The Birthday Party Unicorn Cake That Will Stun Your Guests
For any occasion, this magical unicorn cake will be the talk of the party. An adorable and whimsical three-layer funfetti cake with a rainbow buttercream unicorn mane.
A light and tender crumb with a subtle vanilla flavor characterizes the funfetti cake itself. Light and silky vanilla buttercream covers the cake, which is decorated with rainbow swirls, eyes, horns, and ears to evoke a magical unicorn.
This popular unicorn cake is the perfect solution if you're looking for a cake to make someone feel extra special on their birthday.
Depending on your icing and baking skills, this unicorn cake may look complicated, but it's actually quite easy to make and can be easily decorated with different colors and candies to suit your needs.
A Collection of Easy Recipes / Cambrea Gordon
As a result of the high fat and sugar content, buttercream frosting can be prepared in advance. It has a one-month shelf life if refrigerated.
If you want to save the frosting for later, you can do so by storing it in the refrigerator until you're ready to use it, at which point you can take it out of the fridge and let it soften at room temperature for about a day. After that, whip it up in a mixing bowl until it's light and airy once more.
- The first step in icing a layer cake is to make the crumb coat, which is a thin layer of frosting spread all over the cake to trap any stray crumbs. When frosting a cake, use a thin layer so that you can still see the cake underneath. In order to prevent stray crumbs from penetrating the frosting layer above, this is a necessary precaution.
- Waiting 10-30 minutes to proceed after the cake has been chilled is the next step. The crumb coat will become more solid, and the crumbs won't be able to escape. For a speedier cake set, I prefer to place mine in the freezer rather than the refrigerator.
- The final step is to apply a generous coating of frosting to the cake. Use a large offset spatula, which is designed for making perfectly even surfaces, like the sides of your dish. You can also use a butter knife or a pastry scraper, but the results won't be as polished.
Before applying the buttercream to the cake with a spatula, a piping bag is the most efficient tool for the job. It's much easier and faster than just smearing the frosting along the sides of the cake, and the result is a smooth, uniform coating.
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Now comes the best part of baking this cake: decorating it! It's not hard to make a cake look like a unicorn, as evidenced by this one I made:
- I used pink, yellow, green, blue, and purple buttercream to make the rainbow swirls, but you can use any color or combination of colors you like.
- I used sugar cones because they are readily available and because the shape of the horn and ear are a perfect approximation of a unicorn's.
Candies, such as cotton candy, marshmallows, or whatever else strikes your fancy, can be added to the unicorn's base or mane if you'd like.
Gordon, Cambrea, author, "Simply Recipes."
The unicorn horn is deceptively easy to create despite its elaborate appearance. For this unicorn cake, a few sugar ice cream cones are painted gold and used to create the distinctive horn and tail.
You can find the Wilton edible gold spray I used in the cake section of your local Michael's or other cake and party supply store.
Listed below are some suggestions for coloring the cones:
- Just squirt them outside The aerosol can of this spray makes cleanup a nightmare. You, your furniture, and your walls could all end up covered in gold glitter if you spray it inside.
- Spray them inside a plastic bag or box to avoid glittering other items.
Want to put some of the extra slices in the freezer? Putting the leftover slices on a plate or baking tray and freezing them for 10 to 15 minutes is a great trick. After that, I double-wrap each slice in plastic wrap. These cake slices, individually wrapped, can be kept in the fridge or freezer until you're ready to enjoy one.
The cake layers can be baked in advance, double-wrapped in plastic, and frozen until needed. Allow the cake layers to sit out at room temperature for 10 to 15 minutes before assembly. This will allow the layers to thaw and become more manageable.
Easy Recipes / Cambrea Gordon
To serve as a topping for the dessert
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3/4 of a cup plus 1 tbsp. 225 g ) universal flour
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1 3/4 teaspoons Sugar, yeast, and baking powder
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1/2 teaspoon fine sea salt
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An additional 2 tablespoons ( 260 g ) Finely ground sugar
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This recipe calls for 11 tablespoons ( 141 g ) sweet, unsalted butter room temperature
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2 large eggs in the middle of the day
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2 1/2 teaspoons An extract of vanilla
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3/4 cup ( 160 g ) buttermilk in the middle of the day
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1/3 cup ( 55 g ) sprinkles
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1 whites of large eggs temperature that is typical in a given location
To prepare the buttercream
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2 1/2 cups butter without salt in the middle of the day
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5 cups ( 500 g ) icing sugar or powdered sugar
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2 teaspoons To flavor with vanilla
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2 tablespoons whole or 2% milk
In order to adorn
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Gel from Americolor The color lemon is used to describe this word.
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An Americolor Gel soft pink
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It's Americolor Gel leaf green
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Color Gel from Americolor sky blue
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Gel from Americolor violet
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AMERICOLO RICH GEL intensely dark
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3 ice cream cones filled with sugar
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Spray edible gold by Wilton
- 3 pans for cakes, round, 6 inches
- 3 Documents on circular parchments (6 inches in diameter)
- 1 a cardboard cake circle (8 inches in diameter)
- Sizeable off-set spatula
- 1 a piping bag with a round, small-diameter tip (12 inches in diameter)
- 1 bag with a large star tip, and a large piping bag (21 inches)
- 5 pipette bags (18 inches) that are single-use
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In three 6-inch cake pans, lightly butter the bottom and line with a parchment round. You'll need three pans for this recipe; if you don't have them, you'll need to bake the layers in batches.
A Collection of Easy Recipes / Cambrea Gordon
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Flour, baking powder, and salt should be combined in a large bowl and set aside.
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Whisk the eggs, egg white, and vanilla extract in a bowl fitted with a pour spout. Leave it alone
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Butter and sugar, at room temperature, should be mixed in a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment. Whisk it for four to five minutes on medium speed until it becomes white and fluffy.
The Easy Way to Cook / Cambrea Gordon
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Pour the beaten eggs and vanilla in a slow stream while the mixer is on low. It's important to use a rubber spatula to scrape the sides of the bowl and mix everything together one more time to make sure it's all incorporated.
Easy Recipes / Cambrea Gordon
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In a large mixing bowl, add a third of the dry ingredients and combine them using the low speed setting. Then, stir in a slow stream of half the buttermilk. Mix all the ingredients together by alternating between adding the dry and the wet ones, and ending with the dry.
Easy Recipes / Cambrea Gordon
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With a rubber spatula, gently fold the sprinkles into the batter until they are evenly distributed.
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Put about 2 cups (315g) of batter into each of the prepared pans. When the pan is full, smooth the top of the batter with a small offset spatula.
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The cakes are done when a toothpick inserted into the middle comes out mostly clean with a few moist crumbs attached (about 25 to 26 minutes in the oven).
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Let the cakes cool in the pans for 5 minutes before inverting them onto cooling racks. That's why you shouldn't have any trouble removing them. Tent each layer of cake with a wire rack and let it cool completely.
Cooking Made Easy / Cambrea Gordon
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Butter should be beaten for 2 minutes on medium speed in a stand mixer with a paddle attachment, or in a large bowl using a hand mixer, until smooth.
Coat with the powdered sugar. Combine ingredients on low speed, then increase to medium-high and mix for 3-4 minutes, or until mixture is white and fluffy.
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Blend in the milk and vanilla on a low speed until incorporated. Then, for another 30 seconds, boost the speed to medium and whip until the mixture is light and airy.
Reserve 2 1/2 cups of the frosting in a medium bowl by covering it with plastic wrap. The unicorn cake's icing will be used for decorating.
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Make sure the plate or cardboard cake round is at least two inches larger than the cake and place one layer of cake on it, right side up. Spread half a cup of the frosting over the layer using an offset spatula or butter knife.
Spread another 1/2 cup of frosting over the top of the new layer, and place the layer in the oven.
Turn the final cake layer right side up so the cake's top is flat and smooth. Center the cake layers and make sure the top is flat.
Cambrea Gordon's Easy Recipes
"Simply Recipes" by Cambrea Gordon
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Frost the top and sides of the cake with a thin layer, using about 1/2 to 1/3 cup of frosting and an offset spatula or the straight edge of a large butter knife. Spread the frosting out with the spatula so that it's an even thickness. The cake should be visible beneath the frosting.
The crumb coat is an extra thin layer of frosting placed on the outside of the cake to collect any stray crumbs before the final layer of frosting is applied.
A Collection of Easy Recipes / Cambrea Gordon
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Cover the cake and chill it for 10–15 minutes to set the frosting before serving.
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Use about 2 cups of frosting to cover the top and sides of the cake; this time, leave a thicker layer of frosting on top. The sides can be smoothed using the offset spatula or the back of a butter knife.
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Don't break up the sugar cones. Use a serrated knife to carefully halve the length of the other two sugar cones horizontally to create shorter cones, about 2 1/2 inches in total length; the pointed ends of these will serve as the ears.
Pack the full cone horn, the two cone ears, and the plastic bag or box. Liberally apply the gold spray to the cones. Spray them thoroughly, turning them over with your hands as necessary, until they are uniformly covered. Hang them up to dry on a paper towel.
The Easy Way to Cook / Cambrea Gordon
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A tablespoon of the buttercream should be placed in a mini bowl. Three or four drops of black food coloring, and stir to combine. Those with a keen eye will enjoy this. Avoid drying out by putting the bowl in a cool, dry place and covering it with plastic wrap.
Put the buttercream (you saved 2 1/2 cups for decorating) into 5 separate small bowls.
Mix a tiny amount of each color (yellow, pink, green, blue, and purple) in each bowl.
Cooking Made Easy / Cambrea Gordon
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Put the black colored buttercream in a small piping bag measuring 12 inches in diameter and a small round tip, and put it aside.
Make a hole in the corner of a 2-inch piping bag and insert a large star tip.
Gather five piping bags (18 inches in length) for use. Use the various bowls of colored buttercream to fill the bags. You can get rid of the air bubbles and flatten the buttercream in the bag by using the dull edge of a butter knife or a plastic scraper to scrape it down towards the tips of the bags.
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Trim about half an inch off the top of each bag of colored frosting. Using the large piping bag as a container, stack the smaller piping bags inside it. Squeeze the bag gently while twisting the top to force the buttercream to the tip.
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Carefully insert the large ice cream cone into the cake's center top. Set the two smaller cones beside the horn.
Quick and Easy Recipes / Cambrea Gordon
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Fill in any gaps between the cones and on top of the cake by piping rosettes and dollops of varying sizes using the colored piping bags.
Then, beginning at the top and working your way down, pipe rosettes and dollops of buttercream all over the cake's back, sloping slightly to one side to mimic the mane of a unicorn flowing around the side of the cake.
The last step is to flip the cake over and pipe a few more along the top edge, about an inch in from the front.
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Easy Recipes / Cambrea Gordon
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When you're done with the mane, pipe two half-moon shapes, spaced an inch apart, in the center of the cake, just below the point where the mane meets the cake.
To make the eyelashes, pipe six lines on top of each moon.
Recipes Made Easy / Cambrea Gordon
Cambrea Gordon's Easy Recipes
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After the cake has been assembled and decorated, refrigerate it until serving time.
You should take the cake out of the fridge a few hours before serving so that it can return to room temperature and be easier to slice.
Where did you find the recipe? Leave your ratings in the box below.
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