Are you looking for unicorn cupcake ideas? Well, I have one I would love to share with you! My daughter, little miss, just turned one year old and I threw her an epic unicorn theme birthday party! If you hang around the blog long, you will learn, when I say epic, I MEAN EPIC!
This post is one in my DIY series “How to Throw Your Own Epic Unicorn Party”. Oh, and since it’s mainly DIY it is so much more economical than purchasing everything! For today’s edition we are going to chat about making unicorn cupcakes. YUM! YUM!
Prepare Fondant Cupcake Accents
Before we do any baking, you are going to want to jump over to my DIY Unicorn Cake Decorating Tutorial and follow the instructions to make unicorn horns and ears for your cupcakes. Remember to make one horn for every cupcake. Also, instead of a skewer, use a toothpick to support the unicorn horn. You will see what I am talking about when you look at the tutorial. The fondant horn preparation can be done a few days in advance to when you make your cupcakes. In fact, I recommend that!
Decorating Your Unicorn Cupcakes
On cupcake day, the first thing you need to do is whip up a batch of your favorite cupcakes. A family recipe, straight outta the box…it doesn’t matter. However you roll to get cupcakes baked, just do it! Once your cupcakes are baked and cooled we start the fun part: decorating.
Oh, and here is today’s random fact. See that pig cutting board in the picture below…my daddy made me that! Pretty crafty dad I have there! I love that pig if you can’t tell! Mainly because he made it. 🙂
Cupcakes baked. Check. OK, so next, whip up a batch of buttercream frosting. While I’ve got frosting on my mind here is a little frosting tip for you: Add a jar of marshmallow fluff to your buttercream recipe. It makes it taste so yummy! My DIY Unicorn Cake Decorating Tutorialalso has a great link for a super buttercream frosting recipe if you are looking to try one out. Guess what, it uses marshmallow fluff!
So getting back to business, after preparing the frosting, add color to it, if desired. Personally, I decided to leave mine the beautiful cream color that it is. It coordinates nicely with my chocolate cupcakes and golden horns.
Prepare your large pastry bag by putting an extra large star tip in the bag, I used the one from this cupcake decorating set, and filling the bag with icing.
Pipe a swirl of icing onto each cupcake. I let a little of the chocolate cake show through on the edges for a nice color contrast.
Next, place all the unicorn horns in the cupcakes.Try to center them the best you can. After that, place those cute little ears on the unicorn cupcakes.
Voila! These easy and chic unicorn cupcakes are ready to be eaten! OK, maybe spend a little time to admire them first! They are uber cute, ya know!
Additional Unicorn Cupcake Ideas
A few additional ideas I had, but ran out of time to do:
Add sprinkles! Sprinkle the cupcakes with a bit of sanding sugar in a coordinating color to give them a magical glimmer or add some star shaped sprinkles. I love the gold star sprinkles! I even put a few on my unicorn birthday cake.
On Pinterest, I saw clear plastic wine glasses (the kind from the dollar store) filled with gummy bears. The gummies were sorted by color and layered in the glasses, following the colors of the rainbow, with a cupcake sat on top. This would be such a fun way to display your final cupcakes. I actual displayed mine on the desert table using the DIY serving platters I made. They look delicious and the fact that there were none left confirmed that they were!
It is amazing what a magical creation your cupcakes can become with just a bit of frosting and a few easily made fondant accents! I look forward to seeing how yours turn out! As always, I would love to see, so don’t be shy. We love to share here at Paisley & Pugs! Also, if you ever have questions or need help please reach out to me. I am always happy to help out my fans and love to hear from you!
Another cookie recipe! Yep, sure is! Really, a meringue isn’t a cookie (at least in my book). Well it doesn’t taste like one to me. Cookie, not cookie…it just doesn’t matter! Whatever it is, I am going to teach you how to make the cutest and best tasting unicorn poop (unicorn meringue cookies) out there!
The recipe I used for these is my tried and true meringue recipe. OK, true confession; it is my dad’s recipe from his bakery, which is where all my amazing baking skills come from in the first place. I spent years working there as a kid through my college years!
It yields delicious, melt in your mouth cookies with a taste reminiscent of toasted marshmallow. Scroll down to the bottom of this post to whip it up!
Now, lets get on to how to make those meringues of yours look like unicorn poop. 🙂
Once you have your meringue batter made (following your favorite recipe or test out mine) we need to add some unicorn colors to it. Otherwise, they will just be plain old boring meringue cookies as opposed to these really awesome unicorn meringue cookies.
Take approximately 1/3 cup of batter and place in into a disposable plastic cup, or a glass one if you feel like doing dishes 🙂 I made 5 aliquots in separate cups. Set the rest of the batter aside. It will remain white.
Add the appropriate amount of food color to get your desired colors. I choose pastel rainbow colors, which matched beautifully with the rainbow unicorn theme of this epic first birthday party I was throwing for my daughter.
Place each colored batter into a small pastry bag. Cut off the tip of each of the bags, making a small hole. The hole should be slightly smaller than a pencil eraser.
Once you have all your batter colored, prepare your pastry bag with the tip you want to use for piping the cookies. I used this star tip from Wilton and I LOVE LOVE LOVE how the cookie shape turned out!
Take each of the colors and pipe a vertical line along the inside of the pastry bag. Start as close to the tip at the bottom as possible. Space the lines as even as you can (it gets a little tricky) around the inside of the bag. This gets a little messy and its hard to hold the pastry bag sometimes too . This is also the reason why there is no picture of this step. 🙂 Don’t get frustrated. I did and thought that the cookies would be a hot mess (good news, they weren’t) SO glad I kept going. It will all be worth it for these unicorn meringue cookies!
Now, after all your lines are piped, spoon in the rest of the meringue batter into the pastry bag. Try to place it into the center of the bag so it doesn’t pull down the batter on the edges of the bag. Once the bag is full, squeeze the batter all the way down to your tip. Sorry no pictures of getting the batter ready. I need more hands! 🙂
A side note, I made solid colored cookies with all the colored batter left in the small pastry bags by just piping them onto the trays as well. We don’t want to waste the deliciousness!
Alright, now you are ready to pipe your cookies. This is where the unicorn magic happens! Prepare a sheet pan by placing parchment paper on it. Pipe the cookies directly onto the paper. Mine were about 1 inch.
I recommend that size for the perfect bite size treat. They are also the optimal size for baking. You can make them slightly larger if you want. Here are my cookies all ready to be popped into the oven for baking. I can’t wait to eat one!
Bake your unicorn meringue cookies according to your recipe. Let them cool…that is the hardest part for me (almost as bad as watching paint dry, ya know?!) Once they are cooled, ENJOY!
Take a look at my freshly baked unicorn meringue cookies. DOUBLE YUM!
I would love to see how your cookies turned out, so link ’em up in the comments. Or do you have a to-die-for meringue recipe? I would love to hear more about it!
Happy baking. And if you do try out my recipe (below) let me know how you like that wonderful toasted marshmallow tasting cookie!
Unicorn Meringue Cookies a.k.a. Unicorn Poop
3 large egg whites (chilled)
1 tsp vanilla extract
1/4 tsp cream of tarter
2/3 c sugar
Preheat oven to 250 F.
Add egg whites, vanilla, salt, and cream of tartar to mixing bowl.
Beat on medium speed until frothy.
Add 1 tbsp of sugar at a time. Beat mixture on high after each addition.
Repeat until all sugar has been added.
Beat mixture until stiff peaks form. At least 5 to 7 minutes. Stiff peaks will be shiny in color.
Add desired coloring to mixture.
Place mixture into pastry bag and pipe onto parchment paper. Space each cookie an inch apart. Alternatively, use a teaspoon to drop mixture onto parchment paper.
Bake for 40 minutes.
Turn off oven. Do open door. Let meringues sit in oven to slowly cool for at least 2.5 hours.
Remove the cookies from paper and store in airtight container.
Yield of approximately 60 cookies 1 inch in size.
Just a note on this recipe. Some people will make it without the cream of tartar. For me, this is what makes it no fail. I have tried to omit it before and my cookies were not quite the right consistency after baking. As long as I always add cream of tartar and follow the above baking directions, I have had no problems.
Water is your enemy when making meringues. Make sure your bowls and beaters and completely dry prior to using. Any moisture will destroy your meringue consistency. (This is another common problem many people run into. Good thing I worked for my dad in a baker for years as a teen, so now I can share my wealth of baking knowledge with you!)
Last time we chatted, I shared how to make an easy an amazing 6 layer rainbow cake. Well, I sure wasn’t going to leave you hanging. I am back to tell you how to turn that awesome layer cake into a beautiful unicorn!
If you are not familiar with my past life, I will let you in on a little secret. I grew up in a bakery family. My father ran a bakery long before I entered the scene until just last year. I was fortunate enough to have the opportunity to work with him from the time I was 15 until I graduated college. It was a great experience. The quality time I got to spend with dad was simply priceless. I didn’t know it at the time, but I sure do now…It’s crazy what living over a thousand miles away from your family and a few years of wisdom will really help you to appreciate. As an added bonus, I also learned some mad cake decorating and baking skills.
With dear old dad retiring from the family business, it made me nostalgic for all those times we shared together in the bakery. Learning life lessons, hard work, and the importance of a good sense of humor. Little miss just turned one, so I decided Momma needed to whip up an epic birthday cake. No way was I going to do store bought for my little lady, when I know my finished product will taste and look a million times better than what I can get at most stores around here.
So for all my fans, who have actually made it this far through my reminiscing, I want to share with you how to create your own professional unicorn birthday cake. Everyone will be asking who your baker is and where they can purchase one for their next event and you will get to smile and say “I did it!” You will feel so proud and accomplished.
Homemade Frosting Tips
In full disclosure, I did have to call dad and get a few last minute tips on how to pull off this unicorn cake feat at home. There is a big difference in the types of materials a commercial bakery can purchase vs what the home enthusiast can get their hands on. Good thing for me, dad is well versed in this and was able to give me some great substitutions so that everything will work out. Below are a few tips from my dad’s mini cake making pep talk that might pertain to your baking adventures, too. Just wanted to share the love! <3 <3
Buttercream frosting will not be white if you make it using only butter.
Buttercream frosting will not taste very good if you use basic shortening (ex: Crisco)
Bakeries make buttercream using cake shortening and butter: Typically a 2:1 ratio in order to have optimum taste as well as white color. Note, it is very hard to order small quantities of cake shortening, and it is somewhat expensive in comparison to the other ingredient options.
Using a jar of marshmallow fluff in homemade buttercream will give it a nicer flavor, especially if you are using Crisco as your shortening
If you use Crisco and butter combination for homemade buttercream use a 1:1 ratio and add the marshmallow fluff.
If you make buttercream just using butter, I still add the jar of marshmallow fluff.
The slight yellow tint from frosting made just using butter will not effect your ability to color the frosting, but you will not have a true white color.
Making Fondant Cake Accents
For this particular cake, I used fondant to make a few accents. It is important to plan ahead of time and make sure you make your accents a few days in advance so they have time to harden and be painted, with food paint of course. : ) I purchased Wilton’s pre-made fondant. Note, always sprinkle your work space with confectioners sugar prior to working with the fondant.
To make the unicorn horn, start by taking a piece of fondant and kneading it like dough. You want to soften it and make it pliable.
Next, roll a snake shape ( like you did as a kid with Playdoh). Tapper the two ends of your snake shape. The center should be the thickest part and the two ends the skinniest.
Bend the snake in half having the two tips meet. Twist the two ends together working your way down until you get to the bottom of the unicorn horn.
Take a skewer and put it into the unicorn horn and push it about 3/4 of the way up the horn. This will help support the horn when it is placed into the cake.
Lay the horn on a pan and let dry for at least a day. Two to three days is ideal.
Once the horn is dry, use gold (or whatever color you want) food paint and paint your horn. Stick the horn skewer in Styrofoam to allow the paint to dry. Now your horn is ready for the cake!
Knead and make the fondant pliable. Roll the fondant flat.
I used a heart cookie cutter to cut out the ear shapes. The top part of the heart was placed off of the fondant, so I only used the bottom half of the heart to make the ear shape. I used the cookie cutter to make sure the ears were uniform in size. Alternatively, you could also just cut out triangles. Cut out two ear pieces.
Take the ear piece and pinch together the bottom of the triangle.
Place the ears on a pan to dry. Remember, a day is the minimum and a little longer than that is even better :).
Once the ears are dry, I used a couple drops of pink from the Wilton color system and thinned it with a teaspoon of vodka. I then painted the centers of the ears pink.
As you can see from my images, I was mass producing unicorn horns and ears to top the birthday cake, smash cake, and all the cupcakes! That was a lot of horns and ears ;P
Steps to Decorate Cake as a Unicorn
So, lets get started. Place your cake on a cake turntable. The first thing you will need to do, after you have assembled your layers, is it to give it a crumb coat (or not…read on for more info about that). A trick that I love to use for frosting cakes is if you have the time and space, is to stick your cake in the freezer for a few hours or even overnight. A chilled cake is so much easier to work with and will prevent you from ending up with tons of crumbs in your frosting. To be honest, when I start with a frozen cake, I don’t even do a crumb coat unless I am going to cover it with fondant. If it is frozen, I tend to just go for it and frost it.
Prior to frosting the cake, decide what color you would like the base of the unicorn head to be. I used a true all butter buttercream recipe for my unicorn cake. Due to the high concentration of butter in my frosting, it has a cream color as opposed to white. This is perfect for the look I wanted, so I didn’t even need to color my frosting. If you would rather have a different color for the head, then color your frosting before you start.
Once your frosting is the color you desire, we will start by frosting the sides of the cake. I use a flat icing spatula to apply frosting to the cake. While holding the spatula parallel with that of the cake sides, I spread the frosting, using gentle pressure, until a smooth coating of frosting all the way around the cake is achieved. Make sure that none of the cake layers are peaking through the icing. It is too thin if you can see any of the layers and you need to add additional icing.
Once the sides are covered, I then plop some icing on the top of the cake and spread that out evenly using the same spatula. I make sure to spread all the way past the edges.Some icing may even drip onto the sides. That is totally OK.
Next, I grab the icing smoother. As I spin the cake on the turntable, I hold this parallel to the cake and use slight pressure. This tool is taller than the layer cake and will smooth the frosting
Once the sides are smooth, I go back to smoothing the top. I use the flat icing spatula and spread the icing from the edge of the cake toward the center. I do this working all the way around the cake.
To get any additional remaining lines removed from the top of the cake I will let you in on a secret. Boil a pot of water and keep it boiling. Place your spatula in the hot water for about 15 seconds. Now, slowly drag across the top of your cake. This melts the icing just enough to smooth it and remove any spatula marks. We used this tip at the bakery all the time.
Next, I placed the fondant unicorn horn in the top of the cake and one ear on either side. Note, you should make the fondant horn and ears a few days ahead of time to make sure that it has time to dry and harden. Instructions for making the unicorn horn are at the end of this post.
Once the fondant pieces are in place I began making the mane. I prepared five pastel colors of frosting: pink, purple, blue, yellow, and green. The pink and purple were put into pastry bags with a regular size rose tip (104). The blue was put into a mini rose tip (102). Green was put into a leaf tip (352). Yellow was put into the closed star tip (35)
I made roses and covered the front top of the unicorn head in a triangle shape. Next, I filled in gaps between the roses with the star tip adding little yellow flowers, as well as adding leaves to all of the roses.
I then added flowers in the same manner around the ears. On the back of the head I used flowers to create the mane and had them go down the back side of the cake too. I even had some flowers wrap around the bottom of the cake towards the front on the cake board to extend the mane slightly. I then sprinkled gold star sprinkles and little white pearl sprinkles throughout the mane to add a little extra dazzle.
The finishing touches to decorating the unicorn are adding the eyes. I painted on the eyes using a small paint brush with the black food coloring from the Wilton Color Right Performance Color System. Do not dilute the food coloring or it will run and drip, ruining all that hard work. We sure don’t want that to happen. Ta-da! Unicorn cake complete!
Phew! Glad you made it through the LONGEST POST EVER! Sorry about that. I just had so much good info to share with you. Hope it helps and you can use it on some of your next cake frosting endeavors. If you have questions or need more frosting (or general baking) feel free to post in the comments and I will get back to you ASAP. Happy cake decorating!
This year we celebrated our daughter’s first birthday. I love birthdays, parties and decorating! And you know what, I love to do it even more when it’s for my sweet little miss! Her party was rainbow unicorn themed. So, what else is this mom to do, but whip up a 6 layer rainbow unicorn cake?! Well, that is just what I did! Read on to learn how to easily make a rainbow cake for any occasion.
Start by whipping up a double batch of your favorite vanilla cake batter. I used a family recipe. Use your favorite go to white cake recipe, or even a box mix. If you use a box mix, you will need two. I actually made my batter in batches as well. I made one batch, the equivalent to one box mix, and split that into three separate bowls.
Then I colored each of the bowls an individual color. The first batch I did pink, orange, and yellow. You do not want to over mix your batter or you risk your cake becoming slightly tough. I stir the food coloring in just until I reach color uniformity, or very close to it. I use Wilton’s Color Right Performance System.
Next, grease three cake pans and add the batter. I used this cake layer pan setfrom Wilton. It worked fabulous! Bake according to your recipe’s directions, but check your cake a couple minutes earlier than normal. These layers are slightly thinner than a typical cake layer.
Once the cake is baked, remove it from the oven and allow to cool in the pans for about 10 minutes. After this time, flip the cakes out of the pan onto wax or parchment paper.
During the time the first batch is baking, I whip up and color the second batch of batter. This time it was green, blue, and purple.
Sometimes cake layers will slightly dome at the top during baking. So,after all the layers are baked and cooled, use a bread knife to flatten each of the layers so they will lay even when you put them together, if needed. Now, take your favorite cake filling, or frosting recipe and stick each layer together. One of my favorite filling combinations is to use red raspberry jam and buttercream frosting. Put a thin layer of jam on one side of the cake and on the other layer a thin layer of buttercream. Now sandwich the two sides with filling together. Repeat this for each layer until you reach the top. If you are looking for a great buttercream recipe I highly recommend this Marshmallow Buttercream Frosting by Amanda Cupcake. It is simply delicious!
Once you have assembled your layer cake than you can decorate it. Always remember to do a crumb coat prior to frosting your cake, even if you are going to use fondant.
A fun alternative would be to make an ombre layer cake. Shades of pink or shades of blue for the layers would make an awesome gender reveal cake! Green ombre would be awesome for St. Patrick’s day, frosted up like a pot of gold. The possibility with colored layers is endless!
I finished off my cake by frosting the whole thing with that delicious marshmallow buttercream. Then decorated it up as a unicorn. I made the horn out of fondant and added a beautiful floral mane. For the full tutorial on how to decorate the cake like a unicorn check out this post.
And here is a peek at what it looks like when you cut into the rainbow layer cake.
And here is the cake all decked out like a unicorn! Isn’t it magical! I would love to see your rainbow layer cake if you bake one up!
Royal icing is one of my favorite icings to make. It whips up so quickly, tastes yummy and the artistic possibilities for decorating those cookies that come along with it…JUST AMAZING! You know me by now, I love anything that can lend itself to a little bit of artistic flair! 🙂
Today I am sharing with you my favorite royal icing recipe. It is by far, tried and true. This is the one that has been used in good ole dad’s bakery for years! Shhhh…don’t tell him I shared. 😉
4 cups powdered sugar, sifted
2 Tbsp meringue powder
5 Tbsp water
1 tsp vanilla (or other flavor extract)
Additional water for thinning to desired consistency
Combine meringue powder, vanilla extract, and water in bowl, mixing on low.
Gradually add powdered sugar and continue to mix on low.
After all powdered sugar has been incorporated continue mixing until the icing has a matte appearance. This is after approximately 5 minutes of mixing.
Slowly add additional water and mix until desired consistency is achieved.
Store frosting in an air tight container. If frosting tip becomes clogged use warm water to remove clog.
Use a spoon to check your icing consistency. Do this by letting the icing drip off the spoon back into the bowl. Slightly thicker icing is ideal for piping edges and fine detail work. A little bit thinner consistency works great for flooding cookies. I personally aim for a consistency between the two and am able to use the icing for both outlining and flooding the cookies! 🙂 There is my laziness showing through again. This allows me to only have to color one aliquot of icing as opposed to doing two: an outliner and a flooder.
Happy cookie decorating, and my favorite part….COOKIE EATING! YUM! 🙂