Unicorn cake

Method

1. Grease three x 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.

   2 Prepare cake mixes, one at a time, according to packet directions, reserving icing sachets for another use. Spoon each into a cake pan. Smooth tops.

   
   3 Cook two cakes in a moderately slow oven (160C) for about 50 minutes, or until cooked when tested. Remove. Stand in pans for 20 minutes. Transfer to a wire rack to cool. Repeat with remaining cake.

   
   4 To make ears, roll out white icing between two sheets of baking paper until 5mm thick. Using a 6.5cm leaf cutter, cut out two shapes. Repeat with pink icing, using a 4cm leaf cutter. Place pink shapes onto white shapes. Stand at room temperature for 2 hours, or until rm.

   5 Spoon chocolate over wafer cone to cover, allowing excess to drip away. Sprinkle with shimmer powder. Stand upright to set.

   
   6 To make frosting, beat butter in a small bowl of an electric mixer until pale. Beat in sugar, 1⁄2 cup at a time, until smooth. Beat in milk. Set aside.

   
   7 To make coloured frosting, repeat method for frosting. Divide between two bowls. Tint one pink and the other purple using gels. Alternately spoon both frostings into a piping bag fitted with a 15mm star nozzle. Twist top.

   8 To assemble, trim top of cakes to sit at. Sandwich together with 1⁄4 cup frosting between each one, on a cake board. Spread top  and side with remaining frosting.

   9 Place cone on cake. Pipe coloured frosting on top and down one side for hair. Decorate with pearls and icing owers. Insert ears.

   10 Cut two x 0.5cm wide x 4cm lengths from licorice. Arrange on cake for eyelids. Cut eight x 0.5cm wide x 0.5cm lengths. Arrange on eyelids for lashes.