Unicorn cakes are becoming increasingly popular, Follow our step by step guide to create a stunning cake for any occasion.

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You Will Need
8” Round Deep Cake, masked with buttercream ready to ice. If you wish, you may colour the cake mixture four ways to create a marble cake to match the decoration.
Round Light Pink Cake Drum Board-12” (06PRWD12)
Culpitt Cake Decorating Sugarpaste Icing – Ivory – 1kg (0674203) x2
Cake Star White Modelling Paste – 100g (75001)
Colour Splash Edible Paint – Metallic Gold (75187)
Colour Splash Food Colouring Gel – Black -25g (0675062)
Colour Splash Food Colouring Gel – Lemon – 25g (0675056)
Colour Splash Food Colouring Gel – Raspberry – 25g (0675068)
Colour Splash Food Colouring Gel – Jade – 25g (0675064)
Colour Splash Food Colouring Gel – Violet – 25g (0675060)
Cake Star Disposable Piping Bags – Pack of 12 (84798)
Jem Open Star Piping Nozzle – 1M (84964)
Purple Cupcakes 10mm Large Sugar Pearls – Rainbow (25059) - Optional
Prepare the Cake

Place cake onto board and cover with ivory sugarpaste.Cut off around the cake base and neaten. Allow to dry.

Alternatively, you can buttercream the whole cake instead of using sugarpaste.


Colour a tiny piece of modelling paste in black, and shape the eyes and eyelashes. Fix into place on the front of the cake using a strong glue made with a little sugarpaste softened with water (‘gunge glue’) to a tacky consistency.


Take two 15g balls of modelling paste and elongate into cones approx. 12cm long. Starting at the thicker end, place cones together and twist to the top. Glue ends together, and leave to dry. Paint with the gold paint.


Roll out some modelling paste and cut into two wide ‘leaf’ shapes. Cut out two further shapes, smaller, for the inner parts of the ear. Glue these to the outer ear parts and shape by pinching the wider base. (For extra support, you may insert a cocktail stick between the inner and outer ear pieces). Leave to dry. Paint the inner part only with gold paint.

Mark and make holes for the horn and ears on the top of the cake. Fix into holes with ‘gunge’ glue, and support whilst drying.


Divide buttercream into four bowls and colour pale shades of lemon, raspberry, jade and violet. Place nozzle into the bag plus all of the buttercream colours. Starting by the ears, pipe swirls, starting each one in the centre and finishing on the outside. Continue down one side of the cake to the base. Pipe rosettes if wished to fill in the gaps between the swirls.

Optional: Add sugar pearls at random onto the buttercream swirls or rosettes, and around the base of the cake, for an added sparkle.

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