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Alice’s Unicorn Bark Birthday Cake

Alice’s Unicorn Bark Birthday Cake

Chocolate sponge and buttercream with white chocolate unicorn bark.

Ingredients

  • Unicorn Bark

  • Cake

  • Buttercream

Directions

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If you remember back to this time last year you’ll know that June is a busy time for my family. It’s fathers day on the Sunday, my sisters birthday on the 20th and my mum and dads anniversary on the same day. Then it’s my birthday on the 23rd.

This year Alice is 18 so a big massive chocolatey cake was a must for the family get together. White chocolate is one of her favs but I thought a completely white chocolate cake might be incredibly sickly. I used dark chocolate in the sponge and buttercream. It’s probably still too sweet for some but hey, it’s a special occasion so you can eat all the sugar you want.

Unicorn birthday cake white chocolate

I saw a recipe for ‘unicorn bark’ on Pinterest. You swirl different colours through white chocolate and put sprinkles on and then break it into chunks. I did this a couple of days before but you could do it up to the night before and put it in the fridge overnight. On the top I used white chocolate and Dairy Milk caramel buttons. Another idea I had was Smarties or M&Ms. I had originally wanted to put each chocolate button on it’s own little swirl of piped buttercream. I only brought one piping bag home with me and it exploded so that was that idea gone.

Unicorn birthday cake

Unicorn birthday cake

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Step 1
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Unicorn Bark

Up to a day before -
Melt the white chocolate in the microwave. For each colour (I used red, green and blue) put a couple of tablespoons in a small container and mix with the food colouring. You have to be fast or else it will set. Spread the remaining chocolate onto a tray covered in cling film, drizzle the colours over and use a cocktail stick to swirl the colours around. Put the sprinkles on and refrigerate at least overnight.

Step 2
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Cake

Preheat the oven to 180ºC/160ºC fan. Grease two 8 inch circular cake tins. In a small bowl, whisk in the cocoa powder into 125ml boiling water then mix in the oil. Set aside to cool slightly. In a large mixing bowl cream together the butter, sugar and vanilla extract with an electric whisk until light and fluffy.

Step 3
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Beat in the eggs one at a time, adding a little of the flour after each egg to prevent curdling. Beat in the cocoa mixture and gently fold in the remaining flour and baking powder. Divide between the two tins and bake for 40-45 minutes.

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Buttercream

Melt the chocolate in the microwave and leave aside to cool slightly. Beat together the butter and vanilla extract for 2 minutes to soften. Add half the icing sugar and beat on a low setting until combined. Add the rest of the icing sugar and beat for a further 1-2 minutes. Mix in the cooled, melted chocolate.

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Sandwich the two layers together with a third of the buttercream and then cover the whole cake. I crumb coated it first because the cake was very crumbly but since the whole cake is covered with buttons or unicorn bark you don’t really have to do this.

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Before the buttercream sets slightly, arrange the shards of unicorn bark around the cake ad use any smaller bits to fill in the gaps between pieces and then cover the top with he chocolate buttons. Spray the silver edible spray over the cake for extra shimmer.

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  • 306 Views
  • 2 hrs 45
  • Serves 12
  • Medium
  • 180/160°c fan

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