Tip for the Eyes
by Maxime Blanchemin on September 23, 2019
Easy unicorn cake with rainbow hair, golden horn and sparkling eyes.
This article is interesting for the realization of the eyes of the unicorn part.
An easy to make and so cute rainbow unicorn cake! This unicorn cake is rainbow inside and out! I love how the rainbow cake batter turned out to be so pretty using a white velvet buttermilk cake recipe. Rainbow buttercream mane topped with sprinkles and a cute golden unicorn horn makes this cutest rainbow unicorn cake ever!
I first created this unicorn cake class for a friend, her daughter and her best friend. I baked the cakes and frosted them so they just had to decorate them. I was really impressed with how the girls coped with the piping of the hair! The thing they struggled the most with was drawing the eyelashes.
Rainbow Cake Recipe
The first step is to make your cake paste and color it.
I love this rainbow cake! It's super fun to do and it's a great excuse to get colorful!
- Divide your cake batter into 4 bowls.
- I used Americolor electric food coloring because I love the bright colors of their neon lights. I used electric pink, electric blue, electric yellow and electric green.
- Add 1-2 tsp. of food coloring in each bowl and mix.
- Place your cake batter in three 6 ″ cake pans which are prepared using a goop cake pan (homemade product).
- I layered my colors in this order, blue, pink, yellow, green (repeat).
- Bake at 335ºF for 30-35 minutes until a toothpick comes out clean.
- Immediately pat the cake on the counter to release air pockets and reduce shrinkage.
- Let cool 10 minutes before removing them from the pan by turning them over on a cake rack. Freeze 1 hour before frosting or wrap in plastic wrap and refrigerate overnight.
How to make buttercream on the cake
After I have cooled my cakes, I stack them and fill them with my buttercream recipe easy to prepare and I smooth the buttercream with a work bench scraper. If you need more info on how to bake a cake, check out the free basics of how to make your first buttercream tutorial.
I don't care too much about getting perfectly smooth sides, but if you follow the last step in my easy buttercream recipe, you'll have buttercream that is pretty much bubble free.
How to make unicorn cake eyes
Most unicorn cakes have their eyes closed and some sort of piping very simply but here's something a little different. I'm a huge fan of my little pony and my anime, so I wanted my unicorn to have more expressive eyes.
You can download and print with your edible ink printer. You can also used to use foils and classic ink.
"Save image as". Open the image from your computer then click print.
Tips for printing edible images
Make sure your print settings are set to BEST QUALITY PHOTO and your paper is set to photo paper. Otherwise, you may have streaks and lines in your paper. Use fresh edible image paper that is flexible or may be difficult to cut.
Cut out your images using scissors.
Once your eyes are printed and cut out, you can simply place them on the cake. I put mine at the bottom of the cake to make it cute and cartoonish. If you put them higher, you won't have room for the hair.
How to make a unicorn horn unicorn cake
Now it's time to put on the unicorn horn! I put my cake stick on top of my head and roll some fondant into a snake. One end is much bigger than the other.
Wrap the fondant snake around the soda pop cake stick so it's snug. Use your hands to fill in the holes in the fondant. If you don't like the look of the thing, just take it off and try again. Don't be discouraged if you need a few tries.
If you don't want to burden yourself with fondant, you can use my friend's excellent unicorn horn mold. Fill it with chocolate or isomalt and you will have a perfect unicorn horn for your cake!
Paint your unicorn horn with a mixture of super gold TMP mixed with a few drops of grain alcohol (I used Everclear) to make a thick paint. TMP is not toxic. Other good brands of gold are metallic decorative edible artist paints.
How to make the mane on a unicorn cake
Now the fun part! The unicorn mane! I colored about 1 cup of easy buttercream for each color (electric blue, green, yellow, and pink). Spread the buttercream on a piece of plastic wrap (see video) to make a ball of buttercream.
Girls in my class loved deciding what colors and piping tips they were going to use for unicorn hair!
Place the ball in a pastry bag with a 1M star tip and start making rosettes! You really can't ruin everything and that's what gives unicorn cake its personality.
How to make ears for your unicorn cake
I used fondant to make my unicorn ears. Just roll some fondant into a ball and flatten it slightly to get a leaf shape. Cut in half to make two ears (see video). I hollowed out the center of the ear a bit and sprinkled the inside with rose petal dust.
You can place the ears directly on the buttercream and they will stick or you can insert a piece of dried spaghetti and use it to stick into the cake. Do not use toothpicks, they are dangerous and can bite someone's mouth.
Finish the unicorn cake
The last thing I did was place a small white border around the bottom of the cake with a # 4 round tip and white buttercream. You don't need to refrigerate this cake if you eat it the same day. If you refrigerate it, be sure to bring it to room temperature a few hours before consuming so that the butter has time to soften and become delicious again.
Unicorn cake recipe and ingredients
How to Make White Velvet Rainbow Cake With Buttercream Easy! This recipe makes three layers of 6 "x2" high cakes.
Bake at 335F for 30-35 minutes until a toothpick comes out clean.
- Preparation time 10 minutes
- Cooking time 30 minutes
- Total duration 40 minutes
- 12 parts
- Calories 823 kcal
Rainbow Cake Ingredients
- 12 oz cake flour
- 12 oz granulated sugar
- 1 C. salt
- 1 C. XNUMX tbsp of baking powder
- 1/2 tsp. baking soda
- 5 oz of egg whites at room temperature
- 4 oz of vegetable oil
- 10 oz buttermilk, room temperature or slightly warm
- 6 oz unsalted, softened butter
- 2 C. vanilla
- 8 oz of pasteurized egg whites
- 32 oz unsalted butter, softened at room temperature (not melted)
- 32 oz caster sugar, sifted
- 1 C. XNUMX tbsp vanilla extract
- 1 C. salt
White velvet cake instructions
- NOTE: It is SUPER IMPORTANT that all of the ingredients listed above are at room temperature and measured by weight so that the ingredients mix and incorporate properly. Heat the oven to 335º F / 168º C - 350º F / 177º C. I tend to use a lower temperature to prevent my cakes from getting too dark on the outside before the inside is done.
- Prepare three 6 "x2" cake pans, preferably with cake batter or cake spray. Fill your molds 3/4 full with batter. You may have some batter left over. You can make cupcakes out of them!
- Whisk together flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Blend 10 seconds to combine.
- Then, mix 1/2 cup of milk and oil together and set aside.
- Combine the remaining milk, egg whites and vanilla, whisk to break the eggs and set aside.
- Add the softened butter to the dry ingredients and mix at a low rate until the mixture resembles coarse sand (about 30 seconds). Add your milk / oil mixture and let mix until the dry ingredients are moistened, then increase to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the structure of the cakes. If you don't let your cake mix during this step, your cake may fall apart.
- Scrape your bowl, then reduce the speed to a minimum. Add the egg white mixture in three batches, allowing the batter to mix for 15 seconds between each addition.
- Divide the cake batter among four bowls. Add 1-2 tsp. of food coloring in each bowl and stir until combined.
- Divide dough into three 6-inch cake pans made with cake batter or other favorite baking product. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out cleanly, but the cake has not yet started to shrink on the sides of the pan.
- IMMEDIATELY tap PAN FIRST on counter once to release steam from cake. This prevents the cake from shrinking.
- Let the cakes cool for 10 minutes in the pan before turning them. Place on a cooling rack and let cool completely. I put my cakes in the freezer for an hour before using them or you can wrap them in plastic wrap and put them in the fridge overnight.
Instructions for easy buttercream frosting
- Place the egg whites and powdered sugar in a mixing bowl. Attach the whisk and mix the ingredients over low heat, then whisk over high heat for 5 minutes.
- Add the butter in pieces and whisk with a whisk to combine. It will look curdled at first. This is perfectly normal. It will also look a pretty yellow. Keep whipping.
- Whisk over high heat for 8 to 10 minutes until very white, light and shiny.
- Paddle and mix on low speed for 15-20 minutes to make the buttercream very smooth and remove air bubbles. You don't have to, but if you want a really creamy frosting, you don't want to ignore it. You can now color your buttercream according to your needs.