Unicorn Coloured Smash Cake for our Daughter’s 1st Birthday

Our daughter’s 1st birthday was recently, and I decided to make her a smash cake. I had so much fun! My pantry was overflowing with ready made frosting, so I decided to make the cake and decorate it with the frosting I had and to just add some colouring to it. It was amazing to see how the end result of the smash cake came out. Both our daughters enjoyed the smash cake so much, the cake was super yummy and scrumptious and chocolate goodness.

Here is the recipe and the photos of the smash cake I made.

For the chocolate cake layers:


100ml Cocoa Powder

200ml Boiling Water

3 Large Eggs, Seperated

300ml Sugar

100ml Cooking Oil

5ml Vanilla Essence

300ml Unsifted Cake Flour

7.5ml Baking Powder

2ml Salt


Preheat the oven to 180 degrees celsius. Grease 4 Springform cake tins. Spray them with non-stick cooking spray.

Mix the cocoa powder and boiling water until the lumps have disappeared, set aside to cooldown.

Beat the egg yolks, then beat in the sugar a little at a time. Beat the mixture until it is spongy, thick, and pale in colour.

Stir the cocoa mixture, cooking oil and vanilla essence into the egg yolk mixture. Sift together the cake flour, baking powder and salt and stir it into the mixture.

Beat the egg whites until just stiff and fold them into the batter with a metal spoon. Pour the batter into the mini cakeform spring tins and bake for 25 to 30 minutes, or until done. Turn out onto a wire rack to cool.

While the mini layered cakes are cooling down, with prepared frosting, add in 4 colours of your choice. I used teal, light and dark pink and purple. Mix it into the frosting a few drops.

Leave a bowl of normal frosting for frosting the cake first.

Layer the cake with rasberry jam. Place onto one another until all the layers are finished. Cover in normal frosting till cake is covered and place in the fridge for 30 – 40 minutes till white frosting are set.

Remove cake from the fridge and spread 4 colours over the white layer of frosting, smooth it out and decorate with sprinkles on top. Place back in the fridge and serve at room temperature.


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