Tiny Unicorn Cake

The smallest cake I've ever made! I made my iconic Unicorn Cake into a tiny cake with rainbow cake layers!

1 Tiny Unicorn Cake

 

Things you'll need

Ingredients
  • 1 tablespoon sugar
  • 1 1/2 teaspoons butter, soften
  • 1 1/2 teaspoons egg, beaten
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon + 1 teaspoon flour
  • 1/8 teaspoon baking powder
  • 1 1/2 teaspoons milk
  • Food coloring: red, orange, yellow, green, blue, purple
Decoration
  • 1 cup buttercream frosting
  • Food coloring: pink, purple, blue, black
  • Gold luster dust
  • Clear extract or vodka
  • 6 1" round silicon baking molds
  • 1" silicon unicorn horn mold
  • Decorating tips: #13, #1, #3, #46
  • White fondant
  • Tylose powder (optional)
  • Cornstarch, for dusting

Fondant Prep:

  1. On a surface sprinkled with cornstarch, knead a grape size piece of fondant with 1/4 teaspoon tylose powder. 
  2. Ears: roll out a pinch of fondant and cut a circle with the back of a piping tip. Cut the circle in half, and pinch one side to shape the ears.
  3. Horn: press fondant into silicon horn mold. Pop out and let dry completely.
  4. Once dried, mix the gold luster dust with a few drops of clear extract and paint the unicorn horn and center of the ears with a small paintbrush.

Let's get started!

  1. Preheat the oven to 350F. Grease the round silicon molds.
  2. In a small bowl, combine the flour and baking powder. Set aside.
  3. In a small bowl, stir the butter and sugar until fluffy.
  4. Add the egg and vanilla to butter mixture and mix until combined.
  5. Add the fry ingredients to the batter, mix until combined.
  6. Mix in the milk.
  7. Separate batter into 6 bowls (1 heaping teaspoon per bowl). Use a toothpick to add color to each bowl: pink, orange, yellow, green, blue and purple. 
  8. Pour batters into the molds, filling 3/4 full.
  9. Bake for 7-10 minutes, until the center of the cake springs back when touched. Cool cakes in the fridge.

Time to decorate!

  1. Level the chilled cakes.
  2. Stack the cakes starting with the purple layer, piping a thin layer of buttercream between each. Freeze cake for 10 minutes.
  3. Crumb coat the cake with a thin layer of buttercream, then chill in fridge for 10 minutes.
  4. Using buttercream fitted with a #46 tip, pipe buttercream evenly over the entire cake. Smooth the buttercream with a small spatula.
  5. Tint remaining buttercream pink, purple, blue and black. Scoop pink and purple into piping bags fitted with #13 decorating tips, blue into a piping bag with a #3 tip and the black into a piping bag with a #1 tip. 
  6. Mane: Using the pink, purple and blue buttercream, pipe rosettes, stars and dots with the pink along the top of the cake and draping down the back. 
  7. Eyes: Pipe eyes on the front of the cake.
  8. Place horn and ears on top of the cake.

 

 

 

Written By Rosanna Pansino

Rosanna Pansino Merch