So you may have already but heard there’s a Unicorn Craze going on right now?!
Unicorn cakes, unicorn wallpaper, unicorn bags, unicorn emojis, unicorn bedrooms we have seen it all. When the truly gifted Children’s Illustrator Anjalee Burrows asked me to feature something on her blog Two Different Worlds she had only one simple request: Unicorns! And I accepted the challenge obviously:)
There are hundreds (probably thousands) of unicorn cake tutorials online, but to be honest I know as a busy baking and blogging Mum of two who has many friends that can’t even achieve flat cake tops, trying to achieve a Unicorn layer cake (even with a glass of wine) can be quite the impossible, so I wanted to bake up something that was 1: Delicious 2: Easy to Bake and 3: Looks Fun and Pretty!
A traybake (also know as a sheet cake) is simply a cake mix baked in a rectangle or square baking tray, which can be topped off with an icing drizzle or buttercream. Our Unicorn Birthday Traybake is a light and fluffy vanilla bean cake, topped off with a swirly piped whipped vanilla buttercream and topped off with sprinkles and some small handmade fondant unicorn ears and horns. Please see our notes below for unicorn ear and horn instructions and printable unicorn toppers if you want to save even more time.
Simply cut into slices and serve to your unicorn loving party guests!
Happy Unicorn Cake Baking 🙂
PS….These adorable sprinkles which we used on our traybake are from Baking Time Club.
- Serves 12
- 125gr Unsalted Butter (soft)
- 125gr Caster Sugar
- 2 Medium Eggs
- 150gr Self Raising Flour
- Pinch of salt
- 1 Tsp Vanilla bean paste or extract
- 3 Tbls Milk
- 200gr Unsalted Butter (soft)
- 400gr Icing Sugar
- 4 Tbls Milk
- 1 Tsp vanilla bean paste or extract
- Pinch of salt
- Pink, purple & blue food colourings
- Traybake/Brownie Baking Tin (see notes)
- Baking or parchment paper
- Piping Bag and Nozzle (optional)
- Sprinkles & Candles
- Preheat your oven to 170C/340F and line the bottom of your baking tray with a piece of parchment or baking paper.
- Cream your butter and sugar together until pale and fluffy for 4 to 5 minutes either in a stand mixer or with an electric hand whisk in a large bowl on high speed.
- Sift your flour into another bowl and set aside.
- Crack your eggs into a small bowl or jug, add your vanilla and salt and then whisk together we'll with a fork.
- Add your eggs in two parts, mixing on low speed then scrape down the side of the bowl (scraping all the butter and sugar down into the middle of the bowl with a wooden spoon or spatula) and mix on medium speed for 2 to 3 minutes until all combined.
- Add half of your flour and all of your milk mixing on low speed until all combined, then scrape down the sides of your bowl with a spatula or wooden spoon and add the remaining flour, mixing on low speed until all combined, then increase the speed to medium speed and mix for another minute.
- Pour your cake mix into the baking tray and spread out to the sides. Use a spatula or wooden spoon to even out the top to ensure the cake mix is all level.
- Bake in the centre of your oven for 20 minutes, checking using a cake tester or small sharp knife which must come out dry with a few crumbs (if wet mix with cake mix bake for a further 5 minutes and re check again).
- Remove from your oven and leave to cool completely before decorating.
- Beat your butter on high speed for 4 to 5 minutes until pale and fluffy in either a stand mixer or by hand with an electric hand whisk.
- Add your icing sugar, salt, milk and vanilla and mix on low speed until all incorporated then mix on medium to high speed for a further 2 minutes.
- Divide your buttercream into 3 bowls, then add a couple of drops of each food colouring into each of the bowls to colour one bowl pink, one purple and one blue.
- You either can add your coloured buttercream onto the top of your traybake using tablespoons to add dollops of buttercream all over the cake then use the tip of a sharp knife to create swirls through the buttercream swirling around all over to mix the colours up, before adding sprinkles and candles. Or like I did use a piping bag fitted with a large closed star piping nozzle (Ateco XL 887) placing your piping bag into a pint size glass to open up the top bag of the bag and then tablespoons of each coloured buttercream into the bag, one after the other until full. Twist the top of the bag shut and squeeze the buttercream down towards the nozzle end ready to pipe. I then held the piping bag in my right hand at a 45 degree angle pointing the nozzle into the far left hand corner of the traybake and then began to pipe the buttercream out along the top of the cake squeezing and twisting the bag around clockwise until I reached the right side of the traybake. I then piped the next row using the same motion until I covered the whole top of the traybake with buttercream. You could also pipe little peaks or even swirls all over using the same piping bag and nozzle tip.
- Sprinkle and add your candles or unicorn horns and ears like I did (see notes)
- Place in the fridge for 30 minutes before cutting to create sharp even squares or rectangular pieces of cake.
♥ I baked my traybake in a Non Stick Traybake Tin/Brownie tin in the same size as this Master Class Non-Stick Traybake / Brownie Tin
♥ I made my unicorn horns by rolling out Renshaw Sugarpaste and using a knife to cut out triangle shapes and draw some lines through them, I then left them to dry overnight and used a Sugarflair Gold Edible Lustre Powder to brush them gold with a small paintbrush.