Highway Unicorn Cake - Easy Recipes

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Friday, April 5, 2019

Highway Unicorn Cake


One bite of this unicorn swirl-inspired cake with layers of Swiss meringue buttercream will give you on an industrial-strength sugar high.

INGREDIENTS

Cake

  • 645g all-purpose flour
  • 400g caster (superfine) sugar
  • 1 tsp salt
  • 4 ½ tsp baking powder
  • 560ml of milk
  • 180ml vegetable oil
  • 190g unsalted butter, softened
  • 3 tbsp Greek yogurt (can substitute with sour cream)
  • 1 ½ tsp vanilla extract
  • 3 large eggs
  • 3 drops blue food gel
  • 3 drops pink food gel + 3 drops purple food gel
  • 3 drops pink food gel
  • 3 tsp strawberry essence (or any flavour you like)
  • purple pony sprinkles (www.fancysprinkles.com)
  • rainbow confetti sprinkles
  • Gold Drip
  • 2 tsp gold lustre dust (can be purchased online or at any cake supply store)
  • 4 tbsp vodka or vanilla extract
  • Frosting
  • 3 batches of swiss meringue buttercream recipe on thescranline.com
  • 3 drops blue food gel
  • 3 drops pink food gel + 3 drops purple food gel
  • 3 drops pink food gel
  • 3 tsp strawberry essence
  • Optional
  • ½ batch highway unicorn macarons

INSTRUCTIONS

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Full instructions visit @tastemade


source http://bagikaninfonya.blogspot.com/2019/04/highway-unicorn-cake.html

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