Cassie Brown’s Unicorn Cake
“With all the excitement of Brexit and the thought of open opportunities, the fantasy world is really coming into play. I’m a strong believer in following your dreams and I think that anything is possible, so the unicorn cake has really hit social media by storm. I think that it’s been a huge success because it’s been kept simple, so anyone can have a go! I’ve tried to keep it simple too, but I also wanted to put my unique twist on it.” – Cassie Brown
You Will Need:
- 1 Round Pre-Iced Cake (6″ deep x 8″ in diameter)
- 9″ and 11″ Cake Boards
- Eyelash Cutter
- Renshaw Flower and Modelling Paste
- 1 Dowling Rod
- Edible Gold Paint or Gel
- Large and Small Paintbrushes
- Pink and Purple Food Colour Paste
- Ready Buttercream
- Palette Knife
- 2 Disposable Piping Bags
- 2 Piping Nozzles
- Icing Smoother
- Small Amount of Royal Icing
Making the Unicorn Cake Shape
- Start with a plain sponge cake that’s 6″ deep by 8″ in diameter. Used 9″ and 11″ cake boards under your cake. I normally use two boards with all my cakes because I think it adds height and grandeur; your eyes step up to the cake.
- Using a palette knife, spread a thin layer of buttercream all over the sponge cakes. Roll out the sugarpaste and cover the cake and boards all in one go. If you’re attempting this, make sure you focus on the top of the cake first. Smooth down the sides of the cake, then use an icing smoother to smooth over the boards. Leave this overnight.
Making the Horn
- Next, turn your attention to the horn. After researching on the net, I discovered that other unicorn horns all looked the same: a basic cone shape with a sausage of paste wrapped around. I use Renshaw Flower and Modelling Paste as it’ll dry harder than normal sugarpaste or fondant.
- Mould the modelling paste into a cone shape and then push the dowling rod into the thicker end of the cone. I stand this up in polystyrene when I’m not working on it. Then, roll out a long sausage of modelling paste; it should be thinner at one end (about 4mm) and about 2cm at the other end. Brush some water onto the top of the cone shape and, using the thinner end of the sausage, attach and start to wrap the sausage around like a coil. This is when I noticed it falling down with a gap in between, like a helter-skelter slide. I think that this looks lovely, so I just attached it where the coil fell.
- Leave to dry, then paint using edible gold paint or gel and a large paintbrush.
Making the Ears
- The ears are made using the same modelling paste; roll it out to a thickness of about 1.5mm. I looked in my cutter drawer and found an old anthurium lily cutter with a pointed end. If you can find a similar cutter, that would be ideal, but a plain leaf cutter will do! Using your fingers, slightly bend the ear shape to look like an ear and leave it to dry standing up. Once dry, paint the inside with edible gold paint or gel, leaving a 5mm white gap around the edge of the ear.
Making the Eyelashes
- I wanted to create something different for the eyelashes; one of the cutters in my designer range is actually perfect for them! Roll out the paste to a thickness of about 0.5mm, then push the cutter down on top of the icing. Wipe your thumbs over the bottom of the cutter to make a clean cut and then push the icing out of the cutter using the back of a paintbrush. As you pull the icing out, it naturally curls like eyelashes. Attach to the side of the cake using a small amount of royal icing. Once dry, paint with edible gold paint or gel.
Attaching the Ears & Horn
- Place the ears and horn in the position you’d like them on top of the cake. Attach the ears using a little royal icing, then push the horn into place. It’ll really be starting to look like a unicorn now!
Making the Mane
- All that’s left is the rosette of buttercream that’ll be the unicorn’s mane. I thought about using flower paste roses for this, but that’d be quite time-consuming. Instead, I ended up using a well-known brand of buttercream that’s available in most supermarkets.
- Split the buttercream into three bowls and used food colour paste in purple and pink hues. Mix the colours well in separate bowls, but be careful because the colouring is very strong – you don’t need much!
- Next, you’ll need disposable clear piping bags and two nozzles. The first nozzle is a rose star nozzle, which I used to create the purple rosette. Cut the pointed end of the piping bag off and put the nozzle inside. Push the nozzle down all the way so it’s a comfortable fit, then add the purple coloured icing. Looking at your cake, put one rose right at the front of the unicorn’s head. With this rose nozzle, you should start piping from the middle of the rose and work your way out to create a rosette shape. Then, place them randomly over the cake where the mane would fall.
- The second nozzle you’ll need is a star nozzle to create smaller swirls, used in a different piping bag. I added two colours to this bag, filling one side with the pink coloured buttercream and the other side with natural coloured buttercream. Finally, fill in the spaces throughout the mane of your unicorn for beautiful full-bodied coverage.
“Stand back and admire your amazing work! Please share your creations on my Cassie Brown Create and Craft Ambassador Facebook page. Enjoy!” – Cassie x