Sally Rainbow Easy Vanilla Unicorn Cake

Almost too beautiful to eat, this easy vanilla unicorn cake with the butter cream is the centrepiece perfect for your next kids birthday party menu. Make sure you download the template before you start.

The ingredient of Sally Rainbow Easy Vanilla Unicorn Cake

• 1 quantity basic butter cake batter see note
• rose gel food coloring
• 1 quantity of butter cream frosting see note
• white icing food coloring optional
• pure icing sugar sifted for dusting
• 125g of white ready to roll icing
• 2 milk arrowroot biscuits
• 50g ready to roll black icing
• teal gel food coloring
• 1 small round white candy
• 22 5 cm liquorice strap cut in half lengthwise
• 1 1 2 x 300g packets sweet and sour rainbow straps
• 1 2 x 2 3 g package dr oetker edible mini wafer flowers
• 1 pink sour heart lolly
• 1 mini waffle ice cream cones
• 1 pink mini fruit candy
• 2 5 cm piece raspberry sweet lace

The Instruction of sally rainbow easy vanilla unicorn cake

• preheat the oven to 180 u00b0 c 160 fan forced grease a 5cm deep 24cm x 34cm base rectangular baking dish line base and sides with 3 layers of baking paper allowing a 3cm overhang on all sides
• make basic butter cake batter tint the dough pink pink with food coloring spoon batter into the prepared pan smooth the top bake in the oven for 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean stand in the pan for 10 minutes turn the high up on a rack covered with parchment paper and let cool completely
• make the butter cream add enough white colouring if using to tint butter cream white
• using a serrated knife level top of cake if necessary turn to the cake cut side down on a cutting board place the head template on the cake using toothpicks to secure cut around the template of the shape of a unicorn head transfer the cake cut side down on a cake board or plate reserve 1 4 cup of the butter cream spread top and sides of cake with remaining butter cream
• how of the eye of dust a flat surface with the icing sugar knead 75g of white icing until smooth using a rolling pin spread the icing until 3mm thick place 1 arrowroot biscuit on the icing using a small sharp knife and leaving 1 5 cm border around the cookie cut the icing in an oval shape spread top of cookie with a little of the reserved butter cream place the cookies with frosting on the sides of the cover smooth edges if necessary re roll the scraps with the help of a white oval of the eye template cut out an oval from ice
• re dust the surface with icing sugar knead the black icing until smooth using a rolling pin spread the icing until 3mm thick using black crescent eye model as a guide cut a crescent from ice with the help of a little water brush below the black crescent using the picture as a guide position on the icing covered cookie with the help of a little water brush the underside of the white oval and the position in the black crescent
• knead remaining white icing until smooth the hue cherry teal with gel food coloring using a rolling pin spread the icing until 3mm thick with the help of the teal crescent eye model as a guide cut a crescent shape from ice with the help of a little water brush the underside of the teal crescent and a position on the biscuit to the shape of the iris using a little reserved butter cream the position of the small round white candies on a black background crescent
• using the picture as a guide the position of the eyes on the cake place 1 piece of licorice around the eyes cut the remaining piece of licorice in half lengthwise cut at an angle of different lengths to form cilia position on the cake
• cut 1 3 of the sour straps in half lengthwise using the picture as a guide organize the whole and halved sour straps on top of the cake to form a curly mane pushing the ends into the butter cream to the security place the flowers in and around mane cut the remaining arrowroot biscuit in half of the crossroads eliminating 1 semester spread the rest of the biscuit with half the reserved butter cream using the picture as a guide position on the heart upside down on a biscuit to the shape of the ear the position of the ear on the cake the position of ice cream cones on the cake to form a horn using the picture as a guide position pink mini candy on the cake to form a nose and the softness of the lace to the shape of the mouth to serve

Nutritions of Sally Rainbow Easy Vanilla Unicorn Cake

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