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Unicorn Cake

Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Course Dessert
Cuisine American
Calories 250 kcal

Instructions
 

MAKING THE BATTER

  • Prepare your favorite white cake batter (Pro tip: Vanilla cake uses egg yolks so the batter is much more difficult to color accurately!
  • Divide cake batter into 6 bowls.
  • Add 1-2 tsp of food coloring to each bowl and mix (pro tip: use a professional grade gel colour like Chefmaster or Americolor to achieve vibrant results!
  • Grease the inside of your cake pans. 
  • Pour each colour into a separate 6 inch cake pan.
  • Bake according to recipe directions, until a toothpick comes out clean.
  • Let cool 10 minutes before removing from the pan. 
  • Freeze 1 hour before frosting or wrap in plastic wrap and chill overnight.

MAKING THE BUTTERCREAM

  • Prepare your favorite buttercream recipe.
  • Keep half the buttercream aside and leave white.
  • Place a small amount of buttercream onto cake board or cake stand to help adhere the first cake layer. 
  • Stack the cake by alternating layers of cake and buttercream. 
  • Frost the exterior of the cake as smooth as possible. 
  • Portion remaining buttercream into 3-6 bowls (depending how many colours you want).
  • Add 1-2 tsp of food coloring to each bowl and mix (pro tip: use a professional grade gel colour like Chefmaster or Americolor to achieve vibrant results! For very vibrant colors, let stand 1-2 hours between mixing and using the frosting as the color will intensify over time.)
  • Lay out a sheet of cling wrap on your counter. 
  • Spoon each color into a straight line leaving several inches of cling wrap on each end. Abut each color directly against the last, until you’ve added all your colors.
  • Roll the cling film into a firm log and twist each end well to close.
  • Prepare a piping bag with your desired piping tip (pro tip: 1M is the most common tip for this application).
  • Cut one end of the log and carefully place into piping bag, cut end towards the tip.

MAKING THE HORN

  • Place a cake pop stick into the top of the cake, about 2inches from the front.
  • Roll out white fondant into a snake, being sure one end is much fatter than the other.
  • Wrap the fondant snake around the cake pop stick.
  • Use your hands to fill in any gaps or holes in the fondant. 
  • OPTIONAL: paint horn using edible gold.

MAKING THE EYES

  • Roll out a small amount of black fondant into two thin logs of equal length, between 2-3in) that come to a point on both ends.
  • Form the logs into two mirrored half circles. 
  • Pick up the outside end of each log and twirl upwards to make the eyelash.
  • Let sit for 15-30 minutes to firm up.  
  • Use a toothpick to mark on the front of the cake where you want the inner corner of each eye to start. 
  • Attach each eye one at a time, starting at the inner corner.
  • Press gently into buttercream to secure.

MAKING THE MANE

  • Using the bag you’ve prepared, begin piping rosettes onto top and back of cake until desired coverage is achieved. 
  • Pipe dollops to hide any holes you don’t like. 

MAKING THE EARS

  • Roll white fondant ¼ inch thick. 
  • Use a small heart cookie cutter to cut two ears.
  • Pick up one ear and gently pinch the two round segments together. Repeat with other ear. 
  • Insert a toothpick/skewer, leaving at least 2 inches exposed, into the fold you created, for support (Pro tip: replace toothpick with a piece of uncooked spaghettini noodle to prevent injuries to small children!)
  • OPTIONAL: paint inner ear with edible gold or petal dust.
  • Secure ears into top of cake.
Keyword kid-friendly food