Unicorn Cake Recipe

Prepare the cake. Preheat the oven to 160°C. Beat the egg yolks and sugar until the mixture doubles in volume and whitens. Add the sifted flour and baking powder, salt, and powdered vanilla. Mix. Whip the egg whites until stiff peaks form. Fold them into the flour mixture. Pour into a greased 18 cm diameter cake pan. Bake for 1 hour and 15 minutes. Let cool before removing from the pan.

Cut the cake into three layers. Spread filling on each layer. Reassemble the layers to form the cake again. Cover the entire cake with the filling. Roll out the white sugar paste (between two sheets of baking paper for easy handling). Cover the cake with the sugar paste.

Shape a sausage with the golden fondant and wrap it around the skewer to form the unicorn's horn. Insert it into the cake.

Shape ears with white fondant and place them on each side of the horn on the cake.

Prepare the ganache to decorate the cake. Bring the liquid cream to a boil in a saucepan. Remove from heat and add the white chocolate in pieces. Mix. Let cool in the refrigerator for 2 hours. Divide the ganache into 3 equal parts and pour into 3 bowls. Add food coloring to achieve a blue, pink, and yellow preparation. Whip. Pour into piping bags. Decorate the cake.

Finally, draw the unicorn's eyes on the cake with a black food marker.