Unicorn Step-by-step

Started out with 2.5 layers of 10″ round chocolate/strawberry marble cake and covered it in a crumb coat . The ears were cut from about 1/4″ thick white fondant and lain over a plastic flower mold to curve them the sparkle gel and dust were added . Allow 48 hrs drying to ensure they are dried solid since they are thick. To make the unicorn horn, just get a sugar cone and cut a long strip of fondant (approx. 1″ wide) and wrap it around the cone. Allow to dry at least 24 hrs then spray with edible gold color.

Next ice the cake in buttercream and add the hardened fondant ears and horn and pipe sparkle gel for the eyes . Make one batch of buttercream icing and divide it into 6 bowls, coloring each a different color (I used pink, orange, yellow, green, blue, and purple). Now, I had never made rainbow icing before so I did some googling and this technique looked the easiest so I went with it. Tear off two sections of Cling Wrap (approx. 16-18″ long). Using 1/2 of each color of icing, spread each color side by side . Next fold in half, with the last color ending up on top of the first . Gather the ends of the Cling Wrap together and twist closed  and repeat with the other half of the icings until you have two bags. Prepare a piping bag with the tip you want to use (I had a 2D on hand that I modified a bit for more of a mane look) . Cut off the end of one bag  and drop it into your piping bag  and pipe on the mane .