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Unicorn Cake

The internet just got a little more magical. That’s right- a unicorn has been spotted in the Breezeway Bakery kitchen. And, after much scientific study, I’ve recorded all of it’s sugary majesty so that you can clone it, and have your very own unicorn cake! The magic comes from a combination of edible gold spray paint, waffle ice cream cones, and a rainbow of pastel frosting. Plus, the cake recipe is downright delightful. I 100% plan to make the cake recipe again; because as vanilla cakes go, this recipe is among my all-time favorites. So here’s the ultimate question:

Do you believe that, with some ice cream cones and glitter, you can make the impossible a reality?

Because I believe in you… and my unicorn does too.

AuthorMackieDifficultyIntermediate

Cake
 15.25 oz White cake mix
 1 cup Flour
 1 cup Sugar, granulated
 ¾ tsp Salt
 1 ⅓ cups Water, room temperature
 1 cup Sour cream
 2 tbsp Oil
 1 ½ tsp Almond extract
 1 tsp Vanilla
 4 Egg whites, room temperature
 Red food coloring
Frosting
 1 cup Whole milk, room temperature
 5 tbsp Flour
 1 tsp Vanilla
 1 tsp Almond extract
 1 cup Unsalted butter, room temperature
 1 ¼ cups Sugar, granulated
 pinch of salt
 Pink sprinkles
 White pearl sprinkles
Decorating
 2 Waffle ice cream cones
 1 can Edible gold spray paint
 Pink sanding sugar
 Vanilla frosting
 Purple food coloring
 Blue food coloring
 Red food coloring
 Black gel pen

Cake
1

Preheat the oven to 325 degrees.

2

In a large mixing bowl, combine the cake mix, flour, sugar, and salt; stir until homogenous. Add the wet ingredients and carefully add drops of red food dye until you achieve you desired shade of pink. Beat until the batter just comes together. There might still be some lumps, but that's okay. Divide the batter between three greased 8 inch round cake pans. (About 2 cups of batter in each pan.) Bake for 25-30 minutes or until a toothpick comes out clean. Allow cake to cool completely.

Frosting
3

In a medium sized saucepan, whisk the whole milk with the flour to create a roux. (A roux is essentially a milk based cooking paste.) Heat the roux over medium heat, whisking the entire time, until the mixture thickens and begins to sputter. Remove from the burner and stir in the vanilla, almond extract, and salt. Set aside and allow to cool completely.

4

In a large bowl, beat the butter with the granular sugar until light and fluffy, about 3 minutes at high speed. The sugar should be dissolved into the butter; the texture may still be a little gritty, but that's okay. Add the cooled roux mixture to the beaten butter. Beat together for 1 minute. The frosting should end up looking like whipped cream- super light and fluffy.

5

Assemble the cake by alternating layers of cake with frosting. Frost the cake and decorate with pink and white pearl sprinkles. Place the cake in the refrigerator while you prep the other decorations.

Decorating
6

Take a waffle ice cream cone and set on a piece of paper towel. Using the edible gold spray paint, spray the waffle cone until it is uniformly covered in gold. Set aside to dry.

7

Take the second waffle cone and carefully cut it in half (lengthwise) with a serrated knife. Set the two halves on a piece of paper towel and coat well with the edible gold spray paint. Allow to dry. Spread some frosting on the inside of the golden waffle cones and dust the frosting with pink sanding sugar to make the ears.

8

Make additional vanilla frosting and divide between three different bowls. Add purple food coloring to one of the bowls, add blue food coloring to the second bowl, and add just enough red dye to make pink in the last bowl. Scrape the frosting into piping bags fitted with different piping tips. (I used an open star tip, a closed star tip, and leaf tip. Feel free to experiment with different tips and customize your unicorn.)

9

Using the black gel pen, draw the eyes by making two crescents with a curled up end. Add a second dash near the curled up end of the crescent to create eyelashes. Press the golden ice cream cone into the upper center of the cake to create the unicorn horn. Press the each of prepared ears into the side of the cake. Using a combination of all three frostings, decorate a forelock around the unicorn horn and a mane on the side of the cake.

Ingredients

Cake
 15.25 oz White cake mix
 1 cup Flour
 1 cup Sugar, granulated
 ¾ tsp Salt
 1 ⅓ cups Water, room temperature
 1 cup Sour cream
 2 tbsp Oil
 1 ½ tsp Almond extract
 1 tsp Vanilla
 4 Egg whites, room temperature
 Red food coloring
Frosting
 1 cup Whole milk, room temperature
 5 tbsp Flour
 1 tsp Vanilla
 1 tsp Almond extract
 1 cup Unsalted butter, room temperature
 1 ¼ cups Sugar, granulated
 pinch of salt
 Pink sprinkles
 White pearl sprinkles
Decorating
 2 Waffle ice cream cones
 1 can Edible gold spray paint
 Pink sanding sugar
 Vanilla frosting
 Purple food coloring
 Blue food coloring
 Red food coloring
 Black gel pen

Directions

Cake
1

Preheat the oven to 325 degrees.

2

In a large mixing bowl, combine the cake mix, flour, sugar, and salt; stir until homogenous. Add the wet ingredients and carefully add drops of red food dye until you achieve you desired shade of pink. Beat until the batter just comes together. There might still be some lumps, but that's okay. Divide the batter between three greased 8 inch round cake pans. (About 2 cups of batter in each pan.) Bake for 25-30 minutes or until a toothpick comes out clean. Allow cake to cool completely.

Frosting
3

In a medium sized saucepan, whisk the whole milk with the flour to create a roux. (A roux is essentially a milk based cooking paste.) Heat the roux over medium heat, whisking the entire time, until the mixture thickens and begins to sputter. Remove from the burner and stir in the vanilla, almond extract, and salt. Set aside and allow to cool completely.

4

In a large bowl, beat the butter with the granular sugar until light and fluffy, about 3 minutes at high speed. The sugar should be dissolved into the butter; the texture may still be a little gritty, but that's okay. Add the cooled roux mixture to the beaten butter. Beat together for 1 minute. The frosting should end up looking like whipped cream- super light and fluffy.

5

Assemble the cake by alternating layers of cake with frosting. Frost the cake and decorate with pink and white pearl sprinkles. Place the cake in the refrigerator while you prep the other decorations.

Decorating
6

Take a waffle ice cream cone and set on a piece of paper towel. Using the edible gold spray paint, spray the waffle cone until it is uniformly covered in gold. Set aside to dry.

7

Take the second waffle cone and carefully cut it in half (lengthwise) with a serrated knife. Set the two halves on a piece of paper towel and coat well with the edible gold spray paint. Allow to dry. Spread some frosting on the inside of the golden waffle cones and dust the frosting with pink sanding sugar to make the ears.

8

Make additional vanilla frosting and divide between three different bowls. Add purple food coloring to one of the bowls, add blue food coloring to the second bowl, and add just enough red dye to make pink in the last bowl. Scrape the frosting into piping bags fitted with different piping tips. (I used an open star tip, a closed star tip, and leaf tip. Feel free to experiment with different tips and customize your unicorn.)

9

Using the black gel pen, draw the eyes by making two crescents with a curled up end. Add a second dash near the curled up end of the crescent to create eyelashes. Press the golden ice cream cone into the upper center of the cake to create the unicorn horn. Press the each of prepared ears into the side of the cake. Using a combination of all three frostings, decorate a forelock around the unicorn horn and a mane on the side of the cake.

Unicorn Cake

Thanks to Stuck On Sweet for the cake recipe!

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