Unicorn Cake

I love this tutorial! Presentation is great, looks amazing and makes me want to do this too. Great instructions, don't have to purchase special tools, you make it look easy enough for me to want to try it too. Love your technique for the templates, now I can use your technique to use coloring books for modeling figures instead of just for ideas. Thank you so much! I am so excited about this!
Cathy Davis

Unicorn Cake

$240 - $280

Learn how to decorate a cake with a dreamy rearing unicorn and tree scene.

In this tutorial, you will learn how to shape a realistic unicorn in a rearing position and how to make a tree to support it.

You will also learn how to make hair-like texture with fondant, blend multiple elements together with an airbrush, make a large sugar tree stump and create a landscape looking cake.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Unicorn Cake Course Material
This PDF contains the templates and guides used in the tutorial.

The Plan
Tools & Materials
Modelling the Unicorn's Body
Making the Base
Making the Tree
Assembling the Unicorn's Body
Coating the Cake
Assembling the Tree
Airbrushing the Cake
Attaching the Unicorn to the Tree
Making the Unicorn's Head
Making the Unicorn's Eyes
Making the Unicorn's Hair
Flowers & Ribbon Work
Attaching the Butterflies
Final Touches
Total Duration

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need

  • 35cm round cake board covered with light purple and plastic (cellophane).
    Watch this tutorial on how to cover a cake board with fabric.
  • 2-4 x Light purple sugar roses + buds
  • 3-5 Light sugar leaves
  • 6-8 Mini sugar daisies
  • 3 Sugar or silk pink butterflies
  • Scissors
  • Palette knives
  • Modelling tools
  • Rolling pin
  • A fork
  • Small brush in a cup of water
  • Shortening
  • Oil spray
  • 30cm’s of aluminium foil sheet
  • Bunch of wooden skewers
  • 1.2 metres of gold cord ribbon
  • Starch (for dusting)
  • Dry & wet towels
  • Card board sheets
  • Gloves
  • Small wire cutter
  • Scale (1g increments)

Recipes & Ingredients


  • 1 x 250mmØ x 50mm high, layered dark mud cake


  • 1000g Pastillage
  • 1 Cone of white royal icing
  • 1 Cone of dark chocolate (melted)
  • 1 Cone of white chocolate (melted)
  • Hand full of green cereal bushes


  • 1kg Rolled Fondant (Only 500g is actually used)


  • Top & front view drawings of cake for guidance
  • Images of finished cake
  • All references can be downloaded below


  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. Also be sure to clean the table with your wet towel, and than the dry towel each time you are about to roll out any fondant. Use a bit of shortening or vegetable fat to prevent the fondant from sticking to the table.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.


  1. Patricia Hubbard says:

    Hello Chef Yener! First of all you are amazing when I watch your tutorials I am glued to them. I am working on pastillage but my first batch did not come out well, so I read through the comments and I am sure the second batch will be fine. I am going to make the Unicorn for my granddaughters birthday this month! Thank You so much! You are the best!

    1. Serdar Yener says:

      Hi Patricia, there are two potential problems with pastillage. 1. Too soft for some reason, maybe additional water been added / add more icing sugar and a bit of starch 2. Too dry, because of too much water lost during heating / add a little more water any time during mixing or while you working with. Thanks

  2. cheekybudgie says:

    You are a genius! An absolutely fabulous cake and tutorial. I can’t wait to make this for my granddaughter.

  3. Summ Chong says:

    That was great! I can’t wait to try this. I really enjoy the tutorials and absolutely love mythological creatures. The application of these techniques are endless. Thanks again!

  4. Bolaji Docherty says:

    This is another amazing tutorial, am really grateful. sometimes i just wonder how you do it so easily. sometimes i think one must know how to draw before one can be an excellent cake designer. Thanks once again.

  5. CATHY DAVIS says:

    Another great tutorial! I am so excited about using your unique technique with the templates, now I feel the possibilities are endless. I have been keeping coloring books for ideas and using your technique for making models I can use the coloring books for model templates. I am so excited and love your presentation, instructions, and unique technique process. THANKS SO MUCH! Can’t wait to get a chance to try it. Will keep coming back here to see what you do next!

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