How To Make a Unicorn Cake - Bakery Secret! | Cupcake Jemma
hello and welcome back to the crumbs and doilies kitchen and our crumbs and doilies has a lot of very exciting
cakes up its sleeve with giant sleeve and one of the ways popular ones is the
cakeand a way back when we did a behind-the-scenes video on the
cakeand how we
makeit and a few of you kind of muddled through and worked it out yourself but today I'm going to show you exactly how we
makeit which is a massive scoop guys it's a big
secretand what you may not know is that our
cakewas actually invented by my good friend Nikki here is Nikki Nikki is one of the crumbs and doilies team how long have you been working with us Nikki Oh years know is such a long time and what happened was we were on Instagram my partner Sam and I were on Instagram looking at you know everyone's cool pictures and we saw a picture of a
cakethat Nikki had baked and we were like that is brilliant can we have that why were you baking that
cakemy good friend Johnny is his birthday lucky Johnny so Johnny got the the first ever crumbs and doilies but not coming to his
cakebefore we took it away and made it our own she doesn't mind really and so thanks very much Nikki how do you feel about it being it's actually one of our most might even be the most popular
cakethat we do and you how do you feel about making it almost every day yeah she loves it I love it so thank you Nikki Nikki's going to got a Louie now because actually Nikki when one of...
the other things that Nikki does is help me out on these videos and she does a lot of the prep and a lot of the stuff in the background that you guys can't see or hear so off you pop so I'm gonna start by making the sponge and this is really really simple and I'm also gonna be making it an 8-inch
cakewhich is quite big but obviously this is the kind of
cakeyou want to
makefor a celebration so I'm gonna start by beating my butter and sugar together and I've got 625 grams of both of those and I'm gonna beat that until it's really pale and fluffy and this takes about five minutes all right now as you can see it's super pale and this is absolutely ready now so I have 10 eggs here 10 large eggs it sounds like a lot but this is gonna be a nice big fat
cakeand I'm going to add these one at a time beating really well after each one right that's all in all my eggs are fully incorporated so now I'm gonna add my flour and I have 625 grams of self-raising flour are you self raising flour rather than plain flour just because it
makes a slightly lighter fluffier
cakerather than plain flour which
makes it a little bit sturdier and firmer so they're quite good for you know if you're doing
cakes that you need to carve there's quite a lot of airiness already because of the eggs and all the creaming of the butter but I think that self raising flour just have the urge and here goes and now I'm just going to fold that through so...
on my lowest speed or if you want to do it by hand you can it's quite a lot of butter so you'll need a big spatula or a big metal spoon to do that but luckily this mix there is nice and slow if I could just get the paddle on and yeah just on the lowest speed and just fold that together until it all comes together so it's looking pretty good now I'm also going to put in some milk and vanilla and I'm putting eight tablespoons of milk and a teaspoon of vanilla so once all your milks incorporated and your veneer it's basically ready but obviously this is missing a very important ingredient and that is sprinkles because this is gonna be a fun fatty sponge really fun but for what's called fun flirty so I've just got some really colorful sprinkles here and this is absolutely the last thing you want to put in because it doesn't take very long for the color to bleed out because this is quite a wet batter so put it in give it a quick mix and then it's ready and that's it that's all it takes so very very quick I'll just take this paddle off now if you want to you can get your scales out and completely accurately divide this into four I'm going to do it by eye because sometimes life's too short although I am a massive advocate of luxury scales as you know so I've got my 9-inch
caketins which I've already creased you can grease and flour you can grease in line I've just greased mine and I'm going to start...
dolloping and now that they're all nice and level I'm going to bake these at 170 degrees C for 24 to 26 minutes and I'm going to check the very early by sticking a skewer in the middle and if it's clean it's ready welcome back now my
unicornsponges have come out of the oven and cooled down and I've actually already trimmed them and leveled them as I normally do just to get rid of any of the caramelization around the outside and now I'm going to start building up I've also got some vanilla buttercream and as you know I've done a masterclass on vanilla buttercream so go and check that video and you need to
makethree times the amount in that recipe so that you have enough to fill crumb coat and finish this
cakeoff so I'm gonna start as usual by sticking my first sponge onto my
cakeboard with a little bit of icing if they give a little press down and also just shift it about if you think it's not in the middle because it definitely needs to be in the middle and now I'm gonna get on with filling and jamming and crumb coating and that is my crumb coat done so now I just need to put this into the fridge for at least half an hour preferably a little bit longer so that it firms up completely then I can get my neat layer on and my
cakehas chilled out and it is lovely and firm so now I'm going to start building up my outer layer which is the pretty part and if you've ever seen the crumbs and doilies
you will know that there are four colors in green yellow blue and pink and I'm going to unbury them so with my remaining vanilla buttercream and I have colored them with color pastes as usual into my four bowls and I'm now going to start with the blue and I'm going to use a big palette knife just to build up the first round of color so I'm building this up quite thickly because when I then go round it with my
cakescrape I'm going to be taking quite a lot of the color away and it doesn't matter too much at this stage if it's looking a bit rough or anything edges literally around the edges because we're going to smooth out so for now just build up a big layer of color in each color now if you want you can go straight in with the next color but what I like to do and what we do at crimson doilies is to just neaten up that that bottom layer just with a palette knife by going around it a little bit just so that when we put the next color on there's a bit more of a neater join so now you just need to keep going with all of your colors finishing with pink on the top you so now that I've got all my colors on there I need to smooth it out and I'm gonna be using one of these which is a
cakescraper and I also have handy a couple of pieces of greaseproof paper because as I smooth it out I'm going to be removing quite a lot of buttercream but I don't want to put that back on because it's going to
makethe boot the blending of it...
be a bit messy and scrappy and it might ruin the whole effect so what I do is I take it off and then wipe the excess onto my grease pretty bit actually looks really cool but that means that I don't have a dirty
cakescraper when I next go around it goes so that is my
cakes undergarments done it's looking pretty cool but pretty naked at the minute so there's a few things we need to do to finish it off and the first thing is to cover it in glitter and then to finish off our
cakeI am going to do a drip now lots and lots of you asked me about drips we do them all over our
cakes in crumbs and doilies there on a load of them so there's a couple of different ways you can do it one is to put the ganache or the white chocolate whatever it is you're using straight onto the top and then spread it out with a palette knife for example and just kind of ease it over to the edges which is what we sometimes do but I am going to be doing it with a piping bag because this way you can get really good drips exactly where you want them and then you don't have to like rely on gravity too much but the main thing is that your white chocolate or your ganache or your chocolate needs to be a pourable consistency if it's too thick you're going to end up with those really horrible lumpy drips and if it's too thin it's just going to dribble all the way down to the bottom which isn't a bad thing but you don't want to have a puddle of white...
chocolate at the bottom not ideal you want it to all be on the top so here goes and then once you have evened out the top using a palette knife you can then finish it off I'm going to be using some colorful sprinkles and my favorite little