I’m guessing it’s the sheer ridiculousness of the title that drew you into this post, right? I cannot claim any of the magic that you’re about to see as my own – only (most of) the words are from me. The rest is the great and fabulous talent of a very good friend of mine, heretofore referred to as HC. (Yes, there’s a story. No, I’m not going to tell it. Count your blessings.)
HC has a niece who was turning 5 this year. For whatever reason (what DOES go on in the minds of children?), her niece requested a black unicorn cake with a fairy perched on the tip of the horn. Ummmmm. Okay. Let’s break that down.
- A unicorn cake, in its own right, is hard enough on its own, especially if we’re talking 3D. You have to make multiple layers to give it dimension and then, of course, you have to figure out a way to mount the horn and add detail on a…vertical surface.
- A black cake is also incredibly tough. Black isn’t a color that’s easy to make with frosting and fondant can be a pain in the butt.
- A fairy perched on anything other than the cake is just absolute madness and also…a fairy…with a unicorn? I guess they are both mythical…
Anyway, despite having all the odds stacked against her, she created this gloriousness:
Here’s how she did it.
- 3 boxes of cake mix (any kind or flavor will do)
- Wilton mini cake pans (6″ and 8″)
- Wilton frosting recipe ingredients (enough for 4 batches)
- Fondant (she used both white and black fondant)
- Cake board (10″ should be good)
- Gel frosting dye (she used the Wilton neon dyes)
- Wilton Color Mist (it’s a spray can – pic below)
- Frosting bags and tips
- Dowel rods (food-safe)
- Fondant smoother
- Pizza cutter (to cut fondant)
- Fondant glue
- Flower foam (optional – this may or may not work for you)
- Fairy, if desired
- Take a deep breath. This is going to be a marathon, not a sprint.
- Party day -2: Roll out the fondant for your appendages (so, in this instance, the white fondant).
- Eyes / lashes: roll into thin, worm-like shapes. Mold together into eye curves with lashes toward the ends and let dry.
- Ears: Cut the shapes out of white fondant and pinch from the back to make an ear shape. Option to put onto a stick to dry (this will make it easier to put into the cake).
- Horn: Roll out a long worm-like piece of fondant and wrap around a straw, leaving the top a bit unfinished so you can wrap around the fairy’s foot when you assemble. Let dry. Option to stand up in the flower foam to dry. (Note, this could cause the fondant to slide down the straw; you may be better off letting it dry on its side and accepting that one side may be slightly flattened.)
- Party day -1: Make the cakes and let them cool.
- HC made a total of 6 of each size in a couple of flavors that’d pair well together. Feel free to get super creative and dye the mix for the layers (so the inside will be as magical as the outside).
- Party day: Make the frosting and stack the cakes, layering with frosting in between.
- *TIP: Use a cake board so it’s easy to move the cakes once they’re together.
- Create two cake stacks with dowel rods through the middle to help them keep their shape: one stack of 6″ cakes and the other of 8″ cakes. As you can see from the pics below, the 8″ cakes are stacked up to 6 and the 6″ cakes are stacked up to 5.
- Paint your accent pieces (eyes / lashes, ears, horn) and let dry.
- Roll out the fondant for the main cake body.
- Cover the sides of the cake stacks in frosting to adhere to the fondant.
- Drape the black fondant over the cakes, covering each cake stack separately.
- Start smoothing the lower part of the fondant sides with getting it to stick as your primary objective. Smooth up. Focus on having one good side (the front).
- Use the fondant smoother to smooth into place and the pizza cutter to trim the excess fondant away.
- Apply fondant accents (eyes / lashes and ears). You will want to use a combination of fondant glue and frosting to get the eyes / lashes to stick since they are attaching to a vertical surface. You may need to use toothpicks or straws to keep the ears standing up. Insert the horn into the cake.
- Apply piped frosting accents. To create a multi-color effect, put stripes of frosting down each side of the bag, twist off the top and then slide it all down toward the tip. Be sure to use the frosting to cover any imperfections / the insertion point for the horn / any support for the ears.
- Depending on when you assemble and when your party starts, you can store in the freezer to keep the frosting from sliding until you’re ready to present it. Putting the frosting and/or cakes in the freezer to flash-freeze as you make the cake is also a good idea. Your hand heat will warm the frosting which could cause your various designs to lose their shape.
- IF YOU MUST transport, arrange a trustworthy passenger to hold it and don’t plan on going far.
I would say “that’s it” but….well…that was a lot. Good luck. Leave a comment below if you decide to attempt this crazy feat and god speed!