And we’re back again with more unicorn magic! Love them or hate them they are here to stay and who doesn’t love a little magic now and then 😉
This particular design has been done many times and the original design was by the amazing Jenna Rae Cakes! It’s such a simple, clever and effective way of creating a pretty unicorn cake. It’s also an incredible flexible design which can be suited to many colours, themes and can be for boys or girls! You can pretty much make whatever unicorn your heart desires. I opted for a traditional unicorn, is that even a thing? A traditional unicorn? HAHA! I went for the cliché rainbows and unicorns theme by making a simple pearl white unicorn with a rainbow mane.
I added some adorable gold star sprinkles and made sure the horn and ears were adorned in gold, and gold glitter. The ears, horn and eyes are made with fondant. I used a petal cutter to create the ears by using two different sizes, one large petal shaped cutter for the outer ear and a smaller petal cutter for the inside (gold glitter section). Both the horn and ears were supported with bamboo skewers to keep them upright. I suggest making these parts at least a week in advance.
The horn is a sausage of rolled fondant (that sounds totally weird) but it is what it is! One side is thicker than the other which gives you that spiral look. I wrapped it around a bamboo skewer using some edible glue to glue it altogether. Once dried I painted it in gold lustre dust mixed with rose spirit, I always use rolkem!
Now for the fun part, how did I make that rainbow mane!
If you’re anything like me, then you have probably had some bad experiences making rainbow buttercream. This is why I have a love/hate relationship with rainbow anything!
Here are a few of my tips to making the perfect rainbow buttercream!
1. Colouring your buttercream can be a challenge but if you want to recreate the buttercream colours I used for my unicorn cake here is what I used: (All colours were americolour brand unless stated otherwise)
Blue: sky blue and turquoise
Purple: electric pink and sky blue
Yellow: lemon yellow
Green: electric green
Pink: fuschia and electric pink
TIP: DON’T add a whole blob of food colouring to your buttercream, add drops and stir until you achieve the desired colour.
I wanted to create a bright rainbow but also subtle colours that would blend nicely together, when you create very bold colours sometimes they can end in a mess and become cloudy when applied to the cake.
- Be cautious of purple! For some reason purple tends to take over the other colours and it turns into a funny grey colour, avoid using too much purple if you can.
- When piping buttercream rosettes or swirls onto cake use the cling wrap method which is lining up your buttercream side by side in whatever colours you like I positioned them from pink, orange, yellow, green, blue, purple. Once you have lined them all up next to each other roll the cling wrap into a sausage shape and pop it into a piping bag with a piping tip of your choice.
- Don’t over fill the bag. I unfortunately learnt this the hard way and by the end of it my pants, hands, table and floor had buttercream blobs everywhere! Just fill the bag with minimal amounts and keep making cling wrap sausages when needed!
- Another helpful tip is to colour your buttercream with minimal amounts of food colouring and let it sit for 10-20 minutes in between so that your colour deepens so that A) you don’t have to use much colouring and B) you don’t end up with a colour you didn’t want.
I also made some matching cupcakes!
I hope these tips were helpful! If you’d like to keep up to date with all my latest creations head on over to @sassysprinklescakery on Instagram! Happy baking!
Love, Nelle xox