Delicious.
Want to up your baking game?
Then this seriously impressive-looking cake is what you need.
The best part? It is actually super-easy to make (and requires only normal, probably-have-’em-handy ingredients).
Unicorn Pull-Apart Cake
Ingredients
- 2 boxes vanilla cake mix
- Food colouring in multiple colours
- Sprinkles
- Swiss buttercream
- Fondant horn and ears (instructions below)
- Swiss buttercream
(This makes a double batch, which will be enough to frost the cake and pipe the hair) - 8 egg whites
- 1 1/2 cups sugar
- 6 sticks butter
- 2 tsp. almond extract
Directions
Set the oven to 180 C
Prepare cake mix and divide into as many bowls as you have colours. Using a few drops per bowl, dye your batter into multiple colours.
Divide the batter evenly into 24 cupcakes into lined muffin trays and bake until a tester comes out clean – about 15 minutes. Cool the cupcakes completely
Meanwhile, make the buttercream. On the stove, in a metal bowl set over 2 inches of barely simmering water, combine egg whites and the sugar and whisk continuously until the mixture is warm to the touch and the sugar has dissolved – about 5 minutes.
Transfer the mixture to a stand mixer and whisk until completely cool and stiff peaks have formed – about 10-15 minutes.
Once cool, slowly add in the butter a cube or two at a time, until fully incorporated. Don’t be alarmed if the frosting looks like it separates, it will come together again after more whisking. Finally, once smooth, add in the almond extract.
Arrange the cupcakes into the shape of a unicorn head, and scoop on frosting to cover, reserving a quarter of the mixture for the hair.
Using an offset spatula, spread the frosting smoothly across the cake. Add an extra scoop at the jawline and where the nostril will be, and shape them using the spatula.
Colour the remaining frosting into multiple colours, and pip the hair onto the unicorn, using piping bags or plastic baggies with the corner tips snipped off
Pipe an eye in black frosting and add the unicorn ear and horn.
To make a fondant horn, roll a mound of fondant into a long, thin log and cut it in half. Twist the two logs together and pinch them together gently at the top. Allow the horn to air dry overnight, until hard.
For the ear, use a small mound of fondant and roll it into a ball. Using your fingers, gently press it flat, and into the shape of a petal.
Add a drop of pink food colouring to a second, smaller mound of fondant and smoosh to colour. Roll the pink fondant into a ball and gently press it into a smaller petal shape, then place it on top of the larger earpiece and press to attach.
Allow the ear to dry overnight, until hard.
And that’s it, you’re done! And probably exhausted.
