How To Make a Unicorn Cake - Bakery Secret! | Cupcake Jemma

Feb 25, 2020

Hello and welcome back to the migas y mats kitchen and our migas y mats has many very exciting

cake

s up its sleeve with giant sleeve and one of the most popular shapes is the

unicorn

cake

and a long time ago when we made a behind la -scenes video about

unicorn

cake and how we

make

it and some of you confused it and figured it out yourselves but today I'm going to show you exactly how we

make

it which is a big scoop guys it's a big

secret

. and what you may not know is that our unicorn cake was actually invented by my good friend Nikki here she is Nikki Nikki is one of the team at migas and mats how long have you been working with us Nikki Oh, years, you know, that's a long time time and what?

What happened was we were on Instagram, my partner Sam and I were on Instagram looking at everyone's cool photos and we saw a photo of a cake that Nikki had baked and we were like, "That's cool, can we have that?" What were you baking that cake? It's my good friend Johnny's birthday, lucky Johnny, so Johnny got the first crumbs and doilies, but he didn't come to his unicorn cake before we took it down and made it ours. She doesn't really care, so thank you very much, Nikki, how? What you feel is that it's actually one of our most popular cakes that we make and how does it feel to make it almost every day?

More Interesting Facts About,

how to make a unicorn cake bakery secret cupcake jemma...

Yes, she loves it. I love it, so thank you Nikki. Nikki is going to get a Louie. Now, because actually Nikki, one of the other things that Nikki does is help me on these videos and she does a lot of the prep and a lot of things in the background that you guys can't see or hear, so, dad! So I'm going to start by making the sponge cake and this is actually very simple and I'm also going to make an 8 inch cake which is quite large but obviously this is the type of cake that you want to make for a celebration.

I'm going to start by creaming the butter and sugar and I have 625 grams of both and I'm going to beat it until it's very pale and fluffy. This takes about five minutes now, as you can see. super pale and this is absolutely done, so I have 10 eggs here, 10 big eggs, it seems like a lot, but this is going to be a nice big cake and I'm going to add them one at a time, beating really well after each one. Okay, that's it, my eggs are fully incorporated, so now I'm going to add my flour and I have 625 grams of self-raising flour.

Are you using self-raising flour instead of all-purpose flour just because it makes a cake that's lighter and fluffier instead of plain? flour, which makes it a little bit sturdier and firmer, so they're pretty good for you, you know, if you're making cakes that you need to carve, there's already quite a bit of aeration because of the eggs and all the cream from the butter, but I think the self-rising flour I just feel like and here it goes and now I'm going to fold it on my lowest speed or if you want to do it by hand you can do it, it's quite a bit of butter so you're going to need a big spatula or a big metal spoon to do that, but luckily this mix is nice and slow if you could put the paddle on and yeah, just on the lowest speed and just fold it until it all comes together, so it looks pretty good.

Now I'm also going to add a little milk and vanilla and I'm adding eight tablespoons of milk and a teaspoon of vanilla so once all your milk has been incorporated and your sheet metal is basically ready but obviously this is missing a very important ingredient and that's sprinkles because it's going to be a very fun greasy sponge, but for what's called fun and flirty, I just have some very colorful sprinkles in here and this is absolutely the last thing you want to put on because it doesn't take very long. so the color will bleed through because it's quite a wet dough so put it in, mix it quickly and then it's done and that's it, that's all it takes, very, very quickly.

I'll remove this palette now if you want. You can take out your scale and divide this with complete precision into four. I'll do it by eye because sometimes life is too short, although I'm a big proponent of fancy scales, as you know, so I have my 9-inch cake pans. that I have already folded you can grease and flour you can grease in line I just greased mine and I'm going to start spreading and now that they are all nice and level I'm going to bake them at 170 degrees C for 24 to 26 minutes and I'm going to check it very early sticking a skewer in the middle and if it's clean it's ready, welcome back now my unicorn cakes are out of the oven and cooled and actually already I trimmed them and leveled them like I normally do just to get rid of the caramelization on the outside and Now I'm going to start building.

I also have some vanilla buttercream and as you know I did a master class on vanilla buttercream so go and watch that video and you need to make three times the amount in that recipe to have enough to fill the layer of crumbs and finish this cake, so I'll start as usual by sticking my first sponge cake on my cake. board with a little bit of frosting if you press down a little bit and also just move it if you think it's not in the middle because it definitely needs to be in the middle and now I'm going to keep filling and jamming and crumb layer and that's my crumb layer ready so now I just need to put this in the fridge for at least half an hour preferably a little longer so it hardens completely then I can put my clean layer on and my cake has cooled. it comes out and it's nice and firm so now I'm going to start building my outer layer which is the pretty part and if you've ever seen the unicorn cake with crumbs and mats then you know there are four colors in yellow green. blue and pink and I'm going to dig them out so with the remaining vanilla buttercream and I've colored them with color pastes as usual in my four bowls and now I'm going to start with the blue and I'm going to use a big spatula just to build up the first round of color, so I'm building this up pretty thick because when I then go around it with my cake scraping, I'm going to take quite a bit of color off of it and it doesn't matter too much at this stage if it looks a little rough or if there are edges literally all around it. of the edges because we're going to soften them, so for now just build a big color layer on each color.

Now, if you want, you can continue straight. with the next color, but what I like to do and what we do on the crimson mats is just wipe that bottom layer with a spatula, going around it a little bit so that when we put the next color on there's a little bit of a neater seam, so now you just need to continue with all your colors, ending with pink on top, so now that I have all my colors there, I need to soften it up and I'm going to use one of these which is a cake scraper and I also have a couple of pieces on hand of parchment paper because as I smooth it out I'm going to remove a lot of the buttercream, but I don't want to put it back on. put because it will make the boot mixture a little messy and messy and might ruin the whole effect, so what I do is remove it and then wipe off the excess with my grease, it actually looks pretty cool but that means it doesn't I have a dirty cake scraper next time I go through it so my unicorn cake underwear is ready, it looks great but quite naked at the moment so there are a few things we need to do to finish it and First thing is cover it with glitter and then to top off our unicorn cake, now I'm going to make a drip.

Many, many of you asked me about drips. We make them on all of our cakes in crumbles and mats there with a lot of so there are a couple different ways to do it: one is to put the ganache or the white chocolate, whatever you're using, directly on top and then spread it with a spatula, for example, and just smooth it out. all the way to the edges, which is what we do sometimes, but I'll do it with a piping bag because this way you can get really good drops exactly where you want them and then you don't have to 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'll end up with those horrible lumpy drips and if it's too thin it'll just drip all the way to the bottom, which is not bad, but you don't want to have a puddle of white chocolate at the bottom, it's not ideal, you want it all on top, so there it goes and then once you've leveled the top using a spatula, then you can finish it.

I'm going to use some colorful sprinkles and my favorite little unicorn poops and if you want to know how to make them, I've made a video, it's the circus meringue video. really simple, you just need to see it basically and do something yourself. He says: Oh God, look at my unicorn cake. I mean, it's no wonder this is our best-selling cake. Oh, crumbs and mats, because it's just fantastic. Oh, all the rainbow. action has drips has layers I have fun Betty is a fantastic celebration cake so thanks to Nikki you can have it we have it and then we will give it to you so I hope you do this um yes I haven't realized it yet, it just so happens that my apron , which is from my range of products, almost goes perfectly with the unicorn cake, so if you want to match your cake with your apron, go to