Make Life Cute

I made this amaaazing cookie cake creation last week for a spring bake-off contest with Evolved and it won second place!!

It’s paleo-ish, gluten-free, grain-free, dairy-free, and tastes like what dreams are made of! It starts with an amazing Grain-free Tahini Cookie Cake from Ambitious Kitchen and is finished off with three different frostings and topped with pure candy magic.

RECIPES:

🍪 Grain-free Cookie Cake – Ambitious Kitchen
🤍 Vanilla Buttercream – Ambitious Kitchen
💗 Strawberry Buttercream – Laura the Chef
🤎 Chocolate Buttercream – Downshiftology
🍫 Chocolate Ganache Drip – Laura the Chef

FOR DECORATING I USED:

• Evolved’s Cashew Cookie Dough Bar

• Evolved’s Caramel Coconut Butter Cups

• Unreal’s Dark Chocolates with Quinoa

• Enjoy Life’s Mini Chocolate Chips

• Chocolate covered strawberry I made using leftover chocolate ganache

INSTRUCTIONS FOR ASSEMBLY:

1. Bake three six-inch cookie cakes according to instructions and let cool completely. You can make cakes a day before assembly and stored them at room temp.
2. Next make chocolate, strawberry, and vanilla buttercream frostings according to the instructions for each, however, cut strawberry and chocolate recipes in half. These should be made the day of assembly if using vegan butter to maintain the right consistency.
3. Remove cakes from the pans and brush off any loose crumbs.
4. Spread one tablespoon or so of frosting on a cake board or cake plate and place one layer of cake onto it.
5. Add 1/2 to 3/4 cup frosting between each cake layer starting with chocolate on the bottom layer, strawberry after the second layer, and vanilla on top.
6. Next, add a thin layer of vanilla frosting on top and all around the edges of the cake and place it in the fridge for 30 minutes.
7. Remove from fridge and start with adding chocolate frosting around the bottom layer, then strawberry frosting around the next layer, and vanilla frosting around the last layer and on top.
8. Follow instructions for chocolate ganache and spoon or pour over the top of the cake and spread all over the top.
9. Optional: Pipe a ring of vanilla frosting on top and decorate with candy or cookies of your choice.
10. Store in the fridge for up to four days, or cut into slices and freeze for up to three months.

The bake-off was perfect timing since my birthday is in a few days! 🥳