Unicorn Cake with Rainbow Layers
Making a unicorn cake doesn’t have to feel like magic. This step-by-step guide walks you through every detail, from supply list to piping techniques - plus a free ear template to help you nail the look.
Servings 24
Calories 547kcal
Ingredients
- 2 boxes white cake mix
- 2 ½ cups water*
- ⅔ cup vegetable oil*
- 6 egg whites*
- Assorted food dyes
- 6 ½ cups white buttercream frosting
- ½ lb white fondant
- ½ teaspoon edible gold powder
- ⅛ teaspoon peppermint extract
- 2 cups light pink buttercream frosting
- 1 cup blue buttercream frosting
- 2 cups light purple buttercream frosting
- 1 cup periwinkle buttercream frosting
- ¼ cup black frosting or black candy melts
- Assorted sprinkles in gold white or pink
Instructions
Baking Instructions
- Preheat oven to 350ºF.
- Place mixing bowl on kitchen scale then zero out scale.
- Mix up one box of white cake batter per package directions into mixing bowl.
- Weigh bowl with white cake batter mixed and ready. Divide this number by 3 and divide batter equally into three bowls.
- Dye each bowl of cake batter into desired colors. I used red, orange and yellow.
- Transfer batter into 3 8-inch cake pans, coated with oil and lined with parchment paper.
- Bake cakes until toothpick inserted into center of cake comes out clean, about 20 minutes. Let cakes cool completely on wire racks.
- While cakes are baking, clean bowls and prepare second box of white cake batter per package directions into mixing bowl.
- Divide batter evenly into three bowls and dye each batter into desired colors. I used green, blue and purple.
- Transfer batter into 3 8-inch cake pans, coated with oil and lined with parchment paper.
- Bake cakes until toothpick inserted into center of cake comes out clean, about 20 minutes. Let cakes cool completely on wire racks.
Fondant Directions
- NOTE: The fondant pieces should be made at least 24 hours before serving sot they can harden.
- Roll out white fondant into a long log to make a unicorn horn (detailed instructions in blog post above). Wrap it around a bamboo stick and let it harden.
- Roll out remaining fondant until flat and ¼-inch thick. Use teardrop cutters or template I provide (link in blog post) to cut out 2 ears with 2 inner ear pieces.
- Dampen back of inner ear piece with water and place on top of larger ear piece. Place ears facing down over a small rolling pin and let it harden. (detailed instructions in blog post)
- Mix a few drops of peppermint extract into edible gold dust and then brush it onto the horn and paint the inner ear gold. Set aside to dry completely.
Decorating Instructions
- Do not begin frosting the cake until the cakes are completely cooled.
- Stack cakes on a cake stand, layering in white frosting between each layer.
- Frost and smooth out entire cake in white frosting. You will use approximately 6 cups of frosting.
- Place in refrigerator to chill at least one hour.
- Pipe rosettes on the top and along one side of the cake using the pink and light purple frostings using the #824 tip.
- Add dollops of pink and dark purple frostings using the #4B tip and the blue and dark purple frosting each fitted with a #2A tip.
- Pipe eyes onto the front center of the cake using black frosting and the #4 tip.
- Place horn on the top center of the cake and the ears on either side of the horn.
- Sprinkle around the cake with assorted gold, white and pink sprinkles.
- Refrigerate until ready to serve.
Notes
* ingredients will vary depending on cake mix brand
You can use any color combination you want for the mane. The unicorn face looks best with a tall cake, which is why I use two box mixes in this recipe baked in 8-inch cake pans. You can make a smaller cake using one box mix and 6-inch cake pans.
Fondant accessories should be made a day before frosting and assembling the cake. This gives the fondant horn and ears time to harden and dry before inserting into the cake.
TO STORE: Because of the frosting, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days.
TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.
Nutrition
Serving: 1slice | Calories: 547kcal | Carbohydrates: 73g | Protein: 1g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 40mg | Sugar: 70g
