A post by Chiffon Club

Ingredients

• Cake: 300 g all-purpose flour
• Cake: 250 g granulated sugar
• Cake: 12 g baking powder
• Cake: 3 g fine salt
• Cake: 170 g unsalted butter, softened
• Cake: 3 large eggs (about 150 g without shells), room temperature
• Cake: 180 g whole milk, room temperature
• Cake: 8 g vanilla extract
• Buttercream: 300 g pasteurized egg whites
• Buttercream: 300 g granulated sugar
• Buttercream: 450 g unsalted butter, softened and cut into pieces
• Buttercream: 8 g vanilla extract
• Buttercream: gel food coloring in pink, purple, and mint, as needed
• Decorations: 1 small golden sugar cone or baked cookie cone, about 12 g
• Decorations: 30 g white fondant for ears
• Decorations: 20 g candy pearls and sprinkles
• Decorations: 2 edible candy eyes

Let’s make it

1. Heat the oven to 175°C (350°F). Grease and line the base of a 33 x 23 cm rectangular pan with parchment. Whisk flour, baking powder, and salt together.
2. Beat butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping the bowl as needed, then mix in vanilla. Add the flour mixture in three additions, alternating with the milk in two additions; mix just until smooth.
3. Spread batter evenly in the pan. Bake for 30–35 minutes, until the center springs back lightly and a skewer comes out clean. Cool in the pan 15 minutes, then turn onto a rack, peel off parchment, and cool completely, about 1 hour.
4. For the buttercream, place pasteurized egg whites and sugar in a heatproof bowl over a pan of gently simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 71°C (160°F). Transfer to a mixer bowl and whip until glossy, stiff peaks form and the bowl feels cool, about 8–10 minutes.
5. Beat in butter a few pieces at a time, then vanilla. If the mixture looks curdled, continue beating until smooth. Divide into three bowls and tint pink, purple, and mint with gel color. Keep a little untinted buttercream for the crumb coat.
6. Set the cake on a rectangular serving board. Spread a thin layer of untinted buttercream over the top and sides to seal in crumbs; chill 20 minutes. Fit piping bags with star and petal tips, fill with the colored buttercreams, and pipe overlapping rosettes and ruffled ribbons over the whole cake, including the sides.
7. Shape fondant into two small ears and let them firm while decorating. Nestle the ears and cone on top to suggest a unicorn, add candy eyes to the front side, and scatter pearls and sprinkles over the frosting. Chill 20 minutes to set the finish, then let stand 15 minutes before slicing.
8. For 10 portions, cut the rectangular cake into two rows of five rectangular slices using a long, warm knife, wiping it clean between cuts.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Use pasteurized egg whites and keep the finished cake refrigerated in an airtight container for up to 3 days; bring slices to room temperature briefly before serving. Contains wheat, eggs, milk, and may contain soy in candy decorations.

Recipe in development · not kitchen-tested.