UNICORN CAKE
No magical baking skills required to assemble this friendly creature: Boxed cake mix and a horn made from marshmallows and confectioners' sugar are about as complicated as it gets. You can sub in store-bought frosting for the buttercream to make it even easier.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 18 to 20 servings
Number Of Ingredients 17
Steps:
- For the unicorn decorations: First, make the horn and ears. Put the marshmallows in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Microwave in 30-second intervals, stirring in between each, until the marshmallows are melted, about 1 1/2 minutes total. Add 1 1/2 cups of the confectioners' sugar and stir to make a stiff mixture. Grease your hands and a work surface with some shortening. Knead the mixture, adding up to 1/2 cup more confectioners' sugar and greasing your hands as needed to keep it from sticking, until the mixture is very smooth and pliable, 4 to 5 minutes. (The mixture should form a tight but very smooth ball. If you poke a finger into it, the indentation should remain.)
- Break off three-quarters of the marshmallow mixture, add 1 drop blue gel food coloring and knead it into the mixture until evenly distributed. Remove one-quarter of the blue mixture and roll out to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 2-inch-tall triangles for the inside of the unicorn ears. Roll the remaining blue mixture into a thick, tapered strand, about 2 feet long. Brush an 8-inch lollipop stick with water. Starting about 3 inches up from the bottom of the stick, roll the strand around it, starting with the thickest part first, into a tapered horn. Press gently all around to adhere it to the stick. Stick the horn upright in a jar filled with dried beans or rice to dry.
- Roll out the remaining plain marshmallow mixture to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 3-inch-tall triangles for the outside of the unicorn ears. Brush the larger ears on one side with a small amount of water. Stick on the smaller blue ears. Drape the ears, with the smaller pieces face down, over the rolling pin to dry.
- For the cake: Preheat the oven to 350 degrees F. Coat four 8-inch round cake pans with cooking spray and dust with flour, tapping out the excess. Prepare the cake mixes according to the package directions. Stir in the sprinkles. (If you don't have 4 pans, make 1 box of cake mix at a time and use half of the sprinkles in each).
- Divide the batter among the 4 prepared pans and bake, rotating the pans from top to bottom halfway through baking, until a tester inserted in the center comes out clean, 25 to 28 minutes. Let cool on a rack for 10 minutes, then remove from the pans and cool completely.
- For the buttercream: Beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth and light, about 1 minute. Add the confectioners' sugar and beat on low to incorporate, then increase the speed to medium high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla and then the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
- Cut the domed tops from the cakes to make them flat. Frost the top of one cake layer with about 1/2 cup frosting. Set another layer on top and frost again. Repeat with the third layer, then end with the last layer bottom-side up on top. Coat the cake with a very thin layer of frosting to crumb coat, then chill until set, about 15 minutes. Set the cake on a cake stand and spread all but 1/2 cup of the remaining frosting on the cake in a smooth layer.
- Cut two 3-inch strands from the licorice and stick to the cake about halfway down in wide U shapes for the eyes. Cut ten 1/2-inch licorice pieces and press 5 along the bottom of each eye for eyelashes. Wrap the rainbow candy belt around the base of the cake. Spread the remaining 1/2 cup frosting in a strip along the base of the cake to adhere the candies. Stick the candies around the cake in a decorative fashion. Pull the cotton candy apart to make it fluffy and stick on the top and sides of the cake as a mane. Add the horn and ears and serve immediately. (Most of the cake can be decorated in advance; the cotton candy needs to be added at the last minute.)
CHOCOLATE UNICORN CAKE
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
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
UNICORN CAKE
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
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.
FLUFFY UNICORN 'BOX' CAKE RECIPE BY TASTY
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
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
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- Purchase the Carvel® Ice Cream Cakes and place in the freezer until ready to decorate. You will need to decorate the Unicorn Ice Cream Cake in steps to keep the cake from melting.
- Prepare 4 batches of Stabilized Whipped Cream Frosting and color 3 of the frosting batches with your choice of gel food coloring as you make them. (I used teal, electric pink and violet). Leave one batch uncolored (white) to use to cover the unicorn ears and to patch up any of the white cake frosting on the ice cream cake if needed. As you make each individual batch of frosting immediately put it in a 12-inch frosting decorating bag fitted with a coupler and piping tip. Once the bag is filled and closed securely with a rubberband place it in the refrigerator. Repeat with each batch of frosting.
- For each batch of Stabilized Whipped Cream frosting, you will need a 12-inch frosting decorator bag, a coupler, and a large open star decorator tip. (See Notes below on options for cake decorating with multiple colors of frostings).
- While the colored frosting is chilling in the refrigerator use the white frosting to cover the front of the unicorn ears. Use a small offset spatula or a knife to smooth the frosting on the earpieces. If desired you can use pink sparkling sugar to fill in the center of the unicorn ears. Place both frosted unicorn ears on a plate in the freezer until you plan on inserting them into the Unicorn Ice Cream Cake.
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- Grease a 9 inch springform pan with cooking spray. If the pan leaks, wrap the outside bottom of the pan with foil to prevent leaks. Line the inside sides of the pan with parchment so that the paper sticks out 3-4 inches above the height of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 5 minutes.
- Microwave the fudge sauce until it is pourable. Pour one jar of fudge sauce over the chocolate ice cream. Sprinkle on the crushed Oreos and then pour the other jar of fudge sauce over the Oreos. Freeze for at least 30 minutes.
- Spread the vanilla ice cream over the fudge layer and freeze for at least 2 hours. Remove from freezer and let sit at room temperature for 5 minutes before removing the springform. Put back in freezer.
- Prepare the whipped cream: beat the whipped cream, sugar, and vanilla in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
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