3 Magical Cakes to Bring Out Your Inner Unicorn

Almost too pretty to eat! ✨

Nikki Albertyn and Karmen de Reuck are best friends, boss babes and the business owners behind LionHeart, where you can find these magical cake creations.

Here, they share 3 recipes so that you can get your sparkle on, in the privacy of your own kitchen!

PS: Looking for the DIY-icing video? Scroll down to check it out.

You’ll need these 3 things as a base for all recipes:

1 Basic cake mix

Adapted from The Sweetapolita Bakebook by Rosie Alyea/@sweetapolita

Credit: Michelle Parkin Photography


  • 320g flour
  • 520g castor sugar
  • 120g cocoa
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 360ml buttermilk
  • 240ml hot coffee
  • 180ml vegetable oil
  • 3 eggs
  • 2 tsp vanilla essence

Makes 3 x 15cm round cakes or about 30 micro cakes. Cut-offs are used for rocket pops.


  1. Preheat oven to 180°C. Grease bottoms of three 15cm round cake tins. Line bases with baking paper rounds the same size as base.
  2. In a bowl, sift together flour, sugar, cocoa, baking soda, baking powder and salt.
  3. In a measuring jug, whisk together buttermilk, coffee, oil, eggs and vanilla.
  4. With an electric mixer on slow a setting, mix the dry ingredients in the bowl. Slowly add the liquid mixture from the measuring jug. Beat until smooth (about 1 minute).
  5. Scrape down the sides of bowl and mix through once more. Divide the batter between the cake tins.
  6. Bake for 45 minutes or until done. Let cakes cool in tins on a wire rack before loosening sides with a knife and turning out. Cake layers will keep for up to three days at room temp if wrapped .

Credit: Carla Likes Photos

2 Decorative horns

Any fondant horns must be placed on your creation the day of serving as they can wilt if they’re kept in the fridge for long periods of time.


  • For the unicorn cake: 3x 35g balls of fondant (use colours if you wish; if painting with edible gold powder, opt for light/neutral colours)
  • For the micro cakes: 3x 3g balls of fondant
  • For the rocket pops: 3x 3g balls of fondant
  • Edible glitter
  • Edible gold metallic powder and cup of vodka or vanilla essence (for painting)


  • For each cake type, roll fondant balls into a tapered sausage, ensuring they are all the same length. Note: the size of the horn you are making will depend on what you are using it for. A horn going on a cake will be bigger than one going on a micro-cake or rocket pop.
  • Hold the three pieces together at the fattest ends and twist together until it resembles a unicorn horn; the fondant will stick together as it’s still soft.
  • Lay your horn on a piece of baking paper, making sure you put it down straight as that is how it will dry. If the horn is for your cake, stick a skewer in as far as you can and leave some peeking out so that you can easily insert the horn into your cake – warn people you’ve put a skewer in to secure the horn for safety’s sake!
  • Leave the horn to dry for up to 24-48 hours, depending on size.
  • For gold horns, mix gold metallic powder (available from good bakery stores) with a bit of clear alcohol such as vodka or vanilla essence (water won’t let the powder retain its shine) until it’s a paintable consistency and paint your dried horns. You might need to apply a few layers.

A post shared by LionHeart (@sweet.lionheart) on

3 Frosting

Adapted from The Sweetapolita Bakebook by Rosie Alyea/@sweetapolita


392g Egg white

700g granulated sugar

910g unsalted butter

1 tsp Salt

1.5 tsp vanilla extract

1 Tbsp lemon juice

Pink food colouring (we like Americolour)

Purple food colouring

1 Tbsp lemon juice

You’ll also need piping bags and 2-3 different star nozzles for piping frosting)

Makes nine cups – enough to frost unicorn cake and micro-cakes.


  1. Add egg whites and sugar in heat-proof bowl. Simmer over pot of water (not boiling), whisking constantly but gently, until temperature reaches 70°C or soft peaks form.
  2. Remove bowl. Whip until mixture is thick and glossy.
  3. Switch mixer to paddle attachment and, on low speed, add cold butter in chunks until incorporated. Mix until silky smooth (if it curdles, keep mixing until back to smooth).
  4. Add vanilla, lemon juice and salt, continuing to beat on low speed until combined.
  5. We add a drop of violet food colouring to combat yellowness and achieve an off-white colour, even if we’re colouring frosting. Divide frosting into three bowls. (About 1.5 cups for pink, 1.5 cups for purple and 6 cups for white.) Add 3g pink food colouring to one bowl and 3g purple to the other. If you want to make it brighter, feel free to do so! Keep white as is.

Now to make the magical cakes…

Credit: Michelle Parkin Photography

1 Unicorn Cake

We love making our unicorn cakes super-tall. Our sponges are baked nice and high, which adds dimension when stacking three to four sponges on top of each other.


  • 6 cups white frosting
  • 5 cups pink frosting
  • 5 cups purple frosting
  • 1 large fondant horn (extra fondant for ears if desired)
  • Black food colouring, to paint eyes


  1. Once cake is cooled, cut the domed tops off of your three sponges to even layers out. Keep cut-offs aside to make rocket pops.
  2. Fill piping bag with white frosting and snip tip.
  3. With cake board on a turntable, pipe a blob of frosting in the centre and place first layer of cake in middle. Pipe some frosting on top of the layer and spread evenly with a small off-set spatula to edges of sponge.
  4. Put next layer of cake on top and repeat.
  5. Place last cake sponge on top and put in the fridge to set for 15 minutes.
  6. Remove cake from the fridge and place on turntable. With frosting in piping bag, apply frosting around outside of cake. Don’t worry about any gaps as you will smooth it out.
  7. With a long, flat spatula, evenly spread frosting on sides of cake. Do the same to the top.
  8. Using a dough cutter, smooth sides of the cake by holding the utensil against the cake at a 45-degree angle and turning turntable, scraping off excess frosting. Use your small off-set spatula to smooth top edges from the outside inward, to achieve a flat top. Refrigerate for 30 minutes.
  9. Place remaining pink and purple frosting into piping bags fitted with different nozzles – we use a combo of star nozzles. You can have a single-colour frosting in one bag and duo-colour frosting in another to get a beautiful ‘ombre’ effect when piping.
  10. Remove cake from fridge and place on turntable. With filled piping bags, start piping unicorn mane with alternating colours and nozzle shapes. Start with the front, moving along top of ‘head’ creating a flowing mane down back.
  11. Place fondant horn on top, towards front of head. Paint eyes with black food colouring or make eyes out of leftover fondant and stick on. Add ears on top using leftover fondant if you wish. Finish with lashings of sprinkles and edible glitter. If not serving immediately, place in fridge to set. Remove one hour before serving.

WATCH How to Frost Your Cake here:

2 Unicorn Micro-Cakes

Credit: Michelle Parkin Photography


  • 30x small fondant horns
  • 75 cups purple frosting
  • 75 cups pink frosting
  • 3 cups white frosting
  • Edible glitter
  • Sprinkles


  1. Using cooled cake sponges and a 4cm round cutter, cut out as many rounds of your sponges as you can. Keep excess cake pieces for rocket pops.
  2. Cut each round in half to give a bottom and top, like burger buns.
  3. Fill one piping bag with white frosting. Pipe some frosting onto one side of two cake rounds and then sandwich two rounds together, frosting in the middle.
  4. Fit another piping bag with star nozzle. Fill with pink and purple frosting. Pipe a butter-cream kiss onto the top of each micro cake. Decorate with a unicorn horn, sprinkles and heaps of glitter. Refrigerate to set.
  5. Once set, display on your most magical cake stand or platter. Serve on same day as they dry out quickly.

3 Unicorn Rocket Pops

Credit: Michelle Parkin Photography


  • Cut-offs from cake or micro-cakes (you will get roughly 10 pops from cut-offs of unicorn cake or 20 from micro-cakes)
  • 300g (for 10 pops)/600g (for 20 pops) white chocolate
  • 5ml powder food colouring, we like either baby pink, blue or purple
  • 10 or 20 lolly sticks
  • Sprinkles


Make sure all your sprinkles and unicorn horns are ready to be placed onto your pops once dipped, as they set quite quickly!

  1. Take cake cut-offs from above methods and, using a food processor, turn into crumbs.
  2. Add a little frosting to bind crumbs into a dough-like consistency.
  3. Weigh out as many 44g balls as you can and mould into a lolly shape. If you have a silicon mould, pop them into these.
  4. Insert lolly sticks; freeze for 30 minutes.
  5. Melt white chocolate over a bain marie, or in 30-second increments in microwave. Add powder food colouring to colour.
  6. Remove pops from freezer and unmould if necessary. Place coloured melted chocolate into a mug.
  7. One by one, dip pops into chocolate; let excess run off. Pipe on a kiss of frosting and add unicorn horn, sprinkles and decorations as desired. Scrape off excess chocolate at bottom of pop and place onto baking paper to set at room temp. Repeat until all pops are dipped and have set.

Find out more at Sweet Lion Heart and follow Nikki and Karmen on Instagram to keep up to date!

Feature image: Michelle Parkin Photography

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