Unicorns, rainbows, and sprinkles. Oh my! Unicorns are trending everywhere you look these days. Sparkly makeup, clothing, home decor and even pool floats are adorned with images, names, or slogans of these enchanted creatures. We love the feeling of innocence and child-like wonder the unicorn embodies. Our fun Unicorn springerle cookie mold is perfect for bringing a little bit of whimsy to your next celebration.
Our Unicorn springerle cookie mold features an elegantly detailed rearing unicorn that gives a sense of strength and confidence. Its mane is visible as if blowing in the wind and the details of the horn and hooves are exquisite. Our matching custom cutter makes cutting out your cookies or fondant an absolute breeze.
When we think of unicorns, we think rainbows! So we made brightly colored fondant toppers in all the lovely colors of the rainbow. You can purchase pre-made fondant that is already colored, or you can make your own fondant and use food coloring to get just the right shades you prefer. Here’s a link to our Marshmallow Fondant recipe. After making our fondant impressions, we painted silver luster dust on the parts of the unicorn we wanted to highlight.
We used our new Rainbow Striped Cookies recipe (see below) to make these fun colorful cookies. While these cookies require some effort to make, the end result is definitely worth it. After following our Rainbow Striped Cookies recipe to form our dough, we separated it into five equal parts. This allowed for five different colors of cookie dough. Taking one portion of dough at a time, we kneaded in food coloring until we reached our desired color. We used Wilton Icing Color Gels (available at Walmart) in Red-Red, Royal Blue, Orange, Lemon Yellow, and Leaf Green.
On a piece of wax paper, we rolled out each colored dough portion using our dough guides to a 3/8-inch thickness. If the dough sticks to the rolling pin, just lightly brush the top of the dough with flour. We shaped the dough into a rectangle approximately 4″ x 11″ in size and then placed the rolled-out dough onto a baking sheet. We repeated this step with all colors.
Next, we placed the rolled-out strips of dough in the fridge for at least 30 minutes. This helped give us a nice firm dough that would hold its shape when we stack and cut it. We removed the dough from the fridge and stacked the strips on top of each other in the color order we preferred. Brushing a light coat of beaten egg between each layer helped the stripes adhere to one another. After stacking all the colors, we cut the dough in half vertically.
Next, we took one stack and place it on top of the other, brushing with egg in between. Using a very sharp knife, we sliced the dough in 1/4-inch slices. We then used a bench scraper to trim the dough edges to the desired size. We place the cut slices on a parchment lined baking sheet and placed the baking sheet back in the fridge for 30 minutes.
We removed the chilled cookies from the fridge and placed them directly in a 320° F oven to bake for 15-18 minutes, then cooled on a wire rack.
Once the cookies cooled completely, a small amount of buttercream frosting was used to adhere the fondant unicorns to the cookie. Then, we piped small dots of buttercream around the edge of the fondant for a finished look. What a magical treat!
Besides being a cookie topper, these fondant unicorns make quite an impact when placed on the side of a cake. We simplified and made the cake from a boxed cake mix and frosted it with homemade buttercream. Then, we arranged our unicorns around the side of our cake in a rainbow fashion. Finally, we used rainbow sprinkles to coordinate with the colors of the fondant unicorns.
- 375 grams butter, room temperature
- 225 grams powdered sugar
- 3 teaspoons vanilla
- 1 1/2 eggs
- 675 grams all-purpose flour
- 3/4 teaspoon salt
- 1 egg, beaten for layering dough
- food coloring
- Mix butter, powdered sugar and vanilla until well combined. Add the eggs and mix again. Add the flour and salt and mix until all ingredients are combine.
- Divide the dough into 5 equal parts (approximately 280 grams each).
- Taking one portion at a time, knead in food coloring until you reach your desired color.
- On a piece of waxed paper, roll out each colored dough portion using our dough guides to a 3/8-inch thickness. Make a rectangle approximately 4" x 11". Place rolled out dough onto a baking sheet. Repeat with all colors.
- Place the rolled out strips of dough in the fridge for at least 30 minutes. Remove dough from fridge and stack the rolled out dough in the order you would like the colors to appear. Brush a light coat of beaten egg between each layer to help the stripes adhere to one another. After stacking all the colors, cut the dough in half vertically.
- Take one stack and place it on top of the other. Using a very sharp knife, slice the dough in 1/4-inch slices. Using a bench scraper, trim the dough edges to the desired size. Place the cut slices on a parchment lined baking sheet. Once all the dough has been cut, place the baking sheet back in the fridge for 30 minutes.
- Remove the cookies from the fridge and place them directly into a 320° F oven. Bake for 15-18 minutes. Cool completely.
- Enjoy as is, or add a fondant topper for an added touch.
Saturday, october 28, 2017
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