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Ingredients

• ✓ purple food coloring
• egg white
• vanilla extract
• cream of tartar
• white sugar
• pink food coloring
• blue food coloring
• edible rainbow glitter

Instructions

1. 1 Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper.
2. 2 Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth.
3. 3 Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife.
4. 4 Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues.
5. 5 Bake in the preheated oven until dry and set, about 2 hours.

By SwirlGirl

Ingredients

• ✓ purple food coloring
• birthday candle
• pink sanding sugar
• marshmallow
• black decorating gel
• pink sprinkles
• blue food coloring
• heavy cream
• salt
• vanilla extract
• powdered sugar
• butter
• sour cream
• coffee
• vanilla extract
• egg
• butter
• white sugar
• brown sugar
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper.
2. 2 Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
4. 4 Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Divide batter between the cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes.
6. 6 Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add heavy cream. Beat frosting on medium speed until light and fluffy, about 3 minutes. Add more heavy cream if needed to reach a spreadable consistency.
7. 7 Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip.
8. 8 Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting.
9. 9 Divide the cake into 8 wedges by tracing a sharp knife through the frosting on the top; do not cut all the way through. Place 2 pink sprinkles in the innermost point to make unicorn's nostrils. Pipe the eyes and eyelashes near the upper portion of each wedge using the black decorating gel. Pipe blue and purple unicorn hair at the top of each wedge.
10. 10 Stretch marshmallow quarters into ear shapes and dip into pink sugar. Attach 2 ears to the edge of each slice. Pipe more hair around the ears. Place 1 candle into the hair for the horns. Keep cake refrigerated until ready to serve.

By Kim

Ingredients

• ✓ purple food coloring
• all-purpose flour
• baking powder
• salt
• egg white
• sugar
• butter
• vanilla extract
• milk
• vanilla extract
• red food coloring
• orange food coloring
• yellow food coloring
• blue food coloring
• green food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners.
2. 2 Sift flour, baking powder, and salt together three times. Set aside.
3. 3 Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form.
4. 4 Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well.
5. 5 Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached.
6. 6 Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors.
7. 7 Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks.

By Allrecipes Member

Ingredients

• ✓ purple food coloring
• vanilla extract
• cream of tartar
• egg white
• corn syrup
• green food coloring
• orange food coloring
• vanilla extract
• heavy cream
• confectioners' sugar
• salt
• butter
• blue food coloring
• yellow food coloring
• red food coloring
• buttermilk
• baking soda
• baking powder
• all-purpose flour
• vanilla extract
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper.
2. 2 Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
3. 3 Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting.
5. 5 Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple.
6. 6 Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm.
7. 7 Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.

By Amanda