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How to Make a Unicorn Cake

Level
Intermediate
Time
1+ days
Budget
10 - 30

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.

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How to make

What you will need:

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

 

Craft Essentials

Kitchen scale

Ruler

8-pc. modelling tool set

5-pc. decorating brush set

Toothpick

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)

Scissors

Step 1

One day in advance, make unicorn. Knead fondant and Gum-Tex together until pliable and soft.

Step 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

Step 3

For body, roll fondant into ball, making sure there are no wrinkles.

Step 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.

Step 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.

Step 6

Flatten bulb. Using knife tool, score around end of narrow end to make hoof.

Step 7

Attach wide flat end to body using damp brush. Repeat with other leg.

Step 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.

Step 9

Attach to body using damp brush.

Step 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.

Step 11

Using toothpick and damp brush, attach head to body.

Step 12

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.

Step 13

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.

Step 14

To make horn, combine reserved fondant from ears into one ball, then cone about 2cm (¾ in.) long.

Step 15

Using knife tool, mark twisting line from base to point, continuously moving around horn.

Step 16

Using Gold Pearl Dust and lemon extract, paint horn gold. Let dry 2 to 3 minutes.

Step 17

Using dogbone tool, make slight indent in head for horn. Attach horn to head using damp brush.

Step 18

For mane and tail, tint fondant balls green, yellow, orange, pink, blue, teal and violet using icing colours.

Step 19

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.

Step 20

Using Pearl Dust and lemon extract, paint hooves gold. Let dry 2 to 3 minutes.

Step 21

To make rug, tint fondant teal. Roll out to 1.5mm (1/16 in.) thickness. Using biscuit cutter, cut one circle.

Step 22

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 )

Step 23

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.

Step 24

Divide reserved 360g (1½ cups) icing equally into six bowls. Tint icings green, yellow, orange, pink, blue and violet using icing colours.

Step 25

Prepare six decorating bags with tip 2 and tinted icing. Following swirl of icing, pipe specks in alternating colours around cake.

Step 26

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.

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