UNICORN CAKE

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‘Tis the season for chocolate peppermint cake! Keep the magic of the holidays alive with all the glitter and sparkle of this fun and festive Christmas Unicorn Cake.

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When I'm spending a lot of time decorating a cake, I start with box mix.

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Divide batter from one box mix into 3 6-inch cake pans then bake.

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Homemade frosting mixed with peppermint extract and crushed peppermints makes this cake irresistible.

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Once cakes are cooled, schmear the cakes all over with peppermint frosting.

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You now have a blank canvas ready for you!

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Fill piping bag with white and red frosting and start piping rosettes on the top.

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Use assorted candies and piping tips to create the mane across the top and side of your unicorn cake.

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You will need red and white fondant to make the ears and unicorn horn.

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Use my template to cut out the ears from white fondant.

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Add edible gold dust to peppermint extract to paint the inside ears gold.

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To make the horn, wrap red and white logs of fondant around a bamboo skewer.

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Let fondant dry overnight before placing in the cake.

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Pipe the eyes and lashes with black frosting.

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Click the link below for detailed directions!

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