Unicorn Frappuccino Cake

Let's get started!

1. Preheat oven to 300°F. Line the inside and bottom of a metal milkshake canister with parchment and spray well.
2. In a medium bowl, mix flour, baking powder, salt and mango powder together.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs, one at a time, and beat well between each addition.
5. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
6. Scoop batter into milkshake canister and place onto a cookie sheet.
7. Bake for 1 ½ to 1 hour and 45 minutes.
8. Cool cake in the can for 20 minutes, then remove and cool standing up.
9. In a small saucepot, bring the water, sugar and juices to a boil and cook until sugar is dissolved. Allow to cool completely and then pour the soak into a squeeze bottle.
10. Cut the cake horizontally into 3 pieces and then soak each cake well with sour soak.

Time to decorate!

1. Use buttercream to glue the three pieces of cake back together. Insert a thick straw into the center of the cake for support.
2. Frost the cake from bottom to top, starting with purple and finishing with pink. Use an offset spatula to smooth the frosting and create an ombre effect (PICTURE at ).
3. Use a small knife to carve out a squiggly line around the cake. Pipe light blue frosting into the squiggly cavity and then use an offset spatula to smooth (PICTURE at ).
4. Use a 1M tip to top the cake with white buttercream frosting to look like whipped cream.
5. Sprinkle sanding sugar and insert a straw.
6. Add a fondant Starbucks logo to make the Frappuccino (optional).
7. TaDa! Now you don’t have to go to Starbucks to enjoy your favorite unicorn treat!