Best Magically Easy Unicorn Cake Recipes

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UNICORN CAKE



Unicorn Cake image

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

Time 1h25m

Yield 20 servings.

Number Of Ingredients 20

2-1/4 cups cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
4 large egg whites, room temperature
3/4 cup 2% milk, divided
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies
BUTTERCREAM:
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
6 large egg whites
1-1/2 cups sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups unsalted butter, cubed
1-1/2 teaspoons vanilla extract
Paste food coloring

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, Fat 28g fat (17g saturated fat), Cholesterol 65mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

MAGICALLY EASY UNICORN CAKE



Magically Easy Unicorn Cake image

Provided by Fake Bake

Categories     dessert

Time 45m

Yield 10 servings

Number Of Ingredients 12

1 ice cream sugar cone
Corn syrup, for coating the cone
1/2 cup gold sanding sugar
One 8-inch store-bought round layer cake with white frosting
2 cups ready-made white frosting
Three 4.5-ounce packages rainbow candy ropes
2 tablespoons rainbow sprinkles
2 dark chocolate melting wafers
2 white confetti sprinkles
2 pink candy melts
1 large marshmallow
Blue sanding sugar, for decorating the ears

Steps:

  • Coat the outside of the sugar cone with an even layer of corn syrup using a kitchen paintbrush. Roll in the gold sanding sugar. Set aside to dry, about 20 minutes.
  • Meanwhile, examine the cake and designate which side will be the front. Place the white frosting in a piping bag fitted with a large French decorating tip. Pipe a large circle of frosting on the front top edge of the cake. Continue piping circles connecting the first circle to the top center of the cake, and then down the right side of the cake. Place the cone on the front top edge of the cake in the piped frosting circle. Arrange half a package of the candy ropes across the front of the cake to create fringe (or bangs), trimming with scissors if needed.
  • Twist half a package of the candy ropes and place them around the base of the horn. Continue to place groups of candy ropes around the horn and down the piped side of the cake, creating a mane. Braid a few candy ropes together and work them into the mane, if desired. Pipe four large swirls of frosting over the candy ropes, traveling from the horn to the top center of the cake; cover with the rainbow sprinkles.
  • Using a 2-inch round cookie cutter, gently score a half-circle in a dark chocolate melting wafer. Move the cutter back and forth until the wafer is cut into two pieces. Use a half-moon piece to create a winking eye to the left of the mane, pressing it into the frosting. Dot a tiny amount of frosting on the backs of the white confetti sprinkles and adhere them to the remaining dark chocolate melting wafer, arranging them parallel to each other. Place the wafer in the frosting to the right of the mane on the cake. Place the two pink candy melts on either side of the cake for blushing cheeks.
  • Snip the marshmallow in half diagonally with kitchen scissors. Immediately dip the sticky edges in the blue sanding sugar. Pipe two mounds of frosting on either side of the rainbow candy mane and stick the marshmallow pieces upright into the frosting mounds for two ears. Serve immediately.

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