Wednesday, 31 May 2017

Unicorn Birthday Traybake by Sweet Enchanted

When it comes to Instagram, Jo Duffy (@SweetEnchanted)'s feed speaks to my soul. She whips up the most colourful bakes that are as magical as they are scrumptious. It's as if she takes all my favourite things and turns in them into something edible and well, that's just beautiful. 

I love her work so much that I asked her to concoct something extra special for Two Different Worlds and to my delight she said yes! So here it is: the cutest, most enchanting traybake you will ever make. 

Unicorn Birthday Traybake

Serves 12


Vanilla Traybake:
125gr Unsalted Butter (soft)
125gr Caster Sugar
2 Medium Eggs
150gr Self Raising Flour
Pinch of salt
1Tsp Vanilla bean paste or extract
3 Tbls Milk

Unicorn Swirl Buttercream:
200gr Unsalted Butter (soft)
400gr Icing Sugar
4 Tbls Milk
1 Tsp vanilla bean paste or extract
Pinch of salt
Pink, purple & blue food colourings

You will need:
Traybake/Brownie Baking Tray (see notes)
Baking or parchment paper
Piping Bag and Nozzle (optional)
Sprinkles & Candles

For the Vanilla Traybake:

  • Preheat your oven to 170C/340F and line the bottom of your baking tray with a piece of parchment or baking paper.
  • Cream your butter and sugar together until pale and fluffy for 4 to 5 minutes either in a stand mixer or with an electric hand whisk in a large bowl on high speed.
  • Sift your flour into another bowl and set aside.
  • Crack your eggs into a small bowl or jug, add your vanilla and salt and then whisk together we'll with a fork.
  • Add your eggs in two parts, mixing on low speed then scrape down the side of the bowl (scraping all the butter and sugar down into the middle of the bowl with a wooden spoon or spatula) and mix on medium speed for 2 to 3 minutes until all combined.
  • Add half of your flour and all of your milk mixing on low speed until all combined, then scrape down the sides of your bowl with a spatula or wooden spoon and add the remaining flour, mixing on low speed until all combined, then increase the speed to medium speed and mix for another minute.
  • Pour your cake mix into the baking tray and spread out to the sides.  Use a spatula or wooden spoon to even out the top to ensure the cake mix is all level.
  • Bake in the centre of your oven for 25 minutes, checking at 20 minutes using a cake tester or small sharp knife which must come out dry with a few crumbs (if wet mix with cake mix bake for a further 5 minutes and re check again).
  • Remove from your oven and leave to cool completely before decorating.

For the Unicorn Swirl Buttercream:

  • Beat your butter on high speed for 4 to 5 minutes until pale and fluffy in either a stand mixer or by hand with an electric hand whisk.
  • Add your icing sugar, salt, milk and vanilla and mix on low speed until all incorporated then mix on medium to high speed for a further 2 minutes.
  • Divide your buttercream into 3 bowls, then add a couple of drops of each food colouring into each of the bowls to colour one bowl pink, one purple and one blue.
  • You either can add your coloured buttercream onto the top of your traybake using tablespoons to add dollops of buttercream all over the cake then use the tip of a sharp knife to create swirls through the buttercream swirling around all over to mix the colours up, before adding sprinkles and candles. Or like I did use a piping bag fitted with a large closed star piping nozzle (Ateco XL 887) placing your piping bag into a pint size glass to open up the top bag of the bag and then tablespoons of each buttercream into the bag, one after the other until full. Twist the top of the bag shut and squeeze the buttercream down towards the nozzle end ready to pipe. I then held the piping bag in my right hand at a 45 degree angle pointing the nozzle into the far left hand corner of the traybake and then and then began to pipe the buttercream out along the top of the cake squeezing and twisting the bag around clockwise until I reached the right side of the traybake. I then piped the next row using the same motion until I covered the whole top of the traybake with buttercream. You can pipe swirls or peaks all over your traybake for a simpler method of piping.
  • Sprinkle and add your candles or unicorn horns and ears like I did (see notes)
  • Place in the fridge for 30 minutes before cutting to create sharp even squares or rectangular pieces of cake.

I baked my traybake in a Masterclass Non Stick 34x20cm Traybake Baking Tin
I made my unicorn horns with rolled our white sugar paste and cut out the shapes using a small sharp knife.  I then made some lines across the horns using my knife and left to dry overnight.  I used edible gold lustre dust to paint them gold.
For my unicorn ears I rolled out white sugarpaste again to cut out oval/leaf shapes, the coloured some sugar paste pink and purple and cut out smaller oval/leaf shapes and used a small fingertip of water brushed in the centre of the white oval shapes, then placed the pink and purple shapes on top, leaving to dry in a curved bowl for shaped curved in ears.

If like me, you simply can't get enough of Jo's whimsical creations head over to or follow her on Instagram @SweetEnchanted. But be careful, you may get very hungry. 

Who is your favourite Instagrammer?
Tell me in the comments below


1 comment

  1. Yessss! Not only is your super cute blog back up but the first post is a equally cute cake! It's looks and sounds amazing - definitely fits your blog pea xx


© Two Different Worlds. All rights reserved.
Blogger templates by pipdig