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Unicorn birthday cake – cake design

13 February 2018 · Natacha 4 Comments

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Unicorn birthday cake - cake design

And that’s it … It’s done! My little girl just got one year. I can not believe how fast happened. The first months seem long and then the time flies … All I know is that I am lucky to have her and that I love her with all my heart. So to show Julie a tiny little part of all this love, I thought what could be nicer than a unicorn birthday cake. Come on, let’s do cake design!

Unicorn birthday cake - cake design

It is not so difficult if you are well organized, so we gather the material and we start!

Unicorn birthday cake - cake design

For the unicorn, I followed this tutorial really well explained even if mine has a few extra pounds! hehehe! Sorry the tutorial is in French guys but google translate is a wonderful tool!

unicorn-birthday-cake-cake-design3
Unicorn birthday cake - cake design

Unicorn birthday cake – cake design

a French girl cuisine
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs
Course Dessert
Servings 8

Ingredients
  

  • Chiffon cake
  • 210 gr. white flour
  • 180 gr. sugar
  • 1 sachet of baking powder 15 gr.
  • ½ teaspoon of salt
  • 6 eggs
  • 140 ml. grape seed oil
  • 130 ml. orange juice
  • a little butter for the mold
  • parchment paper
  • clingfilm
  • Mold of 20 cm. diameter

Butter cream

  • 80 gr. soft butter
  • 70 gr. icing sugar
  • a few drops of vanilla extract

Decoration

  • 1 kg. white sugar paste
  • 250 gr. light pink sugar paste
  • 250 gr. pink fuchsia sugar paste
  • 1 black food pen
  • 1 pen / golden brush
  • food glue
  • hearts flowers and butterflies
  • smoother
  • rolling pin
  • pizza roulette
  • cardboard base for the cake
  • icing sugar

Instructions
 

J-3

  • Prepare the sugar cake decorations well in advance because it takes time and it keeps very well in an airtight box.
  • Sprinkle your work surface with icing sugar.
  • Spread the pink sugar paste on your worktop and use the cookie cutter for your butterflies, hearts, ….
  • Let them air dry for 24 hours then put in an airtight container.
  • To realize your unicorn I let you follow this tutorial: https://blog.feeriecake.fr/tutoriel-modelage-licorne/

J-1

  • Preheat your oven to 180 ° C. Mix the flour, sugar, salt and yeast in a bowl.
  • Separate the white from the yellows.
  • Whip the egg yolks, the fruit juice, the grape seed oil.
  • Add the mixture with the flour and mix quickly until you obtain a homogeneous paste.
  • Beat the egg whites and incorporate them into this mixture.
  • Butter your mold 20 cm. Pour the dough and bake for 50 minutes to 1 hour.
  • Let the cake cool for 10 minutes.
  • Unmold and let cool on a cake rack.
  • Pack in food film and place in the refrigerator.
  • Prepare the butter cream by mixing the soft butter, the icing sugar and the vanilla extract with the robot.
  • Unpack the cake
  • Spread butter cream on the sides and top.
  • Repack in food film and then refrigerate for at least 1 hour before covering with sugar paste.

D-Day

  • Take the cake out of the fridge.
  • On 2 sheets of parchment paper, sprinkle with icing sugar and spread a piece of sugar paste large enough to cover the cake.
  • Place the cake in the center. Put your hand under the parchment paper and turn everything over so that the sugar paste is on the top of the cake. Take off carefully the parchment paper. Stretch the sugar dough a little to cover the edges of the cake and smooth with the straightener then cut the excess dough with the pizza wheel. Place your unicorn in the center of the cake after applying food glue, then place your decorations trying to hide the unsightly elements that may have appeared during the work of laying the sugar paste. It is also possible to add a ribbon made of pink sugar paste at the base of the cake as in the photos.

 

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Cakes, Dessert, Sweet

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Comments

  1. grumpytyke says

    14 February 2018 at 9 h 13 min

    That looks a very interesting cake Natacha; I might make it, without the decoration, next time we have guests for tea. Happy birthday Julie. It doesn’t seem a year since you told us about her to me either.

    Reply
    • a French girl "cuisine" says

      7 March 2018 at 22 h 15 min

      Yes the time pass by so fast :). Thank you very much for your kind words. This cake is nice actually with some tea :).

      Reply
  2. Our Growing Paynes says

    14 February 2018 at 19 h 58 min

    What an adorable cake, well done!

    Reply
  3. Jan says

    4 March 2018 at 11 h 06 min

    That’s a really lovely cake and the instructions for the ‘Licorne’ don’t seem too difficult which is excellent.

    Reply

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