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Sally the rainbow easy vanilla unicorn cake
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Prep Time:
150 minutes
Cook Time:
70 minutes
Total Time:
220 minutes
Make a magical rainbow unicorn cake for a children's birthday party with butter cake batter, buttercream icing, and creative decorations. Download the template for guidance and check out more fun kids' birthday cake ideas.
Ingredients:
  • 1 quantity Basic Butter Cake Batter (see note)
  • Pink gel food colouring
  • 1 quantity Buttercream icing (see note)
  • White icing food colouring (optional)
  • Pure icing sugar, sifted, for dusting
  • 125g white ready to roll icing
  • 2 milk arrowroot biscuits
  • 50g ready to roll black icing
  • Teal gel food colouring
  • 1 small round white candy
  • 22.5cm licorice strap, halved lengthways
  • 1 1/2 x 300g packets sour rainbow straps
  • 1/2 x 2.3g packet Dr. Oetker Edible Mini Wafer Flowers
  • 1 pink sour heart lolly
  • 1 mini waffle ice-cream cone
  • 1 pink mini fruit candy
  • 2.5cm piece raspberry sweet lace
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 24cm x 34cm rectangular baking pan and line it with 3 layers of baking paper, making sure to leave a 3cm overhang on all sides.
  • Add a pop of color to the basic butter cake batter by mixing in a few drops of pink food coloring. Transfer the pink batter into the prepared pan and ensure the top is smooth. Bake for 1 hour and 10 minutes until a skewer inserted in the center comes out clean. Let it sit in the pan for 10 minutes, then gently turn it onto a wire rack lined with baking paper to cool completely.
  • For a beautifully pure white buttercream, gently mix in the desired amount of white coloring until incorporated.
  • Trim the top of the cake using a serrated knife if uneven. Carefully flip the cake onto a cutting board with the cut side down. Secure a head template on top using toothpicks and cut around it to shape the unicorn head. Transfer the cake, cut-side down, onto a plate. Set aside 1/4 cup of buttercream. Use the remaining buttercream to frost the top and sides of the cake.
  • Prepare your work surface with a light dusting of icing sugar. Work 75g of white icing until it's smooth. Roll out the icing evenly with a rolling pin to a thickness of 3mm. Place 1 arrowroot biscuit on the icing and carefully cut around it with a small, sharp knife, leaving a 1.5cm border. Spread a thin layer of reserved buttercream on top of the biscuit, then place the icing over it, covering the top and sides. Smooth out any wrinkles and trim excess icing if needed. Roll out any leftover icing scraps and cut out an oval shape using the biscuit as a template.
  • Sprinkle surface with icing sugar again. Knead black icing until smooth. Roll out icing with a rolling pin to 3mm thickness. Cut a crescent from icing using the black crescent eye template as a guide. Brush the underside of the black crescent with a little water. Place the black crescent on the icing-covered biscuit, following a picture as a guide. Brush a little water on the underside of the white oval and position it inside the black crescent.
  • Smooth the remaining white icing by kneading it well. Color the icing teal using gel food coloring. Roll out the teal icing until it is 3mm thick. Cut a crescent shape from the icing using the teal crescent eye template as a guide. Brush a little water on the underside of the teal crescent and place it on the biscuit to create the iris. Use a bit of reserved buttercream to attach a small round white candy to the bottom of the black crescent.
  • Based on the image, gently position the eye on the cake. Encircle the eye with 1 piece of licorice. Slice the second piece of licorice in half lengthwise and then cut it into varied lengths at an angle to create eyelashes. Place the licorice eyelashes around the eye on the cake.
  • Cut 1/3 of the sour straps in half lengthways. Arrange the whole and halved sour straps on the cake to create a curly mane, securing the ends in the buttercream. Place flowers around the mane. Cut the remaining arrowroot biscuit in half crossways, discarding one half. Spread the remaining biscuit with reserved buttercream. Position the sour heart upside down on the biscuit to create an ear and place it on the cake. Place the ice-cream cone on the cake to make a horn. Finish by positioning the pink mini candy as a nose and the sweet lace as a mouth, using the picture as a guide. Serve.

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