Unicorn birthday cake

By Annabelle Waugh
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One-bowl vanilla cake

  • 1-3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk mixed with 2 teaspoons lemon juice)
  • 1/2 cup salted butter, melted
  • 2 teaspoons cider vinegar or white vinegar
  • 1 teaspoon vanilla

Unicorn birthday cake:

  • 1-1/2 cup salted butter
  • 6 cups icing sugar
  • 1/3 cup buttermilk or whipping cream
  • 1 teaspoon vanilla
  • Pastel pink, blue and yellow gel food colouring
  • Gold, silver, or multicoloured sprinkes


One-bowl vanilla cake:

  1. In a large bowl, whisk together flour, sugar, baking soda and salt. Pour in buttermilk, butter, vinegar and vanilla. Whisk just until combined. Scrape into parchment paper-lined23 centimeter springform pan.
  2. Bake in 350°F (180°C) oven for 28 to 33 minutes until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack. Remove from pan and peel off parchment paper before topping.

Unicorn birthday cake:

  1. In bowl, with an electric mixer, beat in 1-1/2 cups salted butter until fluffy. On low speed, gradually beat in six cups icing sugar, alternately with 1/3 cup buttermilk or whipping cream, scraping down sides of bowl often, until fluffy and combined. Beat in one teaspoon vanilla.
  2. Fit disposable piping bag with star tip and place, tip down, in drinking glass, folding down sides of bag to make filling easier. Using small paint brush, paint one line of each pastel pink, blue and yellow gel food colouring, equidistant from each other, up the length of the bag; fill with icing. Pipe small dollops of swirled icing over cake layers to cover. Stack one on top of the other. Top with gold, silver or multicoloured sprinkles.


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