Sally The Rainbow Easy Vanilla Unicorn Cake

Almost too pretty to eat, this easy vanilla unicorn cake with buttercream is the perfect centrepiece for your next kids birthday party menu. Make sure you download the template before getting started.

The ingredient of Sally The Rainbow Easy Vanilla Unicorn Cake

• 1 quantity basic butter cake batter see note
• pink gel food colouring
• 1 quantity buttercream icing see note
• white icing food colouring optional
• pure icing sugar sifted for dusting
• 125g white ready to roll icing
• 2 milk arrowroot biscuits
• 50g ready to roll black icing
• teal gel food colouring
• 1 small round white candy
• 22 5cm licorice strap halved lengthways
• 1 1 2 x 300g packets sour rainbow straps
• 1 2 x 2 3g packet dr oetker edible mini wafer flowers
• 1 pink sour heart lolly
• 1 mini waffle ice cream cone
• 1 pink mini fruit candy
• 2 5cm piece raspberry sweet lace

The Instruction of sally the rainbow easy vanilla unicorn cake

• preheat oven to 180c 160c fan forced grease a 5cm deep 24cm x 34cm base rectangular baking pan line base and sides with 3 layers of baking paper allowing a 3cm overhang on all sides
• make basic butter cake batter tint batter pink with pink food colouring spoon batter into prepared pan smooth top bake for 1 hour 10 minutes or until skewer inserted in centre comes out clean stand in pan for 10 minutes turn top side up onto a wire rack lined with baking paper to cool completely
• make buttercream add enough white colouring if using to tint buttercream white
• using a serrated knife level top of cake if necessary turn cake cut side down onto a chopping board place the head template on cake using toothpicks to secure cut around template to form unicorn head transfer cake cut side down onto a cake board or plate reserve 1 4 cup buttercream spread top and side of cake with remaining buttercream
• to make the eye dust a flat surface with icing sugar knead 75g of the white icing until smooth using a rolling pin roll out icing until 3mm thick place 1 arrowroot biscuit on icing using a small sharp knife and leaving a 1 5cm border around biscuit cut icing into an oval shape spread top of biscuit with a little of the reserved buttercream place icing over biscuit and down sides to cover smooth and trim edges if necessary re roll scraps using the white oval eye template as a guide cut an oval from icing
• re dust surface with icing sugar knead black icing until smooth using a rolling pin roll out icing until 3mm thick using the black crescent eye template as a guide cut a crescent from icing using a little water brush underside of black crescent using picture as a guide position on icing covered biscuit using a little water brush the underside of white oval and position in the black crescent
• knead remaining white icing until smooth tint icing teal with gel food colouring using a rolling pin roll out icing until 3mm thick using the teal crescent eye template as a guide cut a crescent shape from icing using a little water brush the underside of teal crescent and position on biscuit to form the iris using a little reserved buttercream position small round white candy on bottom of the black crescent
• using picture as a guide position eye on cake place 1 piece of licorice around eye cut remaining piece of licorice in half lengthways cut on an angle into varied lengths to form eyelashes position on cake
• cut 1 3 of the sour straps in half lengthways using picture as a guide arrange the whole and halved sour straps on cake to form a curly mane pushing the ends into the buttercream to secure place flowers in and around mane cut remaining arrowroot biscuit in half crossways discarding 1 half spread remaining biscuit half with reserved buttercream using picture as a guide position sour heart upside down on biscuit to form an ear position ear on cake position ice cream cone on cake to form a horn using picture as a guide position pink mini candy on cake to form a nose and the sweet lace to form a mouth serve

Nutritions of Sally The Rainbow Easy Vanilla Unicorn Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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