Unicorn Cake Recipe By Tasty

Steps:

• Preheat the oven according to the package instructions. Line a 9-inch round cake pan with parchment paper and grease well.
• Pour the cake mix into a large bowl and add water. Mix well.
• Divide the cake batter evenly between three bowls and add a different food coloring to each one, mixing well.
• Pour the batters into the prepared cake pan. Bake according to the package instructions, until a toothpick inserted in the center comes out clean.
• Let cool, then invert the cake onto a serving plate, removing the parchment paper.
• In a large skillet over medium heat, add ½ cup water, the marshmallows, powdered sugar, butter, and blue food coloring. Stir, and cook until the marshmallows melt completely and the color is even.
• Pour the marshmallow mixture over the cake, top with multi-colored sprinkles, and refrigerate for at least 2 hours.
• Slice and serve.
• Enjoy!

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:

• 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!