Magical Peppermint Unicorn Cake


Reindeers are so last year…create an enchanted ending to your Christmas celebration with this Magical Peppermint Unicorn Cake! Use a variety of stars, rosettes and dots to pipe this unicorn mane, then add some further embellishments with jumbo nonpareils and Sugar Pearls. Keep in mind that the fondant decorations need to dry overnight, so plan ahead if you’re making this cake for a party. Use your favorite cake mix recipe or create something truly magical with a red and white or peppermint-flavored cake! Fun for Christmas celebrations or even December birthday parties, this Magical Peppermint Unicorn Cake is the dessert you’ve been looking for!
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Step 1

One day ahead, make gum paste ears. Using fondant roller with purple guide rings, roll out 1 oz. gum paste. Place “A” cut-out on gum paste, but don’t cut. Using knife, cut around cut-out, leaving ¼ in. border. Repeat for two ears.

Combine Buttercup Yellow and Brown icing colors for gold color shown. Combine Christmas Red and Red-Red icing colors for red color shown. Using color combinations provided, tint ½ oz. gum paste gold and 1 oz. gum paste red. Set red gum paste aside in a covered container or plastic bag.

Using fondant roller with purple guide rings, roll out gold gum paste. Using cut-out “C”, cut two ear shapes. Using damp brush, attach gold inner ear to white ears. Spray small amount Gold Color Mist in bowl. Using brush, paint inner ear gold. Repeat with other ear, reversing cutter for the other ear. Place both ears in flower drying rack to dry overnight. Using 1/2 oz. red gum paste – roll out the gum paste using the pink guide rings. Cut approximately 40 circles with small end of tip 12. Roll into balls and set overnight.

Step 2

Also one day ahead, make gum paste horn. Roll red gum paste into 1-3/8 in. ball. Roll white gum paste into 1-3/8 in. ball. Roll each ball into cone, about 6¼ in. long.

Using damp brush, attach larger ends together, then twist colors together. Insert lollipop stick in base of horn, going in about two-thirds of the way. Place in flower drying rack to dry overnight.

Step 3

Bake cake. Prepare cake batter following recipe instructions. Bake and cool two cake layers. Level, fill and stack for 6 in. high cake. Ice cake smooth.

Step 4

Decorate cake. Insert horn and ears into cake.

Prepare one decorating bag with tip 1M. Prepare second decorating bag with coupler. Fill both bags with white icing.

Using 1M bag, pipe rosettes and stars for mane. Repeat with coupler bag, piping stars, dots and rosettes with tips 3, 10 and 5. Pipe stars and rosettes with tips 14, 32 and 21.

Using Black icing color, tint 1/4 cup icing black. Prepare decorating bag with tip 3 and black icing. Pipe eyes on cake.

Add red gum paste balls to make cheeks. Add additional red balls and white Sugar Pearls on unicorn mane.

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White Decorator Icing - 4.5 lb. (4-1/2 cups icing needed)

 
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Favorite Cake Mix or Recipe

Favorite Cake Mix or Recipe (6 cups batter needed)

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Standard Coupler

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Leaf Fondant Cut-Outs Set ("A" and "C" cut-out used)

 
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9 Inch Fondant Roller (purple guides used)

 
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Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.

Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.

One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.

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