Unicorn Cake Recipes

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 the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
• Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
• Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Divide batter between the cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes.
• Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add heavy cream. Beat frosting on medium speed until light and fluffy, about 3 minutes. Add more heavy cream if needed to reach a spreadable consistency.
• Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip.
• Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting.
• Divide the cake into 8 wedges by tracing a sharp knife through the frosting on the top; do not cut all the way through. Place 2 pink sprinkles in the innermost point to make unicorn's nostrils. Pipe the eyes and eyelashes near the upper portion of each wedge using the black decorating gel. Pipe blue and purple unicorn hair at the top of each wedge.
• Stretch marshmallow quarters into ear shapes and dip into pink sugar. Attach 2 ears to the edge of each slice. Pipe more hair around the ears. Place 1 candle into the hair for the horns. Keep cake refrigerated until ready to serve.

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:

• Start by making the unicorn's horn and ears - they'll need to dry completely before use. Roll 225g white fondant into a long sausage shape, with one end slightly thicker than the other. Starting from the thicker end, twist the sausage into a tight coil until you have a horn shape. Pinch the small end upwards into a pointed tip. Next, divide the remaining white fondant into two pieces. Roll each one out into a rough oval on a sheet of baking parchment, then pinch the top end of each oval upwards to make a point. Set the ears aside with the horn and leave to dry while you make the cake.
• Heat the oven to 180C/160C fan/gas 4. Butter the base of three 20cm sandwich tins and line with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, and fold in using a large metal spoon. Add just enough of the milk to create a soft dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• While the cake is cooling, make the buttercream. Beat the butter, icing sugar and vanilla together until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
• Put one of the cooled sponges on a cake board or stand and spread a little of the buttercream on top using a palette knife. Gently spread over half the salted caramel, if using, then sandwich with another sponge. Repeat the process with a little more buttercream, the remaining salted caramel (if using) and the third sponge. Spread the outside of the cake with a thin layer of buttercream - this doesn't have to be neat. Chill for 30 mins.
• Spread a thick, even layer of buttercream over the chilled cake using a palette knife. Divide the remaining buttercream into three bowls and colour each one differently using the gel food colouring. Ours were light pink, purple and dark pink.
• Put a little gold lustre dust into a bowl, add a drop of water and stir to make a gold paste. Using a small paintbrush, paint the unicorn horn gold using the paste, as well as the inside of the ears, if you like. Carefully place the gold horn in the middle of the iced cake, with the ears on either side.
• Fit three piping bags with three different nozzles (we used a round nozzle and two different-sized star nozzles) and fill each with a different colour of buttercream. Pipe each colour around the ears and horn and all over the top of the cake, coming down one side and over the edge of the front - this is the unicorn's mane. Decorate with some sprinkles, if using.
• Divide the black fondant in two pieces, and roll each into a thin sausage shape. Shape each into an arch, then press onto the front of the cake for eyes. If you like, curve the outer edges of the eyes upwards for eyelashes. Cut into slices and serve. Will keep in the fridge for up to three days.

Steps:

• For the unicorn decorations: First, make the horn and ears. Put the marshmallows in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Microwave in 30-second intervals, stirring in between each, until the marshmallows are melted, about 1 1/2 minutes total. Add 1 1/2 cups of the confectioners' sugar and stir to make a stiff mixture. Grease your hands and a work surface with some shortening. Knead the mixture, adding up to 1/2 cup more confectioners' sugar and greasing your hands as needed to keep it from sticking, until the mixture is very smooth and pliable, 4 to 5 minutes. (The mixture should form a tight but very smooth ball. If you poke a finger into it, the indentation should remain.)
• Break off three-quarters of the marshmallow mixture, add 1 drop blue gel food coloring and knead it into the mixture until evenly distributed. Remove one-quarter of the blue mixture and roll out to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 2-inch-tall triangles for the inside of the unicorn ears. Roll the remaining blue mixture into a thick, tapered strand, about 2 feet long. Brush an 8-inch lollipop stick with water. Starting about 3 inches up from the bottom of the stick, roll the strand around it, starting with the thickest part first, into a tapered horn. Press gently all around to adhere it to the stick. Stick the horn upright in a jar filled with dried beans or rice to dry.
• Roll out the remaining plain marshmallow mixture to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 3-inch-tall triangles for the outside of the unicorn ears. Brush the larger ears on one side with a small amount of water. Stick on the smaller blue ears. Drape the ears, with the smaller pieces face down, over the rolling pin to dry.
• For the cake: Preheat the oven to 350 degrees F. Coat four 8-inch round cake pans with cooking spray and dust with flour, tapping out the excess. Prepare the cake mixes according to the package directions. Stir in the sprinkles. (If you don't have 4 pans, make 1 box of cake mix at a time and use half of the sprinkles in each).
• Divide the batter among the 4 prepared pans and bake, rotating the pans from top to bottom halfway through baking, until a tester inserted in the center comes out clean, 25 to 28 minutes. Let cool on a rack for 10 minutes, then remove from the pans and cool completely.
• For the buttercream: Beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth and light, about 1 minute. Add the confectioners' sugar and beat on low to incorporate, then increase the speed to medium high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla and then the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Cut the domed tops from the cakes to make them flat. Frost the top of one cake layer with about 1/2 cup frosting. Set another layer on top and frost again. Repeat with the third layer, then end with the last layer bottom-side up on top. Coat the cake with a very thin layer of frosting to crumb coat, then chill until set, about 15 minutes. Set the cake on a cake stand and spread all but 1/2 cup of the remaining frosting on the cake in a smooth layer.
• Cut two 3-inch strands from the licorice and stick to the cake about halfway down in wide U shapes for the eyes. Cut ten 1/2-inch licorice pieces and press 5 along the bottom of each eye for eyelashes. Wrap the rainbow candy belt around the base of the cake. Spread the remaining 1/2 cup frosting in a strip along the base of the cake to adhere the candies. Stick the candies around the cake in a decorative fashion. Pull the cotton candy apart to make it fluffy and stick on the top and sides of the cake as a mane. Add the horn and ears and serve immediately. (Most of the cake can be decorated in advance; the cotton candy needs to be added at the last minute.)

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:

• Tools:.
• 1 piping bag fitted with a multi-opening tip.
• 1 piping bag fitted with a small leaf tip.
• 2 piping bags each fitted with open star tips.
• Wooden skewer cut into 2 equal pieces plus additional wooden skewer (cut to fit, if need be).
• To make the simple vanilla buttercream:.
• In the bowl of a stand mixer with a paddle attachment, beat the butter on high speed until it is light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sifted confectioners' sugar, vanilla extract, and milk, if using. Mix on low speed to combine the ingredients. Once the sugar is incorporated, crank the mixer to high speed and beat the mixture for another 2 minutes, until it has more than doubled in volume, for a fluffy whipped frosting.
• Leftover buttercream can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for 1 month; bring it back to room temperature and rewhip in a stand mixer before using. This recipe can easily be halved or doubled.
• To make the vanilla swiss meringue buttercream:.
• To ensure that the metal bowl of your stand mixer is completely clean, dry, and free of grease, give it a quick wipe out with a halved lemon, then rinse and dry it thoroughly.
• In the bowl of the stand mixer fitted with the whisk attachment, mix the egg whites and the sugar on low to combine into a sugary slurry. Fill a medium saucepan with a few inches of water and place it on the stovetop over medium-high heat. Set the mixer bowl on top of the saucepan to create a kind of double boiler, making sure the mixer bowl doesn't touch the water.
• Heat the egg and sugar mixture until it reaches 160°F on a thermometer or is hot to the touch, whisking occasionally. This usually takes me about 5 to 7 minutes.
• Carefully return the metal mixing bowl to the stand mixer, with the whisk attachment in place. Now, bring the mixer up to high speed and beat the mixture for 8 to 10 minutes, until you've created medium-stiff peaks and it's a billowy, sticky, cloudy meringue. Whipping the meringue will also help cool down the bowl.
• Swap out the whisk for the paddle attachment. Make sure your meringue has cooled sufficiently before adding the butter-the bowl shouldn't be hot, just slightly warm, if that. With the mixer on low speed, add the butter a few pieces at a time, until all the butter is incorporated-it will look like a thick soup at this point. Add the vanilla extract, if using, the vanilla bean seeds, along with the pinch of salt (and any small amount of gel color if so desired), then bring the speed up to medium-high and beat until a fluffy, silky, magical buttercream has formed, about 2 to 3 minutes.
• If your Swiss meringue buttercream turns into a soupy disaster, try placing the whole bowl in the fridge for about 5 to 10 minutes to cool it down a bit, then bring it out and try whipping it again, first on low speed, then bringing it up to high speed. Or try adding a few more chunks of butter to the mix.
• If your Swiss meringue buttercream becomes a gross-looking, curdled mess, try lightly heating the whole bowl over a low-boiling pot of water for 1 minute, just to get some heat back in there. Once it's warmed up a teensy bit, try mixing it again. You will be amazed at how a bowl of seemingly awful-looking buttercream can actually be saved and whipped back into a gorgeous, fluffy, satiny, creamy frosting.
• Vanilla Swiss Meringue Buttercream will keep in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer. Bring it back to room temperature and gently rewhip before using.
• Prepare the cake. Bake the three layers of cake according to the recipe instructions. Level, fill, and frost your cake using the uncolored buttercream.
• Fill a piping bag fitted with a multi-opening tip with about half of the uncolored buttercream.
• Pipe the fur. Starting at the bottom edge of the cake, hold the piping bag at a 90-degree angle against the cake and squeeze in short spurts to create a line of frosting dots from bottom to top. Continue piping lines all the way around the cake, nestling the lines closely together. Pipe the top of the cake in the same manner until the entire exterior is covered in fur.
• Place ½ cup of the remaining buttercream into a medium-sized bowl and tint it green. Fill the leaf-tipped piping bag with this buttercream.
• Divide the rest of the buttercream evenly between two medium-sized bowls, tinting one pink and the other, blue. Fill one of the star-tipped piping bags with the pink buttercream and the other with the blue.
• Make the fondant features. Clean and dry your hands completely. First we will make the ears. Pull off two 1½-inch balls of white fondant; shape them into triangles about ½ inch thick. Using a 1-inch ball of pink fondant, form two flat triangles for the inner ears. Adhere these to the white triangles with a tiny amount of water. Insert wooden skewers into the bottoms of the ears and set aside.
• To make the unicorn horn, pull apart 1½ inches of white fondant and roll it into a thick snake about 4 inches long. Do the same with the remaining pink fondant. Twist the white and pink fondant together, then roll the twist between your hands to compress it. Shape the tip of the horn into a point, then insert the additional skewer through the bottom center of the horn.
• Reserve two tiny bits of white fondant for the eye highlights. To make the snout, use the remaining white fondant and roll out a half circle 6½ inches wide by 1½ inches high by about ? inch thick. Using a sharp paring knife or pizza roller, trim to shape. With the trimmings, make three little ½-inch-long U shapes; attach to the half circle with a tiny amount of water to make two nostrils and a smile.
• Divide the black fondant into two equal balls, flattening them gently with your fingers to make ?-inch-thick circles. Use the two bits of reserved white fondant to create two tiny dots. Adhere the dots onto the black eyes using a toothpick and a teensy amount of water.
• Place the ears and horn on the top of the cake. Place the eyes and snout on the front of the cake. Gently press all the pieces into the buttercream.
• Using your two piping bags fitted with the open star tips and filled with colored buttercream, begin piping rosettes and drop stars on the unicorn head, alternating colors as you see fit and adding a cascade of swirls and drop stars to the center front, like a tendril of hair. Continue the curls and swirls all the way down the back of the unicorn's head-create a power mane full of magic! Finish by adding piped leaves using the piping bag fitted with the leaf tip for more texture and color.
• Tip: For an extra flowery feel, add a few edible flower petals or whole organic flowers, such as roses or carnations. This is also a great time to use any extra buttercream roses you might have stored in your freezer.
• BUY THE BOOK:.
• https://www.amazon.com/Coco-Cake-Land-Pretty-Decorate/dp/1611803152/.