Published On: Fri, Nov 10th, 2017

Cute baby unicorn cake

The Unicorn trend has shown little signs of disappearing, if you know any unicorn lovers this cake is perfect!

Unicorn fans will love this fantastic pink and sparkly baby unicorn cake by Cake Craft World.

Cute baby unicorn cake

You will need:

For the cake

  • two cakes baked in an 18cm (7in) pudding basin and one in a 18cm (7in) round cake tin

To decorate:

  • 1.5kg (3lb 3oz) Sattina golden delight Madeira cake mix
  • 700g (1lb 6oz) Sattina vanilla frosting
  • 1.5kg (3lb 3oz) Sattina white sugarpaste
  • 1kg (2lb 2oz) Sattina candy floss pink sugarpaste
  • a tiny amount of black sugarpaste or modelling icing
  • Sprinkletti rainbow cake sprinkles
  • black edible ink pen or black food colouring & a fine brush
  • 250g (9oz) Sattina 3 in 1 modelling paste
  • Rolkem super gold metallic food colouring dust
  • pink food colouring dust
  • pink ribbon
  • edible glue or royal icing

Equipment:

  • 35cm (14in) round cake board
  • small & large non-stick rolling pins
  • reversible 6 piece circular cutter set
  • Framar set of small circle cutters
  • small brush
  • rejuvenator spirit or a tiny amount of clear alcohol
  • 1 piece of spaghetti
  • clingfilm
  • dowels

Method:

  1. To decorate the board, roll out 500g (1lb 1oz) pink sugarpaste large enough to cover the board to around 5mm (¼in) thickness. Brush a little cooled boiled water over the board, then lift the sugarpaste onto it.
    Scatter the sprinkles over the board before carefully rolling over again with the rolling pin to press them gently into the icing. Trim off any excess icing around the edge of the board and leave overnight to set firm.
  2. Place the 18cm (7in) cake onto a separate board and layer with buttercream. Now place the 18cm (7in) domed cake (baked in the pudding basin) on top and trim away any excess from the bottom layer to create a smooth and even dome shape. Then cover the entire cake in buttercream.
  3. Take approximately 750g (1lb 7oz) of white sugarpaste and roll out so it is large enough to cover the body. Carefully lift up and place over the domed sponge. Mould around the cake and cut off any excess around the bottom edge against the board. Knead the excess icing and place in an airtight bag for later use.

    Create the head and face

     

  4. Take the smaller cake baked in the basin, place on a small board and carve away the sides and underneath a little to form the unicorn’s head.
  5. Cover in a layer of buttercream and roll out around 300g (10½oz) of white sugarpaste. Place over the cake and mould carefully around the head. Tuck the icing underneath as much as you can before cutting away any excess icing against the board. While the icing is soft, create a big smile by pressing part of a circle cutter into the icing (about 7cm (2¾in)) and make two indentations for nostrils with the end of a paintbrush. Leave both covered cakes overnight to set firm and move onto making the horn, ears and eyes so they have time to dry.

    Create the horn

     

  6. To make the unicorn’s horn, use a modelling paste or a modelling paste mixed with the remaining sugarpaste to make an icing that sets firm. Shape approximately 100g (3½oz) into a long narrow triangle and mark with one of the circle cutters all the way up at an angle and repeat on the back. Push a small length of spaghetti into the bottom of the horn and stand in a cake dummy or something similar to set overnight.

    Create the ears and eyes

     

  7. Make the ears out of the same modelling icing by simply cutting out a circle about 6cm (2½in) across. Cut in half, curve each ear a little, and stand up to dry for an hour. To make the cute eyes, cut out 2 circles (about 2.5cm (1in)) in white icing, then cut out 2 smaller circles (about 1.5cm (¾in)) in black icing.
  8. Attach the black circles onto the white circles with a little edible glue as shown and cut away a moon shape with the larger circle cutter. Attach a tiny ball of white sugar paste or white edible pearls to highlight each eye.Create the legs

     

  9. If everything is left to set overnight, it’s much easier to assemble the cake the next day. Smear a little buttercream or royal icing towards the back of the cake board, then carefully pick up the unicorn’s body and position it onto the board.
  10. Make the legs out of a mixture of modelling paste and sugarpaste so that they set firm. Simply roll the icing into 4 sausage shapes, cutting one end at an angle and moulding the other end flat where the hoof will be attached. For the hooves, roll out some icing to at least 2cm (¾in) thickness, then cut out 4 circles measuring the same circumference as the bottom of its leg.
  11. A handy hint to make the hooves is to place clingfilm over the icing before you cut the circles to give a soft curved cutting edge. Attach the legs and hooves to the cake as shown using royal icing if you have some or edible glue. You may have to hold the front ones in place for a minute or so to set in place.
  12. To give the horn and hooves their distinctive glistening gold colour, mix Rolkem super gold food colouring with rejuvenator spirit or clear alcohol to create a paint.
  13. To keep the cake stable (especially if you are transporting it) we recommend that you use two cake dowels pushed through the cake about 5cm (2in) apart so that they touch the cake board. Smear a little royal icing or buttercream around them and position the head onto the dowels. Attach the horn first, then the ears and eyes with edible glue or royal icing.
  14. Use a black edible ink pen for the eye lashes or paint them on with black food colouring. Brush a little pink dust onto the cheeks, ears and nose and tie a pretty pink ribbon around the unicorn’s neck. Finally, create the mane and tail in lengths of different shades of pink icing. We used a mixture of modelling paste and pink sugarpaste rolled into thin sausage shapes tapering off at the ends. Attach with edible glue. Finish the whole cake off with a magical scattering of pretty sprinkles.
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