers, called FooDoodler. They work like a dream and enable precision design. So glad I bought this set, and it was a steal at only eight dollars on amazon. Finally, I used gold food paint, also scored on amazon, to paint the little hearts and add a little bling to those cutie clouds! My party theme accent color happened to be gold, so I incorporated it into the cookies. I may be bias, but I think they came out super cute!

The unicorn cookie details were a little more challenging, in my opinion. I colored three portions of royal icing, one each, pink, blue, and green. Next, I layered the colors in one pastry bag and used a writing tip to decorate the tails and manes. I was hoping to get a multi-color effect for the mane and tail, which I did. However, when the pink and green colors mixed they, did get a little bit muddy. The execution and theory of how I did it works. I have done it in the past, and will also show how I did it in an upcoming post for my rainbow meringue ‘unicorn poop’ cookies. My issue was in color choice. Next time, I won’t use the green.

I used the same multi-color icing to also pipe a small heart on the unicorn’s side as well as pipe the hooves. I also went back and added an accent strand of hair in the mane and tail of each unicorn. By waiting and doing this a little bit later the accent strand was slightly raise up above the rest of the mane. I then busted out that gold food paint again and painted the hooves, heart, and accent hairs gold. After that, I used my food markers again to add a cute little eye. Voila! Unicorns on a stick!

frosting unicorn and cloud cookies on a stick

If you want to duplicate my cookies you can get the unicorn cookie cutter from SheyB.com and the cloud cookie cutter from Amazon.

 

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