Unicorn Face Cake
An exquisite white cake recipe delicately decorated to resemble unicorn faces. These Unicorn Cake are a fantastic treat for any magical occasion!
INGREDIENTS
LIME SPONGE
CAKE
- 5 eggs
- 155g sugar
- 1 teaspoon vanilla extract
- 155g plain (all-purpose) flour
- Zest of 1 lime
- Swiss meringue butter cream
- 5 egg whites
- 250g caster sugar
- 190g softened butter
ASSEMBLY
- Black and white fondant icing
- 100g fresh raspberries
- Natural food colouring (yellow, green, blue and pink)
- Glitter or gold hundreds and thousands for decoration
Instructions :
Step 1 : Preheat the oven to 180°C. Butter and flour four
small round cake tins, 16 cm in diameter.
Step 2 : Separate the eggs. Beat the egg yolks with the sugar
and vanilla in a large bowl until pale and fluffy. Beat the egg whites to soft
peaks in a separate bowl. Whisk some of the whites into the first mixture, then
gently fold in the rest with a soft spatula. Add the flour and whisk again. Add
the lime zest.
Step 3 : Divide the mixture evenly between the cake tins.
Smooth the tops with the soft spatula. Bake the cakes for about 10 minutes.
They should be lightly golden, but not brown.
Step 4 : Let them cool in the tin for a few minutes, then
turn out the cakes while they are still quite hot. Let them cool on a rack in a
single layer.
Step 5 : Make the swiss meringue. Heat the egg whites and caster sugar in a metal
bowl over a saucepan of simmering water, beating with an electric beater on
medium speed. Increase the speed gradually, until the mixture reaches
approximately 50°C.
Step 6 : Pour the mixture into another bowl, off the saucepan, and continue to
beat until completely cooled. The meringue must be smooth, supple and shiny.
Step 7 : Take 2/3 of this mixture and incorporate the softened butter while
continuing to beat for 3 minutes. The texture should be firm and creamy. Set
aside the swiss meringue butter cream in the refrigerator for 30 minutes. Also
set aside the remaining 1/3 of the swiss meringue in the refrigerator, to make
the mane later.
Step 8 : Make the eyes, ears and the horn of the unicorn out
of the fondant icing.
Step 9 : Start assembling the cake. Spread a layer of butter
cream over a first round of cake, arrange a few raspberries on top, top with a
second round of cake and press down lightly. Repeat the process and finish with
the last cake round.
Step 10 : Next, cover the whole cake with a first layer of
butter cream and set it aside in the refrigerator for about 10–15 minutes.
Cover with a second layer of butter cream and smooth the surface. The cake must
be very even. If needed, refrigerate for 10 minutes and cover with a final
layer of butter cream.
Step 11 : Take out the remaining swiss meringue that was set
aside for the mane. Divide between 5 bowls, leave one white and colour the
others with yellow, green, blue and pink colouring, whisking in each colour
well.
Step 12 : Make 5 strips of colour side by side on a piece of
plastic wrap, roll up and place inside a piping bag with your choice of nozzle.
Set aside in the refrigerator.
Step 13 : Plant the horn and ears on top of the cake, then pipe the rainbow
meringue all around the horn and ears, making a mane that goes down the back of
the cake and comes back around the side. Arrange the eyes on the side. Sprinkle
with glitter or gold hundreds and thousands.
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