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Parve
Medium
6 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Submitted by Mg1980
A gorgeous magazine worthy cake, that’s not even that hard to make!
your favorite sugar cookie dough
1 non-dairy whipped topping
1 packet vanilla pudding mix
small candies in the same color scheme (I used Twizzler nibs and mini pink marshmallows)
store bought meringues
fresh flowers (matching your color scheme, with the stems fully cut off)
Trace and cut out a big bubble letter number onto parchment paper.
Roll out the dough so that it’s thin, but not too thin. Place the parchment number on the dough and trace it with a knife.
Repeat step two.
Bake on 350 degrees Fahrenheit for about 10-12 minutes. (It’s different for some doughs).
Meanwhile, beat the whip until stiff.
Add the pudding mix, and beat until it’s incorporated into the whip.
Once the cookies cool, place the whip mixture in a piping bag fitted with a star tip.
Pipe one layer of whip to cover the whole cookie. Repeat with the second cookie.
Place one cookie on top of the other one.
Place the candies on the top layer of cookie.
Place the flowers and meringues around the top.
Refrigerate until serving.
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