Rainbow Unicorn Cake

This Rainbow Unicorn Cake is covered in white rolled fondant, has a golden fondant horn, a buttercream mane and a rainbow surprise inside!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 30

Dry Time 1

Total Time 1 2 30

Servings

Author Meghan

Prepare a white cake mix according to package directions. Divide equally into 3 bowls. Color the batter red, orange and yellow. Pour the batter into each of three round 8- or 9-inch cake pans that have been sprayed with baking spray.
Bake the cakes according to package directions. Allow to cool in the pan for 10 minutes then flip them onto cooling racks and cool completely.
Repeat the same process with the second cake mix, but color with green, blue and purple.
Once the cakes have cooled completely, you can assemble the cake. If you prefer to wait until the next day to assemble, wrap each cake well in plastic wrap then in a resealable gallon bag and store at room temperature.

Spread some buttercream in the center of a cake stand. Place the purple cake on top. Spread buttercream evenly over the purple cake, then stack the blue cake on top. Repeat with the green, yellow, orange, and red cakes, then spread buttercream on top of the red cake.
Add buttercream to the sides of the cake so the entire cake is covered in buttercream. This will allow the fondant to stick to the cake and also help conceal the surprise rainbow interior.
Use a ruler to measure the heigh and diameter of your assembled cake. This will give you an estimate for the diameter required for the circle of fondant. Roll the fondant into a large circle.
Lay the fondant over the cake and smooth the sides. Trim the bottom if necessary.

Roll out white fondant and cut 4 teardrop shapes for the ears. Place one of the shapes on a flat surface, place a toothpick about half way in, then place another shape on top, sealing to make sure the toothpick is stuck in the center. Repeat to make the other ear.
Tint a small amount of fondant with pink food coloring gel. It helps to wear food safe nitrile gloves while you work the gel into the fondant with your hands.
Roll out the pink fondant and cut 2 teardrop shapes that are slightly smaller than the white ones. Wet the back of the pink shape with a little bit of water and press it onto the white shape to make the inner portion of the unicorn ear. Repeat with the second ear.
Allow the ears to dry at room temperature for at least 24 hours but the longer the better. They will eventually dry hard.

Color the white fondant with gold food coloring gel.
Roll the fondant into a long rope, then wrap it around the wooden dowel rod to make a horn shape. Allow it to dry at room temperature for several days.

Once the horn has dried for several days and is relatively hard, cover the top of the cake in aluminum foil. Insert the horn into the center of the cake.
Mix together the gold luster dust with some Everclear (grain alcohol) in the well of a food-dedicated paint palette, then brush the suspension onto the horn with a food grade paint brush.
After the gold has dried, remove and discard the aluminum foil.

To make the unicorn's mane, use a variety of different large and small flower and star piping tips to make swirls of buttercream. Sprinkle with white sugar pearls and Wilton Edible Accents Gold Stars.
Insert the ears into the top on each side of the horn.
Draw the closed eyes and eyelashes on with a black edible marker.
Pipe a line of buttercream at the bottom and cover with sprinkles. I used a sprinkle mix that contained confetti sprinkles.

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