YELLOW UNICORN CAKE RECIPES

Steps:

• Prepare the Cake: Preheat oven to 350°F. Beat softened butter and granulated sugar with a heavy-duty electric stand mixer on medium speed until fluffy, 3 to 5 minutes. Gradually add egg whites, one-third at a time, beating well after each addition.
• Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture. Stir in vanilla extract. Divide batter evenly among 4 small bowls. Add 1 drop of the soft pink food coloring gel to 1 bowl of batter; stir gently until blended. Add 1 drop of the sky blue food coloring gel to second bowl; stir gently until blended. Add 1 drop of the mint green food coloring gel to third bowl; stir gently until blended. Add 2 drops of the yolk yellow food coloring gel to remaining bowl; stir gently until blended. Pour each bowl of colored batter into each of 4 greased (with vegetable shortening) and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 22 minutes.
• Cool cakes in pans on wire racks 10 minutes. Transfer cakes from pans to wire racks, and cool completely, about 30 minutes.
• Spread Vanilla Buttercream Frosting on 1 cake layer. Top with second cake layer, and spread frosting on second cake layer. Top with third cake layer. Using a clean, empty can with the top and bottom removed to create a tube shape, place can in center of third cake layer. Press can down through all 3 cake layers, and remove to create a hollowed-out center. Discard cake center or reserve for another use. Fill inside of cake with desired sprinkles and candies. Spread frosting on third cake layer. Cover with fourth cake layer, and spread frosting on top and sides of cake.
• Prepare the Horn: Spread a thin layer of frosting over sugar cone, and sprinkle all over with sprinkles until completely coated. Dry completely, about 1 hour.
• Prepare the Ears: Divide fondant in half. Roll out 1 portion of the fondant to 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out 2 “ears.” Tint second portion of fondant with 1 drop of the sky blue food coloring gel. Roll out blue fondant to 1/4-inch thickness. Using a 2-inch leaf cutter, cut out 2 smaller leaf shapes to create the inner part of the unicorn ears. Press blue leaves gently into the center of white leaves. Using a clean small paintbrush, brush blue leaves lightly with vodka, and sprinkle with disco dust. Dry completely, 4 to 8 hours.
• Assemble the Unicorn Cake: Place the horn on top of the cake, pressing into frosting to adhere. Place 1 ear on each side of horn slightly behind horn, pressing to adhere. Cut licorice pieces to create eyelids and eyelashes, and press lightly into frosting to adhere. Gently curl rainbow candy strips, and arrange as desired on cake to create a mane. If desired, attach sprinkles to mane with small dots of frosting.

Steps:

• Preheat the oven to 180°C (160°C fan forced). Lightly grease 3 x 18cm round sandwich pans and line the bases with baking paper.
• Open the cake box, remove enclosed frosting sachet and reserve for another use. Make up the cake mix as directed on the box using the eggs, butter and milk. Divide the mixture equally between the 3 cake pans and level the tops. Bake for 22-25 minutes or until a round bladed knife inserted into the centre of the cakes comes out clean. Cool a little before turning out onto a wire rack to cool completely. Remove the baking paper.
• Sandwich the 3 cakes together with two-thirds of 1 tub of the frosting. Spread the remaining third of the tub of frosting around the top and sides of the cake in a thin layer to seal in the crumbs. Chill in the fridge for 30 minutes.
• Spread another two-thirds of frosting from the second tub around the top and sides of the cake and smooth the sides with a cake scraper or large palette knife.
• To make the gold cone, trim the top of the waffle ice cream cone to make it level, then spray the cone all over with the edible gold spray or sprinkle over the shimmer powder. Invert the gold cone into the centre of the cake for the unicorn’s horn.
• Sprinkle each cut side of the marshmallow with some of the pink sugar sprinkles. Place each, pointed-side up, either side of the horn for the ears.
• Divide the remaining frosting evenly between 3 bowls. Using the food colouring pastes or gels, colour 1 bowl of frosting pink, 1 yellow and 1 blue. Drop alternate spoonfuls of the coloured frostings into a disposable piping bag fitted with a medium star nozzle. Pipe swirls and small rosettes of the frosting around the horn and ears and down the back of the cake for the mane of the unicorn.
• Sprinkle the rest of the pink sugar sprinkles over the piped frosting. Use the tube of black writing frosting to pipe 2 eyes with eyelashes on the front of the cake. Sprinkle the sugar strands around the base of the cake and use a small palette knife to gently lift and press the strands to the base of the cake. Serve immediately or keep in airtight container for up to 1 week.