'Midnight Magic' Unicorn Candy Bark Birthday Cake
Three layers of vanilla buttermilk cake are frosted with purple-tinted white chocolate buttercream and decorated with Midnight Magic Sprinkles. Shards of unicorn candy bark and a purple candy melt drip finish it off perfectly.
Servings8 servings
Prep Time1 hour
Cook Time30 minutes
Passive Time1.5 hours
Ingredients
for the vanilla buttermilk cake
- 170grams unsalted buttersoftened
- 450grams caster sugar
- 5large free range egg whitesroom temperature
- 1large free-range eggroom temperature
- 425grams plain flour
- 4tsp baking powder
- 0.5tsp sea salt
- 225ml buttermilk
- 2.5tsp vanilla extract
for the white chocolate buttercream frosting
- 150grams unsalted buttersoftened
- 300grams icing sugar
- 225grams white chocolate
- 3tbsp double cream
- 2-3drops purple gel food colouring
for the purple drip decoration
- 55grams purple candy melts
- 1tbsp double cream
to decorate
- 110grams Midnight Magic sprinkles(less the 2 tbsp used in the bark)
Instructions
for the vanilla buttermilk cake
- Preheat oven to 350 F/ 180 C/ 160 C fan. Grease and line three 6-inch cake tins with baking paper.
- With a hand mixer, cream together the butter and sugar until well incorporated.
- Add the egg whites and whole egg and beat until light and fluffy.
- Sift together the plain flour, baking powder and salt in a medium sized bowl. Combine the vanilla and buttermilk in a measuring jug.
- With the hand mixer on low speed, add the flour mixture and buttermilk mixture in alternating increments, mixing until well combined.
- Weigh out the batter and divide by three so each tin is evenly filled. Spoon into the prepared tins and bake in the centre of the oven for 25-35 minutes. Check after 25 minutes and cover with foil if the cake is browning too much.
- Leave the cakes in the tins for ten minutes before removing and cooling completely. If the cakes aren't needed immediately you can wrap them in clingfilm tightly and keep in the refigerator for up to three days.
for the white chocolate buttercream frosting
- Cream together the butter and icing sugar.
- Melt the chocolate in a heatproof bowl suspended over a pan of barely simmering water. Cool to room temperature.
- Beat the cooled white chocolate and double cream into the icing sugar mixture.
- Add a few drops of food colouring, and beat well until light and fluffy.
for the purple drip
- Melt the purple candy melts along with the double cream.
- Cool slightly and pour into a piping bag.
Recipe Notes
FOOD WASTE PREVENTION TIP: Use your excess egg yolks to make this delicious Persimmon & Bergamot Curd from Kavey Eats or Chocolate Lavender Parfait from Tin & Thyme.
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