Three Ways to Make a Unicorn Cake
There are three ways to make a cake with the Unicorn Mold.
We’ve also baked bread in it with great results and it can be used for cold-molded desserts and arts & crafts projects as well. Following is some quick info on some of the basic ways to use the molds for making easy, yet elegant cakes. More detailed directions, recipes and ideas can be found on the packaging and at zandapanda.com.
TRADITIONALLY BAKED CAKES
Heavier textured cakes are great for this mold, however, boxed cake mixes or your favorite ‘scratch’ recipe will work beautifully as well. If your cake is very light-textured and fluffy, freeze before demolding.
Use two boxes of your favorite cake mix. For best results, brush melted vegetable shortening into interior of mold with a pastry brush and lightly dust with flour or cocoa, then prepare batter as usual (we do not recommend baking sprays that contain flour).
Place mold on cookie sheet and use during baking and to transport to and from oven. Bake at 325 degrees fahrenheit / 165 degrees centigrade / gas mark 3 for 1 hour and 30 minutes or until cake begins to pull away from the edges of the mold and toothpick or skewer inserted in center comes out clean. Tip: Cake is delicate until it settles and cools, so although it's tempting with a silicone pan - don't squeeze the mold!
Allow cake to cool completely. For very light, fluffy cakes, you may wish to freeze the cake before removing from the
Carefully trim cake level with (open) top of mold, using floss or
a plastic utensil.
To remove cake from mold, place serving plate over open mold. Invert mold and plate together. Starting at rim, gently loosen the mold from the detailed areas of the cake, releasing each unicorn with a slight outward, then upward motion, then gently demold.
For bundt cake 'from-scratch' recipes, follow recipe directions, but remember to bake 'Lower & slower", 325 degrees fahrenheit / 165 degrees centigrade / gas mark 3 for 1 hour and 30 minutes or until cake begins to pull away from the edges of the mold and toothpick or skewer inserted in center comes out clean.
“NO-BAKE BACKWARDS CAKES”
CHOCOLATE or CONFECTIONARY COATING SHELL
The two things to remember when using chocolate or confectionary coating are to make sure that air is not trapped in the recesses (lowest points) when brushing the coating into the mold and to make sure that your coating is thick enough that you can’t see the mold underneath, particularly at the highest points in the mold.
Allow chocolate or confectionary coating shell to cool and solidify before filling and demolding. The gold decoration on the cake pictured is “Luster Dust”; edible ‘metallic’ and opalescent powders that come in a wide range of colors.
Recipes and instructions can be found on the packaging and at www.zandapanda.com/N-BBC.asp.
The final way to make a cake is great for kids and since there is no heat involved, they can make the complete cake all by themselves. There are three recipes for edible clay on the website, one which is healthier, containing peanut butter, powdered milk and honey, and two which contain the usual ingredients for desserts (sugars, fats and/or chocolate).
The basic method for kids is just to press the edible clay into the mold to create a shell, fill with layers of their favorite goodies, chill, and then demold their masterpiece. They can then decorate with tubed icing, shot, sprinkles, etc.
More information and recipes are at: www.zandapanda.com/N-BBC.asp#edibleclays
This method of pressing the material into the mold can also be used for fondant, marzipan, etc. and to make appliqués to decorate other desserts, make cookies and for arts & crafts projects (please see the 'Making cookies with a cake mold' section and 'Cast Paper demo' at zandapanda.com for more info).
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