Unicorn Cake Decorating Class - Recipe & Prep List – Le Dolci
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Recipes & Prep Lists - PRIVATE

Unicorn Cake Decorating Class - Recipe & Prep List

Unicorn Cake Decorating Class - Recipe & Prep List

Thanks for booking a class with Le Dolci Culinary Classroom! 
How do I get ready for class? 
For in person Classes bring - yourself and your creativity. 
For Online Classes - review the tools list and measure out your ingredients before class. 
Have a question? 
Email us at classroom@ledolci.com 
xoTeam Le Dolci 

If you are doing this class virtually, we have put together a list of things you will need for this class.  They can be purchased from Bulk Barn, Amazon or any local grocery store.

  • large straight edge or offset spatula, 10"+
  • rolling pin or empty glass wine/beer bottle
  • clear food flavour extract eg lemon/peppermint OR high proof clear alcohol eg vodka
  • cloth/tea towel
  • bowls to warm buttercream
  • microwave/boiling water
  • bendy spatulas/spoons
  • sharp paring (small) knife
  • scissors
  • whisk (recommended)
  • cake turntable (recommended & optional)
  • empty egg carton/foam/narrow glass etc to dry unicorn horn on skewer (recommended)

Ingredients for the vanilla cake if you would like to recreate the cake at home

  • 160g or 1 ⅓ cups of all-purpose flour
  • 2 tsp of baking powder
  •  ¼ tsp of salt
  • 2 Eggs at room temperature
  • 120ml or ½ a cup of oil
  • 150g or ¾ of a cup of granulated sugar
  • 1 ½ tsp of vanilla extract
  • 150ml or ⅔ cup of milk at  room temperature

Ingredients for the buttercream:

  • 2 cups or 400g of granulated sugar
  • 4 Egg whites or 1/2 cup or 120g of Egg whites
  • 2 pounds or 2cups or 908g of Butter (soft and unsalted)
  • 2 teaspoons of vanilla 

Unicorn Cake - Recipe (If you would like to recreate the cake at home) 

Vanilla Cake Recipe

Yield: 2 x 6 inch deep circular cake pans or 3x 6 inch circular cake pans


  • 160g or 1 ⅓ cups of all-purpose flour
  •  2 tsp of baking powder
  •  ¼ tsp of salt
  • 2 Eggs room temperature
  • 120ml or ½ of a cup of oil
  • 150g or ¾ of a cup of granulated sugar
  • 1 ½ tsp of vanilla extract
  • 150ml or ⅔ cup of milk at room temperature


  1. Using the cake pan, trace the bottom onto parchment. Cut 2 parchment circles. Place circles in the pan so that it lines the bottom. Using 1 teaspoon of butter, grease the sides of the pan.
  2. Move the rack into the middle position of the oven. Preheat the oven to 350F.
  3. In a medium mixing bowl, combine the flour, baking powder and salt, mix together with a whisk and set aside.
  4. In a separate mixing bowl, mix together the oil and sugar until it is well combined.
  5. Whisk in the eggs one at a time, beating well after each addition. Stir in the vanilla.
  6. Alternate adding the dry ingredients and milk, folding together with a spatula between each addition. Mix the batter until combined. Be careful not to over mix, which will lead to a tough dense cake.
  7. Bake the cake for approximately 20-25 minutes.  Each oven at home is different. Use your oven light to check in on the cake, instead of opening and closing your over door.  
  8. Cakes are done when you test your cake with a toothpick in the center and it comes out clean. Let the cakes cool on the counter in their pans. Once fully cool, you can remove them from the cake pans, wrap in plastic wrap and store in the freezer. Do not stack soft cakes.

 Swiss Meringue Buttercream

  • 2 cups or 400g of granulated sugar
  • 4 Egg whites or 1/2 cup or 120g of Egg whites
  • 2 pounds or 4 cups or 908g of Butter (soft and unsalted)
  • 2 teaspoons of vanilla 


  1. In a large bowl over a double boiler on medium to high heat, combine egg whites and sugar.
  2. Slowly whisk the mixture together until sugar begins to melt and egg white becomes frothy. Be careful of hot steam from the double boiler. I like to wear oven mitts while mixing.
  3. The mixture is ready when the sugar is dissolved (no gritty sugar). The mixture will also be much more runny from when you started the process of cooking.
  4. Transfer the mixture to a bowl of a stand mixer fitted with a whisk attachment. Starting on medium low, mix until mixture has cooled down.
  5. Once there's no visible steam coming from the mixture, turn the mixer to medium-high speed and continue mixing.
  6. The mixture will triple in volume and will become white, fluffy and glossy. You can now add the butter.
  7. Add softened butter gradually and whip until incorporated, then add the vanilla or the flavours of your choice.
  8. Flavour the buttercream however you like, whip in extract, melted chocolate, fruit purees or even Oreo crumbs, let your creativity shine!!!

Buttercream Troubleshooting 

The number one problem with buttercream is splitting, if this happens try one of the following solutions.

With heat – Warm Buttercream slightly, this can be done by microwaving it of 10 second blasts whisking each time until it comes together.  Alternatively, remove a tablespoon of the mixture, melt it completely in the microwave and add it back to the mixture until it comes together.

With friction – Continue to whip buttercream in a stand mixer, sometimes it can take approximately 10 minutes to come back together.

With butter – Add more room temperature butter, do this 1 tablespoon at a time until the mixture comes back together.


American Buttercream
Yields: Enough buttercream to stack and mask a 6” round cake


  • 900g butter (room temperature)
  • • 480g icing sugar (sifted)
  • • up to 250g whole milk(room temperature)


    1. Mix the room temperature butter using an electric mixer until the mixture is smooth and fluffy
    2. Add sifted icing sugar in 2-3 parts. Mix each time starting on low speed and mix until the mixture is homogeneous, light and fluffy.
    3. Add milk a little at a time on low speed, thoroughly incorporating any liquid before the addition of more milk and scraping down the sides of the bowl from time to time. You can add more milk for a looser texture or less milk for a firmer texture.
    4. Use buttercream to decorate on the same day or transfer to an airtight container and store in the fridge for up to one week or the freezer for up to three months.  LET’S BAKE!


    • you can heat up your milk to room temperature in the microwave or in a saucepan
    • icing sugar is also called “powdered” or “confectioner’s sugar” in some countries
    • granulated sugar can be used in place of icing sugar, but the frosting will be a little bit granular in texture from the sugar crystals
    • pair bold flavours which go well with butter for an ‘American’ buttercream