If you’re looking for a quick and easy sweet treat these Unicorn Cake Squares are so simple, easily customisable and delicious!

These were made using my vanilla cupcake recipe, but instead of splitting into cupcake cases, I have poured the whole mix into a lined 10 x 8 baking tray and baked for the same time; 45 minutes at 140C fan assisted.

Once baked I left to cool in the tin, then turned out and carefully turned over.

I decorated with vanilla buttercream (recipe here) that I split and coloured with Sugarflair Aqua, Sugarflair Grape Violet and Sugarflair Pink and then mixed together. Be careful not to mix it too much otherwise it will turn completely purple without a hint of other colours. Just a quick mix is all you need to do.

Spread the buttercream over the cake, top with sprinkles, cut into slices and enjoy!

If vanilla Unicorns aren’t your thing, these cake squares are so customisable too. If you wanted them a different flavour, just omit the vanilla from the sponge and buttercream and add anything else you like. Here are some ideas based on different versions I’ve baked before –

• Strawberry Delight. 100g freeze-dried strawberry pieces and 1tsp strawberry flavouring added to the mix before baking. 1tsp strawberry flavouring added to the buttercream. Topped with more freeze dried strawberry pieces and strawberry dessert sauce.
• Caramel & Chocolate. 50g tinned caramel and 50g milk chocolate chips added to the mix before baking. 1 tablespoon tinned caramel added to the buttercream. Topped with caramel pieces and milk chocolate chips.
• Bailey’s & Coffee. 2 teaspoons of instant coffee mixed with 50ml hot water added to the mix before baking. 2 tablespoons Bailey’s added to the buttercream. Topped with white chocolate shavings and drizzled with melted milk chocolate.

As you can see, the only limit is your imagination! Have fun with it, baking is all about experimenting!

Happy baking,

Britt xo