![]() Coat the cake with a very thin layer of frosting to crumb coat, then chill until set, about 15 minutes. Repeat with the third layer, then end with the last layer bottom-side up on top. Set another layer on top and frost again. Frost the top of one cake layer with about 1/2 cup frosting. Beat in the vanilla and then the milk, 1 tablespoon at a time, until the frosting is easily spreadable.Ĭut the domed tops from the cakes to make them flat. Add the confectioners' sugar and beat on low to incorporate, then increase the speed to medium high and beat until fluffy, 1 to 2 minutes. Let cool on a rack for 10 minutes, then remove from the pans and cool completely.įor the buttercream: Beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth and light, about 1 minute. (If you don't have 4 pans, make 1 box of cake mix at a time and use half of the sprinkles in each).ĭivide the batter among the 4 prepared pans and bake, rotating the pans from top to bottom halfway through baking, until a tester inserted in the center comes out clean, 25 to 28 minutes. Prepare the cake mixes according to the package directions. Coat four 8-inch round cake pans with cooking spray and dust with flour, tapping out the excess. Drape the ears, with the smaller pieces face down, over the rolling pin to dry.įor the cake: Preheat the oven to 350 degrees F. Brush the larger ears on one side with a small amount of water. With a sharp paring knife, cut two 3-inch-tall triangles for the outside of the unicorn ears. Roll out the remaining plain marshmallow mixture to a thickness of a little less than 1/4 inch. Stick the horn upright in a jar filled with dried beans or rice to dry. Press gently all around to adhere it to the stick. Starting about 3 inches up from the bottom of the stick, roll the strand around it, starting with the thickest part first, into a tapered horn. Brush an 8-inch lollipop stick with water. Roll the remaining blue mixture into a thick, tapered strand, about 2 feet long. With a sharp paring knife, cut two 2-inch-tall triangles for the inside of the unicorn ears. Remove one-quarter of the blue mixture and roll out to a thickness of a little less than 1/4 inch. If you poke a finger into it, the indentation should remain.)īreak off three-quarters of the marshmallow mixture, add 1 drop blue gel food coloring and knead it into the mixture until evenly distributed. (The mixture should form a tight but very smooth ball. Knead the mixture, adding up to 1/2 cup more confectioners' sugar and greasing your hands as needed to keep it from sticking, until the mixture is very smooth and pliable, 4 to 5 minutes. ![]() Grease your hands and a work surface with some shortening. Add 1 1/2 cups of the confectioners' sugar and stir to make a stiff mixture. Microwave in 30-second intervals, stirring in between each, until the marshmallows are melted, about 1 1/2 minutes total. ![]() Put the marshmallows in a large microwave-safe bowl and sprinkle with 2 teaspoons water. For the unicorn decorations: First, make the horn and ears. ![]()
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