Icing Sugar
Icing sugar can also be...
Details page sections
Cakes
Unicorn Cake
1 hours
15 mins
1 hours
10 mins
Moderate
15
Recipe by Vanessa. Episode 1.
Keep my screen awake
- Ingredients
- Method
Ingredients
Cakes
- 250g soft butter
- 1 ½ cups Chelsea White Sugar
- 3 eggs
- 3 tsp vanilla extract or 1 tbsp vanilla bean paste
- 275g self raising flour
- ⅓ cup plain flour
- ¾ cup Greek yoghurt
- 4 tsp raspberry essence
Buttercream
- 600g soft butter
- 8 cups Chelsea Icing Sugar
- 8-12 tbsp hot water
- Raspberry essence
- Food colouring (pink, violet, sky blue and yellow)
Unicorn Horn & Ears
- 600g white fondant
- Gold food spray
- Black icing tube or non-toxic food pen
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
3
What did you think of this recipe?
Chris
I made this for a friend recently - delicious!
5
Chris
I made this for a friend recently - delicious!
5
Olivia Flower
Great recipe but the cooking time is incorrect and hour and 10 minutes is excessive - more like half an hour max also i added a bit of baking powder to make it rise a bit. other than that fabulous taste
4
Method
Preheat oven to 160°C or 140°C fan bake.
Grease and line 2 18cm cake tins.
Cakes : Beat butter and Chelsea White Sugar until fluffy. Add eggs one at a time. Add vanilla essence.
Fold in combined flour and yoghurt in 2 batches. Halve the mixture and to one, add 2 to 4 tsp raspberry essence.
Spread into the cake tins and bake for approx. 1 hour and 10 minutes.
Once cooked, set aside to cool.
Buttercream : In a large mixing bowl, beat the butter until smooth, pale and fluffy. Gradually add Chelsea Icing Sugar, half a cup at a time, with enough of the hot water to make a creamy mixture, beating between each addition until fluffy. Take half of this mixture and flavour with raspberry essence. The remaining buttercream can be coloured pink, violet, sky blue and yellow.
Unicorn Horn & Ears : While cake is baking make unicorn horn and ears.
To make horn take a handful of fondant and roll out to long string. Twist around a lollipop stick dipped in water.
To make ears, roll out fondant and cut out ears. Drape over rolling pin to shape. Spray horn with gold food spray.
How to assemble: : Once the cakes are cool, cut each in half and ice with the buttercream. Layer the four layers together and crumb coat.
Cover the cake with fondant and then pipe swirls to replicate a unicorn's mane! Using a black icing tube or non-toxic pen draw on the eyes.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
3
What did you think of this recipe?
Chris
I made this for a friend recently - delicious!
5
Chris
I made this for a friend recently - delicious!
5
Olivia Flower
Great recipe but the cooking time is incorrect and hour and 10 minutes is excessive - more like half an hour max also i added a bit of baking powder to make it rise a bit. other than that fabulous taste
4
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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