Unicorn Cake

Take two balls of fondant and roll them into long snakes, one side bigger then the other.
Place the two snakes side by side and twist together to for a long spiral.
Cut the base so the unicorn horn has the desired length.
Brush some water into a long lollipop stick or a long skewer (so the fondant will stick to it), and push through the horn all the way to the edge. Careful not to go through the fondant, you don't want to see the skewer!
Using two smaller balls of fondant make the ears.
Brush some water into a lollipop stick or a skewer (so the fondant will stick to it), and push through each ear.
Using two tiny balls of fondant, make two little snakes and fold them into little unicorn eyes.
In a small bowl, mix a tsp of edible gold powder with a tsp of vodka or any clear extract.
Using a paint brush, paint the eyes, the horn and the inside of the ears.
Let set all the fondant decorations 24 to 48h.

Make 4 sponge cake.
For each layer, separate the batter in 3 and add colour.
Scoop a little bit of each colour in the cake pan. Using a tooth pick or a knife slightly mix the batter.
Bake each cake and allow to cool down completely.
Cut the top of each cake to make them flat.

Beat some whipping cream with sugar and vanilla extract until soft peaks are formed.
Take 3 cups out and using gel food colouring, make 3 different coloured whipped cream. I used pink, purple and light blue but you can use whatever you feel like.
Place each colour whipped cream in a piping bag with a star tip and refrigerate your 3 piping bags until you are ready to decorate your unicorn cake.
Find all my tips to make the perfect whipped cream here!

Place the first layer on a decorating turn table then brush with vanilla syrup.
Scoop some vanilla whipped cream and spread around.
Repeat for all 4 layers of cake.
Cover the all cake with a thin layer of whipped cream and refrigerate for 1h or freeze for 20 minutes.
Cover with a thick layer of whipped cream and scrape the top and the side of the cake to make it perfectly smooth.
Using a knife or a tooth pick, draw lines to delimitate the unicorn mane.
Start with a big rosette where the forehead of the unicorn should be and then make a different sizes rosettes all around where the mane should be. Repeat with all 3 colours until the all unicorn mane is made of rosettes.
Place the eyes on each side of the mane. Gently press them into the whipped cream.
Place the horn on top of the cake and the ears on each side.