Easy Unicorn Cake Recipes

Steps:

• Coat the outside of the sugar cone with an even layer of corn syrup using a kitchen paintbrush. Roll in the gold sanding sugar. Set aside to dry, about 20 minutes.
• Meanwhile, examine the cake and designate which side will be the front. Place the white frosting in a piping bag fitted with a large French decorating tip. Pipe a large circle of frosting on the front top edge of the cake. Continue piping circles connecting the first circle to the top center of the cake, and then down the right side of the cake. Place the cone on the front top edge of the cake in the piped frosting circle. Arrange half a package of the candy ropes across the front of the cake to create fringe (or bangs), trimming with scissors if needed.
• Twist half a package of the candy ropes and place them around the base of the horn. Continue to place groups of candy ropes around the horn and down the piped side of the cake, creating a mane. Braid a few candy ropes together and work them into the mane, if desired. Pipe four large swirls of frosting over the candy ropes, traveling from the horn to the top center of the cake; cover with the rainbow sprinkles.
• Using a 2-inch round cookie cutter, gently score a half-circle in a dark chocolate melting wafer. Move the cutter back and forth until the wafer is cut into two pieces. Use a half-moon piece to create a winking eye to the left of the mane, pressing it into the frosting. Dot a tiny amount of frosting on the backs of the white confetti sprinkles and adhere them to the remaining dark chocolate melting wafer, arranging them parallel to each other. Place the wafer in the frosting to the right of the mane on the cake. Place the two pink candy melts on either side of the cake for blushing cheeks.
• Snip the marshmallow in half diagonally with kitchen scissors. Immediately dip the sticky edges in the blue sanding sugar. Pipe two mounds of frosting on either side of the rainbow candy mane and stick the marshmallow pieces upright into the frosting mounds for two ears. Serve immediately.

Steps:

• Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake in 2 (8-inch) round pans as directed on package. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP. Spoon 1-1/4 cups cream cheese mixture evenly into 2 separate small bowls; stir in food colorings to tint cream cheese mixture in each bowl to desired shade.
• Spread 2 Tbsp. of the remaining (untinted) cream cheese mixture into thin layer onto outside of waffle cone; roll in sprinkles until evenly coated.
• Stack cake layers on plate, filling layers with jam. Frost top and side of cake with remaining (untinted) cream cheese mixture. Place inverted waffle cone on top of cake for the unicorn's horn as shown in photo.
• Cut marshmallow diagonally in half with kitchen shears. Press cut sides of marshmallow halves into remaining sprinkles; gently press into cake for the unicorn's eyes.
• Spoon one of the tinted cream cheese mixtures into pastry bag fitted with star tip; use to pipe cream cheese mixture onto cake for the unicorn's mane. Spoon remaining tinted cream cheese mixture into second pastry bag fitted with separate decorative tip; use to pipe cream cheese mixture onto cake as shown in photo. Decorate cake with candies and decorating gel as shown in photo.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, prepare 2 boxes of vanilla cake mix according to the package instructions.
• Fill 3 separate bowls with 1 cup (225 grams) each of cake batter and dye one batter pink, one purple, and the last one blue.
• Pour the remaining batter into two round 8-inch (20 cm) baking pans and one loaf pan that have been lined with parchment paper.
• In random places, place spoonfuls of colored batter on top of the plain batter.
• Using a toothpick, mix the colors together until the batter looks marbled.
• Bake all 3 cakes for 20 minutes or until a toothpick comes out clean. Let cakes cool on a cooling rack completely before assembling.
• Using a hand mixer, mix powdered sugar, butter, vanilla extract, and milk until well combined to make the frosting. Set aside 2 small bowls of frosting and dye one pink and the other black.
• Assemble the cake by placing one round cake on the serving dish and spread a layer of plain buttercream frosting on top. Place the second round cake on top of the frosting.
• Cut two of the corners off of the loaf cake to make ears. Spread frosting on the inside of the ear and stick to the top of the round cakes at 10 o'clock & 2 o'clock. Cover the top and sides of the cake with the plain buttercream leaving a semicircle at the bottom for the pink frosting. Frost the semi circle and the side with the pink buttercream, saving some for later.
• Put the black frosting into a resealable bag and cut off the tip of the corner. Decorate the cake with eyes, nostrils, and a smile.
• Cover an ice cream cone with the remaining pink frosting and pink sprinkles. Place the cone in between the ears and gently push into the cake to secure. Decorate with more pink sprinkles around the horn and on the ears.
• Place the cone in the middle of the cake (between the ears) and sprinkle the area around the cone and the ears with the pink sprinkles.
• Enjoy!