UNICORN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 60 minutes
Cook Time 25 minutes
Yield 20 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 460 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
CHOCOLATE TRUFFLE CAKE RECIPE: HOW TO MAKE IT
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. —JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 35 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 676 calories, FatContent 38g fat (22g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 84g carbohydrate (63g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
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