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Unicorn Cake Zoom

Pretty in Purple Unicorn Cake


Make your birthday party all the more magical with this Pretty in Purple Unicorn Cake. Using the Pony Shaped Cake Pan, this cake combines a variety of piping techniques to create a lovely purple mane that pops with purple hues. A fun cake for princesses of all ages, this Pretty in Purple Unicorn Cake is sure to be a birthday favorite for years to come!
Makes: Serves 12
Skill Level: None
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Step 1

One day in advance, make horn. Prepare royal icing following recipe instructions. Prepare decorating bag with tip 10 and royal icing. On waxed paper-covered cake board, pipe horn, using spiral motion and increasing in size towards bottom of horn. Horn should measure about 3½ in. long, ¼ in. at point and 1 in. at base. Let dry, about 24 hours.

Step 2

Bake cake. Prepare cake batter following recipe instructions. Bake and cool in prepared pony cake pan. Using knife, trim off harness areas of cooled cake.

Step 3

Ice cake. Prepare 16 in. decorating bag with tip 789. Ice sides of cake smooth using white buttercream.

Step 4

Tint icing. Using Black icing color, tint 1/8 cup icing black and 1/8 cup icing gray. Using Sky Blue icing color, tint 1/8 cup icing light blue. Tint 1/8 cup icing dark pink using color combination provided. Tint 1½ cups icing lavender using color combination provided. Tint 1 cup icing each light, medium and dark violet using color combination provided. Combine Pink and Violet icing colors to get dark pink color shown. Combine Violet and Pink icing colors to get lavender color shown. Additionally, combine Violet and Pink icing colors to get light, medium and dark violet colors shown.

Step 5

Prepare decorating bags. Prepare two 12 in. decorating bags with couplers. Fill separately with white icing and lavender icing. Attach tip 3 to both bags.

Prepare three 12 in. decorating bags with tip 3. Fill separately with black, blue and grey icing.

Step 6

Pipe eye. Using white icing with tip 3, pipe eye (eye will be larger than indented eye on cake. Start at top of indented eye, then make larger on bottom of eye). Smooth with tapered spatula. Using black icing with tip 3, pipe pupil of eye. Add white highlights. Using blue icing with tip 3, pipe blue circle around pupil. Using grey icing with tip 3, pipe line outlining bottom of eye. Using black icing with tip 3, pipe line outlining top of eye, using heavier pressure on back half of top outline. Add eyelashes.

Step 7

Decorate ear and nostril. Using dark pink icing and tapered spatula, ice inner ear smooth. Outline using white icing with tip 3.

Using lavender icing and tapered spatula, ice inner nostril smooth. Outline using lavender icing with tip 3.

Step 8

Outline and fill in cake. Using lavender icing with tip 3, outline muzzle of unicorn. Using white icing with tip 3, outline remainder of unicorn features (face, neck, ears).

Switch lavender bag to tip 16. Fill in muzzle with stars. Switch white bag to tip 16. Fill in remainder of cake with stars.

Step 9

Prepare large bags. Prepare six bags separately with tips 1M, 2A, 4B, 2D, 2C and 2F. Using straight spatula, stripe and fill bags with combination of white icing and light, medium and dark violet icing.

Step 10

Pipe mane. Using elongated e-motion, rosette, star and dot techniques, pipe mane.

Step 11

Pipe border. Using white icing with tip 3, pipe dot border around bottom of cake.

Step 12

Add horn. Using Pearl Color Mist, spray horn. Let dry, about 5 minutes. Insert into front of mane.

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Ingredients

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$17.99  

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$2.29  

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$2.29  

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$4.29  

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Royal Icing Recipe (1/4 cup icing needed)

Favorite Cake Mix or Recipe

Favorite Cake Mix or Recipe (4-1/2 cups batter needed)

Black Icing Color

Black Icing Color

Violet Icing Color

Violet Icing Color

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$13.99  

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$9.99  

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Tip: 3 (5 needed)

 
$1.19  

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Tip: 16 (2 needed)

 
$1.19  

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$1.69  

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$1.69  

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$1.69  

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Standard Coupler (2 needed)

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Standard
 
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$7.49  

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$1.69  

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Craft knife

Craft knife

Ruler

Ruler

Waxed Paper

Waxed Paper

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.

E-Motion works best for bottom borders or western lariats. If you need to change positions while piping a border, push in tip at the end of the ?e? and continue for a smooth look.

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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