HIGHWAY UNICORN CAKE – The Scran Line

Grab the RECIPE here: http://www.thescranline.com/highway-unicorn-cake

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

HIGHWAY UNICORN CAKE

Serves 20
Recipe can be halved for a 6” cake tin

Cake
645g all-purpose flour
400g caster (superfine) sugar
1 tsp salt
4 ½ tsp baking powder
560ml of milk
180ml vegetable oil
190g unsalted butter, softened
3 tbsp Greek yogurt (can substitute with sour cream)
1 ½ tsp vanilla extract
3 large eggs
3 drops blue food gel
3 drops pink food gel + 3 drops purple food gel
3 drops pink food gel
3 tsp strawberry essence (or any flavour you like)
purple pony sprinkles (www.fancysprinkles.com)
rainbow confetti sprinkles

Gold Drip
2 tsp gold lustre dust (can be purchased online or at any cake supply store)
4 tbsp vodka or vanilla extract

Frosting
3 batches of Swiss meringue buttercream
3 drops blue food gel
3 drops pink food gel + 3 drops purple food gel
3 drops pink food gel
3 tsp strawberry essence

Optional
½ batch highway unicorn macarons