2-Tier Rainbow Unicorn Drip Buttercream Cake | Chanel Bouchard | Skillshare
Drawer
Search

Playback Speed


  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x

2-Tier Rainbow Unicorn Drip Buttercream Cake

teacher avatar Chanel Bouchard, Canadian Red Seal Pastry Chef

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introduction

      0:45

    • 2.

      Making & Baking the Cakes

      5:13

    • 3.

      Cooking the Meringue for the Buttercream

      1:55

    • 4.

      Making the Swiss Meringue Buttercream

      4:54

    • 5.

      Filling & Icing the Cakes

      14:40

    • 6.

      Colouring the Buttercream & Making the Rainbow Swirl

      3:36

    • 7.

      Creating the Rainbow Ganache Drip

      9:52

    • 8.

      Making the Ears & Painting the Horn

      5:50

    • 9.

      Stacking the Cakes & Finishing the Unicorn

      7:52

    • 10.

      Thank You Message

      0:26

  • --
  • Beginner level
  • Intermediate level
  • Advanced level
  • All levels

Community Generated

The level is determined by a majority opinion of students who have reviewed this class. The teacher's recommendation is shown until at least 5 student responses are collected.

139

Students

--

Project

About This Class

Follow the step-by-step videos to make your own beautiful Unicorn Cake.

Make delicious vanilla cake tiers.

Make fluffy Swiss meringue buttercream to fill each layer. 

Mask the cake in buttercream and decorate it with rainbow with chocolate ganache and rainbow buttercream "hair".

Make fondant ears and eyes.

Meet Your Teacher

Teacher Profile Image

Chanel Bouchard

Canadian Red Seal Pastry Chef

Teacher

Welcome! 

 

My name is Chanel and I'm here to teach you how to bake like a pro! 

I am a Red Seal Pastry Chef with 12 years in the industry. I've learned how to make everything from cookies, pies, and bread, to advanced French Pastries and wedding cakes. 

See full profile

Level: Intermediate

Class Ratings

Expectations Met?
    Exceeded!
  • 0%
  • Yes
  • 0%
  • Somewhat
  • 0%
  • Not really
  • 0%

Why Join Skillshare?

Take award-winning Skillshare Original Classes

Each class has short lessons, hands-on projects

Your membership supports Skillshare teachers

Learn From Anywhere

Take classes on the go with the Skillshare app. Stream or download to watch on the plane, the subway, or wherever you learn best.

Transcripts

1. Introduction: Hello and welcome. My name is schnell and in this class I will be teaching you how to make it two tiered rainbow unicorn cake with a fluffy Swiss marine button cream and a rainbow white chocolate Ganesh. In this course, you will learn the basics to Stacking cakes and how to combine the different colors of butter cream to get that rainbow swirl. I have been decorating cakes for approximately ten years now. And I hold my own personal record of completing 75 cakes in just one week. I hope you enjoy this class and have fun with it. Alright, so let's get to baking. 2. Making & Baking the Cakes : The first step to baking your cakes is to preheat the oven to 275 degrees Fahrenheit or 135 degrees Celsius. These are the ingredients for the vanilla cake batter. Three cups of all-purpose flour. 1.5 cups. Granulate is sugar, 1.5 tablespoons of baking powder, three quarter teaspoon of fine sea salt, 1.5 cups milk, three quarter cup vegetable oil, three eggs, and 1.5 teaspoons of vanilla extract. To start mixing the cake batter first add the oil into the milk, then give the eggs a quick whisk to blend the yolks and whites together. You can also whisk the eggs straight into the milk and oil mixture ad in the vanilla. Add the granulate at sugar to the flower, the baking powder, and then the sea salt gave the dry ingredients a good stir to blend them altogether. Add all of the liquid ingredients to the giant ingredients and west, until it is just mixed without any large lumps. Very small lumps are okay, but do not over mix the cake. I cannot stress this enough. The final product will develop tunnels and be tough due to unwanted gluten development if you over mix the cake, resulting in inferior product. My preferred method for preparing cake pans is to line the bottom with parchment paper. I haven't ever had good luck with flowering my pans. And I don't like to add extra oil to make cakes by baking in a greased pen. Take a piece of parchment paper and trace each size pan with a pencil, and simply cut the circles out with scissors. Place the parchment rounds on the bottom of their respective pins, and now you can fill them with a cake batter. Though the cake pans up halfway with cake batter, or even a couple centimeters over the halfway mark. This will ensure that cake bakes up to the top of the pen. So you will have nice tall tiers, placed the cakes into the preheated oven and set a timer for 15 minutes. After the timer has gone off, increase the temperature to 300 degrees Fahrenheit or 150 degrees Celsius. And bake both cakes for another 30 minutes, increase the temperature one more time to 350 degrees Fahrenheit. The four-inch for another 15 minutes or until a toothpick inserted into the center comes out clean, bake the six inch for another 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This is not a typical way to bake cakes, but I have found this method to be the best to avoid large domes on my cakes, because it bakes the cakes more evenly, resulting in almost 0 waste when making cakes. If you bake cakes at hotter temperatures, the outside edges bake very quickly, leaving the center Ra, and the only way to expand is through the center, creating tall domes, which need to be trimmed off, resulting in more waste and a shorter cake. The four inch will have more of a dome because it is so small, allow the cakes to cool completely. Sometimes I leave mine flipped over to prevent them from drying out for an entire night to allow the Chrome to set loose in the outer edges with a knife, plastic scraper or offset spatula. Flip the cakes out and then store them until your array to decorate them, or decorate them right away. 3. Cooking the Meringue for the Buttercream: These are the ingredients for the Swiss marine butter cream. Two cups, egg whites to cups, granulate of sugar. Two cups, unsalted butter at room temperature cubed, two cups salted butter at room temperature cubed, and two teaspoons of real vanilla extract. Pore the egg whites into a clean metal or glass bowl with a round base. Then add the sugar. Give it a quick mix to blend them together. Fill a small pot with a couple inches of water and bring it to a boil. Place the bowl, the egg white mixture on top and whisk continuously. The pot needs to be the right size to fit the base of the bowl so it is stable but not touching the water. This method is called double boiling, which is used to apply gentle heat from the steam FOR delicate tasks such as making Hollandaise sauce and customers. Use a thermometer to determine when the marine mixture is cooked to 160 Fahrenheit or 71 Celsius. This temperature will pasteurize egg whites and dissolve the sugar to ensure a silky smooth butter cream. Since I have been doing this for many years, I just do the touch test. It will be hot and smooth to the touch when rub between the fingers. But if you're a beginner or this concerns, you, please use a thermometer. Remember to whisk continuously and removed from the heat immediately once it's done to avoid making sweet scrambled eggs. 4. Making the Swiss Meringue Buttercream: Wipe the water off the bottom of the cooking bull and place the hot murmuring mixture into a bull fitted for a stand mixer. I cooked mind directly in the bowl for my mixer, use the clean whisk attachment to beat the mixture on high-speed until it has cooled and formed stiff peaks. This could take anywhere from five to ten minutes. So just be patient. It is important that all of your tools are very clean and Greece free for making meringue or the egg whites will not whip properly. This also means there cannot be even one drop of a Coke in the weights if you separated them. I use a carton to speed up the process. Slowly, but surely, you will see in the marine mixture start to become fluffier and more white in color. I feel the outside of the bowl once in a while to check the temperature to see if it's getting close to being done. Ripples in the marine will begin to start holding their shape. This means it's getting close. If you think it's ready, stopped the mixer, removed the whisk and check to see if the peak of them ring at the end of the whisker holds its shape. This means it's ready for the butter to be added. If it droops, it needs a couple more minutes. If the marine does not become stiff after 15 minutes of mixing, this probably means that one of the tools had some grease or oil on it and has soiled the mix. You will need to start over. And the butter piece by piece mixing at the same time. Once all of the butter has been added, the mixer can be left on high-speed add-in vanilla extract before the butter cream has completely come together. This will incorporate it better. Also known as the term emulsify. I use a less refined, natural vanilla bet is brown, but if you requiring a white butter cream, then I suggest using a clear vanilla extract. Stop the mixer, and scrape down the sides of the bowl to help incorporate all of the moraine. I check the sides of the bowl to make sure that it doesn't feel too cold. If the butter is too cold, it will not properly mix. As the butter mixes in, you will notice that it appears to be curling. This is normal. Keep on mixing. Once you see in emulsified butter cream, keep on mixed in it. The more error that is incorporated into the butter cream, the better it will become lighter in weight, which is good for keeping ingredient costs down. It will be more pale in color if that is desired. And it'll be a fluffier texture when eating it. If your butter cream just isn't coming together and you notice that it's separated into egg whites and butter. This means that the butter is too cold. Stop the mixer, remove the bulb and place it over a pot of warm water, melt some of the buyer, and then place it back onto your mixer and turn it on to high. It should come together. Eventually, the butter cream recipe takes some practice and knowledge, but eventually you'll get it. So just be patient. 5. Filling & Icing the Cakes : The first step to a senior cakes is to make sure that they are level. Uses serrated knife to cut the dome off. This will actually become the bottom. The cake must be at room temperature for this step. To make sure that the Chrome has set for four inch, six inch cakes. I like to cut into the cake sideways as I'm able to cut them more street. But for a larger KC, hold the knife parallel to the counter and cut through to avoid squishing the sides. Cut the cake into three even layers. Place the eight inch cake board onto the turntable or Lazy Susan. Place the orange cake board in the middle of the 8-inch cake. Roll down the edges of a piping bag and fill it about halfway full with the Swiss Marine. But it couldn't cut off the tip of the piping bag and make sure the hole is large enough for a good amount of butter cream to come through, squeezes small amount into the centre of the orange skateboard, press the bottom layer upside down onto the four-inch cake board. Remember, this is the layer that we cut the dome off of created dam with the butter cream around the edge with some overlapping. Fill a second piping bag with another failing, such as a fruit jam, a custard, or lemon curd. I've chosen to use a raspberry jam, though the rest of the cake with a layer of jam, do not make the layer very thick as it may squish out the sides, making the butter cream very hard to smooth on the outside. The cake will also become less stable for transportation as the jam does not set up firmly like the butter cream. Place the second layer of cake on top and repeat the filling process. Place the last layer of cake on top and gently press all the layers down together to eliminate any large gaps or air bubbles. Remember, this layer is actually the bottom of the cake when being baked, is now the top because it is perfectly smooth on top and has straight edges. For the best final book of your cake. Use an off set spatula or a palette knife to smooth the butter cream around the edges to encase the crumbs. This is also known as a Chrome coat. Make sure your layers are straight. Smooth the butter cream out. And then we're going to refrigerate it before the final coat. Because it is such a small cake, it tends to move around. So if we firm up the butter cream, it'll have a perfectly straight look to the end result. So now we're going to repeat the entire process. But on the larger size cake, the only difference is this cake will only need one cake board, which is the entire base of the two tiered cake. The four-inch cake had to, because the Bohr int cake board, you do not want to be able to see it between the two tiers. But the larger one just makes it easier for decorating and refrigerating. Another difference in the larger size cake is I like to add an extra dollar that butter cream to the center of each layer. Just to ensure the cake is more stable once it is chilled, the jam actually makes the cake layer is one despite around a lot. So I highly recommend doing either at extra ring or at least a large dollop and the barycenter. Repeat the process of doing a light crumb coat with the butter cream that as overlapped the edges when filling it. And for this one, you can refrigerate it as well. It does make it easier to decorate. I don't usually refrigerate the six inches because they are a bit more stable than the four inches, but it's up to you depending on your preference or skill level. Do it however you'd like. For the final outside layer of butter cream, I'm going to use a cake icing tip, number 789 by Wilton. I'm going to place inside of a large piping bag, roll down the edges and fill it up with better clean. Hold the tip straight up and down along the side of the cake and squeeze out the butter cream with even pressure in one hand. As you slowly turned in the sand. With the other hand, make sure to remove the portrait paper on the very top. I like to leave it on as long as possible to help keep the cake moist. Cover the entire outside with a thick layer of butter cream. And use a palette knife to smooth. The key to not having any Chrome showing up on the outside is to never go over an area of exposed crumbs without butter cream on the palette knife, always pushed the butter cream from the fully covered area forward. But the palette knife to encase the crumbs underneath. This is why piping butter cream on the outside first makes it much easier. Use a rigid plastic baking scraper or a bench knife to completely smooth. Besides, a palette knife tends to Ben and is not as good for making the sides as straight as possible. Hold it at an angle to the side of the cake and drag it along in one direction, applying even pressure while spinning the turntable with your other hand. This may take a few spins. Once you're happy with the sides, go in with the palette knife one last time to square off the top. Cake decorating, take some practice. So just have patience if you are starting out. Once you're happy with the smoothness of the cake and the squareness of the top edges are going to put it in the refrigerator to chill completely for at least a couple hours before it is placed on top of the six inch bottom tier. And again, we're going to repeat the entire process for the larger bottom kid cake. The only difference with this cake is actually not going to refrigerate it until after the entire decorating process is dead? We were moving. Yes. Maybe. 6. Colouring the Buttercream & Making the Rainbow Swirl: To create the rainbow colors of the butter cream, you will need five small bull's, each filled with about 1 third to 1.5 cup of butter cream. If you want to do more or less colors, adjust the amount in each ball to end up with about the same amount of butter cream in total. Gel paste color and liquid food coloring will both work to color the Vedic. If you're trying to achieve a very dark color, I suggest using the gel paste instead of liquid. Too much liquid will cause your butter cream to separate. Makes a small amount of color into each bowl until you get the desired shade. After he makes each bowl, place each color into a separate piping bag. We want to keep all the colors separate until the very last step. After you've filled the piping bag with the colored butter cream. Use your handy dandy plastic Bateman scraper to push the better clean towards the end of the paper bag. This makes it easier to pipe into the final piping bag when we combine all the colors together to get that beautiful rainbow. Once all of the piping bags are full of the colored by the cream, cut off about half an inch of each tip. Place a large star tip into a large piping bag. Please refer to the tools and equipment list for everything I have used throughout the course. Rule down the piping bag as far as you can. Pipe one-color into about 1 fifth of the tip in a strip. Decide what color you would like to put an X and then pipe another strip teat for all of the colors. Once you have done every color, unroll the piping bag a bit, and repeat piping each color into their respective spots. Continuous until all of the butter cream is in the large beg. 7. Creating the Rainbow Ganache Drip : To color the rainbow white, chocolate Ganesh. You will need five small bowls, divides evenly into all of the bowls. If you want to do more or less colors, adjusts the amount in each ball to color all of the Grenache. The good food coloring or gel paste color will both work. Makes in the coloring into each bowl. And then place each of the colors of Grenache into a separate piping bag. The easiest way to fill the piping bags with the liquidy Grenache if you don't have a helping hand, is to fold down the edges of the piping bag and placed the bag into a tall skinny glass with the tops of the piping bag folded over the sides of the glass to hold up. To prep the bottom cake. For the rainbow drip. Use a long knife to mark the top into ten even sections. If you're using more or less colors, market into as many sections you require to make the color pattern that you would like. Locate your small offset spatula for even a spoon will work for this next step. Now, the trickiest part about making the Grenache drip. Is to make sure it's the proper consistency. Cut off about a quarter inch of the tip of one color of Grenache at a time. You want to be able to control the flow of Grenache so it doesn't spill over the edge of the marked section. If you're new to the Grenache drip and you're unsure of the proper consistency, do a test strip by letting the Grenache run down this IV or cake. And good travels rapidly and pools at the bottom. You're going nauseous to warm, continue to cool the Grenache for another five to ten minutes. And then try your test strip again. If it's too thick or doesn't travel very far down this aisle, they cake, it's too cold. Lay the bank flat in the microwave, and reheat for about four seconds. And then try that one more time. Once you're happy with the look of the drip, start filling in each section with the color Grenache in the order that you want. I like to Phobos sections of the cake with each color at a time. Use the offset spatula to fill in any empty areas. Another tip is try not to make the panache layer on top of the cake very thick. It takes some time for the Ganesh to set. And if it's too thick and not quite set on top, when you put the second tier on, the top tier will sink in a bit and will cause the colors to form small mounds around the base of the second tier. Rather than being flat. I use the spatula to thin out the center and don't worry about filling it. Although in as the four inch cake on top will cover the area that is not colored. Okay. Ok. Sure. Once the rainbow drip is finished, it is onto the last step before the top tier can be stacked. When it comes to stack and cakes, each tier needs support system underneath it so that the way that the cake does not squish the cake below it. This is achieved with main different methods. But the easiest and least expensive that works for me is to use skewers, straws, bubble tea straws, or even candy apple sticks. Since the top tier I've made for this video is only a small four-inch cake. I can get away with using thin bamboo skewers. For any size larger, I recommend a thicker skewer. Straw or Apple sticks. Placed the skewer into the cake and use a pair of scissors to cut it so that it's level with the top of the cake. Repeat with another four to five skewers. Make sure to stay within the diameter of the top tier cake. So they will be underneath it, hidden from sight and serving their purpose as support. Once the step is done, place the base tier into the fridge to chill for about one hour. 8. Making the Ears & Painting the Horn : The unicorns ears can be made out of fondant or gum paste. I have chosen to use funded. Take a small piece of white fondant and need it until it feels as smooth as marble. Using cornstarch or icings, sugar, lightly duster surface, and roll out the fondant until it's about 18 inch thick. Use a round cutter that is about two inches in diameter. Cut out two circles. Use the same cutter to cut off one side of the circle to make more of an oval shape. Use your fingers to move the top part of the ear by pinching it into more of a pointed shape. To repeat the same process. But this time with a piece of pink fondant and a smaller cutter about 1.5 inches in diameter. This is to create the smaller size inner ear. Okay. So use a small amount of water to glue the pink inner ear piece to the white piece. Pick up the whole ear, fold and pinch the bottom to create a more realistic looking Air. Set them aside and allow them to dry before placing on the cake. I will make these anywhere from two days before or even right before, as they don't need to be completely dried out to hold their shape. For the golden unicorn horn, I use a twisted lollipop on a stick, and I make a gold with edible paint. My bakery kitchen is located in my family's candy store. So I always have access to these lollipops. You may be able to find them at your local candy store or online. The horn can also be made by wrapping a rule doubt tube shaped piece of fondant around a skewer and allow it to dry for a few days. If you can only find gold luster dust, mix it with a small amount of pure alcohol or clear vanilla to create your own paint. Use a small, soft, bristle, wide paint brush to paint on the gold. The lollipop may require two coats to hide the color underneath, or you can leave it rainbow if you so desire. Feel free to paint the inner part of the unicorns ear gold as well. 9. Stacking the Cakes & Finishing the Unicorn : After they cakes have been chilled, it's time to stack the top tier. As a side note, you can see that some of the colors a Macintosh did pool a bit because they can push was to use the offset spatula or a large kitchen for br to transfer the top tier onto the bottom tier. Try your best to get it right in the center. If you use your fingers to stabilize it while you transferred it, to smooth the butter cream out with the palette knife for offsets, bachelor, run under some warm water and wipe off the excess water and smooth out the butter cream. Now it's time to pipe on the unicorns rainbow hair, pipe to rosettes in front, and three rosettes behind those. Make sure to stagger them. Pipe three more rosettes, an angle down one side of the cake to make the hair look like its flowing downwards. And extra dollops where they're rosettes meet to add more color and fill the hair inlet pipe. One large Rosie sat in the front to make the bangs and anodal up at the bottom of it. Continue to fill in the hair with more dollops. Twisting the piping bag to show different colors as you go. I add the second layer of the gold paint to the foreign. After it is dried From the first coat. Place the horn in the middle, but towards the front of the cake. You some more gold paint to touch it up if necessary. Place the ears slightly behind the horn on either side and adjust as necessary. I like to add in some sugar pearls to the hair for another bit of detail and a nice little shimmer, randomly placed them throughout the hair. Feel free to use any kind of sprinkle any shape you like. Use hearts or stars or a mixture of colors. Just customize it any way you like. You need a very small piece of black fondant until it feels like marble. Roll it out into a thin tube shape. And this will be to create the eyes. Cut about a 2-inch piece for each. I remember if you are making a larger KC, the eyes will need to be larger as well. Use your fingers to make the cut edge round and roughly shape it into what you would like. And then push it into the front of the butter cream on either side of the banks. Cut a small piece to create another eyelash. If you are not comfortable with placing the southbound and onto the butter cream, you can shape the eyes before and allow them to dry out so that they will hold their shape. You can also make the eyes with white fondant and then paint them gold. 10. Thank You Message: This is the end of the course. I hope you enjoyed learning how to make your to tear rainbow unicorn cake. I've guaranteed that if you show up with this cake to any party, it will definitely be the main event. Thank you so much for joining me and stay tuned for more classes coming in the near future.