Multi-layered Confectionery Artwork Featuring Unicorn Designs

Multi-layered Confectionery Artwork Featuring Unicorn Designs

Make this phenomenal unicorn cake a showstopper at your gathering! Don't be fooled – it's not as difficult as it seems. With layers of colorful cake and a sweet surprise inside, everyone will be amazed. For some awesome decorating tips, check out the author's article. And when you need a simple syrup for your masterpiece, here's a recipe for it.

Equipment:

• Kitchen scale
• 8-inch round cake pans (minimum 2)
• 2 large heavy-duty pastry bags with large tips (of your choice)
• Offset spatula (for smoothing frosting) or bench scraper
• Cake stand (at least 10 inches in diameter)

Pair the vibrant delight with our Funfetti Cake Milkshake or Happy Birthday Pancakes.

Yield: 8 to 10 servingsDifficulty: MediumTotal time: 4 hours (Active time: 2 hours)

Ingredients (19)

Cake ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup canola oil
• 3/4 cup full-fat plain yogurt (not Greek)
• 3/4 cup water
• 4 large egg whites
• 2 tsp vanilla extract
• Food coloring: red, orange, yellow, green, blue, purple (approximately 4-5 drops of each color per cake layer)
• 1 cup simple syrup (for brushing)

Frosting ingredients:

• 3 sticks unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons whole milk
• 1/2 tsp kosher salt

Decorating items:

• Optionally, ice cream cone, fondant, edible glitter, gold luster dust, sprinkles, candy, and colored frosting

Instructions

To make the cake:

1. Set the oven to 350°F (175°C). Prepare the cake pans by lightly greasing with butter or cooking spray and dusting with flour; tap off the excess. For added protection, insert a round of parchment paper to ensure easy removal of the layers.
2. Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl. Create a well in the center and add the oil, yogurt, water, egg whites, and vanilla extract. Stir the mixture until smooth, keeping in mind not to overmix it.
3. Weigh the batter using a kitchen scale, and divide it into six equal-sized portions. Transfer the batter to separate bowls. Add 4-5 drops of one food coloring to each bowl, and gently mix with a spoon until fully combined.
4. Using the prepared cake pans, fill each with one batter color and shake to evenly distribute the batter. Knock the bottom of the pan against the counter to remove any trapped air bubbles. Bake the layers for 10-12 minutes, or until the top is slightly golden. Brush each layer with simple syrup, remove from the oven, and place on a wire rack to cool completely. Wash and repeat the process with the remaining layers.

To make the frosting:

1. In a stand mixer, beat the butter and 2 cups of powdered sugar on low speed until smooth. Add the remaining powdered sugar, milk, and salt, gradually increasing the speed until the frosting is light and fluffy (about 5 minutes). If the frosting is too thick, add 1 tablespoon of milk as needed.
2. Split the frosting evenly between two large pastry bags fitted with large tips. Keep one bag of frosting in the refrigerator until required.

To assemble and frost the cake:

1. Tear off strips of parchment paper and line the edges of the cake stand to protect it from icing. Set a small amount of frosting in the center of the stand and start stacking the layers in a rainbow pattern, starting with purple and proceeding up to red. The layers should be relatively flat since a small amount of batter was used; round layers will give you trouble stacking. If any layers appear too round, trim them with a long serrated knife or cake leveler.
2. Generously coat one layer of the cake with about 1/3-inch of frosting, then repeat with the remaining layers. Press the top of the cake gently to secure it (excess frosting might seep out along the sides).
3. Cover the entire cake with a thin layer of frosting, creating a crumb coat. The goal here is not to achieve perfection at this stage; you'll use the remaining frosting for that later.
4. Allow the cake to chill in the fridge for at least 1 hour. Clean your workspace and set up your decorating station after it has chilled.
5. Once the cake has chilled, remove it from the fridge and apply the remaining frosting. Use an offset spatula or dough scraper to smooth out the frosting. Run the spatula or scraper under hot water to clean off any excess frosting residue.
6. Chill the cake again for another hour. Carefully remove the parchment liners to expose the cake stand's outer edge, and clean off any excess frosting.
7. Decorate the cake with a unicorn horn, mane, ears, and any additional decorations to complete the look. Consult this guide for more tips.

Enjoy your magical unicorn layer cake!

1. The unicorn cake requires a simple syrup for brushing, and here's a recipe for it that can be paired with the author's instructions for efficient decorating.
2. A Funfetti Cake Milkshake or Happy Birthday Pancakes would complement the vibrant flavors of the unicorn cake, making for a captivating meal or dessert spread.
3. To ensure the successful execution of this recipe, credit is due to the author for their valuable tips on cake decorating, exposed in their comprehensive article.

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