I made this Homemade Unicorn Birthday Cake for my daughter’s 6th birthday. She and I had seen something similar in a cake decorating book, and I modified it according to her instructions. This was probably the easiest cake I have made for her so far.
The cake is basically an 11″ X 14″ cake. We used two boxes of Betty Crocker’s rainbow sprinkles cake mix; there was some batter left over so I made cupcakes with that. I baked it, let it cool and then trimmed the top to make it flat.
I normally only use buttercream icing on my cakes; no one I know actually eats fondant, so it’s just such a waste. I iced the “sky” with blue gel icing which made it a more vibrant blue.
The unicorn and the stars were made out of white chocolate that I melted, spread into a layer on a piece of waxed paper and allowed to cool and harden slightly. I then used a template, found in a book, to cut out the unicorn, and cookie cutters to shape the stars. I let the chocolate cut-outs harden completely in the refrigerator, then carefully placed them on the iced cake. I then piped the unicorn’s tail and mane on with yellow buttercream icing.
This Unicorn birthday cake was a huge hit with my daughter and her party guests, and was really very simple to make.
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I don’t even know if you’ll get this, or how old your post was, but I’m going to attempt to try this unicorn out of white chocolate. I just wonder how hard it was to cut it out? How long did you let the white chocolate harden slightly before cutting it out, and then did you transfer it onto something hard to put it into the fridge? I’m just worried about it cracking or breaking while I’m cutting it out or moving it from one place to another. Also, do you think I could food-color the unicorn so it was pink while I’m melting the white chocolate? Thanks!