RAINBOW and UNICORN Cake

By Yeners Way - March 18, 2018

Learn how to make a Rainbow & Unicorn Cake.

In this feature length Yeners Cake Tip, I am going to be showing you how to make a simple birthday cake with a rainbow and a unicorn, from start to finish. The design of of the unicorn is inspired by My Little Pony.

Downloads
Preparations
Comments 1

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.

Rainbow and Unicorn Course Material

This PDF document contains templates and guides to help you with this tutorial.

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. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.

Tools & Materials

Rolling & Coating

Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
Rolling pin (30cm long)
Powder shaker (Filled with starch)
Needle or pin (to pop air bubbles)
Perfections strips
Fondant smoother

Cutting & Slicing

Set of knives
Craft knife
Pizza cutter
Box cutter
Set of scissors

Modelling & Shaping

Modelling tools
Plastic cutlery (knife, fork, spoon)
Hard pastry margarine/shortening
Oil cooking spray

Cellophane Shop Online

2 sheets of 50cm x 12cm

Oil Cooking Spray Shop Online

Colour should be as light as possible to prevent discolouration in the fondant or pastillage.

Water Spray Bottle

Perfection Strips Shop Online

Used to roll dough (fondant, pastillage etc.) to an even thickness.

30mm Daisy flower cutter

Small Brush in Water

Ensure that brush bristles are not loose.

Hand Towels

Ensure fibers are not loose.

Cake Board Watch Tutorial

30cm round MDF 9mm thick coated with green velvet

A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric .

Recipes & Ingredients

Chocolate Mud Cake Recipe View Recipe

1600g
for 4 x 20mm high by 20cm round (diametre)

A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]

Dark Chocolate Ganache Recipe View Recipe

1kg

Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high...[read more]

Rolled Fondant

700g light blue (cake coating)
300g green
50g light blue
50g blue
50g purple
50g light pink
50g hot pink
20g brown

A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.

gum paste

200g white

Royal Icing Recipe (Fresh Egg White) View Recipe

250g

Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]

Pastillage Recipe View Recipe

20g red
20g orange
40g yellow
20g green
20g blue
20g purple

A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]

mix mini flowers

20x

1 Comment

Brenda Pakau 1 year ago

Kia ora cheif Sedar. I’m only new to learning this most beautiful creative art with cakes. I’m 49 years of age and I have found something that I’m loving and truly feel I could be good at. You are an inspiration and have a beautiful gift, and to share your gift around the world. It’s a great honor to be learning what I can from you and I sincerly thank you. God Bless you. From New Zealand. Brenda

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