Grab the RECIPE here: <br /><br />-<br /><br />FOLLOW ME HERE:<br />Instagram: <br />Facebook: <br />Pinterest: <br />Twitter: <br /><br />HELPFUL LINKS:<br />To convert grams into US cups, please follow this link: <br />To convert grams into metric cups, please follow this link: <br /><br />About The Scran Line<br />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.<br /><br />HIGHWAY UNICORN CAKE<br /><br />Serves 20<br />Recipe can be halved for a 6” cake tin<br /><br />Cake<br />645g all-purpose flour<br />400g caster (superfine) sugar<br />1 tsp salt <br />4 ½ tsp baking powder<br />560ml of milk<br />180ml vegetable oil<br />190g unsalted butter, softened<br />3 tbsp Greek yogurt (can substitute with sour cream)<br />1 ½ tsp vanilla extract<br />3 large eggs<br />3 drops blue food gel<br />3 drops pink food gel + 3 drops purple food gel<br />3 drops pink food gel<br />3 tsp strawberry essence (or any flavour you like)<br />purple pony sprinkles ()<br />rainbow confetti sprinkles<br /><br />Gold Drip<br />2 tsp gold lustre dust (can be purchased online or at any cake supply store)<br />4 tbsp vodka or vanilla extract<br /><br />Frosting<br />3 batches of Swiss meringue buttercream<br />3 drops blue food gel<br />3 drops pink food gel + 3 drops purple food gel<br />3 drops pink food gel<br />3 tsp strawberry essence<br /><br />Optional<br />½ batch highway unicorn macarons
