- 1 log of sugar cookie dough
- ½ cup unsalted butter
- 2 cups confectioner’s sugar
- 2-3 Tbsp. heavy cream
- 1 ½ cups blue candy melts
- 5-10 balloons
- White food dye (optional)
- Press the log of cookie dough in a 9” x 9” pan. Bake for 12-15 minutes at 350 degrees or until golden brown on the edges.
- Let the cookie cool completely.
- To make the buttercream, cream together the butter and sugar while slowly adding the heavy cream until the mixture is nice and smooth.
- Divide the buttercream in half and dye half of it light blue.
- Spread the buttercream on top of the cooled cookie and swirl the white and blue buttercream so it’s swirled together.
- To make the edible bubbles, blow up the balloons just a little bit. Melt the candy melts in 30 second intervals until it is completely smooth.
- Dip the balloons in the candy melts then with the tied part of the balloon facing down, let the balloons sit and the candy melts harden. To speed this process up, you can place them in the freezer.
- Once the candy melts are hardened, gently poke the balloon to pop it. Peel the balloon away from the candy melts. To flatten the bottom sides of the balloons you can melt the bottoms to even it out on the bottom of a hot pan.
- Place the bubbles on top of the buttercream. To add more details, add a thin white stripe of white food dye to make a reflective bubble mark.
- Feel free to add small pearl sprinkles for more details!
- Slice and enjoy!
