Unicorn Birthday Cake

Unicorn Birthday Cake

Special Supplies:

*Unicorn Horn Candles and Ears found at Walmart

*Letter Mold Found at Walmart

*Wilton Candy Melts and Unicorn Sprinkles

*2 Round Cake pans, 8 inch, lined with parchment paper

*Cooking Spray, like Pam

Cake

Preheat oven 325*F.

*2 and 1/4 cups Cake Flour,sift and then measure

*1\2 cup White Wheat Pastry Flour, sift and then measure

*2 and 1/2 teaspoons Baking Powder

*1/2 teaspoon Sea Salt

*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*4 Eggs, room temperature

*1 cup canned Evaporated Milk

*1 tablespoon Vanilla Extract, add to milk

*1/2 teaspoon Almond Extract, add to milk

*1/2 cup Sprinkles or Fruity Pebbles (Note: If you use Fruity Pebbles in the cake they will be chewy)

*Fruity Pebbles for decorating the cake or Sprinkles, we used Wilton Unicorn Mix, Walmart.com

**Aluminum round cake pans of choice, we used 3 (8 inch)

Instructions:

In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.

In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low speed and alternating with the milk and vanilla mixture in thirds just until combined.

*Stir in Fruity Pebbles or Sprinkles

Use 2 round 8 or 9 inch cake pans (9 inch pans make thinner layers) or 3 round 6 inch cake pans, sprayed with cooking spray and lined with parchment. Then sprinkle a small amount of flour in each pan to coat cooking spray. This helps cakes to release from the pan after baking, tap out any unused flour.

Pour cake batter evenly between baking pans.

Bake in a 325*F. oven for 30-40 minutes or using a toothpick inserted to the middle of the cake comes out clean also depending on your pan size.

Remove cakes from the oven and allow to cool slightly, about 10 minutes and then running a plastic knife around the edge of the cake, if needed and allow cakes to cool on cooling racks until completely cool, frost as desired.

*Note: It’s easier to frost a cold cake. Refrigerate cake until cold 20 minutes. Frost with a light coat of frosting (crumb coat). Refrigerate again until cold 10 minutes or so… Then frost cake. Use a bench scraper to smooth sides and offset spatula to smooth frosted top. If frosting gets to soft refrigerate a 5 to 10 minutes and start frosting again.

White Chocolate Butter Cream Frosting

*Make sure all ingredients are at room temperature or chocolate will clump.

*1 cup Butter, room temperature

*3 cups Powder Sugar, more if needed for desired consistency for spreading and piping

*1/4 cup Heavy Whipping Cream, room temperature

*2 teaspoons Vanilla Extract

*1/4 cup White Chocolate Melting Wafers, like Ghirardelli or good quality White Chocolate Chips, melted (Make sure to slowly mix in with creamed butter and sugar)

*Pinch of Sea Salt

In a stand mixture with paddle attachment on medium speed, cream together the butter and powdered sugar, gradually adding the powdered sugar alternating with the heavy whipping cream. Then add the vanilla, salt and the melted white chocolate/vanilla wafers/chips. Add more powdered sugar, only if needed.

Melting Wafer Letters

*Purple Candy Melts, Wilton

*Hot Pink Candy Melts, Wilton

*Gold Candy Melts, Wilton

Instructions:

*Melt one color at a time in microwaveable bowls.

*1/2 cup Candy Melts, melted in the microwave in 30 second increments or according to package instructions (start with 1/2 cup and melts, more as needed)