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. The cake is frosted in

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. The cake is frosted in vanilla buttercream and decorated with rainbow swirls that represent the mane, horns, and ears of a 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 shelf life of 1 month in the fridge.

The frosting can be stored in the refrigerator for up to a week (depending on the size of the container) before being softened by leaving it out at room temperature. After that, whip it up in a mixing bowl until it's light and airy once more.

  • The crumb coat is the first step in frosting a layer cake and is simply a thin layer of frosting spread over the entire 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.
  • Let the cake rest in the refrigerator for 10-30 minutes before proceeding. The crumb coat will become more solid, and the crumbs won't be able to escape. Because of how quickly it sets up in the freezer, I prefer to do that instead of putting my cake in the fridge.
  • 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.

Cambrea Gordon's Easy Recipes

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:

  • Outside, under the spray 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.  

Do you want to put some of the leftovers in the freezer? If you have any leftover slices, one of my favorite tricks is to lay them out on a plate or baking tray and freeze them for about 10 to 15 minutes, or until they are solid. After that, I double-wrap each slice in plastic wrap. These individually wrapped pieces of cake 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. The cake layers should be thawed and made more manageable by sitting out at room temperature for about 15 minutes before assembly.  

Easy Recipes / Cambrea Gordon

To serve as a topping for the dessert

  • 1.75 ounces plus 1 tbsp. 225 g ) universal flour

  • 1 3/4 teaspoons Sugar, yeast, and baking powder

  • 1/2 teaspoon fine sea salt

  • An additional 2 tablespoons ( 260 g ) sugar crystals  

  • This recipe calls for 11 tablespoons ( 141 g ) sweet, unsalted butter room temperature

  • 2 large eggs in the middle of the day

  • 2 1/2 teaspoons An extract of vanilla

  • 3/4 cup ( 160 g ) buttermilk in the middle of the day

  • 1/3 cup ( 55 g ) sprinkles  

  • 1 whites of large eggs temperature that is typical in a given location

To prepare the buttercream

  • 2 1/2 cups butter without salt in the middle of the day

  • 5 cups ( 500 g ) icing sugar or powdered sugar

  • 2 teaspoons Flavoring Extract, Vanilla

  • 2 tablespoons whole or 2% milk

To adorn

  • Gel from Americolor The color lemon is used to describe this word.

  • An Americolor Gel soft pink

  • It's Americolor Gel leaf green

  • Color Gel from Americolor sky blue

  • Gel from Americolor violet

  • AMERICOLO RICH GEL Totally dark

  • 3 ice cream cones filled with sugar

  • Spray edible gold by Wilton

  • 3 pans for cakes, round, 6 inches
  • 3 Documents on circular parchments (6 inches in diameter)
  • 1 paper cake circle (8 inches in diameter)
  • Sizeable off-set spatula
  • 1 pipping bag with a round tip (12 inches long)
  • 1 bag with a large star tip, and a large piping bag (21 inches)
  • 5 pipette bags (18 inches) that are single-use
  1. Lightly butter and line the bottom of three 6-inch cake pans 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

  2. Flour, baking powder, and salt should be combined in a large bowl and set aside.

  3. Whisk the eggs, egg white, and vanilla extract in a bowl fitted with a pour spout. Leave it alone

  4. Mix the butter and sugar together at room temperature in the bowl of a stand mixer outfitted with the paddle attachment, or in a large mixing bowl using a hand mixer. Blend for 4 to 5 minutes on medium speed until it becomes white and fluffy.

    Gordon, Cambrea, author, "Simply Recipes."

  5. Add the beaten eggs and vanilla extract gradually while the mixer is on low speed. 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

  6. 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

  7. With a rubber spatula, gently fold the sprinkles into the batter until they are evenly distributed.

    Quick and Easy Recipes / Cambrea Gordon

  8. 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.

    Cambrea Gordon's Easy Recipes

  9. 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).

  10. Let the cakes cool in the pans for 5 minutes before inverting them onto cooling racks. No effort should be required to remove them. Tent each layer of cake with a wire rack and let it cool completely.  

    Cooking Made Easy / Cambrea Gordon

  1. 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 beat for 3-4 minutes, or until mixture is light and airy.  

  2. 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.

    In a medium bowl, save 2 1/2 cups of the frosting by covering it with plastic wrap. The unicorn cake's icing will be used for decorating.

    Cambrea Gordon's Easy Recipes

  1. 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 a 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

  2. Use an offset spatula or the sharp edge of a large butter knife to spread a thin layer of frosting, about 1/2 to 2/3 cup, all over the top and sides of the cake. Spread the frosting out evenly with the spatula. The cake should be visible through the frosting.

    The crumb coat is a very thin layer of frosting used to prevent the final layer of frosting from becoming contaminated with crumbs from the crumb coat.

    A Collection of Easy Recipes / Cambrea Gordon

  3. Cover the cake and chill it for 10–15 minutes to set the frosting before serving.

  4. 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. For a flawless finish, rub the edges with the offset spatula or the blade of a butter knife.

    Cambrea Gordon's Easy Recipes

  5. 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. Gold spray paint should be liberally applied to the cones. Spray them thoroughly, turning them over with your hands as necessary, until they are uniformly covered. You should put them upright on a paper towel to dry.

    Cambrea Gordon's Easy Recipes

  1. 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.

    A Collection of Easy Recipes / Cambrea Gordon

  2. 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.

    Straightforward Recipes / Cambrea Gordon

  3. 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.

    Cambrea Gordon's Easy Recipes

  4. Carefully insert the large ice cream cone into the cake's center top. Then, set the smaller cones on either side of the horn.

    Quick and Easy Recipes / Cambrea Gordon

  5. 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.

    Cambrea Gordon's Easy Recipes

    Easy Recipes / Cambrea Gordon

  6. 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

  7. 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.  

    Was the dish a huge hit? Leave your ratings in the box below.

    Straightforward Recipes / Cambrea Gordon

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