This is a little girl’s absolute dream come true, and we’re here to make it easier for you! Let’s have fun!
MAKES 3 Layer 6” Cake
Cake:
1 stick (113 g.) organic butter, softened
170 g. organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
½ cup organic milk
170 g. all natural cake flour
½ tsp. baking powder
½ tsp. sea salt
Pink Color Kitchen Color packet
Color Kitchen Rainbow Sprinkles
Cake Frosting:
1 ½ sticks organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water
Decorating Frosting:
1 ½ sticks organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water
Pink, Green and Blue Color Kitchen Color packets
Unicorn Horn & Ears:
1 organic ice cream cone (such as Three Twins, find here)
57 g. (2 oz.) organic white chocolate, chopped
all natural white sprinkles
1 organic graham cracker (such as Annie’s Organic Honey Grahams, find here)
directions:
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until combined and you have no butter chunks.
Add the eggs and mix just slightly.
In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.
Add the milk and the cake flour mixture into the mixing bowl and mix on low until you have a smooth cake batter. Scrape the sides of the bowl and mix again if needed so there are no chunks.
Separate the cake batter into three bowls, they should weigh about 218 g. each. In one bowl, add ¼ tsp. ColorKitchen Pink Dye, in the second add ½ tsp. ColorKitchen Pink Dye and in the last bowl add 1 tsp. ColorKitchen Pink Dye. Stir to combine all of them completely.
Line three 6” cake pans with parchment paper and pour batter into each one and spread evenly.
Bake for 17 minutes or until a wooden pick inserted in center comes out clean.
While the cake is baking, in a double boiler add the white chocolate and melt until completely melted.
Once the white chocolate is melted spread it all over the ice cream cone and sprinkle it with the white sprinkles. Once it is completely covered in sprinkles, place it on a cookie sheet or plate and put in the freezer.
Once the cakes have cooled, remove them from the cake pans and make the cake frosting.
In the bowl of your stand mixer add the butter, powdered sugar, vanilla extract and water. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy. Scrape bowl if needed and mix again.
On a cake stand or spinner, place a small amount of frosting and put the darkest cake later first. Then spread a generous amount of frosting, sprinkle rainbow sprinkles and then top with the second darkest cake layer. Repeat this process again and top with the lightest pink cake layer. For a full crumb coat tutorial, find one here.
Finish frosting the cake smooth.
After you have frosted the cake smooth, use the same bowl to make the decorating frosting following the same instructions as the cake frosting that you just made.
In a small dish, add ¼ tsp. ColorKitchen Pink Dye and ¼ tsp. ColorKitchen Blue Dye and ¼ tsp. water, mix together to create dark purple dye.
Add a very little bit of frosting and stir to combine completely. Put in a piping bag with decorating tip #4.
Pipe eyes with eye lashes on the front top part of the cake. You won’t need this dark purple frosting after this.
To make the ears, cut rounded triangle shapes out of the graham cracker.
Next add a small amount of frosting into a piping bag with decorating tip #8 or similar. Frost the inner part of the ear and cover in white sprinkles.
Using the piping bag with the decorating tip #8, pipe frosting onto the bottom of the ears and the bottom of the horn and stick them onto the cake. I put the ears a little more forward than the horn.
You can put the remaining frosting from the piping bag with tip #8 back into the mixing bowl with the rest of the white.
Get three mixing bowls and in the first bowl add 1/8 tsp. ColorKitchen Green Dye, ¼ tsp. ColorKitchen Blue Dye and ¼ tsp. water and mix to combine into a turquoise food coloring.
In the second bowl, add 1/8 tsp. ColorKitchen Blue Dye, 1/8 tsp. ColorKitchen Pink Dye and ¼ tsp. water and mix to combine into lavender food coloring.
In the third bowl, add 1/8 tsp. ColorKitchen Pink Dye and ¼ tsp. water to combine into pink food dye.
Divide the remaining frosting into the three bowls, adding more into the turquoise than the pink and lavender.
Stir to combine the frostings into the three colors.
Put the turquoise frosting in a piping bag with decorating tip #846. Put the lavender frosting into a piping bag into a piping bag with decorating tip #96. And put the pink frosting into a piping bag with decorating tip #32.
Starting right between the eyes, pipe rosettes with the purple frosting up into the middle of the cake.
Fill in with piping dollops with the pink, and then towards the back start the main by piping roses with the turquoise.
Fill in with purple, pink and blue however you want – this is the fun part and you can make it look however you want!
Baker’s Note: Make this cake gluten free by substituting the cake flour for an organic gluten free flour blend. Our favorite is Namaste Perfect Flour Blend.
Recipe by Mimi's Cookie Bar
http://www.colorkitchenfoods.com/products/unicorncolors