Watch kids and adults have their minds blown with this edible illusion as featured in Mima Sinclair’s Rainbow Bakes – 40 Show-Stopping Sweet Treats.
SERVES: 18 PREP TIME: 1.5 hours, plus cooling, setting and chilling COOK TIME: 20-25 minutes
FOR THE CAKE
- 350g Unsalted butter
- 350g caster sugar
- 6 large eggs
- 350g plain flour
- 2.5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons whole milk
FOR THE BUTTERCREAM
- 500g unsalted butter
- 1kg icing sugar, sifted
- 2 teaspoons vanilla extract
- Food colouring (pink & blue)
FOR THE DRIBBLE ICING
- 100g royal icing sugar, sifted
- Food colouring paste (yellow & purple)
- 30g white chocolate (minimum 30% cocoa solids), melted
- 100g rainbow sprinkles
- Unicorn (optional)
YOU WILL NEED
- Small paintbrush
- 1 thick wooden skewer
- Piping bag fitted with a large closed star nozzle
- Small clear plastic pot
- Preheat the oven to 180C/gas mark 4. Grease and line 3 x 20cm round cake tins with baking parchment.
- Using an electric hand whisk, beat the butter and caster sugar together in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and salt and fold through evenly with a large spoon. Stir in the vanilla extract and milk until combined.
- Divide the mixture between the prepared tins, spreading evenly. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 5 minutes, then turn out into a wire rack and leave to cool completely.
- Meanwhile, for the buttercream, beat the butter, icing sugar and vanilla extract together in a bowl until light and fluffy. Spoon a sixth of the buttercream into a separate bowl, then stir in a little pink food colouring paste and set aside. Add blue food colouring paste to the remaining buttercream.
- Once cold, cut each sponge cake in half horizontally. Sandwich the cake layers together with some of the blue buttercream and then coat the cake completely with the remainder.
- For the dribble icing, place the icing sugar in a bowl and add 2 teaspoons of cold water. Stir until smooth, then add a little extra water until you have a thick but just runny icing. Divide between two small bowls and stir a little yellow food colouring paste into one portion and purple into the other.
- Spoon atrial of yellow icing around the top edge of the cake, encouraging a little dribble down the sides. Leave for 30 minutes to set, then repeat with the purple icing. Leave for a further 30 minutes to set.
- Meanwhile, for the decoration, using a small paintbrush, brush two-thirds of a thick wooden skewer in the melted white chocolate, the coat in rainbow sprinkles. Place in the fridge to set hard.
- Once the dribble icing has set, spoon the pink buttercream into the piping bag, then pipe small stars around the top edge of the cake. Take your sprinkle-coated skewer and insert into the centre of the cake, pushing it in at an angle until the uncovered wooden end is no longer visible (just the sprinkle-coated part is visible). Pour a pile of the rainbow sprinkles around the base of the skewer and press them in lightly.
- Put the remaining rainbow sprinkles into the small clear pot and cover the top neatly with clingfilm to stop all the sprinkles from falling out. Carefully pierce one corner of the pot, then carefully insert the top end of the sprinkle-coated skewer into it, so it hooks into the neck and the pot balances. If the pot is too heavy, remove some of the sprinkles so it is able to balance. Place your unicorn on the cake, if using, pressing down slightly into the icing to secure. Serve and watch the wonderment on your guest’s faces!