Let me start by saying this is the very first cake I have ever made using a bench scrapper and it is by far the tallest cake I have ever made. I’m extremely proud of how good it turned out. If I can do this on my first time I’m sure you can too!!

I decided it was time to try my hand at a unicorn cake because they’re all the rage right now! And lets face it they look awesome. This cake took some time but it’s defiantly work it! I made this cake for my cousin’s birthday. She had absolutely no idea it was coming. I’m so glad I went big on this one! It is such a great feeling when you can bring a smile to a loved one’s face.

I started off by making a large batch of white cake and divided it into 4 bowls. I added soft gel food color to each bowl. It took about 4 drops to get the desired color. I made one layer blue, yellow, pink, and purple.

I used the basic white cake recipe. It is a pretty dense cake but still delicious. It taste more like a sugar cookie. You can find this recipe on under Basic White Cake.

After the cakes cooled I placed them in the freezer for about 4 hours. This allowed for easier frosting. I believe it is a huge reason how I was able to get the cake so smooth.

To make the frosting I used my American Buttercream Recipe. I made one batch and divided it into six colors; white, blue, pink, purple, yellow, and black. I only used about an 1/8 of a cup for the black. About ¼ cup for yellow, purple, and blue and about ½ a cup of pink. The rest of the frosting I left white for the crumb and finally coat.

Next I worked on the unicorn ears. I cut out an ear shape and used that for a stencil. First I cut out the white ears then made smaller pink ears that lay inside of the white ears. I used a little bit of water to seal the ears together. Next I inserted toothpicks in the bottom of the ears to help them stand up straight. I allowed the ears to dry for about an hour in the refrigerator.

When everything was ready I started stacking the cake. I put the blue layer in the bottom followed by yellow, pink, then purple. I used white buttercream for in between all the layers.

Then I added the crumb coat. I put the cake in the refrigerator for about 10 minutes until the crumb coat was firm.

Then I used the rest of the white frosting to cover the cake completely. I smoothed the frosting with a bench scrapper.

Then I added the unicorn lollipop.

Then ears.

Next I added the mane. I started with large pink swirls.

Then purple swirls slightly smaller then the pink.

Then blue swirls, again slightly smaller then the purple.

Last I added the yellow swirls.

I piped on the eyes and added Happy Birthday, because hey after all it is a birthday cake. I’m so happy with the way it turned out I can’t wait to make another! I hope yours comes out just as good!!

Unicorn Cake

Ingredients

6 cups of white cake batter

Yellow soft food color gel

Pink soft food color gel

Blue soft food color gel

Purple soft color gel

1 unicorn twisted lollipop

white fondant

pink fondant or pink food color spray

black soft food color gel

Frosting

3 cups butter, room temperature

12 cups powdered sugar

pinch of salt

1/3 cup heavy cream

3 tsp vanilla

Directions:

Make 6 cups of white cake mix and divide into 4 bowls. 1 ½ cup each bowl.

Add 4 drops of pink soft food color gel in one bowl

Add 4 drops of yellow soft food color gel in a different bowl

Add 4 drops blue soft food color gel into a different bowl

Add 4 drops purple soft food color gel into the last plain cake batter bowl

Mix until color is even through each batter bowl

Line 4 6’’ cake pans with parlment paper and spray with non-stick spray

Bake cake at 350 degrees for 40-45 minutes until you can stick a tooth pick in and comes out clean

Frosting

Whip butter on medium for 1 minute

Add 2 cup powdered sugar, mix until combined

Add a splash of heavy cream

Add 2 more cups of powdered sugar, mix until combined

Add about another tablespoon of heavy cream

Continue this process until all the powdered sugar and heavy cream are combined

Add pinch of salt, mix

Add 3 teaspoons of vanilla, mix

Whip frosting on medium for 2 minutes to remove any air bubbles

Divide frosting

1/8 cup in small bowl with 2 drops of black soft food color gel, mix

¼ cup of frosting with 2 drops of yellow soft food color gel, mix

¼ cup frosting with 2 drops of blue soft food color gel, mix

¼ cup frosting with 2 drops of purple soft food color gel, mix

½ cup frosting with 4 drops of pink soft food color gel, mix

Once cakes are baked allow too cool completely!

Unicorn ears

Roll white fondant out and cut ears out of that

Next roll out pink fondant out and cut smaller ears out of that

Place pink inside of white; use a small amount of water to wet backside of fondant in order to get it to stick to the white fondant

Stick tooth picks in bottom of ears

Allow to dry until stiff

Assembling the cake

I started stacking the cake Layers. Blue, yellow, pink, and then purple.

Use white frosting in between layers

Then use white frosting as a crumb coat

Place in refrigerator for 10 minutes until frosting is firm

Then do a hearty finally layer of white frosting, use bench scrapper to smooth cake.

Next place on unicorn lollipop in center of cake

Add fondant ears

Start with the pink buttercream to make mane for the unicorn

Next do purple swirls

Blue swirls

Lastly yellow swirls

Using the black buttercream pipe on unicorn eyes

Enjoy!!