- When a food is so pretty it's not meant to be eaten.
This one is already (bleep).
It's June from the Delish test kitchen
and today we will be watching three very unique
unicorn cake videos.
Let's do it.
I've been seeing a lot of these unicorn cakes
off of our Facebook baking group,
and they look really, really cool and intense,
and I'm kind of terrified for these people,
but I'm very hopeful that they'll make
some darn beautiful cakes.
"Unicorn Cake Fail."
139 views by Just Too Cole.
It's got eight thumbs up.
Zero thumbs down.
You go, girl, YouTube loves you.
- We are going to try the unicorn cake.
I will post a picture
here with it. - Oh, pretty picture.
Can we just appreciate, though,
that she has what looks to be a single banana hanging
on her countertop?
Like hanging by the bare thread of its stem
because there's no other banana balancing out the other.
That's art, I love that.
Okay.
That's a lot of cake to trim off.
So I'm confused.
She made these cakes beforehand
out of those tiny little tins?
They puffed up a lot because they're tiny little tins
and probably a lot of batter went into those tins,
which resulted in almost like a muffiny looking cake?
And now she's trimming off what looks to be
at least 30% of the cake, which is a lot of cake.
I hope she makes cake pops out of those.
Oh, god, no, no, no, no.
She's like, cutting the cake
while holding the cake in one hand.
I've seen so many accidents happen in the kitchen
where people are holding the thing that they're cutting
and cutting with the other hand,
and if you're not good at controlling that,
you will end up with less hand.
Please just use the cutting board.
- Okay, we have our fondant
and it's already got some cake pieces in it.
- I hate fondant.
It tastes like dried toothpaste.
Do you remember in elementary school
when your teacher would put up posters
using that like blue thumb tack?
That's what fondant tastes like.
So she's trying to roll it out
to get it to completely drape the cake in one go,
and it looks like she's realizing it's not gonna happen.
Oh, oh, starting over.
Oh man.
(sighs) I know that game.
- I am definitely more of an icing person
rather than fondant.
- Me too!
If you're more of an icing person, why do fondant?
Know you strengths.
Play to them.
Maybe if she just like smooshed the cake gently
a little bit at this point,
it could have reached to the bottom,
but then you might have also just wrecked the entire cake.
Oh, yep, she now hates fondant.
Welcome to the club.
It looks like a dead ghost.
- So do you like your unicorn cake?
- Can't see it.
- That's your unicorn cake.
- Where? (June and girl giggling)
- Her daughter's like,
"This is not a unicorn cake,
"what are you talking about, mom?"
- Dear fondant. - Dear fondant.
- You suck. - Aw, yeah, you do.
But, guys, fondant didn't want to exist.
We made it into existence and now it's miserable,
and now we're miserable,
so why do we do this to ourselves?
Tell me, honestly, after you've seen someone handle
that piece of fondant so intensely over and over again,
do you still wanna eat that cake?
Because I don't.
That's just too much skin contact on my food, you know?
Yep, she's just going in with a full on chef's knife
and making clean cuts all around.
My favorite tool in the kitchen is a mini spatula,
and then after is an offset spatula,
and then after that is a pair of scissors,
because you can cut anything with scissors,
and in this case, a pair of scissors
would have helped you get a much closer cut to the edges,
because it's round, it would give you more control
versus a chef's knife, which is just straight edged.
No, don't peel it off.
Oh, it's tearing.
Oh, no, stop.
Oh, no.
Oh, no, now she's gonna patch it.
You can't really patch fondant, can you?
She's just making the best of it.
Gotta hand it to her.
At this point I would have just been like,
"(bleep) fondant, give me some buttercream."
So I'm just seeing right now that like,
her blue isn't all the way down in the bag
which means probably the first half of her piping
won't have blue in it.
If you want all of the colors in all of your swirls,
make sure that all of your colors are at the same level
in the bag, because if you have two on the bottom,
those two colors will come out first.
If you have one stuck up here,
that one won't appear until much later.
It's very gloopy buttercream.
I think it could have used
a little more confectioner's sugar, maybe?
Or maybe the butter was just too soft.
What's happening here?
There's so much action taking off camera.
Oh, okay, spray paint it.
So it looks like her horn is kind of leaning off
to one side and that's because she didn't really
make the base of the fondant thicker
than the tip of the fondant,
which she could have done by like,
rolling on the counter a little bit
with her hand at an off angle.
If you have a stronger base, a thicker base,
it'll hold the weight of the tip much better,
but it looks like her horn is pretty evenly weighted,
which just means that the top might fall over
because of the weight.
I like how she's just so resigned at this point,
but she's going with it.
It's the best you can do.
- And it's leaning, it's a little drunk.
- A little drunk.
- Really pretty. - Okay, look at that.
It's a rainbow unicorn.
Oh man, that's kinda gruesome looking.
Like if you think about it,
it's a horse head and you're cutting it open.
You've just killed a horse, right?
Why do people do this?
It's so much work and then you're killing
a beautiful creature in the end.
That's probably as good as I can do,
honestly. - That was another episode of.
- I think she did pretty okay.
I mean, considering how much of a nightmare fondant
is to work with, she went through with it
and she finished it, and she decorated it,
and she cut into it.
It looks like really good cake on the inside.
It looks like her kids are really gonna enjoy eating it,
and I feel like at the end of the day,
that's all that matters.
Okay, before we start this, I need a stretch break
for the next one.
My body is so tense, this is.
(upbeat music)
Mkay.
All right, this second video is,
"Unicorn Cake Recipe Fail,
"and One Year YouTube Anniversary."
I'm ready, I'm ready, here we go.
- Hi, guys, today's a very special day.
It is exactly one year ago
that I posted my first video,
which means it's my channel anniversary.
- Yay.
She's making the cake from scratch.
I love it already.
Soy milk.
Is she vegan?
Ooh.
Spring form pans.
They are a very good tool to have if you're a baker.
Very clean releases if you grease them right.
I don't see how this is a fail.
She knows what she's doing.
Is that wax paper or parchment?
I can't tell.
Don't back with wax paper, guys, if this is wax paper.
Wax kinda melts, you know?
Parchment has silicone embedded in it,
so it won't lift off,
and also silicone is way more heat safe than wax.
No measurements, okay.
Confident baker, to not measure things.
This is way more relaxing than the last video. (laughs)
She's so professional.
She's got the cardboard cut outs and everything, love it.
Cardboard underneath cakes just helps you build
the structure up without ruining the cake,
so you normally assemble the cakes on a piece
of hard cardboard, and she's wrapping it with plastic wrap
so that the cake itself doesn't stick to the cardboard,
so that you can later remove it easily
to plop on the layers without them breaking
like in the last video.
And she also piped around the edges,
which is a great way to make sure
that you get a very controlled border of icing,
so that you could fill in the rest
of the icing in the middle.
Yep, crumb coat.
Crumb coat's pretty important
when you're icing cakes fully.
A crumb coat on the cake is just a thin layer
of frosting to hold in all the crumbs.
Dowels, that's also building in structure to the cake.
Wow.
Yup, it's crooked.
Crooked cakes can happen even if you have like,
perfectly layered cake sometimes.
It might mean that it's starting to split
in the middle of the cake,
and then it's just basically compressing the level
down on one side of the cake,
or you just didn't have level cakes to begin with,
but you can usually fix that by just adding
a slightly thicker layer of buttercream on top
to like, make the illusion of a level cake on top.
It looks good so far, though.
What are these ingredients?
Make a ganache by mixing vegan white chocolate
with vegan cream.
No butter, no dairy, no milk.
What's in the vegan chocolate and cream?
Is it coconut?
Write it in the comments below,
have you ever had vegan white chocolate?
'Cause I never have.
But vegan cream is probably coconut,
because coconut is the richest non-dairy cream out there.
Huh, there's too much fat in here,
because there's no dairy solids,
it's just probably all fat,
and then when you melt fat, it just becomes watery fat.
Liquid fat?
I don't know how to fix it.
It's still a nice green.
It looks like that Nickelodeon sludge.
Do you guys remember the goop that gets like poured down?
Love that show.
Anyway.
And she didn't wait for it to set.
Oh, oh, god.
Mm-mm, mm.
"Your patience will be rewarded,"
said by my middle school crush, Alton Brown.
But it looks like she fixed it.
She's still a pro.
Yeah, she went for that rainbow buttercream.
So that's when you put like,
three different colors of buttercream in your piping bag
and then you pipe it out and it's basically
like a multicolored swirl.
I'm seeing one dollop starting to slip, though.
Beautiful slice.
I love it, it looks so dense and moist
in the best way possible.
Almost like a cake brownie, like a blondie texture.
Oh my god, digital confetti.
Didn't see that coming.
Yep, okay, yeah.
It's starting to look not so pretty now. (laughs)
This is what happens when you're impatient, guys.
Be patient.
Yeah, it's starting to look really sad now,
because I think her green icing
is starting to melt even more
and it's carrying all the piped frosting with it
and it's like a mudslide avalanche,
but a delicious one made of frosting.
Still looks great, I would eat, 10 out of 10.
Cheers, cheers. (people cheering)
Cake cheers, the best cheers possible.
That was nice, I loved her.
She's so happy, she's so optimistic.
Failing didn't set her back.
She's my new life role model.
Thank you, Talitha Grace, love you.
I'm ready for three.
Can we go to the third video now?
"DIY Pinterest Unicorn Cake Fail."
Fail?
Why is this a fail?
- Hey, guys, so we are on our way
to the grocery store right now.
I am going to attempt to make a unicorn cake.
There was one that was like really cute,
and then one that was like medium cute,
and I'm gonna try to make the medium cute one
because the other one, you need like fondant and stuff,
and I don't know where to get that.
Okay, so this is the cake that I would make
if I had some talent.
This is the one I'm going
to make instead. - Ooh.
- [Aspyn] 'Cause it looks a little bit.
- Oh man, these are so pretty.
They're like tiny little cakes
with beautiful princess unicorns on top,
and confetti cake and pink icing,
and it's everything I would want as a 10 year old,
and I still want.
That one might be easy,
'cause it looks like the unicorns are made already,
but who knows, maybe they are homemade.
The cake layers seem pretty easy, straightforward,
just thin little cakes sliced on a level plane
and piped with buttercream.
Not really iced, just frosted in an even layer.
- So we can't find a cake pan and I don't know
if we have one at home. - Oh, no.
- [Aspyn] I think we have one to make like, a sheet cake.
- [Parker] Could get this too, if you want.
- [Aspyn] Let's just get that,
and then I'll just like cut the edges.
- I've never baked a cake
in a disposable aluminum foil pan.
I'm hopeful.
No experience with it.
Fun fact, I love Funfetti cake,
and I have a delicious memory of my dad buying a box
on sale for maybe a dollar back in the late '90s,
and he just mixed it with water, put it in a bowl,
and microwaved it for four minutes,
and it was one of the most delicious things I've tasted,
so Funfetti, water, microwave,
magic.
Try it.
Ooh, she's trimming off a lot of cake.
Guys, if you make these cakes,
I would highly recommend,
I don't know how long their cakes have been
out of the oven, but chill the cakes
before you top them off, because they will crumble
if you try to slice through them while they're warm,
and that will make a very messy and unstable cake.
- [Aspyn] Then I'm using my bowl
and I'm going around the edges.
- Love the scrapiness.
I mean, the aluminum cake pans worked out way better
than I thought they would.
Pretty clean turn out.
Go aluminum pans.
(upbeat music)
Oh, oh, oh my god.
The cakes, they're cracking. (exhales deeply)
That's why you need to chill your cakes
before you slice them, because one little crack
will lead to a much bigger crack
and I'm already seeing a split right down
the middle of the cake.
It's good, it's good, it's fine.
They can still save it.
(upbeat music)
Oh, no.
Oh, god, no!
Oh, no. (laughs)
(June sighing)
- So we were trying to clean up the edges
and we pretty much ruined it.
- It also looks like they might've added
too much water to the cake mix,
because the cake looks delicious,
but it's very fluffy and airy,
which makes it a very light cake,
and then you add that store bought frosting,
which is very thick and heavy, so the weight of it,
especially if you're trying to spread a thick frosting
around a very fragile cake, will lead to cracks like this.
One hack though, if you want to buy store bought frosting,
you can put it in your stand mixer or with your hand mixer,
and just whip it up until it's lighter and not as dense
and that'll make it easier to spread on your cake.
I've done the spatula trick before.
It works for smaller cakes,
but if the cake goes double beyond the width
of your spatula, it will crack in half.
Okay, okay, okay.
That's a lot of frosting.
The cake is already pretty much destroyed
right down the middle,
and she just went in with the sprinkles, I love it.
Just don't look back.
You can't rewind life.
Just go, just go, just go.
(Apsyn screaming) Oh, boy. (laughs)
- If we hadn't cut that second layer.
(June laughing)
- I mean, to be honest, I really appreciate this version
because I wanna eat it.
When a food is so pretty, I don't feel like eating,
it's not meant to be eaten.
This one is already (bleep).
(person laughing)
- [Aspyn] If we just hadn't cut that second like, layer
off the outside it really-- - That's true.
- I mean, it's not gonna look like the Pinterest pic,
but it would have looked so much better.
- Oh, oh, another tip is the difference I can see
between the Pinterest version and their version
is they just kind of used the spatula
to spread the icing on.
The Pinterest one uses a piping nozzle, it looks like,
so that's a way more gentle way to spread your frosting
on a fragile cake, because if you're piping it on,
you're not really exerting any force
by smooshing the icing all over, so use a piping tip.
Maybe your cakes won't break as much.
- [Aspyn] Okay, so that sucks, ugh!
- No, it's great!
This just reminds me of a landscape
where unicorns actually live
rather than a fantasy, you know?
Unicorns probably don't live on top of a confetti castle.
They probably tread through rainbow poop sludges.
(person laughing)
It's a realistic cake for a realistic person.
I like it.
Okay, cake time.
- [Aspyn] It's supposed to look like this.
- Oh god.
- [Aspyn] I tried really hard, I really did.
- This is the best thing
I've ever had. - I really tried, I vlogged.
- She said this is the best thing ever.
Her friend loves her.
- This is so cute.
(Aspyn laughing)
I really love it.
- Aw, man.
They don't even eat the cake.
So is this a fail or a success?
I think it's a little bit of both, you know, like life.
You have your successes and your fails all in one go.
She made a cake, it's got icing on it, fully edible,
it looks adorable and a mess.
It looks nothing like the Pinterest one,
but that doesn't mean that she didn't succeed.
She made something edible,
her friend really enjoyed her efforts
and it was a nice little present.
100.
I love how all of these videos make me such
a more optimistic person?
Is this possible?
Is YouTube the key to happiness in life?
Wow.
I want you to like and subscribe,
and also comment below what I should watch next,
'cause I'm ready for more.
(upbeat music)