This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert.
Ingredients
- 2-1/4 cups cake flour
- 1-1/2 cups sugar
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cubed
- 4 large egg whites, room temperature
- 3/4 cup 2% milk, divided
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup rainbow jimmies
- BUTTERCREAM:
- 6 ounces white baking chocolate, chopped
- 1/4 cup heavy whipping cream
- 6 large egg whites
- 1-1/2 cups sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups unsalted butter, cubed
- 1-1/2 teaspoons vanilla extract
- Paste food coloring