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We are going to make a no-cook unicorn cake.
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This is one of those birthday cakes that you can make for your children young or old.
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For our unicorn cake, I'll be using a cake sandwich from Inipit.
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I chose assorted flavors of Inipit so it will have different colors when we slice the cake.
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But if you just want one color for the cake, that's fine.
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It's just that it's a unicorn cake so it's better if it has different colors.
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For the crackers, I'll be using honey graham crackers.
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For our cream mixture, we're going to use a can of all-purpose cream and half a can of condensed milk.
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I'll divide the cream mixture in half.
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We're going to add red food color and strawberry flavor to one half.
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And the other half, we'll add vanilla essence
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and, of course, we'll add gelatin. We will let it melt in very hot water.
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To those who are asking what sort of gelatin I'm using, the brand is Ferna,
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but you can use any brand as long as it's gelatin.
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The first thing we'll do is our cream mixture.
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Yes, we're only using one can of all-purpose cream
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because my plan for our cake is to have less cream and more cake.
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But if you want more cream, you can copy what we did in the previous recipes.
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And to those who won't be using gelatin, you can apply here,
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our video which is the "no-cook, no-gelatin, no-mixture recipe" one.
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We whip the all-purpose cream at high speed until it doubles in size.
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Again, it's better if your cream has been left chilled overnight so it will double up even more.
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When our cream has doubled in size, gradually add the half can of our condensed milk.
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Again, our condensed milk has been chilled overnight as well.
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Now we melt the gelatin in very hot water.
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You should stir it swiftly for our gelatin to melt.
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So here's our gelatin. You see that there are no granules anymore?
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And then we gradually pour it into our cream mixture
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and remember, our gelatin shouldn't be hot when we pour it into the cream mixture.
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Here it is. I divided our cream mixture because we're going to add color and flavor.
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For this half, we'll only put vanilla essence.
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For the other half, we'll put red food color and strawberry flavor
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but if you want it without colors and no flavor, that's okay too.
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And, again, for the first-timers of our no-cook cake recipe,
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I put plastic on our mold to easily remove our cake.
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I'm using an ordinary plastic but you can use clean wrap, aluminum foil, and parchment paper.
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The mold or container I'm using is my mixing bowl,
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but you can use any container like a pot or bowl.
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Just look for a shape that is suitable.
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So now we assemble. We'll put a bit of cream mixture on the bottom.
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The pink or the strawberry cream one is what I put first.
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Next we put our first layer of graham crackers.
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Again, you can use any kind of crackers or biscuits of your liking.
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I always use graham crackers because it's neutral or its taste isn't overpowering.
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Then we follow this with the first layer of our cakes.
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If you notice, the Inipit cakes are small. That's why I used more cakes for this no-cook unicorn cake.
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I was even short of one cake, so I got more from my store-bought Japanese ube cakes.
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You will see it later.
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This is only optional since I have stocks, so we're going to add marshmallows.
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So if a child is going to eat this, they will love the cake.
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Then we'll cover it with our white or vanilla cream mixture,
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and we just repeat the steps until we reach the top of our container.
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Now here's what I told you about where I was short of one cake,
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so I took a Japanese ube cake.
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And, yes, we have a no-cook cake to make where we'll use store-bought Japanese ube cakes,
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so stay tuned for that as well.
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So we've filled that gap. Now we cover it with cream mixture.
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Here it is. It turned pink because I mixed what's left of the cream mixture colors.
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So now we're going to leave it in the freezer for three hours,
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but for me, overnight in the chiller is better.
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When our cake is firm, we make our whipped cream frosting.
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If you don't want whipped cream, you can use any sort of frosting.
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It's just that this is the easiest frosting for me.
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We whip it at medium speed until it becomes stiff.
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Don't under-whip or over-whip it.
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Actually, this is my first time using this liquid whipping cream that I bought.
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"Ken" is the brand. I'm not used to it unlike with Ever Whip and Bunge.
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Those are better for me.
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So if there's a whipping cream that you're already used to, just stick to it.
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So here's our cake. It really is firm because it doesn't stick when I touch it.
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Now we transfer this onto our cakeboard or plate.
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As for the cakeboard, you don't have to buy one.
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You can just cut out from a cardboard and wrap it with aluminum foil.
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Slowly remove the plastic so the cream won't come off with it.
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That's what it looks like when we remove it.
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It's pretty because it's colorful.
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06:19.5
If this is the kind of cake you want, then sure.
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But since we're making a unicorn cake, let's frost the whole cake,
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and don't forget to leave 1-2 tablespoons of white frosting
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because we'll use it for the eyes and ears later.
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Now we place the ice cream cone in the center.
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This will serve as the horn of our unicorn,
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so pick an ice cream cone that has a pointy tip.
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Let's leave the cake in the chiller first
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and we make the colorful hair of our unicorn.
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By the way, these are the ears of the unicorn.
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I also used an ice cream cone for this.
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I just formed it to make ears.
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To emphasize it, let's put a bit of frosting.
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It's fine without the frosting but it's better if it has that.
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So this is the whipped cream that we're going to make with different colors for the unicorn's hair.
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This will be the pink frosting.
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Actually, you can make two colors
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but I made three colors for the hair.
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Then we just whip it until our mixture becomes stiff.
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This one is light blue or sky blue.
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And, yes, you can make a different color.
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You decide on the color combination you want.
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For the third one, I'll make it lavender.
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Now let's decorate. Let's pipe it onto our cake.
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What I'll do is I'll scatter the frosting.
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I'll leave wide spaces so I can put the other colors of frosting.
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So it's up to you on what pattern you want to make.
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And I also did the sides in a slanting manner.
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On the front, we'll put a big rosette on the top part.
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So this will be our unicorn's bangs.
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Sorry, it's not facing the camera because I'm having difficulty piping.
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And we place the ears of our unicorn.
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This is the frosting we saved.
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Let's put black food color and mix it well.
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This is what we'll use for the unicorn's eyes.
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If you don't have black food color, you can make one.
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Just combine blue, green, and red.
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If you don't have those, you can melt chocolate
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then we draw an upside down letter "U",
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and we add eyelashes.
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And you can add sprinkles that you have at home,
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and before you serve it, let it chill first.
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So here's our no-cook unicorn cake!
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But before we taste-test, to those who haven't subscribed,
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please subscribe to our YouTube channel and please click the notification bell
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and please click 'All' to be notified for all uploads.
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09:50.4
So now we're going to taste our no-cook unicorn.
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There's the inside. Do you see it?
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So if you notice, there are more cake than our cream mixture.
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But if you want more cream like what we did in our no-cook cakes,
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you can do that. Just add more all-purpose cream and condensed milk,
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and then you take away some of the cakes.
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So let's do this one on the top first.
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I'll show you.
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This is the layer.
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That was buko pandan. Yummy!
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Inipit buko pandan is delicious.
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It suits well with our cream mixture and our whipped cream frosting.
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It's my first time to use this brand of whipped cream.
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We just kind of didn't get along well because
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it's like I was having a hard time getting the right mixture because
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I would either under or over whipped it.
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It's hard to-- whatever. We're just not good friends.
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It's difficult for me. I'm used to Ever Whip and Bunge, those ones.
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I'm used to their liquid whipped cream.
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It's just that this one, it was buy 1/take 1.
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It was 400 for one whipped cream-- oh, yeah.
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Since it was buy1/take1, so it was around 200 plus,
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and the brands I wanted like Ever Whip and Bunge weren't available.
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There was Frosty Boy but I wanted to use liquid, so you can see if it's liquid
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and for adding colors, that I could beat it directly and not have to measure water.
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You know what? With this cake, I also like that we put plenty of Inipit cakes or store-bought cakes
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maybe because in our previous no-cook cakes, they had too much cream.
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So it's like we were almost eating mousse.
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But this one, it's like you're eating a real cake.
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You know, like you're eating cake that doesn't have that mousse-like cream?
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That's my description.
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It's also okay that the cake is plentiful. You really feel like, you know, you baked a cake.
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And the marshmallow? It's delicious.
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The marshmallow gave a new character to our cake.
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And it's a good thing that we put strawberry cream mixture because it adds flavor
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because we don't have strawberry cake, just ube, chocolate, custard, and buko pandan.
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It's delicious that it also has strawberry.
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Delicious! I promise that.
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If you want to put just one flavor of cake, that's fine too. It's no problem.
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But if you also want two, that's fine as well.
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Two, three. Even this one is, what, four?
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It's delicious!
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I really like it because its combination isn't that complicated, so it's okay,
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and the Inipit cakes are delicious too.
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The great thing about using multiple flavors of cakes is that its color,
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look at it. It's like it has that checkered style.
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And you can really see that it doesn't have too much cream.
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For the ears, if you don't want to use a cone, that big heart marshmallow will do.
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Turn it upside down, or the white marshmallow, the large one, and you cut it.
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So those will serve as the ears for our unicorn.
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I really like it.
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This is the Japanese ube cake.
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It's like buttery.
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I'm now excited to make a cake using the store-bought ube cake.
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See? I ate it all.
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I'm so hungry because I haven't had dinner.
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Yes, it's nighttime now. I haven't eaten.
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I finished this,
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so I ate the whole slice.
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Scrumptious!
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This thing that's left here is mousse-like cream.
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It's really delicious.
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They will love this. I'm giving this away afterwards.
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And, by the way, if you ask me, is the cake's taste just like the ones that you buy from the store?
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No. It's very different.
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Even I, who made it, when I eat it, it doesn't make me think that I was eating an Inipit cake
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or that I only bought it from the grocery store because
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the taste is totally different now
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maybe because of the cream mixture that we put in it, the frosting.
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Then there's flavor that was added to the cream
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and maybe the look and the combination of the cakes that we put in.
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So to those who have children who'll be having their birthday and doesn't have an oven
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and really doesn't want to cook as well, not even steaming,
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you can definitely make this.
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Just buy stuff for decoration and assemble it.
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Actually, someone requested. What about a birthday cake for boys?
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I've already thought of something. I'm just short of the stuff for decoration.
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So if I have time tomorrow, I'll go buy some so we can make that already
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because that's also a good idea and so I can also share it to you.
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So there, I hope you enjoyed our recipe today. Ciao!
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And here are the prices of our ingredients.
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The total cost is 296 pesos and 45 cents.
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Again, the total cost will depend on the prices of your ingredients.
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And before I say goodbye, we have another dose of inspiration!
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Here's lechon belly by Miss Juliet,
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and here are her cakes.
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While here are some pizza from Miss Jennifer.
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She has custaroons,
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ube graham float,
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Oreo pandesal,
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coconut macaroons,
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and she's got puto.
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Here's a banoffee by Miss Yeng.
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She has buko pie
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and baked sushi.
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Again, I want to thank everyone who sent their photos.
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I hungry again due to the foods you've been making.
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The foods you've made are all so mouth-watering.
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Thank you so much that you always tune in on our channel.
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Again, thank you for the support you give, and to those who haven't subscribed,
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20:23.5
please subscribe to our YouTube channel and please click the notification bell
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20:27.9
and please click 'All' to be notified for all uploads.
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20:32.9
And please don't forget to like our Facebook page and follow us on Instagram. Thank you!
