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Indian Princess Unicorn Rainbow Cake with Chocolate Ganache Frosting

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Indian Princess Unicorn Rainbow Cake with Chocolate Ganache Frosting

      "It's not the years in your life that counts. It's the life in your years." - Abraham Lincoln




      Birthdays are always that one occasion when we let ourselves set free and enjoy every moment of that day. It’s only once a year after all. And when we have kids, the birthdays become the most important talk of town for that month. For her fourth birthday, my elder daughter wanted a unicorn themed birthday party. And cake being the star of show, had to be simply exquisite. So being the cutest baby ever, she got her wish fulfilled as always.

      So here I am sharing my recipe of the cake that I made for her on her special day, or rather my most special day. I must make a mention that this cake wouldn’t have been possible without the help of our dear family friend. She has this crazy passion for baking which is beneficial for me….hahaha…!!! So many thanks to you Edyta….you are truly friend in need…indeed.

      I must tell you guys that this recipe unlike my other recipes is not very health-friendly. But as I said earlier, once a year these occasions make you have guilt-free moments to yourself. Just make sure you don’t go overboard with your cake slice. And in a likely event of doing so, just spend extra time on your treadmill. Have fun relishing your treat.

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      Step 1
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      Prepare the Cake Base

      You can prepare the sponge cakes one day in advance. It is advisable, since it’ll take you some time to bake all seven of them – especially if your oven isn’t too big and / or you do not have seven cake forms that are identical. Also, you can start assembling the whole cake only, when the sponge cakes are completely cold. That’s always necessary if you work with the buttercream or chocolate ganache.

      I used the cake mix to make the work easier (“Betty Crocker Supermoist White Cakemix”). Important thing to remember is that while baking the cakes, you should use only egg whites. That will ensure that the colors of the cake will come out better, with no weird surprises.

      Follow the recipe on the cake mix package, then divide the dough into seven equal portions (Try to be accurate – baking time will differ depending on the amount of dough in each baking tray – you can measure the dough if you’re not sure about this step) and add seven colours of the rainbow to your seven portions of dough – one colour per portion. You can also add just the colours you like. It’s rainbow unicorn cake – let your imagination be a leader in this job. Remember to mix the dough very well with the colours. Then bake the sponge cakes, following the instructions on the cakemix.

      Step 2
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      Prepare Chocolate Ganache

      Add heavy cream to a small saucepan and heat on low heat until the cream is warmed throughout.
      Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.
      Stir briskly to combine and until smooth.

      Allow to cool slightly. Once cooled, use an electric mixer or a wire whisk, whip ganache to incorporate air and increase the volume of the ganache.

      Divide ganache equally into 4-5 diferent bowls. Now add different food colors to each bowl and mix thoroughly.

      Transfer the colored ganache to 4-5 piping bags with desirable patterned tips and place in the fridge overnight to set.
      (Note: I used these- https://www.wilton.com/color-swirl-3-color-coupler/411-1992.html and https://www.wilton.com/borders-tip-set/418-4567.html)

      Step 3
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      Accessories and Additions:

      I made one additional sponge cake and cut out the unicorn ears out of it later in the process – it’s way faster and easier than working with the fondant and it looks great too if you add some golden dusting.

      For the single horn of our unicorn, I painted a long ice cream cone gold with edible golden paint – use spray to ease your work.

      Other decorations: edible butterflies, edible flowers, golden and silver edible pearls – you can use additions of your choice or stick to flowers made of frosting and ganache.

      Step 4
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      I used freshly prepared store-bought buttercream (bulk & barn), but you can also make one at home from scratch. I recommend this recipe: https://sallysbakingaddiction.com/2017/05/14/vanilla-buttercream/

      Step 5
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      Assembling the Cake:

      1. Make sure that all the parts of the cake are cold.

      2. Chocolate ganache can even be put into the freezer for 30-40 minutes before the assembling process.

      3. Note, that during your work with the cake you might need to put it back to the fridge if buttercream / chocolate ganache gets too runny. Also, make sure to keep enough free space to your fridge/ freezer to put the whole cake in – it is going to be rather tall.

      4. You should remember to keep your working space as cool as possible (crank the AC up!) – the work will keep you warm, I promise.

      5. If you have turning table, it’ll make your work so much easier. But do not worry if you don’t – I didn’t! Make sure to place the cake on the cake platter that you’re planning to use while serving it. It will not be possible to move it once it’s assembled. It’d be a pity to lose it after so much work.

      6. Place the first sponge cake and cover it with thin layer of buttercream. Even it out as much as possible. Try to spread it all over the sponge cake evenly.

      7. Place another sponge cake on the top and straighten it. Do not worry if it’s not ideally straight – you can even it out with the buttercream in further steps. Do not worry if the buttercream comes out on the sides – it will be useful later to have some cream on the sides as well.

      8. Continue with the same process, placing the next sponge cakes and other layers of buttercream until you use up all the cakes. Make sure to have more buttercream at that point.

      9. Now, it’s time for the “crumb layer”. Put very thin layer of the buttercream all over the cake – just enough to trap all the crumbs underneath. This layer dos not have to be perfectly smooth. Its function is to get rid of all the cake crumbs, so that they’re not appearing on the “face” of our unicorn later on.

      10. Cover the sides of the cake with generous layer of buttercream.

      11. Smooth the buttercream on the sides as much as you can – it is easier to work on this step when the cake is very cold. But the knife that you’re using should be dipped in the hot water from time to time, as you work your way around the cake and smooth the cream. This step is very important – the layer that you’re working on right now will become “a face” of your unicorn soon enough 😉.

      Step 6
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      Time to Decorate

      With the help of toothpicks, insert cake cut outs of Unicorn's ears side by side on top layer of the cake. Leave enough space in between for ganache decoration and single horn.

      Line all the piping bags of set colored chocolate ganache. Start with top layer of the cake. Make swirls or rosettes or any desired patterns with different colors.

      Place the cake in freezer for atleast 15 minutes to let the ganache patterns set. Once set, take the cake out and start working on one side of the cake. (Note: to work with ganache on sides will be a bit challenging. So you can choose to use buttercream frosting here. Just add desired colors to the buttercream and transfer into piping bag. )

      Place edible decorations after the completion of frosting part. Using tweezers I made head string of edible pearls on top edge of the cake.

      Now using liquid black sugar icing or black candy melts, make the eyes of unicorn in the central part of the cake keeping eyelashes in upward direction. I made the eyes closed but you can keep the eyes open.

      Put the cake in the fridge until it need to be used for cutting ceremony. Also, insert the horn right before display to keep height of the cake low as per your fridge space.

      Enjoy a little glimpse from our celebration!!!


      I love cooking healthy food that not only nourishes the mind and body, but soul too. Give the gift of both, health and taste to yourself and your loved ones.

      Avocado & Hummus Toast (sauteed’ mushrooms and spinach on side along with protein banana vegan milkshake)
      Indian Flag- Tricolor Veggie & Fruit Platter
      • 4-5 hours at least
      • Serves 50
      • Medium

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      Adjust Servings:
      3 boxes Betty Crocker Supermoist White Cakemix
      7 different colors Edible Food Colors/Gel colors I used this: https://www.amazon.ca/Wilton-Gel-Food-Color-Set/dp/B004167NFO?th=1&psc=1&source=googleshopping&locale=en-CA&tag=googcana-20&ref=pd_sl_9sfdumlvem_e
      As per recipe on Cakemix box Egg Whites
      As per recipe on Cakemix box Vegetable Oil
      Approximately 500-700 gm White Chocolate Chips (sweetened)
      1 litre Heavy Cream
      Approximately 1 kg Buttercream
      As per your choice and need Edible Decorations
      Avocado & Hummus Toast (sauteed’ mushrooms and spinach on side along with protein banana vegan milkshake)
      Indian Flag- Tricolor Veggie & Fruit Platter

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