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Unicorn cake recipe
Unicorn cake recipe
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Prep Time:
65 minutes
Cook Time:
Total Time:
65 minutes
Create a magical unicorn cake in under an hour using store-bought cakes and creative shortcuts. Check out our quick party cake recipes!
Ingredients:
  • 2 x 600g white chocolate mud cakes, chilled
  • 1 waffle ice-cream cone
  • Pastel hundreds and thousands, to decorate
  • 6 rainbow sour straps
  • Pink sanding sugar, to decorate
  • Edible wafer daisies, to decorate
  • 1 yellow fruit jube, halved
  • 1 black licorice strap
  • 1 red fruit jube, halved
  • 250g butter, at room temperature
  • 450g (3 cups) icing sugar mixture
  • 60ml (1/4 cup) milk
  • 4-5 drops blue liquid food colouring
  • 4-5 drops green liquid food colouring
Instructions:
  • Make the buttercream by using electric beaters to whip butter in a bowl until light and creamy. Slowly incorporate icing sugar and milk while beating continuously until blended. Mix in a few drops of food color and beat thoroughly to combine.
  • Trim the top of each cake using a serrated knife to remove the icing. Place one cake, cut-side up, on a chopping board and use the template as a guide to cut out the ears and a nose from the cake. Discard the removed cake pieces.
  • Position the remaining cake, cut-side up, on a cake board or serving platter. Attach the cake ears and nose pieces using a bit of buttercream. Spread the remaining buttercream over the cake and pieces until fully covered. Chill in the fridge for 15 minutes to set.
  • Place the ice cream cone upright on a cutting board. Gently slice the base of the cone at an angle with a serrated knife. Coat the cone with a thin layer of buttercream frosting. Transfer the cone to a bowl and sprinkle hundreds and thousands over it. Chill the cone in the fridge for 5 minutes to firm up.
  • Carefully slice the different colors of the sour straps from both ends, keeping the center portion uncut.
  • Spread the remaining buttercream generously over the cake to coat it completely. Dip an offset palette knife in hot water, then wipe it dry before using it to achieve a perfectly smooth finish on the buttercream.
  • Gently place the unicorn horn on top of the cake. Sprinkle the ears with pink sugar, pressing down slightly to adhere. Use the sour straps to create the unicorn's mane and adorn with edible wafer daisies.
  • Slice the yellow jube thinly to create 2 eyes and arrange them on the unicorn face. Cut the licorice strap into 5cm pieces, use only 1 piece. Separate the strands by cutting along the lines. Position 2 strands on the cake for eyelids. Cut 1 strand into quarters for eyelashes. Make 2 small rounds from licorice for the eyeballs. Thinly slice the red jube and attach to create nostrils.

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