How to Make a Unicorn Cake
Make all your little one’s wishes come true with this whimsical unicorn cake. Topped with a unicorn figurine, this magical cake is great for birthdays and baby showers. With step-by-step instructions to help guide you through the process, this unicorn cake project is fun for those who are looking for their next baking challenge.
- Fondant white 170g » (Decorator Preferred)
- Gum-Tex Tylose powder 7g (1/2 teaspoon) »
- Gold pearl dust »
- Lemon extract »
- Sugar pearls black or black icing
- Icing colour kelly green »
- Icing colour lemon yellow »
- Icing colour orange »
- Icing colour pink »
- Icing colour sky blue »
- Icing colour violet »
- Sponge mix – 6 egg recipe (1.5 times a normal victoria sponge)
- Decorator icing white 1.2kg »
- Kitchen scale
- 8-pc. modelling tool set »
- 5-pc. decorating brush set »
- Fondant shaping foam set »
- Circle biscuit cutter set (“C” cutter used) »
- Cake drum round 15cm x 5 cm (6 in. x 2 in.)
- Straight palette knife »
- Angled palette knife »
- Disposable decorating bags »
- Round decorating tip 2 (6 needed) »
1. One day in advance, make unicorn. Knead fondant and Gum-Tex together until pliable and soft.
2. Using kitchen scale, measure dough as follows: Body: 35g (1.25 oz) ball Back Legs: 5g (1 in.) ball (2 needed) Front Legs: 4g (3/4 in.) ball (2 needed) Head: 18g (1¼ in.) ball Ears and Horn: 1g (1/4 in.) ball Mane and Tail: 2g (1/2 in.) ball (6 needed) Rug: 25g (1 oz.) ball
3. For body, roll fondant into ball, making sure there are no wrinkles.
4. Roll ball into cone, about 5cm (2 in.) long. Set cone large side down, leaning slightly forward. Press down on surface to create flat bottom.
5. For back legs, measure and roll each piece of fondant into gourd shape. Continue rolling smaller end into short log, leaving other end round and bulbous.
6. Flatten bulb. Using knife tool, score around end of narrow end to make hoof.
7. Attach wide flat end to body using damp brush. Repeat with other leg.
8. For front legs, measure and roll each piece of fondant into logs, about 5cm (2 in.) long. Using knife tool, score around one end to make hoof. Slightly pinch opposite end to make leg flat for attaching.
9. Attach to body using damp brush.
10 For head, roll fondant into ball, making sure there are no wrinkles. Roll ball into cone, about 3.8cm (1½ in.) long. 11. Using small dogbone tool, make indents for eyes. Using knife tool, mark eyelashes, muzzle line and nostrils. Insert two black sugar pearls for eyes.
You should not need water for this step, but if eyes are not adhering, use small amount of water to adhere. Too much water may cause sugar pearls to bleed.
12. Using toothpick and damp brush, attach head to body.
13. To make ears, measure and divide fondant into four equal pieces. Set two pieces aside for the horn. With remaining two pieces, roll each into ball, then cone about 9mm (3/8 in.) long.
14. Place one cone on purple flower shaping foam. Using large dogbone tool, drag from wide end to the point, creating inner ear shape. Use knife to trim off wide end. Repeat with other ear. Attach to head with damp brush.
15. To make horn, combine reserved fondant from ears into one ball, then cone about 2cm (¾ in.) long.
16. Using knife tool, mark twisting line from base to point, continuously moving around horn.
17. Using Gold Pearl Dust and lemon extract, paint horn gold. Let dry 2 to 3 minutes.
18. Using dogbone tool, make slight indent in head for horn. Attach horn to head using damp brush.
19. For mane and tail, tint fondant balls green, yellow, orange, pink, blue, teal and violet using icing colours.
20. Divide each ball into several small pieces of varying sizes. Roll each small piece into balls, then long cones. Twist ends slightly, then attach to head and body as mane and tail.
21. Using Pearl Dust and lemon extract, paint hooves gold. Let dry 2 to 3 minutes.
22. To make rug, tint fondant teal. Roll out to 1.5mm (1/16 in.) thickness. Using biscuit cutter, cut one circle.
23. Bake and cool four 5cm (2 in.) cake layers. Torte, fill and stack cakes for a 4-layer cake, 18cm (7 in.) high. (Tip – use Easy Layer pan for this )
24. Reserve 360g (1½ cups) icing for later step. With remaining icing, use palette knife to ice cake, using tip of knife to create swirl on sides of cake.
25. Divide reserved 360g (1½ cups) icing equally into six bowls. Tint icings green, yellow, orange, pink, blue and violet using icing colours.
26. Prepare six decorating bags with tip 2 and tinted icing. Following swirl of icing, pipe specks in alternating colours around cake.
27. Cut 3cm (1¼ in.) off tip of decorating bag. Fill with remaining white icing. Pipe clouds at base and top of cake. Place rug and unicorn on top of cake.