Creepy unicorn cake
Go on a ghost tour and sink your teeth into enchanting cakes that you bake this Halloween. It’s the time for everything creepy and that shouldn’t stop you at trick-or-treating. Get started quickly and be careful before you turn yourself into a mummy to…
What you need to make your creepy unicorn cake:
- 500 g FunCakes Mix for Sponge Cake Deluxe
- 500 g FunCakes Mix for Buttercream
- 600 g FunCakes Sugar Paste Bright White
- 900 g FunCakes Sugar Paste Raven Black
- FunCakes Flavour Paste Passionfruit
- FunCakes Sparkle Dust Golden Ginger
- FunCakes Food Colour Gel Purple
- FunCakes Food Colour Gel Bright Green
- FunCakes Food Colour Gel Orange
- FunCakes Food Colour Gel Black
- 625 g unsalted butter
- 550 ml water
- 7,5 eggs (approx. 380 g)
- FunCakes Magic Roll-Out Powder
- FunCakes Bake Release Spray
- FunCakes Edible Glue
- FunCakes Decorating Bags
- 2x Wilton Decorator Preferred® baking pan Ø20 cm
- 2x Wilton decorating tip #1M
- 2x Wilton decorating tip #21
- Wilton brush set/5
- Wilton wooden dowel
- Wilton cake leveler
- Wilton cooling grid
- Wilton spatula angled
- Wilton -Wide Glide- rolling pin
- FMM Multi Ribbon Cutter
- FMM cutting wheels
- Rejuvenator Spirit
For the horn, knead a piece of white fondant until it’s smooth and roll it out into a long strip of which the ends are thinner than the middle piece. Fold this halfway and carefully roll the two sides around the wooden dowel. If necessary, lubricate the dowel with some water or edible glue.
Tip! Ideally, make the horn and ears a day in advance in order for it to dry well.
For the ears, roll out the black fondant thinly and cut out two sizes of ears with the help of the cutting wheel. Glue the small ears on top of the bigger ones and let them dry slightly bent.
Preheat the oven to 180°C (convection oven 160°C).
Prepare 500 g FunCakes Mix for Sponge Cake as indicated on the package. Grease the baking pans with Bake Release Spray. Divide the batter into 2 portions and colour these green and purple with the gels. Fill the baking pans with the batter and bake the cakes for 30-35 minutes in the middle of the preheated oven. Let the cakes cool down by using a cooling grid.
Prepare 500 g FunCakes Mix for Buttercream as indicated on the package. Add to taste the flavour paste to the buttercream.
Cut both sponge cakes twice with the cake leveler, fill with buttercream and stack them back on top of each other, alternating the green and purple cakes. Cover the cake with a thin layer of buttercream and let it set in the fridge.
Knead the black fondant well, roll it out on a work surface covered with Magic Roll-Out Powder and cover the cake. If you find it hard to cover the cake with one piece of fondant, you might want to cover the side with a straight piece of fondant and then the top with a round piece.
Knead a piece of white fondant until it’s smooth and roll out a straight piece to 2 mm thickness. Cut strips of about 2 cm wide with the multi ribbon cutter and glue this on the cake with edible glue.
Divide the remaining buttercream into 4 portions and colour this with the 4 FunColours gels. Fill 4 decorating bags with tips #1M and #21 with the cream. Pipe rosettes and whips onto the cake. Put the horn and ears in the cake and make two eyes from a piece of fondant and glue it on the cake.
Mix the Sparkle Dust with a bit of rejuvenator spirit to make edible paint and paint the horn, the inside of the ears and the eyes.