UNICORN CAKE RECIPE | BBC GOOD FOOD
Stop people in their tracks with a stunning unicorn cake. With a light sponge and salted caramel buttercream, it looks fabulous and tastes divine too
Provided by Liberty Mendez
Categories Dessert
Total Time 2 hours
Prep Time 1 hours 30 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 959 calories, FatContent 48 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 125 grams carbohydrates, SugarContent 106 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.51 milligram of sodium
DARK FRUIT CAKE | JUST A PINCH RECIPES
This is my SIL, Becky's, Great Great Uncle Lee A. Harley's Dark Fruit Cake recipe. It has also won several blue and red ribbons at the South Carolina State Fair in the 60s and 70s. It is a 7 pound cake. Becky says this one is her favorite! She also says that her Great Great Uncle Lee was a very sweet Christian man who loved the Lord. Before he started baking cakes he was a candy machine vendor and he had a following of children who would come to meet him every week when he came to fill the machines and he would give them gum and tell them about Jesus and his love for them. Enjoy!
Provided by Marcia McCance @mmccance
Categories Cakes
Number Of Ingredients 13
Steps:
- Be sure and have all ingredients at room temperature -- 70 F or above. Preheat oven to 225 F
- Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube.
- Grease the pan, place the paper liners inside, then grease the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
- For decorating the cake put aside a few pieces of the prettier pieces of fruit, plus about ten nut halves, and ten cherry halves.
- Place all of the fruit and nuts in a large mixing bowl or baking pan. Separate the seeded raisins into small pieces and mix thoroughly with the fruit.
- Sift 1/2 cup of the prepared flour over fruit and mix well, also stir in the cake spice.
- Now cream butter and sugar for 15 minutes (watch the clock) then pour over the fruit and blend.
- Beat the eggs one minute on high and stir well into fruit. Add the black molasses and stir in well.
- Separate remaining flour into 3 parts and blend each part into the fruit mixture individually and fully before adding next part. Pour the wine over the top of the mixture and blend that in, too.
- Spoon the batter into the prepared baking pan. Smooth the batter with the back of a spoon, then position your fruit and nut decorations on top.
- Place in preheated oven at 225 F and bake for four hours, until checker comes out clean. Don't start checking the cake until 3.5 hours have passed.
- When done, set aside in a cool place and let it sit for 15 minutes. Turn upside down on platter, remove paper, then invert onto cooling rack so it is now right side up. Let it sit until completely cooled.
- After it is completely cooled, wrap it in aluminum foil and place in a cake box (or: wrap in four double sheets of newspaper and tape it shut)
- Let it rest for two weeks or more in cool place before cutting. do not freeze until at least three weeks have gone by. (Write the "date made" on the Newspaper so you can keep track of time.)
- NOTE 1: I have no idea what he means by "(or seedless) (follow directions on seedless)" for the raisins -- there is no other unusual mention of the raisins in his directions -- but, frankly, I would not be too fussy about it. This, to me, is a "whatever."
- NOTE 2: I would probably just make the cake batter, then add the floured fruit, too... but that is just me. I hate all the tedium -- LOL -- I figure it is a cake, not the Taj Mahal! -- but you do what you think is best.
- NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct. (Also: If you cannot find the right one -- you may wish to try this group of Cake Spice Ingredients: Cinnamon, Star Anise, Ginger, Cloves, Allspice and Nutmeg -- I leave the amounts to your own choosing. You may prefer more of one than another.)
More about "star shape cake recipes"
HEDGEHOG CAKE RECIPE | BBC GOOD FOOD
A celebration cake with a touch of woodland style, this chocolate cake is decorated with edible spikes, buttercream and chocolate details
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dessert
Calories 478 calories per serving
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dessert
Calories 478 calories per serving
- The cake is best made the day before cutting and icing and will keep well for 3–4 days.
See details
UNICORN CAKE RECIPE | BBC GOOD FOOD
Stop people in their tracks with a stunning unicorn cake. With a light sponge and salted caramel buttercream, it looks fabulous and tastes divine too
From bbcgoodfood.com
Total Time 2 hours
Category Dessert
Calories 959 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dessert
Calories 959 calories per serving
- 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.
See details
DARK FRUIT CAKE | JUST A PINCH RECIPES
This is my SIL, Becky's, Great Great Uncle Lee A. Harley's Dark Fruit Cake recipe. It has also won several blue and red ribbons at the South Carolina State Fair in the 60s and 70s. It is a 7 pound cake.
Becky says this one is her favorite!
She also says that her Great Great Uncle Lee was a very sweet Christian man who loved the Lord. Before he started baking cakes he was a candy machine vendor and he had a following of children who would come to meet him every week when he came to fill the machines and he would give them gum and tell them about Jesus and his love for them.
Enjoy!
From justapinch.com
Reviews 4
Category Cakes
Cuisine Southern
From justapinch.com
Reviews 4
Category Cakes
Cuisine Southern
- NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct. (Also: If you cannot find the right one -- you may wish to try this group of Cake Spice Ingredients: Cinnamon, Star Anise, Ginger, Cloves, Allspice and Nutmeg -- I leave the amounts to your own choosing. You may prefer more of one than another.)
See details
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