• Preheat the oven to 350°f.
• In a mixing bowl, combine the sugar, eggs, oil, and vanilla. Whisk together until fully incorporated.
• Add the milk and sour cream and whisk to combine.
• In another mixing bowl, combine the flour, baking powder, and salt.
• Gradually mix the dry ingredients into the wet ingredients until it becomes smooth batter.
• Coat the two 6” cake pans with shortening or butter and then evenly divide the batter between the pans.
• Place the pans on a baking sheet for convenience and bake at 350°f for 20 minutes. Test the center of the cakes with a toothpick to be sure they’re fully cooked. Or they should spring back when gently pressed in the center with your finger.
• Once baked, remove and set aside to completely cool before removing the cakes from the pans.

Frosting

• While the cakes are cooling, whip the butter in a mixing bowl until creamy.
• Gradually beat in 3 cups of the confectioner’s sugar, and half of the cream until whipped and creamy.
• Quickly beat in the vanilla and then increase the speed to high and whip the frosting for 5 minutes.

Decorate

• Divide the frosting in half. Cover and set aside 1 half.
• Divide the other half into thirds. You will use each third to make the pink, blue, and purple frosting colors.
• To mix the pink color, add the beetroot powder 1 teaspoon at a time until the desired color has been reached.
• Blue color, add butterfly pea powder 1 teaspoon at a time until the desired color has been reached.
• Purple color, add 1 teaspoon beetroot and 1 teaspoon butterfly pea, and until the desired color has been reached.
• Divide the remaining white buttercream into thirds and set aside ⅓ of it for any touching up later on.
• Once the cakes are fully cooled, use a cake or bread knife and slice off the dome center of the cakes making them flat on top.
• Place the bottom layer on a flat surface such as a cake plate or cardboard round. Add a dollop of white frosting and evenly spread to a 1/2” thickness.
• Flip the other cake upside down and place it on top of the filling.
• Completely frost the two layers of cake with a thin layer of white buttercream frosting. You can freeze the cake for about 30 minutes at this stage. It will make the additional decorating a bit easier - but it isn’t necessary for the decorating process.
• Add more buttercream frosting to thicken the layer and form the base of your cake.
• Insert the cake topper in the center of the cake. Place the eyelashes on the front of the cake - center to the cake topper. I used tweezers for this.
• To pipe the unicorn mane, add the three colored frostings to the piping bags and use decorative piping tips.
• For the pink, and purple, I used the drop flower piping tip. For the blue, I used the small round tip.
• Pipe in a large rounding motion, to create a large, round flower.
• Slowly continue to pipe the frosting colors in the open spaces until they have been filled to your liking.
• Continue to pipe floral dots flowing from the back of the topper down and swooping to one side as a mane would lay. Randomize the placement of the colors.
• Chill until ready to serve.