Unicorn cake
In this article, we'll share two different recipes for making unicorn ice cream cake and all the details you need to create this magical dessert. Contents hide. 1 Recipe 1: Classic Unicorn Ice Cream Cake. 1.1 Ingredients: 1.2 Instructions: 1.3 Nutritional Information: 1.4 Cooking Time: 1.5 Equipment:
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6. Funfetti Cupcake Pull Apart Unicorn Cake. This is a fun recipe where you bake a bunch of cupcakes, and arrange them into the shape of a unicorn head. Then frost a giant unicorn over the top. Pilsbury Baking suggests just using box mixes for the cupcakes and frosting in order to focus on the elaborate decoration.
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Add heavy whipping cream and vanilla extract to a mixer and whisk on high speed until stiff peaks form, about 2-3 minutes. Add sweetened condensed milk and continue to whisk for one more minute, scraping down the sides of the bowl halfway through the mixing. Divide the mixture into separate bowls.
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Preheat oven to 350˚F. Step 2. Grease a loaf pan with cooking spray. Dust the pan with flour, shaking out the excess. Step 3. In a medium bowl, 1 box Pillsbury™ Funfetti® Strawberry Cake & Cupcake Mix , water, vegetable oil, and eggs. Beat with a hand mixer for 2 minutes.
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In a stand mixing bowl fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth, about 2 minutes. Add the powdered sugar. Mix on low speed until combined, then increase the speed to medium-high and continue mixing until white and fluffy, 3-4 minutes.
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Line an 8 1/2-inch metal bowl with plastic wrap, leaving a 4-inch overhang on all sides. Line 2 baking sheets with parchment. Put the bowl and baking sheets in the freezer until chilled. Have a.
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Step 1: Make The Unicorn Cake Topper. To make the unicorn cake topper, spread out a small sheet of wax paper onto a moveable flat surface (like a cookie sheet). Add the white chocolate chips to a microwave-safe bowl, then reserve about ⅛ cup of them and set aside.
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Steps to Make It. Gather the ingredients. Preheat the oven to 350 F. Grease and flour three 6-inch round baking pans. (Alternately, if you only have one 6-inch round baking pan, each layer can be baked one and a time.) Kristina Vanni. In a large bowl cream butter and sugar until light and fluffy.
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Put back in freezer. Prepare the whipped cream: beat the whipped cream, sugar, and vanilla in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
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Scoop spoonfuls of each color into a freezer safe 9×5 inch loaf pan or 9×9 inch pan, trying to keep each scoop of a similar size. Gently swirl the colors with a toothpick or butter knife into your desired pattern, evening out the mixture's height if possible. Sprinkle the top evenly with unicorn sprinkles.
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Step 3. Beat the whipping cream. Be sure whipping cream and condensed milk are very cold. In a large bowl or stand mixer bowl, beat whipping cream until stiff peaks form. Step 4. Get out a separate bowl. In a medium bowl, stir together the sweetened condensed milk and vanilla extract until smooth. Step 5.
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13. Rainbow Unicorn Cake With Twinkie Filling. Okay, Twinkie fans, this one's for you! Rainbow Unicorn Cake With Twinkie Filling is the ultimate cake for anyone with a sweet tooth. This easy recipe is a rainbow unicorn cake jazzed up with vanilla frosting, sprinkles, and a Twinkie filling.
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Instructions. Place a 18" square piece of Heavy Duty Reynolds Wrap in a large baking sheet (for support). . Slice the pound cake in half lengthwise and lay one half in the middle of the foil. Slice the ice cream in half lengthwise and arrange on top of the pound cake. Top with the other half.
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Directions. Purchase the Carvel® Ice Cream Cakes and place in the freezer until ready to decorate. You will need to decorate the Unicorn Ice Cream Cake in steps to keep the cake from melting. Prepare 4 batches of Stabilized Whipped Cream Frosting made with gelatin.
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Carefully spread the ice cream evenly, smoothing the surface of the layer with a silicone spatula. Freeze for 3 hours. To make the fudge sauce, combine the powdered sugar, chocolate chips, evaporated milk, and butter in a saucepan and bring to a boil for 8 minutes, stirring frequently.
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Remove the chilled loaf pan from the freezer and spoon the ice cream mixtures into the loaf pan, alternating the colors. Top the ice cream with sprinkles. Pastel sprinkles. Return the loaf pan back into the freezer for 6 to 8 hours, or until the ice cream is set. To serve, scoop in bowls or ice cream cones.
