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How to make Sally the rainbow unicorn cake

Yield = 20
Prep time: 2:30
Cook time: 1:10
Total time: 3:40

Ingredients

  • 1 quantity Basic Butter Cake Batter (see note)
  • Pink gel food colouring
  • 1 quantity Buttercream icing (see note)
  • White icing food colouring (optional)
  • Pure icing sugar, sifted, for dusting
  • 125g white ready to roll icing
  • 2 milk arrowroot biscuits
  • 50g ready to roll black icing
  • Teal gel food colouring
  • 1 small round white candy
  • 22.5cm licorice strap, halved lengthways
  • 1 1/2 x 300g packets sour rainbow straps
  • 1/2 x 2.3g packet Dr. Oetker Edible Mini Wafer Flowers
  • 1 pink sour heart lolly
  • 1 mini waffle ice-cream cone
  • 1 pink mini fruit candy
  • 2.5cm piece raspberry sweet lace

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 24cm x 34cm (base) rectangular baking pan. Line base and sides with 3 layers of baking paper, allowing a 3cm overhang on all sides.
  • Step 2 Make Basic Butter Cake Batter: Tint batter pink with pink food colouring. Spoon batter into prepared pan. Smooth top. Bake for 1 hour 10 minutes or until skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper to cool completely.
  • Step 3 Make Buttercream: Add enough white colouring, if using, to tint buttercream white.
  • Step 4 Using a serrated knife, level top of cake, if necessary. Turn cake, cut-side down, onto a chopping board. Place the head template on cake, using toothpicks to secure. Cut around template to form unicorn head. Transfer cake, cut-side down, onto a cake board or plate. Reserve 1/4 cup buttercream. Spread top and side of cake with remaining buttercream.
  • Step 5 To make the eye, dust a flat surface with icing sugar. Knead 75g of the white icing until smooth. Using a rolling pin, roll out icing until 3mm thick. Place 1 arrowroot biscuit on icing. Using a small, sharp knife and leaving a 1.5cm border around biscuit, cut icing into an oval shape. Spread top of biscuit with a little of the reserved buttercream. Place icing over biscuit and down sides to cover. Smooth and trim edges if necessary. Re-roll scraps. Using the white oval eye template as a guide, cut an oval from icing.
  • Step 6 Re-dust surface with icing sugar. Knead black icing until smooth. Using a rolling pin, roll out icing until 3mm thick. Using the black crescent eye template as a guide, cut a crescent from icing. Using a little water, brush underside of black crescent. Using picture as a guide, position on icing-covered biscuit. Using a little water, brush the underside of white oval and position in the black crescent.
  • Step 7 Knead remaining white icing until smooth. Tint icing teal with gel food colouring. Using a rolling pin, roll out icing until 3mm thick. Using the teal crescent eye template as a guide, cut a crescent shape from icing. Using a little water, brush the underside of teal crescent and position on biscuit to form the iris. Using a little reserved buttercream, position small round white candy on bottom of the black crescent.
  • Step 8 Using picture as a guide, position eye on cake. Place 1 piece of licorice around eye. Cut remaining piece of licorice in half lengthways. Cut on an angle into varied lengths to form eyelashes. Position on cake.
  • Step 9 Cut 1/3 of the sour straps in half lengthways. Using picture as a guide,arrange the whole and halved sour straps on cake to form a curly mane, pushing the ends into the buttercream to secure. Place flowers in and around mane. Cut remaining arrowroot biscuit in half crossways, discarding 1 half. Spread remaining biscuit half with reserved buttercream. Using picture as a guide, position sour heart upside down on biscuit to form an ear. Position ear on cake. Position ice-cream cone on cake to form a horn. Using picture as a guide, position pink mini candy on cake to form a nose and the sweet lace to form a mouth. Serve.