Yet another cake trend has taken over the internet. This time, it’s the UNICORN (with no noses) cake trend! I don’t understand the lack of facial features besides eyes, but hey, who am I to argue with the internet. This unicorn cake encompasses everything fun about unicorns- rainbow, glitter and a little magic.
Since so many of the cakes used buttercream roses for the swirl of the unicorn’s mane, I decided not to- because I’m like that. Living on the edge.
I’m not sure there is anything much more fun than rainbow, sprinkles and glitter all combined together to make beautiful unicorn desserts! This is my forth video idea based around unicorns, and I think I love them more than I did the first time I did the videos.
Working with isomalt has become one of my favourite things to do. I have a tutorial up on how to make hard candy, but what I like about isomalt is the ease of using it. You can buy it in nibs, and you don’t have to worry about it being tempered etc. and it can be heated in the microwave. Using gum paste to create molds is a super easy way of being able to create whatever shape of item you want, like an enchanted rose, or these unicorn wings.
The other new obsession I have is Rolkem powders! I used the Super Gold for the first time on the horn, ears and wings and it was so much better than luster dust. I mixed it with a small amount of vodka, but you could also use clear extract as well. Unlike my experiences with luster dust, I didn’t need very much of the Rolkem powder to get a bright, shiny gold (without streaks!!).
Rainbow Unicorn Cake
- 6 layers 8″ round cake, colored red, orange, yellow, blue, green, purple
- 6 layers 6″ round cake, colored red, orange, yellow, blue, green, purple
- Buttercream colored red, orange, yellow, blue, green, purple and white
- Yellow gum paste (Get it here)
- Rolkem Super Gold powder (Get it here)
- Fondant red, orange, yellow, blue, green, purple, black and white (Get it here)
- Isomalt nibs red, orange, yellow, blue, green, purple (Buy them here)
- Level, stack and cover each size of cakes in white buttercream, to create 2 stacks of cakes. Place 8″ cake stack on a large cake drum, and the 6″ cake stack on a 6″ cake board.
- Place each color of buttercream into piping bags fitted with 104 tips. With the largest size of tip against the cake, start at the bottom and zigzag up the cake, about an inch in width. Repeat with all 6 colors, until the cake has been completely covered. Place into the fridge while working on the next steps.
- Roll out two equal portions of yellow gumpaste into long cones and twist both together to form a horn. Insert a dowel into the end of the horn and set aside to dry.
- Draw or print out a wing template, and using a fondant extruder fitted with the small round disc opening, trace the wing with yellow gum paste. Flip the image, and trace again for the matching wing on the other side. Allow gum paste to harden completely.
- Melt isomalt nibs in the microwave or oven. Pour each color into a separate sections of the wings. Allow isomalt to cool and harden completely before moving. Once cool, attach skewers to the wings with clear isomalt.
- Mix a small amount of rolkem dust with a few drops of vodka, and paint the yellow gum paste sections of the wings with a fine paint brush and the unicorn horn. Allow to dry before touching.
- Cut out eyes, mane and ears for the unicorn and apply to the 6″ cake with a small dab of water.
- Stack 6″ cake on top of the 8″ cake. Insert the isomalt wings onto the sides of the cake. Insert the horn on the top of the cake.
- Cake is best consumed within 2-3 days and should be kept in the fridge.