wandgestaltung babyzimmer eule
hello. thank you for tuning in to my video again.i am nicole from „nicole’s zuckerwerk“. it feels like 5 million unicorn cake videos can be found on the web right now, but also i could not resist to make one, especially because i was asked to make a unicorn cake. i then surfed the web a bit to get some inspirations for it and today i will show you how i prepared my unicorn cake. i started doing the horn, because it has to dry for at least 24 hours, making it easy to prepare a few days beforehand. i took a piece of approximately 150 g of white fondant and mixed in a bit of cmc powder.
this is a cellulose powder making the fondant more stable and dry quicker. i mix both very well and roll it out into 2 conically shaped strings of the same size. i then twist these two, and as this piece was still a bit too big, i cut a bit off. as a guide i used the baking tin in which i made the top cake to see if the proportions are fitting. but as it was still tobig, i shortened it even more.
when i liked it, i put a cakepop stick inside and placed it to the side for several hours to dry. after drying for a few hours on the side, i mix some golden colour dust with some clear alcohol. i like using vodka for that. i then stir this using a fluffy, soft brush and paint the horn with it. afterwards, i place it back onto the styrofoam block and let it dry for at least 24 hours.
the day before putting the cake together and decorating it, i baked the doughs. i recommend baking the cakes a day before so that they can cool down completely making it much easier to work with later. i will not show you the recipes that i used for this cake, in this video. if you would like to havea look at them, i will link there spective videos in the infobox. for the bottom cake, i baked 3 times theamount of the „wunderkuchen“ recipe in a 28 cm baking tin and for the top dome-shaped cake, i baked a lemon-poppy seed cake. in addition, i prepared a big portion of meringue buttercream and i also
heated up a bit of raspberry jam on the hob so that it is softer and easier to spread. i let it cool down to room temperature after again. this is the „wunderkuchen“, made from 3 times the recipe already cut into 5 slices. in addition, i cut myself a cakeboard to the diameter of the cake, which is 28 cm. my cakeboard is a polystyrene foam board, which i bought in a diy store and cut to its size using a craft scalpel.
the cakeboard goes at the bottom onto which i spread a bit of buttercream to glue the cake to it. i now take one of the outside cake slices with the baked side facing down and fill it with buttercream and raspberry jam. in case you wonderwhat is inside this cake, it is some sugar sprinkles added into the dough. afterwards, i put the cake into the fridge for 1 hour so that the buttercream can cool down. after, i cut the excesscake off before covering it all with buttercream.
after the cake is completely covered in buttercream, i smoothen the sides with a dough scraper and the top of the cake with a small palette knife. the cake then goes back into the fridge to cool down. meanwhile, i am preparing the top cake, made out of lemon-poppyseed dough baked in a dome-shaped bowl with a diameter of 20 cm. i also cut acakeboard for this cake, cover it with some buttercream and fill the cake with buttercream also. i then covered the outside with the first layer of buttercream. to smoothen it, i am using the lid of a cream cheese box.
i just cut off the thick edges and now it is perfect for smoothing a dome-shaped cake. i saw this methodwith the cream cheese lid a while ago watching the „kuchenfee“. subsequently, i also place this cake into the fridge for 30-45 minutes before adding a second layer of buttercream. whilst bothcakes are now in the fridge to cool and harden, i took the remaining buttercream, separated it into 5 portions and dyed them in rainbow colours.
i used icing colours from wilton, which i will link in the infobox. down here you can see the colours i used: purple, blue, green, golden yellow and pink. i used very little of the colours, just the tip of a toothpick to end up with pastel rainbow colours. after, i take the cooled bottomcake and decorate it with the dyedbuttercream from the bottom to the topup. the sides are now all covered in all 5 colours, and now i
take my dough scraper again and smoothen them. i place the dough scraper onto the turning plate, keep hold of it and just turn the plate thereby smoothing the sides applying only some pressure, not too much and not too little. inbetween i clean the dough scraper by scrapingit onto a bowl. if you have some holes in the sides, like i do, apply some more buttercream and smoothen it again with the dough scraper.
last but not least, i cover the top of the cake with the pink buttercream using a palette knife. this cake then goes back into the fridge whilst i take care of the top cake. this will be covered in fondant, 500 g in total, which i roll out big enough so that it will cover the cake completely. i now take the fondant smoother, push down on the edges, take off the excess fondant and smoothen the surfaceusing some fondant. normally you smoothen fondant using a fondant smoother, which is not so easy
with a dome-shaped cake. here it is best to use a piece of fondant. for that, i first sprinkle a bit of corn flouronto the cake and polish it with a small piece of excess fondant. after both cakes are now prepared, i take some cakeboard again, you can either use a cakeboard or a cake plate a bit bigger than your cake, whatever you prefer, it doesn’t matter. i took a 10 mm thick polystyrene foam board, and as you already know i always cut my cakeboards myself to the size needed from a big board using a craft scalpel.
i also add some buttercream onto this, which i still had left over, and place the cooled bottom cake onto it, which i just got out of the fridge. as you can see, i did not have enough pink buttercream for the top middle, but that doesn’t matter, because i will place the top cake on top of it and then you cannot see it anymore anyway. in order to put the cake in the right spot, i take the bowl in which i baked the top cake and mark it slightly. i now take some thick straws, place them into the cake and cut them to the right height with some clean scissors. the straws are supporting the top cake so it does not collapse onto the bottom one.
after, i take the top cake and place it on top. for the top cake, the unicorn, i got more white and coloured fondant. i am using the white one for the 4 legs, for which i roll out 4 cone-shaped pieces. i will make the back legs bigger and the front two smaller and narrower. in the bottom right you can see the coloured fondant for which i each dyed 150 g of white fondant using the same icing colours that i used for the buttercream. i then stick the legs onto the cake using edible glue. i am taking a piece of fondant for the snout of the unicorn, roll it
into an oval shape, push it a bit flat at the front and also pin it to the cake using the edible glue. for the mouth i am using a big piping bag tip, which i just half push into the fondant. for the corners of the mouth, i am using thismodelling tool. i am also using the tip of the piping bag for the eyes. i then take a small piece of black fondant, roll it out very thin and form the eyes and the eyelashes from it. i also place these in the unicorn’s face using edible glue. my horn now dried for 24 hours, it hardened nicely so that i can place it into the cake.
for the hair, i am using the previously dyed fondant, which i showed you before, roll it into long strings and randomly glue it onto the cake. i rolled out a small piece of white fondant for the ears, cut out a triangle from it, see if i like the proportions and when i do, cut out the second ear using the first triangle as a template. i did the same with some pink-coloured fondant and stick it onto the ears with edible glue and all of this then onto the cake. now to the tail for which i roll out some quite long strings of my pastell-dyed fondant and glue them to the center back.
i also cut out 4 flowers with a flower stamp, glue them on to the cake and then place a coloured sugar perlinto the middle of each flower. last but not least, i decorate the cakeboard with the remaining buttercream. for that, i spread the leftovers of the dyed buttercream into a piping back one after the other, placed this tip inside and decorate the cakeboard. finally, i place some pink sugar pearls onto the buttercream and decorate the edge of the cakeboard with some pink satin ribbon, which i fix at the back of the cake with a pin. i linked all products used for this cake in the
infobox under this video. there you can also find a link to my blog: www.nicoleszuckerwerk.de where you can find the recipes and ingrediants used together with how much of what i prepared for this cake. thank you for tuning in to my video, and i am looking forward to seeing you in my next video. and if you liked this video, feel free to give me the thumbs up. take care, bye.