UNICORN THEME CAKE RECIPES

Steps:

• Preheat oven to 350°F. Spray two 9-inch round pans with cooking spray.
• Blend cake mix, oil, egg whites and water in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
• Place 2 cups batter in medium bowl. Fold in pink pudding cups until no streaks remain. Place 1 cup batter in a small bowl. Fold in blue pudding cups until no streaks remain.
• Divide and layer pink, blue and white batters evenly into cake pans. Use a table knife to gently swirl colors together.
• Bake 40 to 45 minutes, until lightly browned and cake is set. (Cake will be very moist so toothpick will not come out clean)
• Cool cakes in pan on wire rack for 30 minutes. Remove cakes from pan and cool completely. Spread about half of one can of frosting on top of one cake layer. Top with second cake layer. Frost entire cake completely.
• Place unicorn horn and ears on top of cake. Place eye lashes on front of cake. Decorate cake with sprinkles, jimmies and edible balls to form the unicorn’s mane. To help adhere sprinkles to the side of the cake, angle a small offset spatula gently against the cake. Pour sprinkles onto spatula and press spatula against the cake to adhere. Slice and serve.

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.