Tigga Mac is a Youtube, TikTok & Instagram channel famous for their creative cakes.
Over all their platforms they have more than 4 million followers.
They are releasing their first cookbook called ‘Tigga Mac’s Cake Hacks’.
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To get the book, head to the website here!
UNICORN CAKE
You Will Need
25cm round cake board
1 soft bristle paint brush
cling film
3 piping bags
1 large star tip nozzle
1 20cm round cake
1 batch Tigga’s buttercream
pink gel food colouring
yellow gel food colouring
purple gel food colouring
1 pink Arnott’s Tina Wafer (or any pink wafer)
2 marshmallow eyes
2 brown M&M’s
edible gold shimmer
1 ice-cream cone
sprinkles
edible glitter
Cut the Cake!
Okie dokie, first up, cut the cake following the cutting guide. Start with the largest vertical off-centre cut, followed by the 2 smaller horizontal cuts. You will end up with 4 pieces: (1) the head, (2) the nose, and (3) and (4) the ears. Carefully trim down the sides of piece 1 to square off the head. Any leftover cake is yours to snack on!
Colour
Get ready for some colour magic! First make the coloured buttercream – remember to add the food colouring a little at a time until you are happy with the result. Take 2 bowls and scoop ½ cup of buttercream into each one, then colour one pink and the other yellow. Scoop 1½ cups of buttercream into a third bowl and colour it purple. Leave the remaining buttercream in its original bowl – it stays white.
Assembly
Spread a little white buttercream on the cake board where the cake will sit. This will be the glue that stops the cake from moving around while you are decorating it. Stand the head piece (1) upright on the board. Next, secure the nose (2) upright against the head using buttercream. Keep pieces 3 and 4 aside for ears. Chill the cake in the fridge for 10 minutes or until firm.
Shaping
Using a small serrated knife, carefully round off the edges of the nose to remove sharp corners.
Buttercream Time
First up, crumb coat time. Fill a piping bag with white buttercream and roughly pipe over the head of the unicorn. Smooth using a palette knife. Keep the piping bag handy for later use. Fill a second piping bag with purple buttercream and pipe over the nose, once again smoothing with a palette knife. Chill in the fridge for 10 minutes or until firm.
When ready, add a second coat of both buttercream colours, once again smoothing it with a palette knife and a scraper.
Ears
For the unicorn’s ears, stick cake pieces 3 and 4 on top of the head with buttercream. Chill for 10 minutes or until firm before continuing. Once the ears feel firm enough, use the piping bag to pipe over them using white buttercream. Smooth out with a palette knife.
To finish off the ears, cut the wafer in half diagonally to create 2 triangles and place one on the front of each ear.
Eyes
Stick the marshmallow eyes on the front of the head.
Nostrils & Horn
Pop the brown M&M’s on the nose to create nostrils. Then, using a soft paintbrush, dust the ice-cream cone with edible gold shimmer. Place it on top of the unicorn’s head to make the horn.
Prep for the Mane
Time to bring on the rainbow magic! Prepare your piping bag by popping in the star tip nozzle. Set aside. Next up, place a 40cm piece of cling film on your bench. Spoon the pink and yellow buttercream onto the cling film, side by side. Roll up the cling film to create a buttercream ‘sausage’ and twist the ends, then cut off the excess cling film at one end. Put the buttercream ‘sausage’, cut-end down, into the prepared piping bag.
The Mane Event
Pipe the multicoloured buttercream around and in front of the horn to create a fringe.
Then, pipe behind the ears and continue down and around one side of the head, bringing the mane down to the board.
Finally, add some sprinkles and edible glitter to your mane and woah pure magic!
