For my nieces’s first birthday party, I made unicorn cake! And a little unicorn smash cake for her.
It was really fun to make these. The ears and horns were made using a gingerbread house recipe. I made extra horns for fear they would break. Ha! That gingerbread is so tough it was hard to bite into them!
The ears were coated in white chocolate colored lightly with red food coloring. The horns were wrapped in store bought caramels that had been rolled into “snake” shapes. Once the “spiral” looked good, my husband then sprayed them with edible pearl paint.
The eyes and little heart on the back are melted dark chocolate. I dipped a toothpick into the melted chocolate and drew the shapes onto wax paper and chilled them in the freezer.
The flowers were made ahead of time, frozen, then placed on the cake the night before the party.
It was hummingbird and spice cake in alternating layers with a cream cheese cinnamon frosting inside. The outside is my favorite frosting: vanilla Swiss meringue buttercream. So smooth and fluffy!
This was my first time attempting the rainbow swirled frosting effect. It was fun! I’ll definitely be doing it for more cakes.
Everyone said it was delicious.