Our website use cookies to improve and personalize your experience and to display advertisements(if any). Our website may also include cookies from third parties like Google Adsense, Google Analytics, Youtube. By using the website, you consent to the use of cookies. We have updated our Privacy Policy. Please click on the button to check our Privacy Policy.
Ok, I Agree

Unicorn Cake

Unicorn Cake

The cake is filled with plum jam and whipped cream. The unicorn’s mane is made of buttercream, while the horn and ears are made of meringue. Such a cake will surely surprise and delight everyone. Its appearance will definitely attract attention, and the birthday person’s smile will be unforgettable.

Ingredients

For 3 sponges:

  • Eggs: 2 pieces
  • Cake flour: 2 tablespoons
  • Sugar: 2 tablespoons
  • Potato starch: 2 teaspoons
  • Baking powder: 0.5 teaspoon

For the cream:

  • Whipped cream powder: 1 package
  • Milk: 150 milliliters
  • Jelly: 1 package
  • Hot water: 250 milliliters

For the buttercream:

  • Butter (82% fat): 200 grams
  • Powdered sugar: 165 grams
  • Milk: 3 tablespoons
  • Lemon juice: 2 milliliters
  • Food coloring: a pinch

Meringue:

  • Marshmallow candies: 40 grams
  • Powdered sugar: 100 grams
  • Hot water: 1 tablespoon

Additional:

  • Dark chocolate: 30 grams

Preparation

  1. Sponge cakes: First, beat the egg whites until stiff peaks form. Add sugar and beat again. Add egg yolks and beat again. Add both flours and baking powder. Gently mix. Pour the batter into a cake pan lined with parchment paper, 18 cm in diameter. Bake at 170 degrees Celsius for about 25-30 minutes. Check with a toothpick if the sponge is baked. If the toothpick comes out moist, bake for a little longer. If it comes out dry, remove the sponge and let it cool. Bake two more sponges and let them cool.
  2. Eyes: Melt the chocolate in a water bath. Transfer it to a pastry bag and draw eyes on parchment paper. Let the eyes set.
  3. Meringue: Dissolve marshmallows with hot water and half of the powdered sugar in a water bath, stirring constantly. Add the remaining powdered sugar and mix until well combined. The mixture will be sticky at first, but it will become more plastic as it cools. Use potato starch for dusting when shaping. Form ears and a horn from the mixture. Cut a skewer in half and attach the ears and horn to it.
  4. Cream: Beat the whipped cream powder with milk until fluffy. Dissolve the jelly in water. Let it cool. Gradually pour the slightly thickened jelly into the whipped cream while beating.
  5. Buttercream: Beat the butter until fluffy (until white), then add the remaining ingredients, beating well. Set aside a portion of the cream. Mix the rest with food coloring. Transfer colored creams to pastry bags with decorative tips and refrigerate for 2 minutes.
  6. Assembly: Spread plum jam on the sponges, then fill with cream. Spread buttercream on the sides of the cake. Pipe a mane using colored buttercream. Place chocolate eyes on top. Finally, insert the horn and ears.

Related Posts