The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26494/rainbow-unicorn-cake

lifestyle.com.au

You’ll be glad this two-tiered buttercream unicorn cake isn’t fictional, with rainbow coloured cakes and multiple matching fruit flavours, decorated with buttercream and modelling chocolate.

Ingredients

  • Butter cake

  • 740g unsalted butter

  • 740g caster sugar

  • 1180g plain flour

  • 15 tsp baking powder

  • 16 eggs

  • 790ml milk

  • 2.5 tsp salt

  • Gel bright white food colour 

  • Gel food colour: red, orange, yellow, green, navy blue, purple, sky blue, pink (you can choose the colours you would like to use)

  • Strawberry Puree 

  • Lemon Puree

  • Green Apple Puree 

  • Blueberry Puree 

  • 4 tsp Madagascan Vanilla Bean Paste

  • 15g Freeze dried strawberry powder 

  • 15g Freeze dried mango powder 

  • 15g Freeze dried lemon powder

  • 30g Freeze dried apple powder

  • 30g Freeze dried blueberry powder

  • 30g Freeze dried blackberry powder

  • Italian buttercream

  • 1800g unsalted butter, at room temperature

  • 560g egg white

  • 100g caster sugar for egg white

  • 400g caster sugar

  • 200g warm water

  • Food colouring of choice

  • White chocolate ganache

  • 200g white chocolate

  • 100g thickened cream

  • Gel bright white food colour

  • Horn and ears

  • 400g Modelling chocolate

  • Yellow gel food colour

  • Gold luster dust

  • Cake decorator’s rose spirit

Method

  • Butter cake:

  • 1.

    Preheat the oven at 180°C. Beat the butter until fluffy, rain in sugar, beat 5 minutes. Add in eggs one at a time. Add in vanilla paste. Sift and mix flour, baking powder and salt. Add in dry ingredients into the batter, mix.

  • 2.

    In 6 large glass bowls, mix milk with a different freeze dried powder in each (you will need 33ml-40ml milk + 15g freeze dried strawberry, mango, lemon powder; 65ml–80ml milk + 30g freeze dried apple, blueberry or blackberry powder). At the end you should have six bowls, each a different colour

  • 3.

    Pour the 300g-370g batter into the red (strawberry), orange (mango), and yellow (lemon) bowls; pour 580g-720g batter into the green (apple), blue (blueberry), and purple (blackberry) bowls; gently fold the batter and coloured mixture together.

  • 4.

    Prepare three 5-inch round cake pans and three 7-inch round cake pans with baking paper.

  • 5.

    Pour the red, orange and yellow batter into three 5-inch round cake pans and the green, blue and purple batters into three 7-inch round cake pans. Bake in oven for 30-40 minutes until the cakes are done. Cool to room temperature (wrap the cakes and leave them in the freezer for about 45-60 minutes).

  • Buttercream frosting:

  • 1.

    Beat the egg white with a stand mixer, add sugar in, stop until it reaches stiff peaks.

  • 2.

    Mix sugar and water in a saucepan; heat to 116°C. Pour the sugar syrup into the egg white. Add butter in, mix until smooth.

  • Buttercream and puree filling:

  • 1.

    For the horn and ears, mould the horn, ears and eyes of the unicorn with modelling chocolate and sugar paste, brush on the gold dust.

  • Icing and assembling:

  • 1.

    Assemble your two tiers, with the three larger cakes making the bottom tier, and the three smaller cakes becoming your top tier. Cover each tiers with buttercream icing, colour the buttercream icing in sky blue, pink, yellow, green and create water colour effect on the bottom tier, cool the cake in the fridge.

  • 2.

    Colour additional buttercream in different pastel colours, fill them in piping bags and be ready to decorate the first tier with colourful buttercream piping.

  • Chocolate ganache drip:

  • 1.

    Mix the white chocolate and thickened cream and heat in the microwave, add in white food colour. Drip the white ganache on the bottom tier.

Notes

*This recipe has not been edited or tested by the Bake Off Food Department.

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