**I only made a half batch of both recipes. A full batch makes about 30 cupcakes and I only needed 15 for this project.
I first placed these out then traced their shape on a cardboard piece to cut out. You want some sort of slim base for these because the marshmallow gets really messy! Don’t mind the one I had to even out on top. Lesson learned, don’t overfill your cupcakes! Only fill about halfway.
Use your buttercream to frost a nice thick layer across the entire cupcake surface.
The sprinkles aren’t really necessary but I had this sprinkle blend leftover from my Spooky Unicorn Cake and I thought it would be a festive touch. For the eyes, I took two oreos and pulled one side off (as cleanly as possible, trickier than I thought!) and added chocolate chips.
This is the after the first layer of marshmallow. Take a cup of mini marshmallows and microwave for 30 seconds. Stir and let cool a little until the mixture starts to get stringy when you pull it apart. Start taking small clumps and pull it apart slightly to drape over the cupcakes. Work quickly because the marshmallow will cool quickly.
I did the same thing with a second cup of marshmallows to add more coverage and depth. I let it sit for a bit so the marshmallow would harden up then I cut the extra “cobwebs” off to clean it up a bit.
Halloween is upon us and I am pumped! I made this “spooky unicorn cake” for a friend’s daughter’s birthday party and I’m so happy with how it turned out. She wanted a witch/unicorn hybrid and this was born! I created a two-tier cake with a funfetti/chocolate spider web bottom and a chocolate/vanilla frosting witch/unicorn top! Here’s how I did it-
You want to put a generous layer of buttercream between each cake layer. Then you do a really thin coat over the three layers. This is called a “crumb coat” and basically just holds all of the crumbs in so nothing gets into the outer layer when you’re smoothing it out. You want to let it chill in the fridge for about 30 minutes (or freezer for about 10 minutes) to set.
While the layers set, you want to dye a small bowl of buttercream electric green. Dye a larger bowl of frosting with the same black you used for the cake. I added about 1/8 cup of cocoa powder as well. This helps darken the buttercream and who doesn’t love chocolate?! Smoothing out the top layer of buttercream takes PATIENCE. You won’t just smooth it out in one swipe. It takes me about 3-4 times around while filling in spots along the way. Then you smooth out the top after the sides are done. If you have a bench scraper like this laying around your kitchen, it will work just fine for these 3-layer tiers. If you ever do a taller cake, I’d suggest getting the Wilton smoother I have pictured above. I learned how to do smooth frosting from this Chelsweets video. She gives a lot of really good tips!
After you have the bottom layer smooth- you need to add support for the top layer. I use either plastic straws or wooden skewers typically. Just cut them to the height of the cake and press 3-4 in the bottom layer.
I didn’t catch a good photo of the final spiderwebs on the bottom tier but watch my time lapse video @SlightlySamantha on Instagram to see it in action. It is SO EASY. I’m serious. Just take a cup of mini marshmallows and pop it in the microwave for 30 seconds. Stir them around until they cool a bit and get “stringy”. This gets messy…. pick up a clump with your hands and just start stretching bits around the cake. Keep going until you get the amount you want around the cake. I thought this part was going to be a lot easer said than done. But it was the easiest part of the whole cake! For real.
Unicorn Horn & Ears-
So I’m not going to lie, these were a little more tricky. This was my first time working with fondant. I had to have my husband roll it out because I bought way too much (to be safe) and it was a huge hard brick. I’d suggest getting two of these small packs of black fondant. It’ll be much easier to roll out and you won’t waste any. I meant to get purple fondant for the ears and hat accent but the white fondant packaging is deceiving and I clearly didn’t feel like reading. Wilton does make other colors in those small packs so that would probably be better for you! I just made a tapered “rope” out of the fondant to wrap around a wooden skewer. This helped it secure into the cake as well. Then I just cut a basic oval shape for the ears in black then a smaller one in white. I put the ears in the fridge to harden up a bit while I secured the horn and decorated the cake with frosting. You’ll want to wait and put the ears in after you frost so you can nuzzle them in and then they’ll be secured with frosting. I did a couple little dallops with my frosting bag behind the ears then as well to really make sure they were secured.
OR if you don’t want to mess with fondant at all (and save a lot of time), I found this really cute cake topper set on Etsy that I think would look great!
Unicorn Mane & Final Details-
Now you’ll take your remaining buttercream and dye it. I used the orange that was in the same neon pack the purple came in. You could probably use the green too. I just happened to have that Americolor green I linked above and it is extra bright. I used a Wilton 1M (purple), 2A (green) and 4B (orange) for decorating the mane. I got them in this decorating set. Honestly, any 3 tips will work. I’d suggest that they are at least all different tips so they all “pop”. I use these piping bags that come in bulk but you can get smaller packs at any craft store or online as well. Lastly, I added a few handfuls of this Halloween sprinkle mix. The little eyeballs give it any extra spooky touch!
That’s it! If you have any questions, please let me know. As a self-taught baker, I know it can be frustrating trying new techniques. But practicing is half the fun 🙂