No unicorn party is complete without a unicorn cake! Decorated with a mane of stars and rosettes, this magical cake is great for birthday parties or fun baby showers. Mix and match icing colors in your decorating bags to create unique effects, or use a spatula to stripe colors within the bag. The bottom layer is covered with pearlized gold sugar, so it literally is a sparkling centerpiece for your sweet table! For best results, make the ears and horn and day in advance so they have time to dry.
One day in advance, make ears. Using fondant roller with purple guide rings, roll out gum paste. Using “A” leaf cut-out, cut two ears. Place in cornstarch-dusted flower drying rack, flipping one ear over to create mirror image. Let dry overnight.
Also one day in advance, make horn. Roll two 1 3/8 in. balls gum paste. Roll into two elongated cones, about 6¼ in. long. Using damp brush, attach narrow end of cones together; twist gum paste together. Insert lollipop stick into base, going in about 2/3 of the way up cone. Let dry overnight in cornstarch-dusted flower drying rack.
Bake cake. Prepare cake batter following recipe instructions. Bake and cool three 6 in. cake layers and two 8 in. cake layers using Bake Even strips.
Using cake leveler, trim one 6 in. layer to 1 in. high. Fill and stack layers on 6 in. cake circle for 5 in. high cake. Trim both 8 in. cake layers to 1½ in. high. Fill and stack layers on 8 in. cake circle for 3 in. high cake.
Ice cakes. Using white icing and spatula, ice 6 in. cake smooth.
Tint 3 cups icing gold using color combinations provided. Gold: 3 cups white icing + 7BK + 12O + 45Y. Using gold icing and spatula, ice 8 in. cake smooth.
Decorate 8 in. cake. To prevent sticking, sprinkle confectioners’ sugar on gold iced cake where 6 in. circle cake will be placed. Place 6 in. cake circle on top of 8 in. cake. Place cake on or above cookie sheet. Carefully press gold pearlized sugars onto sides and top of 8 in. cake. Reuse sugars that fall onto cookie sheet.
Helpful Hint: To elevate cake, place empty 6 in. cake pan on cookie sheet. Place 8 in. cake on empty 6 in. pan.
Prepare 8 in. cake for stacked construction; stack cakes.
Paint ears and horn. Using decorating brush and metallic gold paint, paint inside of ears and horn. Insert into 6 in. cake.
Tint remaining icing. Tint icing light pink, red-pink, medium pink, light purple, pink-purple and medium purple using color combinations provided. To get touch of color, squeeze one drop of color onto plastic wrap. Using toothpick, add small amount of color to icing.
Light Pink: ½ cup white icing + touch of P
Red-Pink: ½ cup white icing + 2P + touch of R
Medium Pink: 1/4 cup white icing + 2P + touch of B
Light Purple: ½ cup white icing + touch of B + touch of P
Pink-Purple: 1/4 cup white icing + 5P + touch of B
Medium Purple: ½ cup white icing + 5P + 2B
Prepare decorating bags with tips 2D, 4B, 16, 18, 21 and 199. Fill as desired with tinted icing, mixing and striping bags with complementary colors.
Using rosette and star techniques, pipe mane.
Pipe eyes. Tint 1/4 cup icing black using color combination provided. Black: ¼ cup white icing 9BK. Prepare decorating bag with tip 3 and black icing. Pipe eyes on front of cake.
Using remaining white icing, attach star sprinkles for cheeks of unicorn.
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.
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.