Unicorn Cake

4.60 from 5 votes

An easy unicorn cake perfect for children's birthday parties, with simple fondant decoration.

Course Baking

Cuisine British

Prep Time 3

Cook Time 1

Total Time 4

Servings

Calories 865kcal

Author Lucy Allen | BakingQueen74

Ingredients

For the cake

450 g unsalted butter
560 g caster sugar (superfine sugar)
8 free-range eggs
600 g self-raising flour
2 tsp vanilla bean paste or vanilla extract
500 ml milk

For the buttercream icing

500 g unsalted butter at room temperature
1 kg icing sugar

For the horn, mane, eyes and ears

2 packs yellow ready to roll icing
1 pack black ready to roll icing
1 pack pink ready to roll icing
1 pack light blue ready to roll icing

UK Measurements - US Measurements

Instructions

Note: This amount of cake mixture makes all five of the layers. For my cake I halved the recipe and made it twice (as not all pans would fit in my oven at once).
Beat the butter and sugar together before adding the eggs, flour, vanilla extract or paste and milk. Mix well until smooth.
450 g unsalted butter, 560 g caster sugar (superfine sugar), 8 free-range eggs, 600 g self-raising flour, 2 tsp vanilla bean paste or vanilla extract, 500 ml milk
With the first mixture I made three layers, baking two together and the last layer after the first layers were baked and coooled, as I only have two round 8 inch tins. Then with the second mixture I made two thicker layers, splitting the mixture between just two tins.
Bake for 20-25 minutes at 170℃ / 340℉, test with a cake tester and then remove from the oven.
Leave the cakes to cool completely.
In the meantime, place the butter for the icing in a stand mixer, and beat for several minutes until light and fluffy. Sieve the icing sugar and add it a little at a time. Keep beating all the time. Once all added, add the milk then beat for around five minutes at medium speed.
500 g unsalted butter, 1 kg icing sugar
Level and trim your cakes and check what order you want to stack them in. Use a turntable if you have one to help with applying the icing.
Using a spatula or palette knife, spread the icing between each layer until the cakes are all stacked up. Add a thin layer of the buttercream as a crumb coat, using your palette knife or offset spatula to smooth on the icing. If you don't have a palette knife or offset spatula you can also use the back of a bread knife too.
Once the crumb coat is applied, place the cake in the fridge for about half an hour to chill the buttercream.
After the crumb coat has set, remove from the fridge and apply more buttercream using your palette knife or spatula. Dip the knife in a bowl of hot water, and then dry, to help smooth the icing. Fill all the gaps between the layers so you have even sides.
Here you can see my buttercream icing in progress. Gaps between layers are being filled and the cake is on the way to even sides. More buttercream needs to be applied to cover the middle layers.
Once the sides are smooth, you can apply the decorations. I've made some shortcuts here as I don't have a lot of experience with this type of cake decorating.
To make the horn:
Make a cone shape out of yellow fondant icing, then make a long coil of icing and wrap it around the cone. Flatten the coil by rolling it. Spray it gold with gold glitter spray and leave to dry.
2 packs yellow ready to roll icing
To make the eyes and ears:
Make ear shapes out of pink icing. Make eye shapes out of black icing. Don't forget the eyelashes.
1 pack pink ready to roll icing, 1 pack black ready to roll icing
To make the mane:
Cut out flower shapes out of different colour icing (I used yellow, blue and pink). I used a daisy flower cutter I already had to make these flowers. If you are good at piping buttercream roses, you can substitute the flower shapes with different colour buttercream roses, which looks very pretty.
1 pack light blue ready to roll icing

Nutrition