Unicorn Cakes

Please note the cake pictured was not made within our Sugar & Ice stores

Ingredients:

• Modelling paste
• 1 piece dried spaghetti
• Edible paste colour
• 3 round cakes (I’ve used 6”), fillings and enough buttercream or fondant to cover them*
• Edible lustre spray or edible paint for the horn
• Edible glue (if covering the cake with fondant)
• Edible paste colour(s) for mane
• Small blossoms or sprinkles (optional)
• Edible glitter or lustre spray (optional)

*Check out our icing quantities guide!

Tools:

• Non-Stick Board
• Small Knife
• Foam to dry the horn and ears on
• Paint brush for edible glue
• 1 large piping bag
• Star or flower nozzle
• Scribe tool
• 1 small piping bag
• Small round nozzle

Instructions:

1. Take modelling paste and create 2 sausages of similar size with one end thicker than the other, begin twisting these sausages together to create the horn for the unicorn. Insert a piece of dried spaghetti, longer than required to help secure on top of the cake, up through the horn and set aside on some foam to dry.
2. Take more modelling paste and mould into triangular ear shapes which curve around on the outer corners. For the centre of the ears, colour some modelling paste using edible paste food colours (don’t use liquid colours), roll out and cut to fit inside the ears you’ve made. Set aside to dry with the horn.
3. Stack and fill three round cakes and cover in buttercream or fondant (roll out) icing and place the horn in the centre of the top of the cake. - Please note depending on the sizes and stability of your cakes you may need to add supporting dowels and cake boards when stacking.
4. At this point you can either spray the horn with edible lustre spray or brush with edible paint for your desired effect.
5. Place the ears either side of the horn pushing them slightly into the buttercream to secure (if you have used fondant to cover your cake secure the ears with edible glue instead)
6. In a large piping bag insert a star / flower nozzle (I’ve used Wilton 1B) and spoon in different coloured buttercreams – at this point you can have as many colours as you like, I stuck with white and purple!
7. Starting behind the horn pipe flowers and rosettes down the back of the cake, around to one side to create a mane, not forgetting to do the fringe draping over the front also. *Tip – pipe a few and allow to set, so they don’t fall into each other.
8. Optional: You can add some small blossoms or sprinkles to the mane at this point
9. Using a scribe tool mark where you’d like to pipe the eyes, then with a small piping bag and a small round nozzle (I’ve used JEM No.2) fill with black icing and pipe on your eyes and lashes*
10. Optional: Sprinkle cake with edible glitter or spray with edible lustre for that final finish!

*If you’re not confident with piping you can colour some modelling paste and create the eyes that way, or book onto our next piping course!