Buttercream Unicorn Cake Tutorial 

Thank you! Yeah it would be difficult to make a buttercream horn. The ears are definitely possible in buttercream form though!

It's a buttercream cake. The only fondant are the eyes, ears and horn. You can pip the eyes but the ears and the horn would be quote difficult to achieve without fondant :)

I do! I am going to make a tutorial for my go to Swiss Meringue recipe :)

Thank you!!

No, the buttercream will be hard if you chill it before. Make sure it's at room temp before icing the cake ;)

Cakelyn's Finest oops I learned that the hard way ahah ! It got hard as a brick 😂😭

@@Edmfairyy Oh no! Haha Hope it worked out once it warmed up! :)

If you check my page, I also have a video tutorial of the buttercream recipe I use. Hope you can try it out! :)

@@cakelynsfinest2542 Thank's 😊

You're so welcome! Happy birthday!

Thank you! I would say you can make it 3 days in advance and leave it in the fridge. Just make sure to add simple syrup on the cakes so they don't get dry :)

Than you!! It's from Aetco. I love it!

Thank you! I used Americolor Soft Pink. Always add a little at a time to the buttercream to get your desired color :)

Sophia R that size was 6 inch cake and 4 layers of cake :) Thank you so much!

Hi Yvonne! I usually use this chart: calculatedcakes.com/resources/ChartsAndGuidesPDF/Classic-Round-Cutting-Guide-Wedding.pdf

Hi! Mine isn't super white, but I use Land O Lakes butter and it turns out like this. What brand do you use?

You just need to beat your butter longer to incorporate the air and it will naturally turn white. It's amazing when I first saw it happen. Good luck.

Swiss Meringue Buttercream is fine at room temp for up to 2 days. It all depends on what type of filling you use. If it's perishable then it's best to keep in the fridge.

How about for the fondant toppers unicorn ears? And other parts of it , isit suitable to store in a fridge? :) thanks! Because some said fondant can't be store in the fridge..I'm curious..hah thanks for ur reply❤️

The fondant should be fine in the fridge if it's not marshmallow fondant! If you are using marshmallow fondant, I would add later on! I put my fondant covered cakes in the fridge with no problem. Just a tip, if you see that the fondant is getting sticky when you take it out of the fridge, put it in a cardboard box. This depends on what type of fondant you use. The box absorbs any moisture. Hope that helps! ;)

I see! Thanks for your reply ❤️ if my fondant turn sticky, is that the problem of my fridge? The temp is too cold?

Thank you!

Thank you so much!!! :)

For the sake of just making this RU-vid tutorial shoot and the fact that no one ate this cake after as it was just made for the tutorial, no I decided to keep my hair down. I ALWAYS tie up my hair when baking for clients. Thanks for your concern! ;)

It was 2 inches ;)

Cakelyn's Finest thank you so much 😊

I didn't use anything else, just black fondant. To take the cornstarch off I used a bit of shortening (Crisco). :)

For the fondant accents, I let it dry before adding to the cake. Usually about a day. I always put it in the fridge and it's fine when I take it out. Sometimes fondant starts to "sweat" when you remove it from the fridge but if you put the cake in a cardboard box it absorbs the moisture. Hope that helps! :)

Thank you! Yes, I've airbrushed buttercream before :)

Thank you

Thank you

I use Swiss Meringue Buttercream :)

k melendez thank you so much!! xo

Hi Jo! That bench scrapper is from Rachel Ray. It's 6.6 in L and 6.2 in W. I've had it forever and it's worked really well for me!

I used Swiss Meringue Buttercream. I have a video of the recipe I use on my channel :)

@@cakelynsfinest2542 thankyou

Sarah Novak pretty sure they can be any color the creator wants

I use Swiss Meringue Buttercream. Once I whip the butter in, I switch to the paddle attachment and mix it on the lowest setting for a little while to get rid of the air bubbles. I also mix it by hand with a rubber spatula before using and that usually helps! Hope this helps!

Cakelyn's Finest This helps massively thankyou so much!😀 do you have a recipe for Swiss buttercream as I've never made it before? Sorry to be a pain! X

Rachel Kelly sorry just seeing this! I use 5 egg whites, one cup and 2 tbsp of sugar, one lb (4 sticks) of unsalted butter and one and half tsp of vanilla extract :)

😂😂😂😂😂but that cake look good

Thank you for the amazing compliment! You just made my day! xo

You can use either a little bit of water to stick fondant together or edible glue which is a mixture of meringue powder and water. :)

Thank you! That cake was 6 inches. Good luck! Hope the video helps :)

It depends on the filling used. Swiss Meringue is good at room temperature for a couple of days :)

Thank you so much!

Sabrina D. It’s Swiss Meringue buttercream :)

I'm so sorry to hear that! What type of buttercream did you use? I use Swiss meringue buttercream which is very stable. Maybe try with that next time! :)

Cakelyn's Finest American buttercream, I think my mistake was the velvet cake batter, you know it's made with oil and the texture is so soft and it was hot here in the tropics. It was a 6" tall cake, next time I'm going to try with vanilla cake batter. Thank you for your response.

Fiore Fer.

Thank you! I actually did have a mic on that day. Obviously didn't work too well! haha But I'm glad you enjoyed the video anyway! :)

5 egg whites One cup + 2 tbsp sugar One lb of unsalted butter Pinch of salt One & half tsp of vanilla extract :)

Thank you

Thank you! Happy you liked it!

Hi there! :)

Sumera Niwaz hi samd

Sumera Niwaz oiiii Boa noite

Cakelyn's Finest oiiii boa noite

Sara Boa noite

What a great and adorable idea!! Love it! :)

You should totally try it! They're so fun to make :)

Swiss Meringue is a really good buttercream to work with. It sticks to itself really well!

Thank you!! I'm going to try it!!

Yes, they are :) I use Swiss Meringue buttercream to ice the cake and also for the flowers