Guilt-less Desserts & Treats for your Family

Unicorn Cake

Last week I had a Facebook memory pop up in my news feed that made me laugh all day.  No, it wasn’t because I was reminded of my pixie hair cut phase from 2005 or my poor use of stripes during the summer of 2010, but because of my impending demise at the thought of turning 28.

Yep, 10 years ago I posted “Nearly 28..but there’s still so much I want to do”. Obviously my 28 year old self thought the life ended at 30 and that the end was near… if only she knew how much she would do over the next 10 years I think she would have gone to have a long (very long) nap.

Have you ever thought of the advice you’d give your younger self? I’m pretty sure young me wouldn’t have listened to old(er) me as I thought I already knew everything but just in case…

8 year old me

Friends aren’t mean to you. Those girls; there not really your friends and the more you try to be one of them the less they respect you. I know it seems hard, but one day you’ll find your ‘people’ and you won’t need to try and impress them; they love you just the way you are.

16 year old me                                    

Teenage boys are stupid (well, most of them anyway!). Don’t listen to their nasty words and don’t think that you’re not good enough for them.  Your teenage crushes are fun to reminisce over but when you find real, true, unconditional love you’ll understand that these boys aren’t ready for you. You are strong, determined and smart… and these are amazing qualities not failings to hide behind. Focus on your friends, your school work and don’t forget to memorize the periodic table.

P.S. I’d rethink those curls for the year 10 formal…and that pink skirt too!

21 year old me

I know you’re having lots of fun going out, drinking and picking up boys at work but don’t forget your family. Take a trip home every now and then just because, call your Grandmother just to say Hi and visit a nearby relative (even if it is just for the free food). Whilst working and money is important, so are the people who have always been there for you… and will be in the future (I know cause I’m there!). Needing family isn’t a failing and doesn’t mean that you’re not an strong independent woman.

Also… 21 year old boys pretty much still have the brains of teenagers when it comes to girls and relationships. Stand up for yourself… you don’t need a mans approval to be a good person; you are a great woman already. Define yourself on your own terms, not by theirs.

28 year old me

Just slow down love!! There’s no need to rush. I know it seems like you have to do everything right now but you literally have the rest of your life ahead of you to do great things… and you will (I know because I did them!). Being busy doesn’t make you more important or smarter; it just makes you busy. That 5 year plan of yours; you could make that a 10 year plan and still be an over achiever. You have nothing to prove to anyone, including yourself.

Also…in 2 years time you will start the longest period of sleep deprivation known to man. Go to bed now and sleep a lot because before you know it sleep will be a luxury item.


And that brings me to now… 38 year old me.

Last week was my birthday. I turned 38, which I used to think sounded so old but now that I’m ‘there’ I’ve had a change of heart regarding what constitutes ‘old’. I’ve found the older I get the older ‘old’ becomes. Where once a 40 year old was an ancient person who was past their prime and in need of respite, 40 is now the new 21 (or at least 30). This age brings with it wisdom from many mistakes, the foresight to spot a fake a mile away (and I’m not just talking about handbags) and the knowledge that you no longer have to put up with the haters, the doubters and the downers. I feel stronger as myself at 38 than I did at 28… despite the wrinkles, stretch marks and aches!

So for my birthday I made myself a Unicorn Cake. I have wanted to make a Unicorn cake for ages but it does take some effort so I held off for a special occasion…me! This Unicorn Cake is made up of 4 layers of Vanilla Cake filled with Raspberry, Blueberry and Lemon Curd cream, and then covered in Whipped Cream Frosting. The creams are then piped all over the cake to create the rainbow mane of a Unicorn. It is quite awesome.


There are a few elements to this Unicorn Cake so let me break them down for you.

  • The Unicorn Cake is a 4 layered cake. I didn’t want to make 4 8 inch/20cm cakes because then I would be the size of a Unicorn by the time I finished it so I have used a 6 inch tin and a large baking tray and baked a 1 ½ recipe cake. 3 layers will be cut from the baking sheet; 1 will be whole, 1 will be almost whole and 1 will be made from the left over scraps. Constructing the cake is easier than it sounds and making it this way means you won’t be left eating left over cake for 2 weeks.
  • The Creams and the Cream Frosting need to made early to allow for them to thicken in the fridge. The Creams use added Gelatine to make sure that they hold their shape as a layer in the Unicorn Cake and that the star shapes hold when piped onto the cake. To add the gelatine; dissolve the gelatine in the cream and allow it to bloom for 3-5 minutes. The thickened mixture then needs to be liquified by heating it up and I do this by placing the gelatine mix bowl in a larger bowl of hot water (making sure no extra water gets into the mixture). This prevents the mix from burning and allows it to be dissolved and added to the cream without any clumps.
  • Piping the Unicorn Cake is not very hard but it may be a bit fiddly if you, like me, only have 1 star tip. I did all the purple piping first, then the pink and then used the yellow to fill in the blanks. If you have 3 tips and can pipe as you go with different colours then it will be a lot easier.
  • The Unicorn Cake is placed in the freezer once the layers have been added to help set the layers in place. It is not necessary but it is helpful.
  • I used a Parsnip to make the Unicorn Horn but you could also use an Ice-cream cone.
  • I used a small amount of Chocolate Ganache to make the eyes. You could also use melted chocolate, liquorice or a black icing pen. I did try different veggies to make the eyes but nothing worked.
  • Beware; this cake will make you eat more than 1 slice… and you might even eat it for lunch the next day too.

Happy Unicorn Birthday to me!

Unicorn Cake

Celebrate your Birthday with this Unicorn Cake. There's layers of vanilla cake, lemon curd, raspberry and blueberry cream and it's covered in whipped coconut cream.
Prep Time1 hr
Cook Time3 hrs
Total Time1 d
Servings: 16



    Unicorn Cake

    • Vanilla Cake baked in 1 tray and 1 6 inch round tin
    • 1 serve Blueberry Cream
    • 1 serve Raspberry Cream
    • 1 serve Lemon Curd Cream
    • 1 Parsnip or an ice cream cone
    • Whipped Cream Frosting
    • the smallest amount of Chocolate Ganache

    Vanilla Cake

    • 9 Eggs separated (best at room temperature)
    • 1/3 Cup Maple Syrup/Rice Malt Syrup
    • 1 Tablespoon Vanilla Extract
    • 1 1/4 Cups of Milk of Choice
    • 1 Cup Coconut Flour
    • 4 teaspoons Baking Powder

    Blueberry Cream

    • 200 grams Blueberries fresh or frozen
    • 1 Tablespoon Maple Syrup Optional, depending on tartness of berries
    • 1 Tablespoon Water
    • 1 1/2 teaspoons Gelatine
    • 1 1/2 Cups Coconut Cream place 2 400ml can of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains
    • 2 teaspoons Vanilla Extract
    • 2 teaspoons Maple Syrup

    Raspberry Cream

    • 200 grams Raspberries fresh or frozen
    • 1 Tablespoon Maple Syrup Optional, depending on tartness of berries
    • 1 Tablespoon Water
    • 1 1/2 teaspoons Gelatine
    • 1 1/2 Cups Coconut Cream place 2 400ml can of Coconut Cream/Milk opened in the fridge overnight. Spoon off the thickened cream and discard the watery remains
    • 2 teaspoons Vanilla Extract
    • 2 teaspoons Maple Syrup

    Lemon Curd Cream

    • 3 Eggs
    • 2 Egg Yolks
    • 1/2 Cup Maple Syrup or Rice Malt Syrup
    • Zest of 1 to 2 lemons start with 1, increase depending on taste
    • 2/3 Cup of Lemon Juice
    • 1/2 Cup Coconut Oil softened slightly
    • 3/4 Cup Coconut Cream the thickened cream taken from an opened and chilled can of coconut cream
    • 1 teaspoon Gelatine in 2 Tablespoons of Water

    Whipped Frosting

    • 2 1/2 Cups Coconut Cream/Milk 2 or 3 400ml cans, lid removed and placed in the fridge over night. Use only the thickened cream; discard the watery remains
    • 5 teaspoons Vanilla Extract
    • 5 teaspoons Maple Syrup



      Unicorn Cake

      • This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
      • Take the bottom of the chosen tin and cut 2 circles from the Vanilla sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the bottom layer. The cake baked in the circle tin will be used on top of the cake.
      • Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction).
      • Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be lots of layers on top and it will never be seen.
      • Spread 1 1/4 Cups of the Blueberry Cream evenly over the bottom cake layer.
      • Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and spread 1 1/4 Cups of Lemon Curd Cream evenly over the cake.
      • Place the full cake layer on top and spread the Raspberry Cream on top.
      • Place the final full cake layer on the top.
      • Cover the cake in plastic wrap and place the cake in the fridge for a minimum of 2 hours (up to 24 hours is ok but you will need to allow for defrosting time in the fridge before serving).
      • Carefully, remove the cake from the springform tin and place on a serving tray.
      • Spread or pipe the Cream frosting on the top and sides of the cake The cream should be firm after being in the fridge whilst the cake was in the fridge and should spread easily. Place the cake in the fridge for 1 hour (longer is fine).
      • Cut the parsnip mid way, or where ever to achieve the right horn height, and place on the cake. The ears have been made from slicing the thick end of the parsnip and shaping it with a knife.
      • Place the Raspberry, Blueberry and Lemon Curd Creams in seperate piping bags with a star tip attachment. I only own 1 star tip so did each colour individually, washing the tip between uses. Give the creams a quick hand whisk before placing in the piping bags as the gelatine will have firmed up the cream and it needs to be more pliable to piping.
      • Pipe the creams over the cake, using the photos as inspiration. I piped the creams down one side and along the serving tray to create a mane effect.
      • If the cream frosting is thick enough the cake can be served immediately, or placed back in the fridge for 2 hours to allow to firm.
      • Keep the cake in the fridge between serves.

      Vanilla Cake

      • Preheat the oven to 180C/350F.
      • Line and grease a 6 or 5 inch round cake tin and a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 1/2 to 2 5-6 inch squares out and have left overs for completing the 3rd layer and making up the 4th layer).
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
      • Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
      • Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
      • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
      • Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
      • Pour the cake mixture into the prepared tins and bake for 18 minutes, or until cooked through.
      • Remove from oven and allow to cool in the tray.

      Blueberry and Raspberry Creams (the instructions are the same for both)

      • Place the berries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
      • Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
      • Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool completely before adding to the cream.
      • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
      • Turn the whisk off and add the cooled berry mixture. Whisk on medium until combined.
      • Take 2 Tablespoons of the cream and place in a small bowl. Sprinkle the gelatin over the cream and allow to thicken for 5 minutes. Place that small bowl in a larger bowl full of boiling water, ensuring that no water is able to get into the gelatin mixture. Stir the gelatin mix until it has melted. Add the gelatine liquid to the cream and whip to fully incorporate.
      • Place the cream in the fridge and allow to thicken before using (allow 4 hours)

      Lemon Curd Cream

      • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
      • Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly.
      • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Cool and place in a glass container. Store in the fridge
      • Once the lemon curd has cooled, place it in a mixing bowl and add the coconut cream. Whisk the coconut cream into the curd (this can be done on a kitchen stand mixer or by hand) until no white streaks remain. Place the curd in the fridge to thicken (allow at least 4 hours).

      Whipped Cream Frosting

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until thick. Depending on your taste buds you may require more sweetener.
      • If your cream was a bit watery then it should thicken in the fridge.
      • Keep refrigerated.

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