RaUnCaHa_46030-01.jpg|1
RaUnCaHa_46030-01.jpg|1

Rainbow Unicorn Cake

Rainbow Unicorn Cake
This Rainbow Unicorn Cake is ready for birthday fun! Complete with a colorful pastel mane and a gold fondant horn, this unicorn cake is great for birthday princesses of all ages. A great project for beginning decorators, this cake uses the pony pan to make this shaped cake. Though we used fun pastel colors here, you can make the mane whatever color combination you'd like! Try bright and bold colors or use a variety of hues in the same color family for a completely different look.
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Instructions

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  1. Two days in advance, make unicorn horn. Divide 1 oz. fondant into two ½ oz. portions. Roll each portion into 2 in. long cone. Using damp brush, lightly wet fondant. Stick two cones together and twist into cone. Insert lollipop stick. Let dry on cornstarch-dusted cake board for two days.
  2. Bake cake. Prepare cake batter following recipe instructions. Bake and cool cake in prepared cake pan. Using knife, trim off harness areas of cooled cake.
  3. Tint icing. Prepare two recipes buttercream icing following recipe instructions. Tint 1 cup icing each lavender and light pink using color combinations provided. Combine Violet and Rose icing colors to get lavender color shown. Combine Pink and Rose icing colors to get light pink color shown. Using Teal icing color, tint 1 cup icing teal. Using Buttercup Yellow icing color, tint 1 cup icing yellow. Using Black icing color, tint ¼ cup icing black. Reserve remaining icing white.
  4. Ice cake. Using remaining white icing and spatula, ice cake smooth. Use spatula to create indent in ears and outline of face.
  5. Pipe mane. Prepare four decorating bags with tip 32. Fill separately with lavender, light pink, teal and yellow icing. Pipe mane, alternating colors. Reserve remaining light pink icing.

  6. Pipe nose, cheek and eye. Prepare decorating bag with tip 3 and remaining light pink icing. Pipe nose and cheek, using spatula to smooth icing.

    Prepare decorating bag with tip 3 and black icing. Pipe eye and eyelashes.

  7. Decorate cake. Using Gold Color Mist, spray fondant horn gold. Let dry, about 10 to 15 minutes. Insert horn.

Notes

    • Use an ungreased cookie sheet.>
      • Greasing your pan will cause your cookies to spread, so make sure to use an ungreased, cool baking sheet.
    • Use room temperature dough.
      • If your dough has gotten too warm, place it in the fridge for a few minutes to return to room temperature. This will ensure that your dough is the proper consistency for the cookie press.
    • Reuse dough.
      • If any of your cookies are pressed incorrectly, roll the dough back into the remaining dough and reuse it.
    • Freezing dough.
      • Spritz dough may be frozen for up to 2 months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.
    • Bake all the same shape at once.
      • For consistent and even baking, bake all the same pressed shapes on the same sheet.
    • How to use a cookie press:
      • With clean hands, fill the barrel of the press with a log of dough. Place the desired cookie disk into the base of the press, smooth side up. Screw the base onto the barrel. Give the plunger a couple of presses to help push the dough down. Firmly place the bottom of the press onto the cool, ungreased cookie sheet. Squeeze trigger to form the cookie.
    • To store:
      • Store cookies in an airtight container at cool room temperature for several weeks or freeze for two months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.

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