Unicorn Cake Truffles Recipes

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UNICORN CAKE TRUFFLES



Unicorn Cake Truffles image

Make and share this Unicorn Cake Truffles recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h55m

Yield 20 cake pops

Number Of Ingredients 12

1 (15 1/4 ounce) package white cake mix
3 eggs
1 cup water
1/2 cup vegetable oil
pink gel food coloring
purple gel food coloring
4 tablespoons white frosting, divided
24 ounces white melting chocolate
fondant
gold luster dust
20 sour rainbow belt candies
food coloring, writing pens (pink & black)

Steps:

  • SPECIAL EQUIPMENT:.
  • 1 (1 1/2-inch-diameter) ice cream scoop & 20 to 25 popsicle sticks.
  • FOR THE CAKE POPS:.
  • Preheat oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper and spray with non-stick cooking spray.
  • In a large bowl, whisk together boxed cake mix, eggs, water and oil until well combined.
  • Divide the batter in half. Color one half with pink food coloring and the other half with purple.
  • Pour the pink batter into a prepared pan and the purple into the other. Bake for about 35 minutes, until a tester inserted into the center of the cakes comes out clean. Set aside to cool.
  • Once cool, crumble each cake into separate bowls. Add 2 tablespoons frosting to each bowl. Using your hands, mix the frosting with the crumbs until it all comes together.
  • Firmly press pieces of pink and purple dough into a 1 1/2-inch ice cream scoop. Roll into a ball between palms of hands. Repeat with remaining batter.
  • Chill in the fridge, about 30 minutes.
  • DECORATE THE CAKE POPS:.
  • In a deep bowl, melt the melting chocolate in the microwave at half power using 30-second intervals.
  • Dip lollipop sticks into the melted chocolate and then into the cake truffles.
  • Let set 10 minutes.
  • Dip the truffles into melted chocolate. Carefully tap the pop on the side of the bowl to get rid of any excess chocolate. Place on parchment paper to set.
  • Roll out two cylinders of fondant 1" long 1/4" wide. Spiral them together and pinch at the top to form a horn. Repeat to create 20 horns.
  • Place a teaspoon of gold luster dust in a small bowl and toss the horns in the gold dust. Set aside to harden slightly.
  • Roll a small amount of fondant into two pea size balls. Flatten and pinch at the top to make 2 triangle ear shapes. Repeat to make 20 sets of ears.
  • Use a pink food writing pen to color a small triangle in the center of each ear.
  • Twist and pull the lollipop sticks to remove them from each truffle.
  • Cut 20 3-inch and 20 1-inch pieces of sour belt. Leaving 1/2" at the top, cut the longer belts, vertically between each color, into small strips. Cut the front of the shorter pieces into a triangle and then use small cuts inwards to create fringe.
  • Use melted chocolate to attach mane to the top of each truffle. Angle the longer piece to the side so the mane can be seen in the front. Use melted chocolate to attach front hair piece.
  • Use melted chocolate to attach the horn on the center top and ears on either side of the mane.
  • Use black food writing pen to draw eyes, eyelashes, and nose on the truffles.

Nutrition Facts : Calories 334.7, Fat 26.8, SaturatedFat 12.4, Cholesterol 27.9, Sodium 169.3, Carbohydrate 29.2, Fiber 5.8, Sugar 14.1, Protein 6.3

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

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