As usual my story begins on a Sunday, not just any typical Sunday, but a birthday Sunday. The sun was beaming down, casting gorgeous shadows beneath the old Tuart tree, the smell of a roast pork permeating the air, the crisp crack of yet another beer water being opened. Yes, these are my favorite Sundays.
Birthday shindigs are a regular occurrence in my family. We don’t need presents, just food and each other’s company. Some would argue the company is enough, but I’m particularly fond of the food and the beer. We were gathered stuffing our faces, celebrating someone turning another year older when my niece approached me, her self-proclaimed favourite uncle, and proceeded to tell me, “It’s my birthday next. I want you to make my cake”. Instantly, I broke out in a sweat, my heart rate rose, and I began breathing heavily as the words, “Sure, what kind of cake would you like?” came tumbling out of my mouth. “A unicorn cake,” she said. What have I just gotten myself into?
Those who know me or read my blog know dessert is not my strong point. I’d rather opt for another beer than to fill up on sweets, but given her age, I didn’t think beer would have been appropriate. Having already told Sophie that I’d make her a cake, a unicorn cake at that, I set out to find some help. After more googling of unicorn cakes that I ever care to admit, I reached out to a friend who happened to know Lillie. Who’s Lillie you ask? Well obviously she is a cake artist extraordinaire and pastry chef, the answer to my problem. Lillie and I caught up for a beer, and before my beer was empty, Lillie handed over a cake recipe easy enough for me to handle. Then, we set a date for Lillie to show me how to decorate it.
As you can see, the cake could not have been simpler and the decoration can be done by anyone with a little patience! Needless to say, dreams came true when I handed the cake to Sophie. Now I wonder what adventures next year will bring.
For the unicorn cake
- 2 cups sugar
- 4 whole eggs
- 2 ½ cups plain flour, sifted
- 1 cup milk
- ¾ cup vegetable oil
- 3 tsp baking powder
- ¼ tsp baking soda
- 3 tsp vanilla essence
For the decoration
- 2 tubs 425g Over the Top White Buttercream Icing
- Mini tub Fondtastic White Fondant
- Americolor gel colours of your choice
- Preheat your oven to 175C.
- Grease the Wilton unicorn pan with cake release spray (and butter to be safe).
- Using a stand mixer, beat the sugar and eggs together until it begins to thicken and look slightly pale.
- Add in the sifted flour, milk, oil, baking powder, baking soda, and vanilla essence and beat for another minute until smooth and creamy. Be careful not to overbeat. Pour the batter into the cake pan.
- Bake in the preheated oven for about 30-40 minutes or until golden and a skewer comes out clean when poked in the center.
- Loosen the sides with a spatula, then allow to cool on a rack. Make sure it is completely cool before you start decorating. I’d suggest to leave in the fridge overnight.
- Watch the video to see how to decorate the unicorn cake!