24/8/2017 Highway Unicorn Cake

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Highway Unicorn Cake

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INGREDIENTS METHOD

Cake Serves 20 Level: Medium

645g all-purpose flour
400g caster (superfine) sugar
1 tsp salt
4 ½ tsp baking powder Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake
560ml of milk tin with oil spray and line the bottom with baking paper.
180ml vegetable oil  
190g unsalted butter, softened In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder,
3 tbsp Greek yogurt (can substitute with sour caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help
cream) everything combine well (alternatively you may do this by sifting the ingredients together). Add the
1 ½ tsp vanilla extract softened butter and mix until it resembles a fine sand like texture.
3 large eggs  
3 drops blue food gel Add the milk, oil, greek yogurt, eggs and strawberry essence into the bowl with the dry ingredients
3 drops pink food gel + 3 drops purple food and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for
gel another 20 seconds.
3 drops pink food gel  
3 tsp strawberry essence (or any flavour you Separate batter into three separate bowls. Add pink food dye and mix until well combined to one
like) bowl. Repeat with two other bowls. Add pink and purple to make the purple and blue to make the
purple pony sprinkles blue. Be careful not to over mix your batter. You just want to fold the colour until well combined.
(www.fancysprinkles.com)  
rainbow confetti sprinkles Transfer each colour into a separate piping bag and pipe random blobs of each colour into an 8
  inch cake tin. Fill each cake tin just above half way.
Gold Drip  
2 tsp gold lustre dust (can be purchased Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and
online or at any cake supply store) then carefully flip the cake tins over on to a cooling rack to cool completely before using.
4 tbsp vodka or vanilla extract  
  Using a large serrated knife or cake leveler, carefully trim the top off each layer of cake to make
Frosting even and flat layers. You can make each cake layer however thin or thick you like. I got about 3
3 batches of swiss meringue buttercream useable layers of cake from each of the three cakes. Try to aim to get them all the same height. If
recipe on thescranline.com you don’t have a cake leveller, an easy way to do this is to find the lowest height of the cake, place
3 drops blue food gel a skewer or toothpick next to that point and mark it. As you go around each side of the cake
cutting it, use the marked skewer to make sure each cut is at the same height.
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24/8/2017 Highway Unicorn Cake
3 drops pink food gel + 3 drops purple food  
gel To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake
3 drops pink food gel layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each
3 tsp strawberry essence layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves
  between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any
Optional cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
½ batch highway unicorn macarons  
Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the
frosting around the sides. Then smoothen out the top using a the cake scraper. Chill.
 
Separate two batches of Swiss meringue buttercream into three bowls. Colour each one blue, pink
and purple using the same formulas as the batter.
 
Transfer to a piping bag and pipe two layers of frosting starting with the blue at the bottom,
followed by the purple. I actually made a lighter purple as well, and then finish with the pink. Use a
large cake scraper to go around the cake to smoothen out the frosting. Scrape any excess frosting
on top using a sharp knife and use the cake leveller to even out the top. Continue scraping until
the cake is smooth on the sides and top. Chill for 1-2 hours.
 
Stick some sprinkles to the bottom of the cake using your hands.
 
Drizzle some chocolate sauce over the sides of the cake and chill again for 1 hour. Mix the gold
lustre dust and vodka or vanilla extract together and use a small food safe brush to paint the
chocolate drips with the gold. You may need to go over it twice. This takes a while guys. Have
patience! Listen to Beyoncé in the background or your favourite podcast!
 
Fit the end of a piping bag with a Wilton 1M tip and frost some high swirls of pink Swiss meringue
buttercream frosting. Make em high baby!
 
Add the macarons on top to finish off, this is completely optional! If you want to use the macarons,
I’d recommend making them the day you bake the cake. This whole thing is a two day process.
Baking and crumb coat and then the decorating. Store the macarons in an air tight container at
room temp until you’re ready to use them! :0)
 
 
-
 
HELPFUL TIPS!
 
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
 
HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but
preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper
use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut
slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.
 
HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk.
Take care not to over mix the batter.
 
OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).
 
BUTTER: Make sure the butter is very soft for the cake mixture. Theres two ways to do this.
Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If
you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the
butter for 1 min. The heat from the bowl will create a warm enough environment to soften the
butter.
 
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular
cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t
dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter,
bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
 
TOOLS:
Cake turn table/lazy susan
Large mixing bowls
Spatula
Magic Whisk for wet ingredients
Kitchen Scales
Stand mixer (or hand mixer)
Wire rack
Frosting bag
Tablespoon
Measuring spoons
8” cake tin
Ice cream scoop (optional)

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24/8/2017 Highway Unicorn Cake

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