Unicorn Cake Smash


  • 750 g FunCakes Mix for Cupcakes
  • 225 g FunCakes Mix for Enchanted Cream®
  • 250 g FunCakes Fondant – Bright White
  • 500 g FunCakes Fondant – Baby Pink
  • FunCakes Edible FunColours Gel – Baby Blue
  • FunCakes Edible FunColours Gel – Yellow
  • FunCakes Edible FunColours Gel – Purple
  • FunCakes Edible FunColours Gel – Bright Green
  • 7,5 egg
  • 375 g of soft unsalted butter
  • 150 ml of water
  • 150 ml of milk
  • FunCakes bake release spray
  • FunCakes piping bag 46 cm
  • FunCakes golden ginger dust powder
  • FunCakes piping gel
  • FunCakes wegwerpspuitzak 46 cm
  • FunCakes Bake Release Spray
  • Wilton Dimensions® Large Cupcake Pan
  • Wilton decorating tip # 1M
  • Wilton bamboo dowels
  • Wilton -Wide Glide- rolling pin
  • Wilton cooling grid
  • PME modeling tools – cutting wheels
  • Rejuvenator spirit
  • Brush
  • Cling film

Ideally, prepare the horn and ears a day in advance. Knead the white fondant until it’s smooth, put a small pieces aside for the ears and roll the rest into a long thin string with the ends slightly thinner than the inner part. Fold this halfway and roll the two parts around the wooden dowel. Allow it to dry upright (for example by putting it into a dummy). Roll out the other piece of white fondant, make two ears with the cutting wheel and let it dry slightly bent.

Preheat the oven to 180°C (convection oven 160°C) and grease the baking pan with Bake Release Spray. Prepare the Mix for Cupcakes as indicated on the package and divide this into the two parts of the baking pan. Bake the cake for 55-65 minutes. Allow the cake to cool briefly in the baking pan for 10-15 minutes before placing it on a cooling grid to cool down completely.
Coat the bottom of the cupcake with piping gel. Knead the pink fondant well, roll it out and cover the cup with this.

Prepare the Mix for Enchanted Cream® with water and milk and divide it into 4 bowl. Give each portion as pastel colour with the FunColours Gels. Place a strip of cling film on the counter and use a spoon to put the coloured Enchanted Cream® in stripes next to each other. Now roll up the cling film with Enchanted Cream® and tie a knot in the ends of the cling film. Put decorating tip #1M in a decorating bag, cut one end of the Enchanted Cream® roll and put the entire roll with the open side downwards in the piping bag. If you now pipe a swirl you will see all colours coming together in one swirl. Put the two parts of the cake together with some in between cream. Cover the entire top of the cake with rosettes.
Mix the dust and the rejuvenator spirit to get a gold paint and colour the horn and ears with it. Carefully put the horn and ears on the cake.