In the perfect universe Unicorns really do exist, but until we find their secret hideout this White Chocolate Unicorn Cake should be enough to console any broken heart! Its super simple and delicious, not to mention really cute! The recipe for this lovely creation is pretty simple to follow and very rewarding in the end!
What you’ll need for the cake:
- 1 1/2 cups Unsalted butter
- 3 cups sugar
- 1 1/2 tsp vanilla
- 6 eggs
- 1 1/2 cups milk
- 3 3/4 cups flour
- 1 tbs + 1 tsp baking powder
- 3/4 tsp salt
I use simple syrup on my cakes to lock in moisture especially when I’m making novelty cakes over a 2-3 day period. Simple syrup is really easy to make, it consists of equal parts sugar to equal parts water over medium heat. Allow the syrup to boil 3-5 minutes. Do not over stir. Allow syrup to cool completely then once your cakes are fully cooled syrup each layer, be careful not to over soak your cakes. The idea is just to lock some moisture in your cake. For this recipe I used 1 cup of sugar with 1 cup of water.
First things first:
I prefer to prepare my simple syrup and fondant attachments the day before the actual baking so that the fondant can set fully and your simple syrup is completely cooled. For this cake I used yellow, and white fondant. The leftover white fondant I later coloured pink and black for the unicorn ears and eyes. You will also need skewers and toothpicks handy for the horn and ears.
I shaped my yellow fondant into a horn/cone shape and used a toothpick to indent the lines onto the horn. I used two toothpicks on each ear and shaped a light pink inner ear o fit in the centre of each ear. I then dyed a small piece black and free handed the eyes as seen above. You will also need a generous amount of gold luster dust for your unicorn horn, I decided on an “Old Gold” luster dust, but pure gold or rose gold work just as fine.
Shake ‘n Bake:
Now you can dive into the baking, be sure to preheat your oven to 180 degrees celcius. Then begin by sifting all your dry ingredients into a large mixing bowl, whisk together and set aside.
In a separate bowl cream you butter, sugar and vanilla together for approx 8-10 min or until light and fluffy, consistency shown below.
Then you need to add your eggs to your sugar mixture, two at a time, and blend until incorporated. Scrape down the sides as needed.
Now it’s time to mix your dry and wet ingredients together, add your dry ingredients alternatively with your milk. Begin by adding dry, then alternate with wet. Add the dry in four parts, and the wet in three.
Pour your batter into your desired parchment lined pans. Bake at 180 degrees until a toothpick comes out clean.
White Chocolate Ganache:
You’ll need about 300 grams of white chocolate chips with 1/4 cup of heavy cream, warm in a microwave 10 seconds at a time, be sure to mix it through after each interval until the white chocolate is melted through. Then place the ganache into a cling wrapped bowl and allow to cool in the fridge until cooled and thick. Then whisk the ganache on high for 2-3 min until light and fluffy. I used this for the cake filling between each layer.
Italian Meringue Buttercream:
For the rest of the cake and trimmings I used my favourite Italian Meringue Buttercream recipe, here’s what you’ll need:
- 400g granulated sugar (appx. 1 3/4 cups) Granulated Sugar
- 1/2 cup Water
- 8 large Egg Whites
- 1 lb (454g) Unsalted Butter, room temperature
- 1 teaspoon pure vanilla extract.
- In a small saucepan over medium heat, bring sugar and cup water to a boil.
- While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.
- When your sugar reaches 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff.
- When sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.
- Whip your meringue until no heat remains. Place your hands along the sides of the bowl to check.
- With the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla.
Now it’s time to assemble this beauty. You wanna start off by leveling each cake, halving each cake, and then simple syrup each layer. Allow syrup to settle then layer each cake with the white chocolate ganache. Lastly take your buttercream, crumb coat your cake and allow it to chill in the fridge for approx 30-40 min.
Once your cake is crumb coated and chilled you may now ice your cake as smoothly as possible, when you happy with the way that your cake looks use the leftover frosting and separate it into different portions and colour each portion as desired, you will use this for your unicorn mane and trimmings.
Now it’s the fun part, place all your fondant onto your cake before you start with the decorative frostings, remember it’s just a cake so have fun with it 🙂