Rainbow Unicorn Cake Recipes

UNICORN CAKE WITH RAINBOW LAYERS

Steps:

• 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 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.
• 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.
• Use white fondant to make a unicorn horn (detailed instructions in blog post). Wrap it around a bamboo stick and let it harden.
• Roll out remaining fondant until 1/4-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.
• 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.

UNICORN RAINBOW CAKE

Steps:

• Grease the 5 round cake pans and set them aside.
• In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.
• Preheat the oven to 325 degrees F.
• In a large mixing bowl, beat butter with a handheld electric mixer for about 30 seconds. Add the granulated white sugar and 1 teaspoon pure vanilla extract. Beat until combined. Add the egg whites gradually, one at a time beat well after adding each one.
• Add the flour mixture and buttermilk alternately to the butter mixture gradually. Mixing well after each addition. Add the butter evenly to each of the 5 baking pans.
• Add drops of the gel food coloring to the 5 cake pans and gently stir to combine. (Alternately, you can mix the colors in separate bowls if you don't want to mix them in the cake pans.)
• Bake for 17-20 minutes, rotating halfway during the baking time.
• When the cake layers are done, cool on a wire rack for 5-10 minutes before removing from the pans on a wire rack to finish cooling completely. Make sure the cake layers are completely cool before frosting.
• In a stand mixing bowl, add unsalted butter and beat for about 30 seconds.
• Add vanilla and milk, mix until combined.
• Gradually add the confectioner's sugar, 1/2 cup at a time. Combine completely before each addition. Make sure the frosting is completely smooth before mixing gel food coloring in.
• Divide the frosting in half. Half will be used for frosting the cake base and half will be further divided into colors for decorating the unicorn mane.
• Divide the buttercream frosting into 3 equal bowls (or however many colors you wish to do). Add gel food coloring, mix until the color is even. Add each bowl of frosting into piping bags with desired frosting tips. Set aside until ready to decorate.
• On a rotating cake stand, add a cardboard cake circle, add the first layer (red), add a little frosting to make a thin layer between the cake layers, add the 2nd layer (orange), repeat with yellow, green, and purple cake layers. Use the remaining white frosting to frost the outside of the cake using an offset spatula and cake smoothing comb or bench/dough scraper. To get a smooth surface, you may need to refrigerate the cake before putting the final white layer on, depending on the temperature of the room you are working in.
• Add the unicorn horn cake topper, the eyes, and the ears. (the unicorn cake topper that I use is linked in the recipe card below).
• Now the fun part! Pipe the 3 frosting colors with tips to make the mane and forelock of the unicorn.
• Add sprinkles to the piped flowers on the mane and forelock of the unicorn cake.
• When the decoration is done, allow the cake to firm up in the refrigerator before serving.

RAINBOW UNICORN CAKE RECIPE

Steps:

• Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray three 8-inch round cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
• Make the cake batter. Place the Pillsbury Funfetti cake mix in a large bowl. Use a tall glass to press down into the center of the mix to make a "well".
• Pour the water, oil, and egg whites into the well and mix with a rubber spatula until just combined. At this point, your batter will likely still be lumpy-that's okay, I promise!
• Set a small bowl on a digital scale and tare it to "0". Pour batter into the pan until the scale registers 11 ounces (312 grams). Repeat with a second and third bowl. If necessary, redistribute any leftover batter evenly between the three bowls. Each bowl should contain between 11 ounces (312 grams) to 11.15 ounces (316 grams) of batter.
• Add yellow food coloring, either with a ¼ teaspoon measure or 1 to 2 generous drops at a time, to one bowl of cake batter. Mix with a small rubber spatula or spoon until completely combined. Keep adding food coloring until the cake batter is bright yellow and very saturated (but be sure not to add more than 1 teaspoon of food coloring-see baker's notes for more info). Once done, pour the batter into one of the prepared cake pans.
• Add orange food coloring, either with a ¼ teaspoon measure or 1 to 2 generous drops at a time, to a second bowl of cake batter. Mix with a small rubber spatula or spoon until completely combined. Keep adding food coloring (however, no more than 1 teaspoon of food coloring) until the cake batter is bright orange and very saturated. Once done, pour the batter into one of the prepared cake pans.
• Add red food coloring, either with a ¼ teaspoon measure or 1 to 2 generous drops at a time, to the last bowl of cake batter. Mix with a small rubber spatula or spoon until completely combined. Keep adding food coloring (however, no more than 1 teaspoon of food coloring) until the cake batter is bright red and very saturated. Once done, pour the batter into the remaining prepared cake pans.
• Bake the cakes. Bake for 16 to 18 minutes, or until the top of each cake bounces back when gently pressed. A skewer inserted into the center of the cake should come out with a few crumbs attached. Cool the cakes in their pans on a wire rack for 20 minutes, then turn out onto the wire rack and cool completely. The cakes can be stored unfrosted, wrapped tightly in plastic wrap, at room temperature for up to 2 days and in the freezer for up to 3 months.
• Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray three 8-inch round cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
• Make the cake batter. Place the Pillsbury Funfetti cake mix in a large bowl. Use a tall glass to press down into the center of the mix to make a "well".
• Pour the water, oil, and egg whites into the well and mix with a rubber spatula until just combined. At this point, your batter will likely still be lumpy-that's okay, I promise!
• Set a small bowl on a digital scale and tare it to "0". Pour batter into the pan until the scale registers 11 ounces (312 grams). Repeat with a second and third bowl. If necessary, redistribute any leftover batter evenly between the three bowls. Each bowl should contain between 11 ounces (312 grams) to 11.15 ounces (316 grams) of batter.
• Add blue food coloring, either with a ¼ teaspoon measure or 1 to 2 generous drops at a time, to one bowl of cake batter. Mix with a small rubber spatula or spoon until completely combined. Keep adding food coloring until the cake batter is bright blue and very saturated. Once done, pour the batter into one of the prepared cake pans.
• Add purple food coloring, either with a ¼ teaspoon measure or 1 to 2 generous drops at a time, to a second bowl of cake batter. Mix with a small rubber spatula or spoon until completely combined. Keep adding food coloring (however, no more than 1 teaspoon of food coloring) until the cake batter is bright purple and very saturated. Once done, pour the batter into one of the prepared cake pans.
• Add green food coloring, either with a ¼ teaspoon measure or 1 to 2 generous drops at a time, to the last bowl of cake batter. Mix with a small rubber spatula or spoon until completely combined. Keep adding food coloring (however, no more than 1 teaspoon of food coloring) until the cake batter is bright green and very saturated. Once done, pour the batter into the remaining prepared cake pans.
• Bake the cakes. Bake for 16 to 18 minutes, or until the top of each cake bounces back when gently pressed. A skewer inserted into the center of the cake should come out with a few crumbs attached. Cool the cakes in their pans on a wire rack for 20 minutes, then turn out onto the wire rack and cool completely. The cakes can be stored unfrosted, wrapped tightly in plastic wrap, at room temperature for up to 2 days and in the freezer for up to 3 months.
• Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and salt on medium-low until smooth and creamy, about 1 minute. Increase the mixer to high and beat until light and fluffy, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
• Reduce the mixer to low and add the confectioners' sugar 1 cup at a time, beating until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. If the frosting seems too stiff, add 1 to 2 teaspoons of the milk and beat on low just to incorporate the liquid. Scrape down the bottom and sides of the bowl once more, then beat on high until the frosting is creamy and smooth, 2 to 3 minutes.
• Place the purple cake layer on a cake board or serving platter in the center of a rotating cake stand. Use a rubber spatula or cookie dough scoop to drop ½ cup of frosting in the middle of the cake. Spread it evenly all over the top, just like you would spread butter on toast. Place the blue cake layer on top of the frosting, stacking it evenly on top of the first cake. Drop another ½ cup of frosting in the middle of the cake and spread it evenly. Repeat this process of positioning the layers and frosting them in this order: green, yellow, orange, and red on top.
• Cover the surface of the entire layer cake with a thin layer of frosting. Use just enough frosting to cover the entire cake completely. Refrigerate, uncovered, for 30 minutes to stiffen and "set" the frosting.
• Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and salt on medium-low until smooth and creamy, about 1 minute. Increase the mixer to high and beat until light and fluffy, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
• Reduce the mixer to low and add the confectioners' sugar 1 cup at a time, beating until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. If the frosting seems too stiff, add 1 to 2 teaspoons of the milk and beat on low just to incorporate the liquid. Scrape down the bottom and sides of the bowl once more, then beat on high until the frosting is creamy and smooth, 2 to 3 minutes.
• Remove the cake from the refrigerator and place it back in the center of the rotating cake stand. Cover the cake completely with the remaining frosting, using an offset spatula to spread the frosting all over the top and sides of the cake evenly. Once the cake is completely covered, hold the length of the offset spatula's blade against the frosting as you rotate the cake stand to smoothen the frosting. Once the frosting is perfectly smooth, refrigerate the cake while you prepare to make the unicorn cake's buttercream mane.
• Divide the remaining frosting between three small bowls. Add 1 to 2 small drops of blue food coloring to one bowl of frosting. Mix with a small rubber spatula or spoon until completely combined. The frosting should be a pale, pastel blue. Once done, transfer to a piping bag fitted with an open star tip.
• Add 1 to 2 small drops of red or pink food coloring to a second bowl of frosting. Mix with a small rubber spatula or spoon until completely combined. The frosting should be a pale, pastel pink. Once done, transfer to a piping bag fitted with a small closed star tip.
• Add 1 to 2 small drops of purple food coloring to the final bowl of frosting. Mix with a small rubber spatula or spoon until completely combined. The frosting should be a pale, pastel lavender. Once done, transfer to a piping bag fitted with a closed star tip.
• Remove the cake from the refrigerator and place it back in the center of the rotating cake stand. Arrange the unicorn horn and ears on top of the cake. Use the different piping bags to pipe little dollops of frosting on top of the cake and down one side of the cake in a cascading fashion. Keep one side of the cake completely free of frosting-this is the the unicorn cake's face! Carefully place the unicorn eye stickers on the side of the cake with no frosting to create a unicorn face.
• Serve and store. Serve immediately. The assembled unicorn rainbow cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.

RAINBOW UNICORN CAKE RECIPE

Steps:

• Prepare cake mix according to box instructions.
• Separate the cake mix into four bowls using electric gel colors 1 to 2 drops of coloring will be enough for a favorite cake color.
• Lightly grease cake pans.
• Import prepared batter into pans.
• Bake according to box instructions. (Because these are 1-inch cake layers they may cook faster than your box tells you. Begin to check them at the 15-minute mark. Cakes are done when you stick a toothpick in it and it comes out clean.
• Remove the cakes from the oven and allow them to cool at room temperature until the cakes can be wrapped in plastic wrap and placed in the freezer. (While freezing the cakes is not necessary it is strongly encouraged as it will make the icing of the cake easier when it's time to assemble. If you are in a rush chill the cakes in the fridge for at least two hours before attempting to assemble the cakes or else the cakes can come apart when you are icing them.)
• Make buttercream icing.
• Crumb coat the cake with a thin layer of vanilla buttercream making sure to put the buttercream in between each layer as you build the cake.
• Allow the cake time to rest before moving on to the next step. (Buttercream icing will crust over meaning when you touch it with your finger after about 15 minutes the Icing is no longer wet.)
• Prepare your colored frosting and put it into piping bags with star tips. (While using a coupler is not necessary for this particular activity it will be helpful to change the tips out.) A medium-stiff consistency icing is going to be required to create the roses on top of the unicorns head
• Remove the unicorn horn cake topper from its package and center it at the top of the cake.
• After placing the unicorn horn topper on top of the cake select your eyelashes and placing them as symmetrical as possible.
• Using a star tip, create roses on top of the cake and around the base.

RAINBOW UNICORN CAKE

Steps:

• Tools:.
• 1 piping bag fitted with a multi-opening tip.
• 1 piping bag fitted with a small leaf tip.
• 2 piping bags each fitted with open star tips.
• Wooden skewer cut into 2 equal pieces plus additional wooden skewer (cut to fit, if need be).
• To make the simple vanilla buttercream:.
• In the bowl of a stand mixer with a paddle attachment, beat the butter on high speed until it is light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sifted confectioners' sugar, vanilla extract, and milk, if using. Mix on low speed to combine the ingredients. Once the sugar is incorporated, crank the mixer to high speed and beat the mixture for another 2 minutes, until it has more than doubled in volume, for a fluffy whipped frosting.
• Leftover buttercream can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for 1 month; bring it back to room temperature and rewhip in a stand mixer before using. This recipe can easily be halved or doubled.
• To make the vanilla swiss meringue buttercream:.
• To ensure that the metal bowl of your stand mixer is completely clean, dry, and free of grease, give it a quick wipe out with a halved lemon, then rinse and dry it thoroughly.
• In the bowl of the stand mixer fitted with the whisk attachment, mix the egg whites and the sugar on low to combine into a sugary slurry. Fill a medium saucepan with a few inches of water and place it on the stovetop over medium-high heat. Set the mixer bowl on top of the saucepan to create a kind of double boiler, making sure the mixer bowl doesn't touch the water.
• Heat the egg and sugar mixture until it reaches 160°F on a thermometer or is hot to the touch, whisking occasionally. This usually takes me about 5 to 7 minutes.
• Carefully return the metal mixing bowl to the stand mixer, with the whisk attachment in place. Now, bring the mixer up to high speed and beat the mixture for 8 to 10 minutes, until you've created medium-stiff peaks and it's a billowy, sticky, cloudy meringue. Whipping the meringue will also help cool down the bowl.
• Swap out the whisk for the paddle attachment. Make sure your meringue has cooled sufficiently before adding the butter-the bowl shouldn't be hot, just slightly warm, if that. With the mixer on low speed, add the butter a few pieces at a time, until all the butter is incorporated-it will look like a thick soup at this point. Add the vanilla extract, if using, the vanilla bean seeds, along with the pinch of salt (and any small amount of gel color if so desired), then bring the speed up to medium-high and beat until a fluffy, silky, magical buttercream has formed, about 2 to 3 minutes.
• If your Swiss meringue buttercream turns into a soupy disaster, try placing the whole bowl in the fridge for about 5 to 10 minutes to cool it down a bit, then bring it out and try whipping it again, first on low speed, then bringing it up to high speed. Or try adding a few more chunks of butter to the mix.
• If your Swiss meringue buttercream becomes a gross-looking, curdled mess, try lightly heating the whole bowl over a low-boiling pot of water for 1 minute, just to get some heat back in there. Once it's warmed up a teensy bit, try mixing it again. You will be amazed at how a bowl of seemingly awful-looking buttercream can actually be saved and whipped back into a gorgeous, fluffy, satiny, creamy frosting.
• Vanilla Swiss Meringue Buttercream will keep in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer. Bring it back to room temperature and gently rewhip before using.
• Prepare the cake. Bake the three layers of cake according to the recipe instructions. Level, fill, and frost your cake using the uncolored buttercream.
• Fill a piping bag fitted with a multi-opening tip with about half of the uncolored buttercream.
• Pipe the fur. Starting at the bottom edge of the cake, hold the piping bag at a 90-degree angle against the cake and squeeze in short spurts to create a line of frosting dots from bottom to top. Continue piping lines all the way around the cake, nestling the lines closely together. Pipe the top of the cake in the same manner until the entire exterior is covered in fur.
• Place ½ cup of the remaining buttercream into a medium-sized bowl and tint it green. Fill the leaf-tipped piping bag with this buttercream.
• Divide the rest of the buttercream evenly between two medium-sized bowls, tinting one pink and the other, blue. Fill one of the star-tipped piping bags with the pink buttercream and the other with the blue.
• Make the fondant features. Clean and dry your hands completely. First we will make the ears. Pull off two 1½-inch balls of white fondant; shape them into triangles about ½ inch thick. Using a 1-inch ball of pink fondant, form two flat triangles for the inner ears. Adhere these to the white triangles with a tiny amount of water. Insert wooden skewers into the bottoms of the ears and set aside.
• To make the unicorn horn, pull apart 1½ inches of white fondant and roll it into a thick snake about 4 inches long. Do the same with the remaining pink fondant. Twist the white and pink fondant together, then roll the twist between your hands to compress it. Shape the tip of the horn into a point, then insert the additional skewer through the bottom center of the horn.
• Reserve two tiny bits of white fondant for the eye highlights. To make the snout, use the remaining white fondant and roll out a half circle 6½ inches wide by 1½ inches high by about ? inch thick. Using a sharp paring knife or pizza roller, trim to shape. With the trimmings, make three little ½-inch-long U shapes; attach to the half circle with a tiny amount of water to make two nostrils and a smile.
• Divide the black fondant into two equal balls, flattening them gently with your fingers to make ?-inch-thick circles. Use the two bits of reserved white fondant to create two tiny dots. Adhere the dots onto the black eyes using a toothpick and a teensy amount of water.
• Place the ears and horn on the top of the cake. Place the eyes and snout on the front of the cake. Gently press all the pieces into the buttercream.
• Using your two piping bags fitted with the open star tips and filled with colored buttercream, begin piping rosettes and drop stars on the unicorn head, alternating colors as you see fit and adding a cascade of swirls and drop stars to the center front, like a tendril of hair. Continue the curls and swirls all the way down the back of the unicorn's head-create a power mane full of magic! Finish by adding piped leaves using the piping bag fitted with the leaf tip for more texture and color.
• Tip: For an extra flowery feel, add a few edible flower petals or whole organic flowers, such as roses or carnations. This is also a great time to use any extra buttercream roses you might have stored in your freezer.
• BUY THE BOOK:.
• https://www.amazon.com/Coco-Cake-Land-Pretty-Decorate/dp/1611803152/.