Ingredients
Method
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Sift together flour, sugar, baking powder, and salt in a large bowl.
- Cream softened butter in stand mixer until light and fluffy, then add eggs one at a time.
- Alternate adding dry ingredients and wet ingredients while mixing until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes.
- Cool cake layers in pans for 10-15 minutes, then invert onto wire racks.
- Prepare Swiss Meringue Buttercream by whisking egg whites and sugar over a double boiler until 160°F.
- Transfer to mixer and whip until stiff peaks form and meringue cools.
- Gradually add softened butter to the meringue, mixing until smooth.
- Color the buttercream using gel food coloring.
- Assemble layer by spreading buttercream between layers, crumb coat the cake, and chill.
- Decorate with colored buttercream, fondant unicorn features, and edible decorations.
Notes
Keep butter, eggs, and milk at room temperature for better emulsion. Use a digital scale for measurements. Properly cool cakes before frosting.