Basic vanilla cake
2 cups sugar
3 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
1 cup milk at room temperature
60g butter, softened
190g Kremelta, softened
4 cups icing sugar
2 tablespoons milk
1 teaspoon vanilla
1kg white fondant
30g pink fondant
Waffle ice cream cone
1 teaspoon gold lustre dust (we used Sugarflair brand from cakestuff.co.nz)
Paint brush (small)
1 teaspoon vanilla essence
1 tablespoon icing sugar
Food colouring - red, yellow, blue (make green, orange and purple by mixing these primary colours ie: red and yellow for orange; blue and yellow for green; blue and red for purple)
15cm foil deep pie tins
Black edible ink pen
Disposable piping bags - single and double
1 metre piping nozzle.
Basic vanilla cake
Cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well between each addition.
In a separate bowl, sift together flour and baking powder.
Mix vanilla essence with the milk.
Gently fold in flour and milk alternatively to the creamed butter and sugar, starting and ending with the flour.
Cream together the butter and Kremelta until soft and fluffy. Add icing sugar one cup at a time and thin with the milk and vanilla.
To make the gold horn, mix together in a small bowl vanilla essence and gold lustre dust. Paint waffle ice cream cone with gold colour and leave to dry.
Butter each tin and line the bottom with baking paper and lightly flour the sides.
Separate cake mixture into six bowls, colour each one differently with food colouring.
Pour each of the cake mixtures into one of the foil tins and bake all of the cakes on two shelves at 180°C for 15-20 minutes until a skewer inserted comes out clean.
Once cool, place the purple cake on a cake board and ice with 1/4 cup buttercream. Top with the blue cake and another 1/4 of buttercream. Repeat until you have the red cake on top.
Ice the cake in a thin layer of buttercream.
Roll out fondant and place over cake, smooth down from the top to the bottom, working your way around the cake. Trim off excess around the bottom outside of the cake. Place cake tin on serving plate.
Make a paste with icing sugar and water. Rub a little on the bottom of the ice cream cone horn and place it in the middle of the top of the cake.
Take 60g of the excess fondant and divide into two. Roll into cone shapes, flatten and place a smaller flattened cone shaped pink fondant piece on top. Stick the pink piece to the white part of the ear.
Attach ears with a little of the icing sugar paste on the bottom of each and place on either side of the horn.
Draw eyes on the front with the edible ink pen.
Divide buttercream into three, each tinted with different strengths of pink food colouring.
Place buttercream into piping bags, one fitted with a one-metre nozzle, one with a round nozzle (or just cut the end off the piping bag) and the double bag with the nozzle it comes with. Use a different shade of icing in each side of the bag.
Pipe swirls in varying sizes to create the mane on top of the cake and down one side.
Alternatively, you can make extra buttercream and coat the cake in a thicker layer and use liquorice strings to make the eyes!
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