For Reese's third birthday I made her (or maybe I made me) a purple, ombré, unicorn, cake. I followed a few different recipes and instructions and took lots of pictures so I could either share with you (if you're not me) or remind myself later, how I made it. I mostly uses this "How to make your own unicorn cake" tutorial. It was super helpful!
Wednesday:
I made the four layers of purple cake. I used the Cook's Country White Layer Cake but used almond flavoring and tons of gel food coloring, decreasing the amount for each layer. I used an 8" round and kept the layers short since I couldn't cut the layers horizontally because they each needed to be a different colors. I made the recipe twice and divided it each time into two pans.
Wednesday:
I made the four layers of purple cake. I used the Cook's Country White Layer Cake but used almond flavoring and tons of gel food coloring, decreasing the amount for each layer. I used an 8" round and kept the layers short since I couldn't cut the layers horizontally because they each needed to be a different colors. I made the recipe twice and divided it each time into two pans.
After the cakes cooled, I wrapped each one and put them in the freezer over night.
Thursday:
When I started to assemble the cake I used my twirly cake decorator and I like to tape a cake board to it so it's secure, but then I can pop it off when I'm ready to move it to a cake stand or plate. I also secure the cake to the board with a dollop of frosting.
Using the Wilton Decorating Tip # 789 I spin layers of buttercream frosting between each layer. I let it hang over the outer edges so I have some to start my crumb coat.
After piping each layer I use an offset spatula to smooth is out and then place the next layer. On this cake I tried a simple syrup soak on each cake layer for extra moistness. I won't do that again. To me it just make the cake way too sweet. But this picture does show how awesome and vibrant the colors were!
Next I added a bit more frosting to the outside and top of the cake and did a very thin crumb coat before putting it in the fridge for the night.
Friday:
After the crumb coated cake has a good night's sleep in the fridge, it's ready for it's final frosting coat. Here are some of my tips for getting a really smooth finish:
- Use lots of buttercream. Make more than you think you'll need. You really won't want to stop and make more in the middle of frosting and if you colored the buttercream you will never get the color right again.
- I like this buttercream using shortening so that your white is white, and your color is true.
- The Profroster is the most amazing frosting tool I've found. Check it out!!
- Lastly I use a metal bench scraper I run it under very hot water and use it to give the buttercream a final smooth.
All of this just takes time, patience, and practice.
Now, back in the fridge for one more night.
Before I can go to bed though, I have all the details to create. I piped some roses on a pin and sprinkled them with gold edible stars. You can find them on Amazon, but they're not available on Prime and I found them at my local cake decorating store for a much better price. I put the roses on a tub of ice cream in the freezer. This worked well because when I brought them out the next day for decorating the cake, they stayed cold to let me work.
I also bought macarons from Trader Joe's and using some gold luster dust mixed with just a couple of drops of vodka and painted them. I also painted the fondant horn and some fondant stars.
For the horn, I wrapped yellow fondant from Hobby Lobby around a dowel, painted it gold, and pressed it into the cake.
Saturday:
Today I got everything out of the fridge and started assembling. I added some Trader Joe's flowers to create some height to the mane.
Saturday:
Today I got everything out of the fridge and started assembling. I added some Trader Joe's flowers to create some height to the mane.
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