Unicorn Cake Recipe By Tasty

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UNICORN CAKE



Unicorn Cake image

This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. -Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 20 servings.

Number Of Ingredients 20

2-1/4 cups cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
4 large egg whites, room temperature
3/4 cup 2% milk, divided
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies
BUTTERCREAM:
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
6 large egg whites
1-1/2 cups sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups unsalted butter, cubed
1-1/2 teaspoons vanilla extract
Paste food coloring

Steps:

  • Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.

Nutrition Facts : Calories 460 calories, Fat 28g fat (17g saturated fat), Cholesterol 65mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

UNICORN CAKE RECIPE BY TASTY



Unicorn Cake Recipe by Tasty image

Here's what you need: vanilla cake mix, pink food coloring, purple food coloring, blue food coloring, powdered sugar, butter, vanilla extract, milk, pink food coloring, black food coloring, ice cream cone, pink sprinkle, candles

Provided by Claire Nolan

Categories     Desserts

Yield 7 servings

Number Of Ingredients 13

2 boxes vanilla cake mix, prepare according to box instructions
½ teaspoon pink food coloring
½ teaspoon purple food coloring
½ teaspoon blue food coloring
5 cups powdered sugar
1 ½ cups butter, softened
1 tablespoon vanilla extract
¼ cup milk
½ teaspoon pink food coloring
½ teaspoon black food coloring
1 ice cream cone
1 cup pink sprinkle
10 candles

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large bowl, prepare 2 boxes of vanilla cake mix according to the package instructions.
  • Fill 3 separate bowls with 1 cup (225 grams) each of cake batter and dye one batter pink, one purple, and the last one blue.
  • Pour the remaining batter into two round 8-inch (20 cm) baking pans and one loaf pan that have been lined with parchment paper.
  • In random places, place spoonfuls of colored batter on top of the plain batter.
  • Using a toothpick, mix the colors together until the batter looks marbled.
  • Bake all 3 cakes for 20 minutes or until a toothpick comes out clean. Let cakes cool on a cooling rack completely before assembling.
  • Using a hand mixer, mix powdered sugar, butter, vanilla extract, and milk until well combined to make the frosting. Set aside 2 small bowls of frosting and dye one pink and the other black.
  • Assemble the cake by placing one round cake on the serving dish and spread a layer of plain buttercream frosting on top. Place the second round cake on top of the frosting.
  • Cut two of the corners off of the loaf cake to make ears. Spread frosting on the inside of the ear and stick to the top of the round cakes at 10 o'clock & 2 o'clock. Cover the top and sides of the cake with the plain buttercream leaving a semicircle at the bottom for the pink frosting. Frost the semi circle and the side with the pink buttercream, saving some for later.
  • Put the black frosting into a resealable bag and cut off the tip of the corner. Decorate the cake with eyes, nostrils, and a smile.
  • Cover an ice cream cone with the remaining pink frosting and pink sprinkles. Place the cone in between the ears and gently push into the cake to secure. Decorate with more pink sprinkles around the horn and on the ears.
  • Place the cone in the middle of the cake (between the ears) and sprinkle the area around the cone and the ears with the pink sprinkles.
  • Enjoy!

FLUFFY UNICORN 'BOX' CAKE RECIPE BY TASTY



Fluffy Unicorn 'Box' Cake Recipe by Tasty image

Here's what you need: angel food cake mix, water, green food coloring, purple food coloring, pink food coloring, mini marshmallows, powdered sugar, unsalted butter, blue food coloring, multicolor sprinkle

Provided by Teddy Villa

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

1 box angel food cake mix
½ cup water, plus more according to packaging instructions
4 drops green food coloring
4 drops purple food coloring
4 drops pink food coloring
2 cups mini marshmallows
¾ cup powdered sugar
4 tablespoons unsalted butter
10 drops blue food coloring
multicolor sprinkle, for decorating

Steps:

  • Preheat the oven according to the package instructions. Line a 9-inch round cake pan with parchment paper and grease well.
  • Pour the cake mix into a large bowl and add water. Mix well.
  • Divide the cake batter evenly between three bowls and add a different food coloring to each one, mixing well.
  • Pour the batters into the prepared cake pan. Bake according to the package instructions, until a toothpick inserted in the center comes out clean.
  • Let cool, then invert the cake onto a serving plate, removing the parchment paper.
  • In a large skillet over medium heat, add ½ cup water, the marshmallows, powdered sugar, butter, and blue food coloring. Stir, and cook until the marshmallows melt completely and the color is even.
  • Pour the marshmallow mixture over the cake, top with multi-colored sprinkles, and refrigerate for at least 2 hours.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 375 calories, Carbohydrate 77 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 59 grams

UNICORN CHEESECAKE RECIPE BY TASTY



Unicorn Cheesecake Recipe by Tasty image

Here's what you need: cream cheese, sugar, vanilla extract, milk, gelatin, food coloring, graham crackers, unsalted butter, sugar, mini waffle cones, white chocolate, sprinkles, sprinkles, gumball, swirl lollipop

Provided by Kathleen Melody

Categories     Desserts

Yield 8 servings

Number Of Ingredients 15

48 oz cream cheese
1 cup sugar
2 tablespoons vanilla extract
2 cups milk
2 tablespoons gelatin
food coloring, blue, purple, and pink
20 graham crackers
4 tablespoons unsalted butter
⅓ cup sugar
9 mini waffle cones
2 cups white chocolate, melted
sprinkles, pink and blue
sprinkles
gumball
swirl lollipop

Steps:

  • Make the filling: In a large bowl, use an electric hand mixer to combine the cream cheese, sugar, and vanilla. Microwave the milk for 2 minutes and mix with the gelatin. Add to the cream cheese mixture.
  • Separate the batter into 3 medium bowls. Add a drop of food coloring to each bowl and stir to combine.
  • Make the crust: Add the graham crackers to a zip-top plastic bag and use a rolling pie to crush until they resemble coarse sand. Transfer to a medium bowl and add the butter and sugar. Mix until thoroughly combined. Press into a greased 8-inch springform pan and chill.
  • Pour the blue batter into the graham cracker crust and refrigerate for 30 minutes, or until firm. Add the purple batter, and refrigerate for another 30 minutes. Add the pink batter, and refrigerate for 60 minutes more.
  • To make the unicorn horns, dip each waffle cone into the white chocolate, top with sprinkles, and chill until firm.
  • Top the cheesecake with the sprinkles, unicorn horns, gumballs, and the lollipop.
  • Enjoy!

Nutrition Facts : Calories 1156 calories, Carbohydrate 96 grams, Fat 80 grams, Fiber 0 grams, Protein 19 grams, Sugar 69 grams

UNICORN CAKE



Unicorn cake image

Stop people in their tracks with a stunning unicorn cake. With a light sponge and salted caramel buttercream, it looks fabulous and tastes divine too

Provided by Liberty Mendez

Categories     Dessert

Time 2h

Number Of Ingredients 16

300g white fondant icing
edible gold lustre
coloured sprinkles to decorate (optional)
black fondant icing
325g unsalted butter, softened, plus extra for the tin
325g caster sugar
1tsp vanilla bean paste
6 eggs
325g self-raising flour
2tsp baking powder
4tbsp milk
450g unsalted butter, softened
900g icing sugar
tsp vanilla bean paste
200g salted caramel (optional)
purple, pink and blue gel food colourings

Steps:

  • Start by making the unicorn's horn and ears - they'll need to dry completely before use. Roll 225g white fondant into a long sausage shape, with one end slightly thicker than the other. Starting from the thicker end, twist the sausage into a tight coil until you have a horn shape. Pinch the small end upwards into a pointed tip. Next, divide the remaining white fondant into two pieces. Roll each one out into a rough oval on a sheet of baking parchment, then pinch the top end of each oval upwards to make a point. Set the ears aside with the horn and leave to dry while you make the cake.
  • Heat the oven to 180C/160C fan/gas 4. Butter the base of three 20cm sandwich tins and line with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, and fold in using a large metal spoon. Add just enough of the milk to create a soft dropping consistency.
  • Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
  • While the cake is cooling, make the buttercream. Beat the butter, icing sugar and vanilla together until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
  • Put one of the cooled sponges on a cake board or stand and spread a little of the buttercream on top using a palette knife. Gently spread over half the salted caramel, if using, then sandwich with another sponge. Repeat the process with a little more buttercream, the remaining salted caramel (if using) and the third sponge. Spread the outside of the cake with a thin layer of buttercream - this doesn't have to be neat. Chill for 30 mins.
  • Spread a thick, even layer of buttercream over the chilled cake using a palette knife. Divide the remaining buttercream into three bowls and colour each one differently using the gel food colouring. Ours were light pink, purple and dark pink.
  • Put a little gold lustre dust into a bowl, add a drop of water and stir to make a gold paste. Using a small paintbrush, paint the unicorn horn gold using the paste, as well as the inside of the ears, if you like. Carefully place the gold horn in the middle of the iced cake, with the ears on either side.
  • Fit three piping bags with three different nozzles (we used a round nozzle and two different-sized star nozzles) and fill each with a different colour of buttercream. Pipe each colour around the ears and horn and all over the top of the cake, coming down one side and over the edge of the front - this is the unicorn's mane. Decorate with some sprinkles, if using.
  • Divide the black fondant in two pieces, and roll each into a thin sausage shape. Shape each into an arch, then press onto the front of the cake for eyes. If you like, curve the outer edges of the eyes upwards for eyelashes. Cut into slices and serve. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 959 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 106 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium

RAINBOW CREPE CAKE RECIPE BY TASTY



Rainbow Crepe Cake Recipe by Tasty image

Here's what you need: butter, milk, eggs, flour, sugar, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring, whipped cream

Provided by Alix Traeger

Categories     Breakfast

Yield 10 servings

Number Of Ingredients 12

6 tablespoons butter, melted
3 cups milk
6 eggs
2 ¼ cups flour
7 tablespoons sugar
red food coloring
orange food coloring
yellow food coloring
green food coloring
1 tablespoon blue food coloring
purple food coloring
6 cups whipped cream

Steps:

  • In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
  • Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
  • On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
  • Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
  • Cover the crepe cake in whipped cream, so that it's fully white on the outside.
  • Slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 0 grams, Protein 10 grams, Sugar 12 grams

CHOCOLATE UNICORN CAKE



Chocolate Unicorn Cake image

Because sometimes you want your unicorns to taste a little bit less like rainbows, and little bit more like chocolate cake.

Provided by Kim

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h55m

Yield 8

Number Of Ingredients 24

1 ¾ cups all-purpose flour
1 cup dark cocoa powder (such as Hershey's® Special Dark), sifted
2 teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 cup firmly packed brown sugar
½ cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup strongly brewed coffee, cooled to room temperature
1 cup sour cream
1 cup unsalted butter, softened
4 cups sifted powdered sugar
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 tablespoon heavy cream, or more as needed
1 drop blue food coloring, or as needed
1 drop purple food coloring, or as needed
1 tablespoon pink sprinkles, or as needed
1 (.75 ounce) tube black decorating gel
4 marshmallows, quartered
1 tablespoon pink sanding sugar, or as needed
8 birthday candles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
  • Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
  • Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Divide batter between the cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes.
  • Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add heavy cream. Beat frosting on medium speed until light and fluffy, about 3 minutes. Add more heavy cream if needed to reach a spreadable consistency.
  • Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip.
  • Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting.
  • Divide the cake into 8 wedges by tracing a sharp knife through the frosting on the top; do not cut all the way through. Place 2 pink sprinkles in the innermost point to make unicorn's nostrils. Pipe the eyes and eyelashes near the upper portion of each wedge using the black decorating gel. Pipe blue and purple unicorn hair at the top of each wedge.
  • Stretch marshmallow quarters into ear shapes and dip into pink sugar. Attach 2 ears to the edge of each slice. Pipe more hair around the ears. Place 1 candle into the hair for the horns. Keep cake refrigerated until ready to serve.

Nutrition Facts : Calories 949.9 calories, Carbohydrate 137.8 g, Cholesterol 153.2 mg, Fat 44.6 g, Fiber 4.3 g, Protein 8 g, SaturatedFat 27.4 g, Sodium 762.1 mg, Sugar 106.1 g

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Unicorn Cake Recipe by Tasty best tasty.co. Preparation Preheat oven to 350˚F (180˚C). In a large bowl, prepare 2 boxes of vanilla cake mix according to the package instructions. Fill 3 separate bowls with 1 cup (225 grams) each of cake batter and dye one batter pink, one purple, and the last one blue.
From therecipes.info


SWEET UNICORN CAKE | BAKING MAD
For the cakes. 300g Butter (salted) 300g Billington's Unrefined Golden Caster Sugar. 2 tsp Nielsen-Massey Vanilla Bean Paste. 6 Eggs (medium) 300g Self Raising Flour. 1 …
From bakingmad.com


SIOBHAN UNICORN CAKE RECIPE | DR. OETKER
Grease and line 4, 8 inch cake tins. 4. Place the butter, sugar and Vanilla Extract into a mixing bowl and combine until mixed, then turn up the speed to high and beat until the mixture is very pale, soft and fluffy and the granules of sugar have disappeared. 5. Add the beaten egg, about a quarter at a time.
From oetker.co.uk


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