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Six Tier Rainbow Unicorn Cake!

Big BIG thank you to all of you that came out to The Sweets Show!! It was such a pleasure to meet you guys–I was just blown away by all your support and kindness! ❤️ I NEVER would have imagined how many people I would be able to connect with around the world when I first started my channel. Feeling very blessed and happy!!!!

Here’s the cake recipe as promised!!

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Six Tier Rainbow Unicorn Cake
Instructions
Vanilla Cake
  1. Preheat the oven to 350°F. Spray six 6-inch round cake pans with cooking spray. Line the pans with parchment paper and lightly spray again. If you don't have six pans, you will have to bake the batter in batches. Note that this may mean the last batch of cakes may come out slightly flatter than the first batch.
  2. In a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt on low speed until well mixed, about 1 minute. With the mixer running on low speed, add the butter and beat until the mixture resembles coarse sand, about 4 minutes.
  3. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. With the mixer running on low speed, gradually add the wet ingredients to the dry ingredients, and beat just until combined.
  4. Divide the batter evenly between six bowls, then color one of each bowl pink, orange, yellow, green, blue, and purple. Pour one color of batter into each pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a cooling rack. Peel off the parchment paper and let cool completely.
Buttercream Frosting
  1. In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 1 minute. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until combined. Beat in the vanilla and milk until combined. Scrape down the sides of the bowl. Beat the frosting on medium-high speed until light and fluffy, about 3 minutes.
  2. Use approximately 2/3 of the frosting to frost the white portion of the unicorn and the remaining frosting for the mane. For the mane frosting, color the frosting as desired (I split the frosting into three and colored one of each pink, purple, and blue)
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Easy Bake Oven Mini Cakes

Today we’re making miniature cakes in an Easy Bake Oven! 😀 And as promised, here’s the video of how to decorate the oven. More notes below!

Decoration Notes

  • Contact paper – similar
  • Sticker paper
  • Template for the contact paper coming soon! I’m hoping to put it up here 2/2/17. If I haven’t done it by 2/3/17, bug me in the YouTube comments ?
  • Kawaii face

But what if I don’t have an Easy Bake Oven?

  • No worries! Here’s some options:
    • Bake the yellow cake recipe in a 4″ round cake pan. I would go for 350 F and about 8-10 minutes, but keep a close eye on it.
    • Bake the yellow cake recipe in a mini loaf pan. I would go for 350 F and about 8-10 minutes, but keep a close eye on it.
    • Make this a mug cake! Pour the batter into a microwave safe mug that’s been greased with cooking spray, then microwave for 2-3 minutes – you’ll definitely want to keep an eye on it though since I haven’t personally tried this method. Then let cool, remove from mug, cut into thin slices and then cut those thin slices with cookie cutters!

Full Mini Cake Video!


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Easy Bake Oven Yellow Cake
Servings
Ingredients
Yellow Cake
Chocolate Glaze
Servings
Ingredients
Yellow Cake
Chocolate Glaze
Instructions
Yellow Cake
  1. Preheat oven for 20 minutes and grease rectangular pan with cooking spray.
  2. In a small bowl, whisk together flour, white sugar, baking soda, baking powder, and salt. Set aside
  3. In a separate bowl, melt together milk and butter until melted and smooth. Mix in vanilla extract, then add to dry ingredients and stir to combine. Batter may have lumps, but these will bake out.
  4. Pour half of batter into prepared pan. Batter should go almost all the way to the top of the pan - about 1/8" away from top. Tap down pan to release air bubbles, then bake in oven for 12 minutes. Let cool for 5 minutes, then turn cake out onto a cooling rack. Repeat for the remaining batter.
Buttercream Frosting
  1. Mix half melted butter until smooth and no lumps show. Stir in 1/2 cup powdered sugar, then mix in vanilla. Add in 2-3 T powdered sugar to adjust consistency.
Chocolate Glaze
  1. Melt chocolate chips in microwave at 15 second intervals until completely smooth. Mix in canola oil very well until no streaks show.
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Cake Pops

Fortune Cookies

Happy early Chinese New Year!! ? Celebrate with these homemade fortune cookies!

Printable PDFs galore!

Also, bonus tip! These cookies will get soft and chewy if not eaten within 3-4 hours. If you plan to make these ahead of time, store them in an air-tight container. When it’s time to serve, toast them in a toaster oven or a regular oven set at 350F for about 2-3 minutes, just until they’re warmed. Let cool, and they’ll get crispy again! 😀

 

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Fortune Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 375 F and line a baking sheet with a silicone mat OR lightly grease a parchment paper lined baking sheet. Place fortune cookie template beneath mat/parchment paper.
  2. Beat together egg whites, vanilla extract, almond extract, and canola oil together until foamy.
  3. In a serarate bowl, whisk together flour, sugar, cornstarch, and salt. Stir into wet ingredients, then mix in water. Color a small portion of batter pink if desired.
  4. Spoon out about 1 T of batter for normal size fortune cookies and spread over template OR 1/2 T for mini cookies. Cookies should just barely translucent. Add sprinkles/pink batter if desired, then bake for 8 min (normal cookies) or 6 min (mini cookies). Keep an eye on them and take them out when golden brown around the edges.
  5. Immediately flip cookies over and place fortune below center line of cookie face-down. Fold cookie in half, then drape over a cup/bowl and fold. Let cool.
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Cookies