First attempt at doing this fun Harry Potter Unicorn Cake for a good friends daughters birthday! Second time all together doing a unicorn cake.

This cake is actually really easy if you just have a little patience. It takes me about 3 days from start to finish. I could probably make it in 2 days instead of 3 now but you just need the right tools and a good execution plan and you can make this too!

Day 1

I baked the cakes. I used the “The Red Velvet Cake” and “The Vanilla Cake” recipe from my favorite baking book The Sprinkles Baking Book. Please see below for both cake recipes including the Cream Cheese Frosting I used to fill and frost the cake.

I used two 6-inch round cake pans to make a 6-inch high cake.

For the 6-inch high cake you will need to do one full cake recipe per pan. So one cake pan for the Red Velvet Cake and one cake pan for the Vanilla cake.

Day 2

I filled and frosted the first coat of the cake (called the crumb coat) with a Cream Cheese Frosting (recipe below).

I transferred the cakes to a flat surface, like a platter, cake board, or revolving cake stand. Then using a long serrated knife, I trimmed off any uneven or domed parts from the top of each cake layer to create a flat surface. Place one of the cakes on a serving platter or a cake board, leveled-sided up. Using an offset spatula, frost the top of that layer, then stack the other cake layer on top of the cake and, working from center outward, frost the top and sides of the cake. Once the crumb coat is on I put the cake in the refrigerator to set.

I also made the unicorn horn and ears with Wilton Set of 3 Leaf Cut Outs, pre-made White Sweetshop Fondant, and Wilton® Color Mist® Shimmering Food Color Spray. You will need a Fondant 9 Inch Rolling Pin to roll out the fondant and 8-inch Lollipop Stick for the horn.

Use the largest leaf cutter “A” and cut two leaves for ears. Use the middle leaf cutter and cut two leaves for the inner part of the ears. Allow to dry overnight.

To make the horn, roll two 1-3/8″ balls of fondant into elongated cone shapes approximately 6¼” long. Brush with a small amount of water and twist together. Insert a lollipop stick into the base of the horn, leaving 4″ extended. Set into craft block to dry overnight.

Later that evening I did a second coat of frosting with the Cream Cheese Frosting (recipe below). Again, after the final coat I placed the cake back into the refrigerator to set.

Day 3 (Final Day)

I sprayed the fondant horn with Gold Wilton® Color Mist® Shimmering Food Color Spray and pushed the lollipop stick into the top of the cake, about 1″-1½” from the edge. I also brushed the inner ear with some gold food color spray and then inserted the fondant ear pieces into the top of cake.

I made Harry Potters scar, glasses, and eyes out of pre-made Black Sweetshop Fondant. I used the Gold Wilton® Color Mist® Shimmering Food Color Spray and Wilton 2-Piece Dusting Brush Set to color the scar and eyes.

Then I used the Wilton® Unicorn Cake tutorial on how to pipe the Unicorn mane with the Wiltons Vanilla Buttercream Frosting (recipe below). The tutorial provides you with the supply list and instructions on how to pipe the Unicorn mane. You can also watch the step-by-step LIVE: How to Make a Unicorn Cake. I would watch these a few times before you start just to make sure you get a good idea on how you want to decorate the Unicorns mane.

For the colors of the Unicorn Mane I tried my best to match the Gryffindor colors. I used Wiltons Gel Food Coloring: Burgundy, Golden Yellow, and Copper.

For the piping tips I used Wiltons 1M, 10, 16, 5, and 32.

Fill tip #1M bag with burgundy. Fill all other bags with separate icing colors. Place Wilton® Icing Bag Ties at the ends of the bag to hold the frosting in.

Pipe rosettes, stars, dots and swirls for mane. Add white sugar pearls randomly to mane.

Again, all the instructions and supply list is on the tutorials I mentioned above. Watch them as many times as you need to before starting.

You definitely have to have patience to do this cake but it is possible that anyone can make this cake given you have the right tools. I’m so happy I did this cake.

If you make this cake please post and use hashtag #eazypeazylemonsqueezee so I can see your DIY Unicorn Cakes too!!!

Tips & Tricks

Using a cake turntable like the WIlton Cake Turntable would help out a lot when making this cake.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I prefer using gel-based food coloring instead of liquid food coloring. I feel as if the gel-based food coloring gives a more vibrant color. You also do not have to use as much as you would if you were using a liquid food coloring. I remember using almost the whole bottle of liquid red food for one batch of cupcakes, so now I just stick to the gel-based food coloring for my cake mixes and frostings.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They do not rust, are durable, and easy to clean.
Whether you are frosting a cake or piping decorations, the consistency of the icing is key to getting the right results. Too soft and your decorations will droop. Too stiff and your icing will be difficult to spread. Go here for the 3 different buttercream icing consistencies.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

How To Make Homemade Buttermilk

All you need is whole or 2-percent milk and fresh lemon juice or white distilled vinegar.

Pour the milk into a liquid measuring cup.
For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.
The acid will curdle the milk slightly.
Use the thickened milk — curds and all — just as you would buttermilk in your recipe.

Sprinkles Vanilla Cake

Adapted from The Sprinkles Baking Book: Vanilla Cake

By: Tammie

March 6, 2019
8 to 10
1 hr
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Ingredients

1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
1 & 1/2 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup granulated sugar
1 large egg
2 large egg whites
3/4 teaspoon golden yellow gel food coloring

Directions

Step 1: Preheat the oven to 325°F degrees. Butter one 3-inch round cake pan, line the bottom with parchment paper cut to fit, and butter the parchment (the other 3-inch round cake pan will be for the red velvet cake). Flour the pan, coating the bottom and sides of each pan, then tap out the excess flour.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, stir together the milk, vanilla, and food coloring.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 4: Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Step 5: Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 6: Place the batter in prepared cake pan and bake until the top is just dry to the touch and a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
Step 7: Transfer the pan to a wire rack and cool completely.

Sprinkles Red Velvet Cake

Adapted from The Sprinkles Baking Book: Red Velvet Cake

By: Tammie

March 6, 2019
8 to 10
1 hr
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Ingredients

FOR THE SPRINKLES RED VELVET CAKE:
1 & 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2/3 cup buttermilk, shaken
1 & 3/4 teaspoon white vinegar
1 teaspoon pure vanilla extract
3/4 teaspoon red gel food coloring
10 tablespoons (1 & 1/4 sticks) unsalted butter, slightly softened
1 cup plus 2 tablespoons granulated sugar
2 large eggs
FOR THE CREAM CHEESE FROSTING (MAKES 2 CUPS):
1 (8 ounce) package cream cheese, slightly softened
1/2 cup (1 stick) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 & 3/4 cup confectioners sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

Step 1: FOR THE SPRINKLES RED VELVET CAKE: Preheat oven to 350°F degrees. Butter one 3-inch round cake pan, line the bottoms with parchment paper cut to fit, and butter the parchment (the other 3-inch round cake pan will be for the vanilla cake). Flour the pan, coating the bottom and sides of each pan, then tap out the excess flour.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3: In a small bowl, stir together the buttermilk, vinegar, vanilla, and food coloring.
Step 4: In a bowl of a standing mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 5: Reduce the speed to medium-low, add the eggs one at a time, beat until creamy, 1 to 2 minutes.
Step 6: Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 7: Place the batter in prepared cake pan and bake until the top is just dry to the touch and a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
Step 8: Transfer the cake in the pan to a wire rack and cool completely, then invert them onto cake round or another flat surface, like a platter or revolving cake stand.
Step 9: FOR THE CREAM CHEESE FROSTING: In a bowl of a stand mixer fitted with the paddle attachment or a large bowl and a handheld mixer, beat the cream cheese, butter, and salt on medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners sugar, add beat until incorporated. Increase the speed to medium, add the vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.
Step 10: TO ASSEMBLE: Using a long serrated knife, trim off any uneven or domed parts from the top of each cake layer to create a flat surface. Place one of the cakes on a serving platter, leveled-sided up. Using the cream cheese frosting and an offset spatula, frost the top of that layer, then stack the other cake layer on top of the cake and, working from center outward, frost the top and sides of the cake. This will be the first coat of frosting (called the crumb coat). You will need to do a second and final coat. Please see notes above.

Wilton's Buttercream Frosting

This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders.

By: Tammie

March 6, 2019
2 cups
10 min
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Ingredients

1 teaspoon Imitation Clear Vanilla Extract 8 ounces (I used regular pure vanilla extract)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
4 cups sifted confectioners' sugar, approximately 1 lb.
2 tablespoons milk

Directions

Step 1: In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Step 2: Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Step 3: Gradually add milk or water, beat at medium speed until light and fluffy.
Step 4: Note 1: For Pure White Icing (stiff consistency): Omit butter and substitute an additional cup shortening for butter and add teaspoon Clear Butter Flavor. Substitute Clear Vanilla for Pure Vanilla Extract.
Step 5: Note 2: Keep bowl covered with plastic wrap until ready to use.
Step 6: Note 3: If using a hand mixer, beat shortening, butter (if used) and liquids first, then add sugar, as above. Make one batch at a time to prevent hand mixer from burning out.
Step 7: Note 4: Depending on the humidity and climate, it may be necessary to adjust the liquid and the sugar in your icing. If icing looks dry, add small amounts of liquid (1/4 to 1/2 teaspoon at a time). If icing is too wet, add 1 tablespoon of sugar at a time. The key for both adjustments is adding small amounts until you achieve the right consistency.
Step 8: Note 5: This recipe can be made with all butter by replacing 1/2 cup of shortening with 1/2 cup of butter. An all-butter recipe will make a noticeably softer buttercream and will also melt faster than a recipe made with shortening.
Step 9: Note 6: If you find that this recipe is too sweet, consider using a pinch of salt, which will help cut the sweetness. Let the pinch of salt dissolve in your liquid to avoid granules of salt in the buttercream. Try substituting some of the butter in the recipe with salted butter.
Step 10: Note 7: Adding Flavor: Wilton’s Buttercream Icing recipe is a great base for your favorite flavorings and extracts. Add flavoring to taste, but be mindful not to add so much liquid that it affects the consistency of your icing. If you like using a lot of flavor, try substituting some of your liquid with flavoring.
Step 11: Note 8: Try using the Treatology Flavor System, designed specifically for decorating. Because these flavors are concentrated, you’ll only need to use a few drops. You can also mix them to create new flavors. In addition, the Treatology Flavor System can be used to flavor cake batter and other baked goods without affecting the consistency of your batter.
Step 12: Note 9: Clear Flavors are also a great option for adding flavor to buttercream without adding color. These flavors are essential for making pure white icing and maintaining vibrant colors for decorating.
Step 13: Note 10: Storing Buttercream: Leftover buttercream can be stored in an airtight container in the refrigerator for up to two weeks. Buttercream can also be frozen for up to six months. Before reusing, bring buttercream back to room temperature and rewhip using a paddle attachment until it’s back to the correct consistency.