Hand-painted white chocolate unicorn cakesicles filled with a blend of white cake and frosting. These colorful treats make fun birthday party desserts.
- 1 baked white cake (either use a 9x13-inch cake or two 8-inch rounds)
- ¼ - ½ cup white frosting
- 32 ounces Candy Melts (confectionery coating, compound chocolate, melting wafers, or almond bark)
- oil-based food coloring (optional)
- 2 ounces each (bright pink, light pink, purple, blue, green, yellow, orange, red, and black) Candy Melts
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Dip a clean, food-use-only, fine-tipped paintbrush into the pink Candy Melts.
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Dab the candy over the rose cavity in the mold.
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Then dip another clean paintbrush into the light pink candy melts and paint on the inner triangle in both of the unicorn’s ears.
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Now begin to paint the mane by dabbing in dark blue or bright purple into the tuft of hair that is closest to the rose.
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Continue to paint the tufts of hair in this order: light blue, green, yellow, orange, and red.
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Use a very fine paintbrush to paint the eyelashes using black or dark cocoa candy melts.
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Pop the mold into the freezer for about 3 minutes until the candy hardens.
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Remove the mold and let it sit at room temperature for 10 minutes.
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Your mold must not be cold when you add in the white chocolate.
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Make sure your white chocolate is not hot to the touch, then fill the entire mold with white chocolate.
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Carefully invert the mold over your bowl of white chocolate and allow the wet candy to drip out of the mold.
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Shake the mold and allow more to drip out until you just have a nice thin coating around the interior of the mold.
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Use a metal scraper to scrape off the excess so that the edge is nice and clean.
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Insert a wooden popsicle stick into the wet white chocolate in the silicone unicorn mold.
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Immediately insert a wood popsicle stick into the mold while the white chocolate is still wet.
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Pop the mold in the freezer for about 5 minutes just until the white Candy Melts harden.
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Step-by-step images showing how to fill a white chocolate unicorn with cake ball filling before covering it in more white chocolate. Then brush edible gold luster dust over the horn.
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Let the mold sit for about 10 minutes to come to room temperature.
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Cut off the browned edges of the cake then crumble into really small pieces.
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Stir in at least ¼ cup of frosting until the cake ball filling is smooth.
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Press cake ball filling into the mold and, if necessary, under the popsicle stick.
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Fill the mold to about ⅛th inch from the top edge.
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Spoon white chocolate over top of the cake ball filling and spread it into an even layer.
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Scrape over top using a metal scraper to remove all of the excess Candy Melts.
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Freeze for about 5 minutes until the Candy Melts harden.
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Then unmold the unicorn and allow it to warm to room temperature.
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Brush a light dusting of edible gold luster dust over the unicorn’s horn.