Ann Reardon

Easy Unicorn Cake


This fun and relatively easy cake, with hardly any fondant. This unicorn cake design was invented by the very talented and amazing Jenna Rae Cakes back in September 2016 and since then they have been appearing every where!

I had tears streaming down my face last night as I read through the names of the victims from the Manchester bombing. How can anyone deliberately set out to be so cruel? Parents have lost children and kids have lost their mums and dads, not to mention those who are just starting the long road to recovery from horrific injuries and burns. I just want to scoop them all up in my arms, give them a great big hug and make it all better. If only kisses could heal injuries and hugs could erase haunting memories. All we can do is pray.

To make this unicorn cake you will need:

3 quantities of my sponge cake recipe
3 quantities of basic vanilla buttercream
150g (5.29 ounces) black fondant
50g (1.76 ounces) of blue, pink and yellow fondant
50g (1.76 ounces) white fondant
gold luster dust
ice-cream cone
simple syrup (equal parts sugar and water heated until the sugar dissolves)
2 cake pop sticks

Make the fondant details as shown in the video, you can make these a couple of days ahead and leave them to dry out or add tylose powder to the fondant so it dries quickly.

Bake you cakes and prepare the buttercream (see links above).

Use a cookie cutter to cut the middle out of your sponge cake. Add some simple syrup, buttercream then continue to layer up the cakes. Ideally a cake this tall should have supports cake board in the centre. You can’t really do that if you want m&m’s down the middle and big tall slices like I wanted. But be warned if you don’t add supports you would not want to be transporting the cake by car because it wouldn’t be stable enough.

Fill the centre with mm’s right up to the top. Then add simple syrup, spread out the frosting and add the top layer of cake. Pipe buttercream all over the outside and spread it out covering up all the gaps over the top and the sides then place it in the fridge.

After an hour take the cake out of the fridge and smooth out any imperfections. Place the left over buttercream into bowls and colour it using gel food colours.

Add the horn to the centre of the cake and then add your ears on either side just poking the cake pop stick down into the cake.

unicorn cake how to

Decorate the cake using a star tip and colored buttercream. For multiple colours in the one bag follow the tutorial in the video. Add some stars to decorate the top.

Cut out some eyelashes, brush in gold and add to the front of the cake.

unicorn cake how to

Copyright © 2017 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

78 Comments View Comments

  1. Rating: 5

    Here’s my version! Had a lot of fun making it!

    • Rating: 5

      The lighting is better here

      • Rating: 4.5

        and here’s the inside…we called it Unicorn brains! lol

        • Thats funny! Well done Stephanie.

  2. Rating: 4.5

    Hi Ann,
    what would be the best way to secure the horn whilst in transport?

    • Hi Heather, as the horn is vertical it should be fine. If you are concerned,then leave it off the cake and place when cake has been put in position.

  3. Rating: 4.5

    I really need to transport this cake, but my twins really want the m&m’s in the middle….have you got any suggestions as to how I could support it? i did wonder about making round card bases with a hole in the centre of each and then maybe 6 skewers???? is that going to be enough… we just wont be able to cut right thru…

    • Hi Emily, There are quite a few different cake support options available. I would probably just go for 3 extra long cake pop sticks and position them in line with the ears on the side and horn at the back-in the outer ring of the cake. That way you know where the supports are and can cut the cake easily and remove the cake sticks as you cut. If you are transporting the cake you may wish to secure the horn as well.

  4. Rating: 5

    Hi Ann

    This is my version for my daughters 6th birthday today. She loved it. Love your cakes and this would be my 5th cake I have made using your designs. You make it so easy thank you!

    • Thanks Amanda and great job on the cake.

  5. Rating: 4.5

    Unicorn ? for 4tg Birthday ? from US/Ukraine

  6. Do you need the cream of tartat

    • Hi Rose, this helps to stabilize the cake and give it a great texture. It is worth including.

  7. Rating: 4.5

    What size cakes do you back for the easy unicorn? Trying this out for my daughters birthdays 11 and 8.

  8. Rating: 5

    I love this so much

  9. Rating: 5

    Hi Ann
    Your cakes are amazing. I made the unicorn cake last week for a friend of mine. She loved
    It. Thanks for your videos they really help!
    (Cape Town, South Africa)

    • Hi Sarah, Lee Jones, your cake looks beautiful!

  10. Rating: 5

    hi ann! I was just wondering if you could make it without luster dust and still make it look awesome

    • Yes you could do it without the lustre dust but it will look more amazing with tit.

  11. Why do you cut the holes in the cakes?

    • Hi Sarah, that is to make room for all the M&M’s that Ann filled the middle with. Of course you could leave those out and use whole cakes if you prefer.

  12. Rating: 4

    I will be making this cake with my niece for her birthday in 2 weeks.
    I will probably have to order edible colour powder online, it comes in 3 grams containers.
    Will one 3 gram container be enough for the ears horn and lashes?
    I have never worked with colour powder before and have no idea how much it uses for good results.

    thnx and keep up the great work 🙂

    • Hi Neb, The tubs of edible luster go a long way but for safety I would definitely get 2 (or one larger one) as some brands seem to go further than others. I also spilt one once in the process of decorating and there was no way to safely retrieve the dust for reuse.

  13. Rating: 5

    I cant handle the sweetness of the american buttercream or just the plain buttercream so I was wondering what else i can use to frost cakes that isnt as sweet but still tastes nice please?

    • Hi Kiara, Personally I like cream cheese frosting, which you can adjust the sweetness of BUT it isn’t always a hit with kids. Frosting will generally be sweet of course.

  14. Rating: 4

    I have just seen once more the video, and if I had payed more attention the first time, I would have heard the explanation of why use black instead of white fondant….HAHAHA….!!!
    Thank you!!!

  15. Rating: 5

    Hi, Ann, I´m wondering why do you use black fondant , could it be white fondant painted with gold luster dust ?
    Thank you


  16. Rating: 5

    Hi Ann,
    My daughter, Lacey, and I have been huge fans for a long time.

    She wanted your easy unicorn cake for her 13th birthday. It was lots of fun to make, and eat.
    I’ve attached a couple of photos of the end result.

    Cheers Jenni

    • Thanks Jenni, So glad it turned out well for you and Lacey. I can’t see the photos but I am sure it looked amazing!

  17. Rating: 5

    Hi, for how many people this cake is suppose to be? because he looks quite big (but sooo beautiful)

    • Hi Lola, This is a tall cake. You should be able to serve 15-20 people depending on how large your serves are.

  18. Can you please do a tutorial for:
    1) batik roll cake
    2) Korean bean paste flowers

  19. Rating: 4.5

    Hi! I hope you’ll enjoy my version of a unicorn cake!

    • Looks lovely Maria!

  20. What size pans did you use?

    • Hi S.C. Ann uses 20cm round pans for this recipe. You can find more details via the link to the sponge cake recipe above.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>