We try to be as fair as possible in our house…
So, while I’m sharing birthday treats, I am going to have to share my daughter’s 11th birthday cake too. Her birthday was in November! (I’m very behind on my posts…)
The bright side of having my daughter turn 11-years old was that she was mature enough to choose going to a Broadway show over having a birthday party. 🙂 We saw Aladdin!
The down side of having my daughter turn 11-years old was that she was mature enough to browse Pinterest for birthday cake ideas. 😉
Her Pinterest search resulted in another Universal Studios inspired birthday dessert. (We actually celebrated her birthday before having my son’s Harry Potter World Butterbeer Cupcakes, so maybe she actually inspired his dessert choice!) It was a very unicorn-themed day, complete with unicorn pajamas, unicorn slippers, and many horn “accessories” for other animals. 🙂
I used the Rainbow Sprinkle Cake recipe that we enjoyed last year on her birthday to create a “Fluffy” the Unicorn cake. It just makes sense that a unicorn cake involve rainbows in some way. For those of you who don’t know, this unicorn is from the Despicable Me and Minions movies. I doubled the recipe to make 2 1-pound loaves of cake for the head and body. I also made 4 cupcakes for the legs using the same batter.
The eyes, ears, and tongue were made using dough from my batch of unicorn and “11” Number Cookies. The horn was made with molded rice krispie treats. I also used rice krispie treats to support the position of the head. Rainbow candy was used for the mane and tail- this was a subtle but fun deviation from the actual unicorn from the movies. Pretty cute! 🙂
For the Cake:
- 1 cup/220 grams unsalted butter (2 sticks), slightly softened, more for pans
- 3 cups/380 grams all-purpose flour, more for pans
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/3 cups/316 ml whole milk
- 3 teaspoons pure vanilla extract
- 2 cups/400 grams sugar
- 2 whole eggs plus 4 egg whites
- 2/3 cup rainbow sprinkles (not pastel, or naturally colored)
For the Cream Cheese Frosting:
- 24 ounces cream cheese, slightly softened
- 1 1/2 cups/330 grams unsalted butter (3 sticks), slightly softened
- scant 1/2 teaspoon fine sea salt, more to taste
- 9 cups/900 grams confectioners’ sugar, sifted, more to taste
- 1 1/2 teaspoons pure vanilla extract
For the Decorations:
- sugar cookie eyes, ears, and tongue
- rice krispie treats (store-bought or homemade)
- gold sprinkles
- “air head” rainbow candy
- red gel food coloring
- chocolate chips
- Make the cake: Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
- Butter and line the bottoms of two 1-pound loaf pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour. Coat 4 muffin pan wells with cooking oil spray.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a small bowl, stir together milk and vanilla.
- In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
- Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
- Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
- Scrape down bowl and blend once more.
- Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
- Fill the 4 prepared muffin pan wells about 2/3 full. Bake until the a toothpick inserted into the center comes out clean, 16 minutes.
- Divide remaining batter evenly between the pans (approximately 1190 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Rotate the pans halfway through baking.
- Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.
- Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
- Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
- Beat in vanilla just until incorporated.
- Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
- Turn cooled cakes out of pans.
- Slice loaves in half and spread icing between the layers.
- Place cakes on a platter positioned as a head and body. (I made a support ramp with rice krispie treats.)
- Using an offset spatula, frost the top surface as a crumb coat.
- Form the horn with one rice krispie treat, ice and cover with gold sprinkles. (I microwaved the rice krispie treat for 10 seconds to make it easier to mold. I also coated my hands with cooking spray!)
- Refrigerate until firm.
- Using a pastry bag and a star tip, place remaining frosting all over the cake.
- Color remaining frosting pink and ice the cupcake legs/feet. Top the cupcakes with sugar cookie and place on the cake.
- Decorate with cookie eyes, ears, and tongue.
- Pipe the pink decorative stripe on the snout.
- Using melted chocolate, pipe the nostrils.
- Using a star pastry tip, fill in the “fluffy” fur with the frosting over the head and body.
- Use either remaining pink frosting or rainbow candy, form the mane and tail.
- Refrigerate cake 30 minutes or longer to set. Serve cool.
Two Years Ago: Pig Party!
Three Years Ago: Birthday Red Velvet “Owl” Cupcakes
Five Years Ago: Birthday Cake Gallery