A step-by-step guide for a whimsical unicorn cake.
The funfetti cake itself has a light and tender crumb with a mild vanilla flavor.
It can be stored in the fridge for up to 1 month!
Simply Recipes / Cambrea Gordon
Start With a Crumb Coat
Simple Tip!
How To Decorate a Unicorn Cake
Time for the most fun part of making this cake!
A few tips for painting the cones:
Got Leftovers?
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Do you have extra slices that you want to store for later?
Then I wrap each slice twice in plastic wrap.
If you dont have three pans, you will have to bake the layers in multiple rounds.
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In a mixing bowl with a spout, whisk together the eggs, egg white, and vanilla.
Mix on medium speed for 4 to 5 minutes until it looks white in color and fluffy.
With the mixer running on low, slowly stream in the whisked eggs and vanilla.
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Scrape down the bowl with a rubber spatula and mix one more time to ensure everything is well combined.
Add a third of the dry ingredients to the mixing bowl and mix on low speed to combine.
Then slowly stream in half of the buttermilk.
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Continue alternating dry and wet ingredients, ending on dry, until everything is combined.
Fold the sprinkles into the batter with a rubber spatula until just distributed to not overmix the batter.
Evenly distribute the batter, about 2 cups (315g), into each of the prepared pans.
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Use a small offset spatula to evenly smooth the top of the batter to fill the pan.
They should fall right out with no resistance.
Let the cake layers cool completely on a wire rack.
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Add the powdered sugar.
Add the milk and vanilla and mix on low speed until combined.
Then increase the speed to medium and mix again until fluffy, about 30 seconds.
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Set aside about 2 1/2 cups of the frosting in a medium bowl and cover with plastic wrap.
This frosting will be used for decorating the unicorn cake.
Use an offset spatula or butter knife to spread about 1/2 cup of the frosting evenly over the layer.
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Add the next layer and spread another layer of frosting, about 1/2 cup.
Place the last cake layer up-side-down, so the top of the cake is smooth and flat.
ensure that the cake layers are centered, and the top of the cake is level.
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Use the spatula to spread the frosting into a thin, even layer.
You should be able to see the cake through the frosting.
Use the offset spatula or the back of a butter knife to smooth the sides.
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Keep 1 sugar cone whole.
Place the two cone ears and the full cone horn in a plastic bag or box.
Spray the cones generously with the gold spray.
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Turn them with your hands as needed and continue spraying until they are completely coated.
Set them aside on a paper towel standing up to dry.
In a small bowl, add about 1 tablespoon of the buttercream.
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Add in 3 to 4 drops of black food coloring and stir to combine.
This will be for the eyes.
Set the bowl aside and cover with plastic wrap to keep from drying out.
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In a large 2-inch piping bag, cut the tip and fit it with a large star piping tip.
Grab 5 (18-inch) disposable piping bags.
Fill each bag with one of the colored bowls of buttercream.
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Cut about 1/2 inch off the tip of each bag with the colored frosting.
Stack the piping bags on top of each other and then place them inside the large piping bag.
Twist the top of the bag and then gently squeeze to push the buttercream down to the tip.
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Gently stick the large ice cream cone into the center of the top of the cake to secure it.
Then place the two small cones on either side of the horn.
Pipe six lines on top of each moon for the eyelashes.
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