Unicorn cake is a type of cake that is decorated to look like a unicorn, a mythical creature with a horn on its forehead. Unicorn cake is usually made with layers of colorful sponge cake, buttercream frosting, fondant, and edible decorations. Unicorn cake is popular for birthdays, baby showers, weddings, or any other celebration that calls for a whimsical and festive dessert.
In this blog post, we will explore the origin, design, and recipe of unicorn cake, as well as some tips and ideas on how to make your own unicorn cake at home.
Contents
What are the Origin and Design of Unicorn Cake?
Unicorn cake is not a new invention, but rather a modern trend that emerged in the 2010s. The origin of unicorn cake is not clear, but some sources suggest that it was inspired by the unicorn emoji, which was introduced in 2015. The unicorn emoji features a white horse with a rainbow-colored horn and mane.
- A round or oval-shaped cake that is cut into layers and filled with buttercream or jam
- A white or pastel-colored fondant that covers the cake and creates a smooth surface
- A cone-shaped horn that is made from fondant or sugar paste and painted with gold or silver luster dust
- Ears that are made from fondant or sugar paste and shaped into ovals or teardrops
- Eyes that are made from black fondant or icing and placed on the front of the cake
- A mane that is made from buttercream or whipped cream and piped in swirls or rosettes on the top and sides of the cake
- A tail that is made from buttercream or whipped cream and piped in swirls or rosettes on the back of the cake
- A rainbow-colored theme that is achieved by using different colors of sponge cake, buttercream, fondant, or sprinkles
What are the Recipe and Ingredients of Unicorn Cake?
Unicorn cake can be made from scratch or from a boxed cake mix. The recipe and ingredients may vary depending on the size, flavor, and style of the cake. However, a basic recipe for a 6-inch round unicorn cake is as follows:
- For the sponge cake:
- 325 g unsalted butter, softened
- 325 g caster sugar
- 1 tsp vanilla bean paste
- 6 eggs
- 325 g self-raising flour
- 2 tsp baking powder
- A pinch of salt
- 4 tbsp milk
- Purple, pink, and blue gel food coloring
- For the buttercream:
- 450 g unsalted butter, softened
- 900 g icing sugar
- 1/2 tsp vanilla bean paste
- 200 g salted caramel (optional)
- Purple, pink, and blue gel food coloring
- For the fondant:
- 300 g white fondant icing
- Edible gold luster dust
- Black fondant icing
The steps to make the unicorn cake are:
- Preheat oven to 180°C/160°C fan/gas 4. Line the bottoms of three 6-inch round baking pans with parchment paper and grease and flour the sides.
- In a large bowl, beat the butter, sugar, and vanilla with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift in the flour, baking powder, and salt and fold in with a spatula. Add enough milk to create a soft dropping consistency.
- Divide the batter into three equal portions and color each one with a different food coloring. Pour each portion into a prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes or until golden and firm to the touch. Let them cool slightly in the pans before transferring to a wire rack to cool completely.
- To make the buttercream, beat the butter, icing sugar, and vanilla with an electric mixer until smooth and fluffy. If using salted caramel, add it to the buttercream and beat until well combined.
- To make the horn and ears, roll out 225 g of white fondant into a long sausage shape with one end slightly thicker than the other. Starting from the thicker end, twist the sausage into a tight coil until you have a horn shape. Pinch the small end upwards into a pointed tip. Next, divide the remaining white fondant into two pieces. Roll each one out into a rough oval on a sheet of baking parchment, then pinch the top end of each oval upwards to make a point. Set them aside to dry while you assemble the cake.
- To assemble the cake, place one of the cooled sponges on a cake board or stand and spread some buttercream on top. If using salted caramel, drizzle some over the buttercream. Repeat with another sponge, buttercream, and salted caramel (if using). Top with the third sponge and cover the whole cake with a thin layer of buttercream. Refrigerate for 30 minutes to set.
- To decorate the cake, cover it with a thick layer of white fondant and smooth it with your hands or a fondant smoother. Cut off any excess fondant and save it for later. Brush some gold luster dust on the horn and insert it into the top of the cake. Attach the ears on either side of the horn with some water or edible glue. Use a small amount of black fondant to make the eyes and stick them on the front of the cake. Divide the remaining buttercream into three bowls and color each one with a different food coloring. Use a piping bag fitted with a star tip to pipe swirls or rosettes of buttercream on the top and sides of the cake to create the mane and tail. Sprinkle some rainbow-colored sprinkles on top if desired.
What are some Tips and Ideas for Making Unicorn Cake?
Unicorn cake can be customized and personalized in many ways depending on your preference and occasion. Here are some tips and ideas for making unicorn cake:
- Experiment with different flavors and colors for the sponge cake, buttercream, and fondant. You can use vanilla, chocolate, lemon, or any other flavor you like. You can also use different colors to create a rainbow, ombre, or marble effect.
- Use different shapes and sizes of cake pans to create different shapes and sizes of unicorn cakes. You can use round, square, heart, or any other shape you like. You can also use mini or giant cake pans to create mini or giant unicorn cakes.
- Use different types of decorations and embellishments to add more details and personality to your unicorn cake. You can use edible flowers, glitter, pearls, stars, or any other items you like. You can also use different types of candy or chocolate to make the horn, ears, eyes, or nose.
- Add a message or a name to your unicorn cake to make it more special and meaningful. You can use fondant letters, icing letters, or candy letters to write your message or name on the cake board or on the cake itself.
Conclusion
Unicorn cake is a type of cake that is decorated to look like a unicorn, a mythical creature with a horn on its forehead. Unicorn cake is usually made with layers of colorful sponge cake, buttercream frosting, fondant, and edible decorations. Unicorn cake is popular for birthdays, baby showers, weddings, or any other celebration that calls for a whimsical and festive dessert.
Unicorn cake is not a new invention, but rather a modern trend that emerged in the 2010s. The origin of unicorn cake is not clear, but some sources suggest that it was inspired by the unicorn emoji, which was introduced in 2015. The design of unicorn cake varies depending on the preference and creativity of the baker, but some common elements are:
- A round or oval-shaped cake that is cut into layers and filled with buttercream or jam
- A white or pastel-colored fondant that covers the cake and creates a smooth surface
- A cone-shaped horn that is made from fondant or sugar paste and painted with gold or silver luster dust
- Ears that are made from fondant or sugar paste and shaped into ovals or teardrops
- Eyes that are made from black fondant or icing and placed on the front of the cake
- A mane that is made from buttercream or whipped cream and piped in swirls or rosettes on the top and sides of the cake
- A tail that is made from buttercream or whipped cream and piped in swirls or rosettes on the back of the cake
- A rainbow-colored theme that is achieved by using different colors of sponge cake, buttercream, fondant, or sprinkles
Unicorn cake can be made from scratch or from a boxed cake mix. The recipe and ingredients may vary depending on the size, flavor, and style of the cake. However, a basic recipe for a 6-inch round unicorn cake is as follows:
- For the sponge cake:
- 325 g unsalted butter, softened
- 325 g caster sugar
- 1 tsp vanilla bean paste
- 6 eggs
- 325 g self-raising flour
- 2 tsp baking powder
- A pinch of salt
- 4 tbsp milk
- Purple, pink, and