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