Makes 12 servings
- Shape-N-Amaze White Edible Decorating Dough
- Gold Pearl Dust
- Lemon Extract
- Black Sugar Pearls
- Kelly Green Icing Color
- Lemon Yellow Icing Color
- Orange Icing Color
- Pink Icing Color
- Sky Blue Icing Color
- Teal Icing Color
- Violet Icing Color
- Favorite cake mix or recipe (9 cups batter needed)
- White Ready-to-Use Decorator Icing – 4.5 lb. Tub (5 cups needed)
Step 1 - One day in advance, make unicorn.
Knead edible decorating dough until pliable and soft. Using Measure-N-Shape Sizing Tray, measure dough as follows:
- Body: 11 + 8
- Back Legs: 4 (2 needed)
- Front Legs: 3 (2 needed)
- Head: 10 + 4
- Ears and Horn: 1
- Mane and Tail: 2 (6 needed)
- Rug: 11
Mix together size 11 and 8 dough pieces. Roll into a ball, making sure there are no wrinkles in dough. Roll ball into cone, about 2 in. long. Set cone large side down, leaning slightly forward. Press down on surface to create flat bottom.
Roll each piece of dough into gourd shape. Continue rolling smaller end into short log, leaving other end round and bulbous. Flatten bulb. Using knife tool, score around end of narrow end to make hoof. Attach wide flat end to body using damp brush. Repeat with other leg.
Roll each piece of dough into logs, about 2 in. long. Using knife tool, score around one end to make hoof. Slightly pinch opposite end to make leg flat for attaching. Attach to body using damp brush.
Mix together size 10 and 4 dough pieces. Roll into a ball, making sure there are no wrinkles in dough. Roll ball into cone, about 1½ in. long. Using small dogbone tool, make indents for eyes. Using knife tool, mark eyelashes, muzzle line and nostrils. Insert two black sugar pearls for eyes.
You shouldn’t need water for this step, but if eyes are not adhering, use small amount of water to adhere. Too much water may cause sugar pearls to bleed.
Using toothpick and damp brush, attach head to body.
Divide size 1 dough into four equal pieces. Set two pieces aside for the horn. With remaining two pieces, roll each into ball, then cone about 3/8 in. long. Place on purple flower shaping foam. Using large dogbone tool, drag from wide end to the point, creating inner ear shape. Use knife to trim off wide end. Repeat with other ear. Attach to head with damp brush.
Combine reserved dough from ears into one ball, then cone about ¾ in. long. Using knife tool, mark twisting line from base to point, continuously moving around horn. Using Gold Pearl Dust and lemon extract, paint horn gold. Let dry 2 to 3 minutes. Reserve paint for later step. Using dogbone tool, make slight indent in head for horn. Attach horn to head using damp brush.
Tint size 2 dough balls green, yellow, orange, pink, blue, teal and violet using icing colors. Divide each ball into several small pieces of varying sizes. Roll each small piece into balls, then long cones. Twist ends slightly, then attach to head and body as mane and tail.
Using Gold Pearl Dust and lemon extract, paint all four hooves gold. Let dry 2 to 3 minutes.
Tint size 11 dough teal. Roll out to 1/16 in. thickness. Using cookie cutter, cut one circle
Step 3 - Bake cakes.
Bake and cool four 2 in. cake layers. Torte, fill and stack cakes for a 4-layer cake, 7 in. high. Reserve 1½ cups icing for later step. With remaining icing, spatula ice cake, using tip of spatula to create swirl on sides of cake.
Step 4 - Decorate cake.
Tint ¼ cup icing each green, yellow, orange, pink, blue, teal and violet using icing colors. Prepare seven decorating bags with tip 2 and tinted icing.
Following swirl of icing, pipe specks in alternating colors around cake.
Prepare decorating bag with tip 2A and remaining white icing. Pipe clouds at base and top of cake. Place rug and unicorn on top of cake.
Recipe by Wilton