for 7 servings
vanilla cake mix, prepare according to box instructions
½ teaspoon pink food coloring
½ teaspoon purple food coloring
½ teaspoon blue food coloring
5 cups powdered sugar
1 ½ cups butter, softened
1 tablespoon vanilla extract
¼ cup milk
½ teaspoon pink food coloring
½ teaspoon black food coloring
1 ice cream cone
1 cup pink sprinkle
- Preheat oven to 350˚F/180˚C.
- In a large bowl, prepare 2 boxes of vanilla cake mix according to the package instructions.
- Fill 3 separate bowls with 1 cup (225 grams) each of cake batter and dye one batter pink, one purple, and the last one blue.
- Pour the remaining batter into two round 8-inch (20 cm) baking pans and one loaf pan that have been lined with parchment paper.
- In random places, place spoonfuls of colored batter on top of the plain batter.
- Using a toothpick, mix the colors together until the batter looks marbled.
- Bake all 3 cakes for 20 minutes or until a toothpick comes out clean. Let cakes cool on a cooling rack completely before assembling.
- Using a hand mixer, mix powdered sugar, butter, vanilla extract, and milk until well combined to make the frosting. Set aside 2 small bowls of frosting and dye one pink and the other black.
- Assemble the cake by placing one round cake on the serving dish and spread a layer of plain buttercream frosting on top. Place the second round cake on top of the frosting.
- Cut two of the corners off of the loaf cake to make ears. Spread frosting on the inside of the ear and stick to the top of the round cakes at 10 o’clock & 2 o’clock. Cover the top and sides of the cake with the plain buttercream leaving a semicircle at the bottom for the pink frosting. Frost the semi circle and the side with the pink buttercream, saving some for later.
- Put the black frosting into a resealable bag and cut off the tip of the corner. Decorate the cake with eyes, nostrils, and a smile.
- Cover an ice cream cone with the remaining pink frosting and pink sprinkles. Place the cone in between the ears and gently push into the cake to secure. Decorate with more pink sprinkles around the horn and on the ears.
- Place the cone in the middle of the cake (between the ears) and sprinkle the area around the cone and the ears with the pink sprinkles.
Unicorn Cream Puffs
for 10 servings
2 cups heavy cream
¼ cup granulated sugar
¼ cup cornstarch
2 egg yolks
3 drops pink food coloring
3 drops teal food coloring
3 drops purple food coloring
1 cup water
1 pinch salt
8 tablespoons butter
1 cup flour
WHITE CHOCOLATE SHELL
2 cups white chocolate chip
1 tablespoon vanilla
sprinkle, as desired
- Preheat oven to 425°F (220°C).
- In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch.
- Turn the heat up to medium-high, whisking constantly to prevent any lumps. Allow the mixture to thicken, stirring until smooth.
- Transfer the custard into three small bowls. Drop different colors of dye in each bowl and mix.
- Cover the tops of each bowl with plastic wrap and press down onto the surface of the custard to prevent skin from forming. Chill in the refrigerator.
- In a pot, combine the water, salt, and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball.
- Remove from heat.
- Add in the eggs, one a time, stirring until the dough becomes a paste. Add the vanilla and stir to combine.
- Transfer the dough into a piping bag with a large round tip.
- On a baking sheet lined with parchment paper, pipe 1-inch ( 2 ½ cm) mounds. (To form a more rounded shape, dab your finger with a little water and press down on the mound to eliminate the peak.)
- Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
- Allow the pastries to cool. Then, using the tip of a knife, cut a small “x” into the bottom of each pastry and transfer (“x” side up) to a cooling rack. This will allow any excess steam or moisture to escape, ensuring your pastries maintain their shape.
- Transfer the custard to a piping back alternating the colors in order for the custard to swirl inside the pastry.
- Fill each pastry with custard.
- In a bowl, melt the white chocolate chips and vanilla, and swirl teal, pink, and purple dye in order to create a purple marble shell.
- Dip the top of each cream puff in the chocolate and garnish with sprinkles of your choice.
for 8 servings
20 graham crackers
4 tablespoons unsalted butter
⅓ cup sugar
48 oz cream cheese
1 cup sugar
2 tablespoons vanilla extract
2 cups warm milk
2 tablespoons gelatin
pink food coloring
purple food coloring
blue food coloring
9 mini waffle cones
2 cups white chocolate, melted
- Use a handheld mixer to combine the cream cheese, sugar, and vanilla extract.
- Microwave the milk for two minutes, and mix with the gelatin. Add the gelatin and milk to the cream cheese mixture.
- Separate the batter into three separate bowls. Add a drop of food coloring to each bowl, and stir to combine.
- Add the graham crackers to a sealed plastic bag, and use a rolling pie to crush until the graham crackers resemble a fine crumb.
- Transfer the graham crackers to a bowl.
- Add the butter and sugar. Mix until thoroughly combined.
- Press the graham cracker crust into a greased 8-inch (20 cm) springform pan and chill.
- Layer the blue batter into the graham cracker crust and refrigerate for 30 minutes, or until firm. Repeat with the purple batter, and refrigerate for 30 minutes. Repeat with the pink batter, and refrigerate for 60 minutes.
- Dip each waffle cone into the white chocolate, top with sprinkles, and chill until firm.
- Top the cheesecake with the sprinkles, unicorn horns, gumballs, and the lollipop.
Fluffy Unicorn 'box' Cake
for 8 servings
1 box angel food cake mix
4 drops green food coloring
4 drops pink food coloring
4 drops purple food coloring
½ cup water
1 cup mini marshmallows
¾ cup powdered sugar
3 tablespoons butter
10 drops blue food coloring
multicolor sprinkle, to serve
- Preheat the oven according to packaging instructions.
- Pour the cake mix into a bowl and add water. Mix well.
- Divide the mixture equally into three bowls and add a different food coloring to each one, mixing well.
- In a parchment paper-lined cake pan, add each of the colored batters. Bake according to packaging instructions.
- Let cool and invert the cake pan onto a plate, removing the parchment paper.
- In a skillet over medium heat, add water, marshmallows, powdered sugar, butter, and blue food coloring. Stir, and cook until the marshmallows melt completely and the color is even.
- Pour the marshmallow mixture over the cake, top with multi-colored sparks, and refrigerate for a minimum of 2 hours.
- Cut and serve