The Great Australian Bake Off

Bring this unicorn to life with a birthday cake suited for kids with big imaginations – and appetites!


  • Cake x 2

  • 3 eggs, at room temperature

  • 155g caster sugar

  • 2 tsp vanilla essence

  • 130g plain flour

  • 1 tsp baking powder

  • 20g unsalted butter, melted

  • ¼ cup boiling water

  • Colour gels (see decorations)

  • Swiss buttercream x 2

  • 5 egg whites

  • 300g caster sugar

  • 340g unsalted butter, cubed and softened

  • ¼ tsp fine salt

  • 2 tbsp vanilla essence

  • 1 lemon for wiping bowl

  • Decorations

  • White, purple, aqua, pink, blue and black food gels

  • 500g fondant

  • Gold lustre dust


  • Cake x 2:

  • 1.

    Preheat oven to 180°C, spray and line 4 x 20 cm round tins.

  • 2.

    In a bowl, mix flour and baking powder.

  • 3.

    Whisk eggs and sugar in stand mixer until pale and fluffy, then beat in vanilla essence. Mix in the flour mixture alternately and then add melted butter and hot water.

  • 4.

    Divide first mixture into 2 bowls and colour pour into tins and bake for 20 minutes. Then cool on bench for 10 minutes before placing in freezer.

  • 5.

    Make another batch of mixture and follow the same directions except with different colours.

  • Buttercream x 2:

  • 1.

    Clean mixing bowl and whisk attachment with lemon.

  • 2.

    Make a double boiler and heat egg whites and sugar together until 60 degrees and sugar has dissolved.

  • 3.

    Whip with mixer until stiff peaks and the bowl is cool to touch, about 7-10 minutes.

  • 4.

    Turn mixer to low and add butter one piece at a time until smooth, add salt and vanilla essence.

  • 5.

    Separate into 4 bowls, add gels into icing and mix.

  • Decorations:

  • 1.

    Roll fondant and shape into a horn, pierce with dowel and paint with gold lustre dust.

  • 2.

    Roll out fondant and cut 2 heart shapes, colour small amount of fondant pink and cut out with bottom of heart.

  • 3.

    Colour small amount of fondant black, roll out and cut out circle shape, cut again to make eyes and lashes.

  • Assembly:

  • 1.

    Place 20cm cake on board and fill with Swiss buttercream, place second layer of cake and repeat until all 4 layers are stacked.

  • 2.

    Cover cake in crumb layer and place in fridge to set for 15 minutes.

  • 3.

    Cover 20cm cakes with coloured Swiss butter cream, smooth off and place back in fridge for 30 minutes.

  • 4.

    Decorate top tier with unicorn’s face, pipe flower mane.


This recipe has not been edited or tested by the Bake Off Food Department

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