If you want to see something magical, such as an unicorn flying over the rainbow, you’ve come to the right place! Check out my video tutorial above and you’ll see that magic! Okay, maybe I’m not really a magician, but I can certainly make a magical cake!
Have you been seeing everything Unicorn lately? I sure have and there’s one particular “Unicorn Treat” that I saw on Pinterest that I couldn’t forget! Yes, the Unicorn Rainbow Mille Crêpe Cake!
According to the posts that I saw on the internet, there’s an unicorn themed café in Thailand that serves this unicorn cake. It’s dreamy, whimsical, and definitely stole my heart! Since I won’t be travelling to Thailand any time soon, my only solution to ease the craving is to recreate this stunning cake, based on the pictures I’ve seen on different social media websites.
Let me reassure you, this cake tastes amazing and just as magical as it’s look. I don’t know how the cake in the Thailand café tastes like, but I sure know mine tasted wonderful and all these layers are made with natural ingredients!
I’m not great in cake decorating, so I tried to keep the design of this cake rather simple, just like the one I saw on the internet. But with the interior of this cake being so stunning, it’s better to keep the outside of this cake simple.
It’s so exciting to cut into this cake to reveal all these different colors and layers!
There are 4 different flavors in these layers of crêpes. The pink ones on top are strawberries, follow by lemon, then matcha green tea, and last but not least, blueberries on the bottom. If you eat the crêpe layers separately, you can definitely taste each of the different flavors. If you taste all these layers in one bite, you’ll get the hints of berries, along with the earthiness of the matcha, and a very refreshing citrus flavor from the lemon.
If you have a spring party, celebration, or know someone who is crazy about rainbow or unicorn, you’ve got to make this cake! It is somewhat time consuming to cook all these crêpe layers, but nothing too difficult at all. If you follow my tips on the video tutorial and use the right tools, your crêpes and cake will turn out just as beautiful!
I hope you enjoy today’s post and tutorial. If you haven’t done so, please subscribe to my Youtube channel here. That way, you won’t miss out on any future videos and you’ll be the first to know when I have a new tutorial published. Stay tuned for more fun and delicious recipes!
Link to All Natural Red Food Coloring Video:
Ingredients and Tools Used:
Crepe pan (Click here for more information)
Crepe Spreader (Click here for more information)
Crepe Maker (Click here for more information)
OXO Egg Turner (Click here for more information)
Lazy Susan (Click here for more information)
10-inch Ribbon Cake Stand (Click here for more information)
Marshmallow Twists (Click here for more information)
Silver Dragees (Click here for more information)
Pastel Color Butterflies Sprinkles (Click here for more information)
Ninja Blender (Click here for more information)
Mascarpone Cheese (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Microplane for lemon zest (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Matcha Powder (Click here for more information)
Matcha Whisk (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Measuring Spoons Set (Click here for more information)
Powdered Sugar (Click here for more information)
Unicorn Rainbow Mille Crêpe Cake 獨角馬彩虹法式薄餅千層蛋糕
Makes: 1 (10-inch) cake
Ingredients for the Strawberry Puree:
1 cup strawberries
juice of 1/2 a lemon
1 tablespoon sugar
Ingredients for the Blueberry Puree:
1 cup blueberries
juice of 1/2 lemon
1 tablespoon sugar
Ingredients for the Basic Crêpes:
4 large eggs
1 1/2 cups whole milk
1 cup water
2 cups all-purpose flour
6 tablespoons melted butter, plus more for greasing the pan
6 tablespoons sugar
1 teaspoon vanilla extract
Ingredients to flavor the Crêpes:
1/4 cup strawberry puree
zest and juice of 1 lemon
1 tablespoon of limoncello
2 teaspoons of Matcha powder
1 tablespoon orange liqueur
¼ of the blueberry puree
Ingredients for the cream filling and frosting:
3 1/2 cups whipping cream, chilled
1 1/3 cups powdered sugar
6 ounces mascarpone cheese
2 teaspoons vanilla extract
2 tablespoons of strawberry puree
2 tablespoons of blueberry puree
zest of 1 lemon
1 teaspoon of Matcha powder
*1/2 teaspoon beet root coloring, optional
Ingredients for garnish:
Pastel color sprinkles
To prepare for the Strawberry and Blueberry Puree:
Place all strawberry puree ingredients in the blender or food processor. Blend until smooth and pass through a sift. Discard seeds. Repeat with the blueberry puree and strain puree into a separate bowl.
To Prepare the Crêpes:
In a blender, add all of the ingredients and blend for 20 seconds. Then, evenly separate into 4 large bowls. Should get 1 1/4 cups of batter for each bowl.
In the 1st bowl, add 1/4 cup strawberry puree and stir well to create the strawberry Crêpes batter. *I also added 1/4 teaspoon of beet root coloring to enhance the color.
In the 2nd bowl, add juice and zest of 1 lemon, and 1 tablespoon of limoncello and mix well to create the Lemon Crêpes batter.
In a small bowl, mix together 2 tablespoons of hot water and 1 tablespoon of Matcha powder. Stir the Matcha mixture into the 3rd bowl along with 1 tablespoon orange liqueur to create the Matcha Crêpes batter.
In the 4th bow, add 1/4 blueberry puree and stir well to create the blueberry Crêpes batter. *I also added 1/4 teaspoon of beet root coloring to enhance the color.
Heat a 10-inch crêpe pan, or a non-stick pan on low heat. Add butter to coat and wipe off excess with paper towel. Pour 3 to 4 tablespoons of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 to 3 minutes and flip the crêpe. Cook the other side for another 30 seconds to 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes (6 crepes for each flavor).
To Prepare the Cream fillings:
In the bowl of a stand mixer fitted with the whisk attachment (or with the electric hand held mixer), beat the cream, powdered sugar, mascarpone cheese and vanilla extract together until stiff peak forms.
To Assemble the Cake:
Place 1 blueberry crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 3 to 4 tablespoons of plain cream filling on the crepe, almost to the edges. Top with another piece of blueberry crepe. Alternate the cream and crepe until you’ve used up all crepes. Next, assemble the Matcha crepes in the same manner, follow by the Lemon crepes, and lastly, the Strawberry crepes.
Separate the remaining cream fillings into 4 small bowls. Stir in 2 tablespoons of strawberry puree into one, lemon zest in the 2nd bowl, 1 teaspoon Matcha powder in the 3rd, 2 tablespoons blueberry puree in the last one.
Randomly spread the flavored frosting all over the top and sides of the cake. Smooth the frosting with a spatula. Refrigerate the cake for at least 1 hour or until ready to serve.
Garnish with marshmallow twists pieces, silver dragees, and sprinkles. Enjoy!
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