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This Fancy Rainbow Unicorn Cake is everything a little girl dreams of! It has sparkle and colors and stars and clouds more! Even better... it's Confetti Cake on the inside and I'm sharing that recipe too!
A while back I sent out this cake in an email, and asked if my readers had any questions about it. First, I'll give you the details of how I made it, then I'll answer the questions some of you asked!
Details for the Fancy Rainbow Unicorn Cake
- The cake sizes are 5-7-9 inches. I baked them in my favorite Magic Line pans.
- The cake flavor was white almond sour cream with sprinkles (aka confetti cake!). See the recipe down below.
- The frosting was vanilla buttercream.
- I used homemade marshmallow fondant for almost all of the decorations. We then colored the fondant with Americolor gel colors.
- The gold decorations were made with Satin Ice Gold Shimmer fondant.
- The unicorn mane was piped with a #1M piping tip. Then the borders were piped with a #22 piping tip.
- The clouds were cut out with these cloud cutters.
- The stars were cut with these star plunger cutters.
- The name was cut out with Funky Alphabet Tappit cutters.
- Everything else was hand-cut and rolled (the rainbow, the large cloud, the unicorn eyes, ears, and the unicorn horn). However, I do have a video for a unicorn horn here.
- Finally, I used Americolor Electric Pink and Electric Blue for the bottom and middle tiers.
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Reader Questions
What fondant do you use for the cake? ~Trina
I used homemade marshmallow fondant for most of the cake except for the gold - I used Satin Ice Shimmer Gold.
Can this icing be used for a striped cake? ~Hope
Yes, this is the same vanilla frosting I use to do stripes cakes like the Chanel Cake below!
This cake is beautiful!! My question is, what did you use to cover the cake board? ~ Tracy
For this cake, I used gold glitter cardstock, then added a ⅝-inch pink ribbon around the edge to give it a polished look. I have a tutorial for how to cover cake boards with glitter paper here.
How did you make those letters? ~ Nicole
Aren't they so pretty?? I used Funky Alphabet Tappit Cutters. I also have a tutorial for those here.
Do you have a tutorial for the little unicorn on the side? ~Kat
I wish I did - my daughter, Sarah, made that for me. But you can take this Craftsy class to learn to make animal figures... it was a HUGE help to us! You can also get unlimited Craftsy cake classes by signing up here for only $2.49 for the first year!
Which sprinkles are best for confetti cake?
You need to use Rainbow Jimmies for a sprinkles cake. Do NOT use rainbow nonpareils - they will bleed and make a mess of your batter!
Confetti Cake Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: Rose Atwater
- Total Time: 55 minutes
- Yield: 20 1x
Description
This Confetti Cake Recipe is delicious, and moist, and holds up well for tiered cakes or carving.
Ingredients
UnitsScale
- 1 (15.25 oz) white cake mix - I use Pillsbury White Cake Mix
- 1 cup (200g) sugar
- 1 ½ cups (185 g) all-purpose flour (OR 1 cup of AP flour + ½ cup extra cake mix)
- 1 ⅓ cup (360 ml) water
- 1 tsp. (5 ml) vanilla extract
- 1 tsp (5 ml) almond extract (or omit the almond and do 2 tsp. of vanilla)
- 4 egg whites (for true white) or 3 whole eggs
- 1 cup (8 oz. or 25 g) sour cream
- 2 Tbsp. (30 ml) vegetable oil
- ½ cup rainbow jimmies
Instructions
- Mix all dry ingredients by hand using awhiskin a very large mixing bowl.
- Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined.
- Gently stir in jimmies.
- Bake at 325° (time depends on the size pans used*). I bake cupcakes for 18 minutes or cakes in 8" round pan for 40-45 minutes.
- Cool in the pan for 5-10 minutes then flip out onto a cooling rack to cool completely.
- Fill & frost with Vanilla Buttercream or Cream Cheese Buttercream.
Notes
- This is enough batter to perfectly fill two 8-inch cake pans. You will have to multiply it to make a tiered cake like this unicorn cake.
- You can frost this cake with cream cheese or vanilla buttercream. Both are delicious!
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
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About Rose Atwater
Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...
Reader Interactions
Comments
Katie
I just love how happy confetti cakes are! This cake recipe comes out perfect every time, and it tastes great!
Years ago, I learned the hard way not to use nonpareils!
Reply
Bertha Williams
I'm looking forward to trying your cake recipe what ideas do you have for desserts for a Christmas party
Reply
Susan
Hope you enjoy it! There are quite a few recipes linked here that are great for Christmas sweets: https://rosebakes.com/9-easy-last-minute-christmas-candy-recipes/
Reply
Kim
How many layers/cakes is each layer made up of?
Reply
Rose Atwater
Each tier is (2) layers of cake.
Reply
Kathy Murray
Do the layers freeze well? I need to make three days ahead and can frost the night before the party.
Reply
Rose Atwater
Yes, they do! Wrap them in a few layers of plastic wrap after they're cool enough to handle and they'll freeze beautifully.
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