Unicorn Party!

Marshmallow Bite

 

Ingredients

  • Rainbow NonPareils
  • Callebaut Caramel Fill
  • 4.5 gr. gelatin
  • 22.5 gr. cold water
  • 27.5 gr. trimoline #1
  • 18.75 gr. trimoline #2
  • 27 gr. water
  • 62.5 gr. sugar

Products Used

Dark Mini Snobinette Cup

Directions

Preparation of the cups:

  1. Heat the Callebaut Caramel Fill and place in a piping bag.
  2. Let the caramel cool down to 30°C.
  3. Fill the bottom of the cup with caramel fill, approximately 2-3mm deep.
  4. Set aside.

Marshmallow Recipe

  1. Bloom the gelatin in the cold water. Drain excess and put gelatin into the mixing bowl.
  2. Scale trimoline #1 into the mixing bowl with bloomed gelatin and set aside.
  3. Combine scaled water, trimoline #2, and sugar into a pot and heat to 110°C.
  4. Pour heated sugars over the trimoline/gelatin mixture and whip to full volume.
  5. Marshmallow should be a medium peak.
  6. Pipe marshmallow on top of caramel fill layer.
  7. Top with rainbow nonpareils or chocolate decoration of your choice!
  8. Serve as a single dessert or as a component on an amenity or high tea!

 

Cake Dip Cups

 

Ingredients

  • Gold Fondant Unicorn Horn on a toothpick
  • Rainbow Sprinkles

Cake Dip

  • 227 grams Stabilized Whip Cream
  • 227 grams Cream Cheese
  • Rainbow Chip Cake Mix
  • 77 grams of milk

Products Used

Petits Four Pastel Marbled Tulip Cups

White Rolled Fondant

Ivory Décor Curls

Directions

  1. Using the paddle attachment, cream the whip cream and cream cheese to silky smooth texture.
  2. Add the cake mix and and continue creaming.
  3. Add the milk to thin the mixture just enough so it can be piped easily.
  4. Using a star tip, pipe the cake dip into the Pastel chocolate cups.
  5. Top with a gold fondant unicorn horn, sprinkles and ivory decor curls!

 


 

Unicorn Cupcake Cups

 

Ingredients

 

  • Vanilla Cake with Rainbow Sprinkles/Nonpareils
  • White American Buttercream
  • Cotton candy extract
  • Simple Syrup
  • Fondant Unicorn Heads with Gold Horn (piped with rainbow royal icing hair)

Tools

  • #20 Ice Cream Scoop
  • Cupcake Pan

Products Used

Marie Charlotte Cup
White Rolled Fondant

 

Directions

  1. Make your favorite vanilla cake batter with rainbow sprinkle or nonpareils added
  2. Scoop into a normal sized cupcake pan using a #20 scoop and bake.
  3. Remove from oven and brush with simple syrup. Let cool.
  4. Once cooled, pop them out of their liners and put into the chocolate cup. Set aside.
  5. In a separate bowl, combine small amount of cotton candy extract with buttercream to taste.
  6. Using a large round tip, pipe a double layer of the white buttercream.
  7. Place the Mona Lisa Fondant Unicorns onto the Cupcakes.
  8. Make sure every Unicorn has their own styled Royal Icing Hair.

 

Serve separately or combine all three cup concepts for one big unicorn party!

Enjoy the Rainbow Fun!