Unicorn Birthday Cake Recipefeatured

What is it with all 5 year old girls being obsessed with Unicorns? Big D can’t get enough of these and was adamant that she wanted a unicorn cake for her recent birthday. Not one to shy away from a cake making challenge, I set about designing the unicorn cake of her dreams.

When you’re designing a cake it’s always a bit touch-and-go how it will turn out. Fortunately, the thirty or so 5 year olds gave it the thumbs up (they can be brutally honest at that age so I was pretty relieved to have pulled it off).

In case your little one asks for a unicorn cake too, here’s my recipe:

Birthday Cake Recipe

(Note that this recipe is for a single tiered cake. The cake I baked (see photo) is two-tier (using an 9.5′ tin and an 8′ tin). Double up on the ingredients if you want to do this.)

200g Plain Flour

200g Self Raising Flour

350g Margarine or Butter. I use soft cooking margarine (Stork).

350g Caster Sugar

6 x Medium Free Range Eggs

1 Tablespoon of Vanilla Extract.

Additional Extras

  • Flumps (A Lot!)
  • Food Colouring (Colours of choice!)
  • Cake Board
  • Cake Rods
  • Piping Bags and Nozzles
  • Ice Cream Cone
  • Wafers
  • White Chocolate
  • 100’s and 1000’s and Sprinkles
  • Black food pen or gel food colour that can be bought in most super markets

Instructions

Step 1

Pre-heat oven – 160 degrees in an electric fan oven (180 in non-fan), or Gas Mark 4.

Grease a round cake tin (8″ – 10″ in diameter).  For my two tier creation, I used a 9.5′ tin and an 8′ tin.

Step 2 

Using a large bowl, cream the margarine and sugar until light and fluffy.

Add the vanilla extract, and mix.

Step 3

In a separate bowl, whisk together the 6 x eggs until consistent and add gradually to the large bowl.

Step 4

In a separate bowl, combine the 2 x flours, and then gradually fold into the large bowl.

Step 5

Once all well mixed, pour into the cake tin and smooth evenly.

Step 7

Place in oven and leave for 45 minutes (don’t open the door during this period as it may cause the cake to flatten). Once 45 minutes are up, check the cake – it should be firm but springy to touch. Normally it needs about another 15 minutes. If the cake is ready, the knife you test with shouldn’t have any wet cake mixture on it.

Step 8

Once cooked, leave for 5 minutes, remove from cake tin and leave to cool.

To level the cake, use a bread knife to cut the top off – trying to do so as evenly as possible. Don’t worry if it’s a bit uneven, as this will be on the inside when it comes to decorating (see below).

Butter Icing Recipe (I made this about 5 times over to decorate the cake)

140g Soft Butter

280g Icing Sugar

1-2 tbsp Milk

Few Drops of Food Colouring

Step 1

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Step 2

Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.

Step 3

Stir in the food colouring until well combined.

Decoration

Step 1

Cut both cakes in half and spread a thin layer of butter icing on one half and a thing layer of jam on the other half and then put back together.

Step 2

Add a thin coating of butter icing to the bottom layer of the cake. This will be used as a sort of glue so be sparing! I also covered the top of the top tier with a thin layer that the sprinkles would fix to.

Step Three

Cut the Flumps to size (depth of the cake) using a sharp knife or scissors

Step Three

Put in three cake rods to support the top tier of the cake. Cut the rods to the depth of the bottom tier of the cake. I place them in at each point of a triangle so that the weight is evenly supported.

Step 4

Fill you piping bags read to go and then pipe the little star shapes by squeezing a little at a time and then lifting the bag. You can copy the icing design or get creative.

Step 5

For the unicorn horn I used a waffle ice-cream cone. I melted some white chocolate in a bowl over a saucepan of boiling water (stirring constantly) and then poured it over the cone using a spoon. Then I used some sprinkles for decoration. Once cooled in the fridge for 20 minutes it will be ready to place indented onto the top of the cake.

Step 6

As with the horn I used ice cream wafers for the ears with some white chocolate detail. Pop them into the cake either side of the unicorn horn.

Step 7

Add sprinkles to the top of the cake

Step 8

Draw on the eyes with the black food gel.

I added a mane on request from Big D – I wouldn’t recommend it as I think it makes it look a bit messy and over-the-top. Sometimes less is more but you can’t say no to the birthday girl! It’s not a professional job because it’s made by a total non-pro, but it was perfect in Big D’s eyes who proudly told me I was the best baker EVER.

If you have a go at making this cake I am sure your little loves will love it too.

Love Mummy B

xxx

 

 

 

 

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About the author

Mummy Bisson

Welcome to Mummy Bisson - a personal journal of everything we do as a little family and the wonderful things that inspire me as a Mummy. On these pages I will share with you the best bits of my life with two little lovelies - the laughs, the love and the little things that make it special. Thank you for coming to my site. I hope you like it and do please share with your family and friends!

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