Baby Unicorn Cake

by - December 28, 2017

I made this Unicorn Cake few weeks ago for a good friend's baby shower.   It made from 6 inches Sweet Corn Chiffon Cake with 6 layers of cake and 5 layers of buttercream.  Cake is coated with Swiss Meringue Buttercream.  The Unicorn and decorations were made with fondant. 

Please click here for Swiss Meringue Buttercream and below recipe for Sweet Corn Chiffon Cake.  This cake needs three 6 inches round cakes.  You need to multiply by 3 for 3 cakes.  I mixed some cream sweet corn together with buttercream for the buttercream spread between the layers.

Sweet Corn Chiffon Cake Recipe

Recipe for One 6 Inches Round Cake


65g cake flour or plain flour
1/4 tsp baking powder or double acting baking powder
1/4 tsp Salt

3 egg yolks
35g corn oil or canola oil
57g sweet corn (cream type from can)

3 gg whites
43g caster sugar
1/4 tsp cream of tartar or 1/2 tsp lemon juice

Utensil : 6  inches round cake pan


  1. Preheat oven to 160C.  Line the base of cake pan with parchment paper.
  2. Whisk egg yolks, corn oil and sweet corn together until well combined with hand.  Sift in the flour, baking powder and salt, mix again until well incorporated. Set aside while you prepare the meringue.
  3. Using an electric mixer, whisk egg white and cream of tartar or lemon juice until foamy, then add caster sugar and beat until firm peaks formed on high speed. Firm peaks are between soft peaks and stiff peaks, the meringue is glossy and curl slightly at the tips when the whisk is lifted.
  4. Fold 1/3 of meringue into yolk batter with a hand whisk or spatula until combined. Add another 1/3 portion and fold gently.  Then pour in balance of meringue and fold until just combined.  Tap the mixing bowl lightly to remove air bubbles.
  5. Pour batter into the prepared pan.
  6. Baked in water bath at 160C for 60 minutes.  After 1 hour, remove the water bath and continue baking for another 10 minutes.  The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.
  7. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  8. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.

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