I'm a little late to the Unicorn trend, but these were definitely worth making! These Galaxy, Rainbow and Fire Unicorns are sure to impress.
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 4 Batches of Vanilla Chocolate Chip Cake Batter
- 1 Batches of Chocolate Buttercream coloured with lots of Black Food Colouring
- 3 Batches of Vanilla Buttercream
- 200 grams of Chocolate Chips or Chunks
- 200 grams of Funfetti Sprinkles
- 300 grams of Black Fondant
- 200 grams of White Fondant
- White, Navy Blue, Blue, Pink, Red, Orange and Yellow Food Colouring, gel
- Silver & Gold Food Colouring, powder
- Fillings*: Skittles, Maltesers, Chocolate Pearls & mini Smarties
- Optional: Tylose Powder
*Use any fillings you would like.
What you'll need
- Cake Pan (38,7 cm x 26 cm x 1,9 cm)
- Circle Cookie cutter (Ø8 cm, Ø7 cm, Ø6 cm & Ø2,5 cm)
- Bread or Palette Knife
- Small Food Brush
- Aluminium Foil
- Baking Paper
- Sharp Knife
- Rolling Pin
- 9 Cake Boards (Ø8 cm)
- 6 or more (Disposable) Piping bags
- Piping Nozzles*
- Optional: Rotating Cake Stand
*I used star and flower tips. Use any you'd like, but not too big since these are small cakes.
If you're not using tylose powder you can do steps 14 to 20 a day in advance so the fondant will be dried out once you're ready to use it.
- Preheat oven to 180 degrees Celsius.
- Divide the Vanilla Chocolate Chip Cake Batter into three equal portions.
- Add Chocolate Chunks into one portion and Funfetti Sprinkles into another.
- Divide the third portion into three equal portions and colour one yellow, one orange and one red.
- Bake for about 15 minutes, then cover with aluminium foil until fully cooled.
- Cut Ø8 cm circles out of the cakes, using a cookie cutter.
- Cut Ø2,5 cm circles out of the middle of the bottom two layers.
- Use the Black Chocolate Buttercream for the fire unicorn and 2 batches of Vanilla Buttercream for the other cakes to stack and cover them. Make sure to smoothe them well.
- Let the cakes set in the fridge.
- Place the galaxy cakes, the chocolate chunks ones, in the freezer for 15 to 30 minutes.
- Colour the leftover Vanilla Buttercream, from the first 2 batches, pink, purple and navy blue.
- Spread blobs of pink, purple, navy blue and black buttercream onto the galaxy cakes and smoothe this out.
- Use a small brush to splash white food colouring onto the galaxy cakes, then refrigerate them again.
- Make horns out of black fondant.
- Roll out black fondant thinly and use a Ø6 cm circle cookie cutter to cut circles and then leaf shapes out of the black fondant. NOTE: You'll need 18 of these.
- Roll out black fondant to about 3 millimeters and use a Ø7 cm circle cookie cutter to cut circles and then leaf shapes out of the black fondant. NOTE: You'll need 6 of these.
- Roll out white fondant and repeat step 15, do this again with white fondant that you've coloured navy blue.
- Brush the insides of the ears, the smaller leaf shapes, with gold or silver food colouring.
- Place the bigger leaf shapes onto baking paper, with rolled up kitchen paper under it to shape them and then place the smaller leaf shapes on top.
- Let the fondant decorations dry out, if you used tylose powder this won't take long.
- Divide the leftover batch of Vanilla Buttercream into six equal portions.
- Colour these pink, red, orange, yellow and blue and place them, and the leftover Black Chocolate Buttercream, in piping bags fitted with piping nozzles. NOTE: 2 portions will be yellow.
- Roll out black fondant thinly and cut out the eyeshapes, as shown in the video.
- Brush the eyes with gold or silver food colouring powder.
- Place the eyes, horn and ears onto the cakes. NOTE: Cut a part off the bottom of the cakes if desired.
- Pipe on the butter cream and add decorations if you'd like.