Almost too pretty to eat, this easy unicorn cake is the perfect centrepiece for your next kids party menu. Make sure you download the template before getting started.
The ingredient of Sally the rainbow unicorn cake
- 1 quantity Basic Butter Cake Batter (see note)
- Pink gel food colouring
- 1 quantity Buttercream icing (see note)
- White icing food colouring (optional)
- Pure icing sugar, sifted, for dusting
- 125g white ready to roll icing
- 2 milk arrowroot biscuits
- 50g ready to roll black icing
- Teal gel food colouring
- 1 small round white candy
- 22.5cm licorice strap, halved lengthways
- 1 1/2 x 300g packets sour rainbow straps
- 1/2 x 2.3g packet Dr. Oetker Edible Mini Wafer Flowers
- 1 pink sour heart lolly
- 1 mini waffle ice-cream cone
- 1 pink mini fruit candy
- 2.5cm piece raspberry sweet lace
The instruction how to make Sally the rainbow unicorn cake
- Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 24cm x 34cm (base) rectangular baking pan. Line base and sides with 3 layers of baking paper, allowing a 3cm overhang on all sides.
- Make Basic Butter Cake Batter: Tint batter pink with pink food colouring. Spoon batter into prepared pan. Smooth top. Bake for 1 hour 10 minutes or until skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper to cool completely.
- Make Buttercream: Add enough white colouring, if using, to tint buttercream white.
- Using a serrated knife, level top of cake, if necessary. Turn cake, cut-side down, onto a chopping board. Place the head template on cake, using toothpicks to secure. Cut around template to form unicorn head. Transfer cake, cut-side down, onto a cake board or plate. Reserve 1/4 cup buttercream. Spread top and side of cake with remaining buttercream.
- To make the eye, dust a flat surface with icing sugar. Knead 75g of the white icing until smooth. Using a rolling pin, roll out icing until 3mm thick. Place 1 arrowroot biscuit on icing. Using a small, sharp knife and leaving a 1.5cm border around biscuit, cut icing into an oval shape. Spread top of biscuit with a little of the reserved buttercream. Place icing over biscuit and down sides to cover. Smooth and trim edges if necessary. Re-roll scraps. Using the white oval eye template as a guide, cut an oval from icing.
- Re-dust surface with icing sugar. Knead black icing until smooth. Using a rolling pin, roll out icing until 3mm thick. Using the black crescent eye template as a guide, cut a crescent from icing. Using a little water, brush underside of black crescent. Using picture as a guide, position on icing-covered biscuit. Using a little water, brush the underside of white oval and position in the black crescent.
- Knead remaining white icing until smooth. Tint icing teal with gel food colouring. Using a rolling pin, roll out icing until 3mm thick. Using the teal crescent eye template as a guide, cut a crescent shape from icing. Using a little water, brush the underside of teal crescent and position on biscuit to form the iris. Using a little reserved buttercream, position small round white candy on bottom of the black crescent.
- Using picture as a guide, position eye on cake. Place 1 piece of licorice around eye. Cut remaining piece of licorice in half lengthways. Cut on an angle into varied lengths to form eyelashes. Position on cake.
- Cut 1/3 of the sour straps in half lengthways. Using picture as a guide,arrange the whole and halved sour straps on cake to form a curly mane, pushing the ends into the buttercream to secure. Place flowers in and around mane. Cut remaining arrowroot biscuit in half crossways, discarding 1 half. Spread remaining biscuit half with reserved buttercream. Using picture as a guide, position sour heart upside down on biscuit to form an ear. Position ear on cake. Position ice-cream cone on cake to form a horn. Using picture as a guide, position pink mini candy on cake to form a nose and the sweet lace to form a mouth. Serve.
Nutritions of Sally the rainbow unicorn cakecalories: