IT’S SO FLUFFY I’M GONNA DIE!!! Create Your Own Magical Unicorn Cake

The Cake Lady #52 … Unicorn Cake

The photos here show me making a mini unicorn cake, but the principles are the same for making a larger single tier cake, a two-tier unicorn, or cupcakes as below.

You can either cover your cakes in fondant or buttercream, depending on your preference. I personally think buttercream has a nicer taste, but you do get a good finish with fondant. To give you an idea on the ‘look’ of the cakes – the two-tier unicorn is all buttercream, the mini-cake shown here and the cupcakes you a fondant base.

This recipe gives a good consistency for covering and piping:
https://steemit.com/recipes/@cake-lady-jen/the-cake-lady-28-top-buttercream-recipe

You will need:

· Cake or cupcakes covered with fondant or buttercream
· Buttercream coloured 3 ways – I used pink, purple, and blue
· Piping bags with star tips (any type)
· Modelling paste
· Edible Gold paint

Method:

Firstly, make the unicorn horn and the ears, as these will take a little time to dry. I recommend making these from modelling paste, as it sets harder and is sturdier than fondant. You could use fondant for the smaller cakes, but it wouldn’t work so well for a larger one – it would just crack and look unsightly.

To make the horn, roll out two cones of modelling paste and then twist these together. This can be a bit fiddley, especially if you are making a lot of mini ones for cupcakes, but stick with it. Make sure it is pointy! Set aside to dry while you do the rest.

(I promise this is the hardest part of the cake, getting the shape right can take a couple of goes)

TOP TIP: If you are making a larger cake, insert a cake pop stick or kebab stick through the centre of the horn, or it will fall over…

Now for the ears.
If you have a petal cutter, use it! Cut out a petal shape and then squeeze in the rounded end slightly to give the ears shape. Set aside to dry.
If you don’t have a cutter cut out triangles and then set aside to dry in a cup or bowl so they become slightly curved.

Paint the horn and the inner ears with edible gold paint and leave to dry.

Put each colour of buttercream into a separate piping bag with a star nozzle - use any type of star nozzle you have; you will get a good effect.

TOP TIP: If you only have one star nozzle, don’t worry. Put your colours into separate piping bags and then ‘double bag’ with the nozzle. This will allow you to change colour easily without having to empty the bag and wash the nozzle each time.

Now you should have everything ready to assemble.

Firstly attach the horn and the ears.
Place a ‘blob’ of buttercream in the centre of the cake and put the horn in the centre.

Work outwards with the buttercream and attach the ears.

Now pipe the unicorn’s mane using the 3 different colours, it will take shape very quickly!

TOP TIP: If you are using cupcakes, cover only half of the fondant as you need to save space for the eyes.

The final thing to do is add the eyes; if your cake is fondant-covered like mine, you can paint these on like so.

If you have a buttercream cake, or a larger cake where you want more prominent features, mould these using modelling paste or fondant, attach to the cake, and paint gold.

And VOILA!! Your very own magical unicorn that is literally good enough to eat!

Follow me @cake-lady-jen for top baking tips and recipes, I love to share my creations and knowledge with you!