From MICHAELS

This Holiday Unicorn Cake will add a whimsical touch to your seasonal celebrations.

YOU’LL NEED

Favorite cake recipe

White fondant

Green fondant

Red fondant

Gum-Tex

Wilton leaf fondant cut-outs set

Wilton Decorating Tips: #32, #21, #1M, #10, #5, #16, #3

Celebrate It 8” Lollipop Sticks

Empty egg crate

Decorating Icing

Wilton icing colors: Red, Christmas Red, Red-Red, Green, Kelly Green, Moss Green

Decorating sprinkles and stars

DIRECTIONS

1.Knead 1/2 teaspoon Gum-Tex into white fondant.

2.Tint 1/2 oz. of the fondant and Gum-Tex mixture green. Reserve remaining white.

3.Use 9″ roller with purple guide rings to separately roll out green and white fondant 1/8″ thick.

4.Use largest leaf cutter “A” and white fondant cut two ears. Use leaf cutter “C” and green fondant cut two inside ears. Use damp brush to attach green inside ears to white ears. Set on an empty egg crate to shape and dry overnight. Reserve remaining fondant.

5.Tint 1 oz. fondant red.

6.Use two 1-3/8″ balls of fondant, one red and one white. Roll each into elongated cone shapes approximately 6¼” long. Brush with a small amount of water and twist together. Insert a lollipop stick into the base, leaving 4″ extended. Set on an empty egg crate to shape and dry overnight.

7.Bake and cool two 6″ layers for a 6″ x 6″ cake. Level and torte cakes. Use decorator icing (4 1/2 cups needed) to stack and ice layers. Ice cake smooth.

8.Divide icing and tint a small amount green. Place green icing in decorating bag with tip #3.

9.Prepare decorating bags with tips #IM, #10, #5, #16, #32 and #21. Fill bags with white icing.

TIP: Combine Christmas Red and Red-Red for red shown. Combine Kelly Green and Moss Green for green shown

10.Position ears and horn in top of cake.

11.Use prepared decorating bags and white icing to pipe rosettes, stars, dots and swirls for mane.

12.Use tip #3 and green icing to pipe eyes.

13.Attach sprinkles in mane, and stars for cheeks.

Find this recipe and more holiday treats at michaels.com