Mini Unicorn Cakes: Galaxy, Fire & Rainbow

Instructions

1. .Preheat your oven to 180 degrees Celsius.
2. Prepare your three cake pans (38,7 cm × 26 cm × 1,9 cm) by lining it with baking paper.
3. Divide the cake batter into three equal portions. Mix the chocolate chips or chunks through one of the portions and the funfetti sprinkles through another portion.
4. Divide the last portion intro three equal portions, colour one yellow, one orange and one red.
5. Pour the chocolate chip cake batter and the funfetti cake batter each into their own cake pan.
6. Pour the yellow, orange and red cake batter into another cake pan, next to one another.
7. Bake each cake for about 15 minutes, then cover with aluminium foil until fully cooled.
8. Cut 8 cm circles out of all of the cakes, using a cookie cutter.
9. Cut 2,5 cm circles out of the middle of the bottom two layers of each cake.
10. Colour the chocolate buttercream with black food colouring and prepare two batches of vanilla buttercream.
11. Attach the bottom layer of each cake to a cake board using some buttercream.
12. Pipe or spread some buttercream on top, add the next layer and fill the center with the suggested candies, or other candies you like.
13. Pipe or spread on some more buttercream and add on the top layer of cake for each of the cakes.
14. Cover each cake in the right colour of buttercream.
15. Let the cakes set in the fridge for about 30 minutes.
16. Place the (soon-to-be) galaxy cakes in the freezer for 15 to 30 minutes.
17. Divide the leftover vanilla buttercream into three portions. Colour one pink, one purple and one navy blue.
18. Spread blobs of pink, purple, navy blue and black buttercream onto the galaxy cakes and smooth it out.
19. Then use a brush to splash some white food colouring onto the galaxy cakes as well and place them back into the refrigerator.
20. Create the unicorn horns using black fondant.
21. Roll out the leftover black fondant, to about 1 millimetres thick, and use a 6 cm round cookie cutter to cut leaf-like shapes out of the black fondant. Create 18 total.
22. Roll out the leftover black fondant, to about 3 millimetres thick, and use a 7 cm round cookie cutter to cut leaf-like shapes out of the black fondant. Create 6 total.
23. Repeat the previous step for the leftover white fondant.
24. Colour the leftover white fondant nacy blue and repeat the previous step for this kind of fondant.
25. Brush the insides of the ears, the smaller leaf shapes, and the horns with gold or silver food colouring powder.
26. Stick the insides of the ears onto the ears themselves, using a little bit of water.
27. Place the ears onto baking paper, with rolled up kitchen paper under it to shape them.
28. Let the fondant decorations dry out.
29. Roll out black fondant thinly and cut out the eyeshapes, as shown in the video. Then brush the eyes with gold or silver food colouring powder.
30. Prepare the other two batches of vanilla buttercream.
31. Divide it into six equal portions, colouring them separately to create one portion of pink, red, orange and blue buttercream and two portions of yellow buttercream.
32. Put the leftover black chocolate buttercream into a piping bag with a star-shaped piping tip.
33. Put the pink, blue and one portion of yellow buttercream into a piping bag with a star-shaped piping tip.
34. Put the red and yellow buttercream into a piping bag with a star-shaped piping tip.
35. Place the eyes, horn and ears onto the cakes.
36. Pipe on the butter cream and add decorations if you'd like.