Instructions

Step 1
Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 24cm x 34cm (base) rectangular baking pan. Line base and sides with 3 layers of baking paper, allowing a 3cm overhang on all sides.
Step 2
Make Basic Butter Cake Batter: Tint batter pink with pink food colouring. Spoon batter into prepared pan. Smooth top. Bake for 1 hour 10 minutes or until skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper to cool completely.
Step 3
Make Buttercream: Add enough white colouring, if using, to tint buttercream white.
Step 4
Using a serrated knife, level top of cake, if necessary. Turn cake, cut-side down, onto a chopping board. Place the head template on cake, using toothpicks to secure. Cut around template to form unicorn head. Transfer cake, cut-side down, onto a cake board or plate. Reserve 1/4 cup buttercream. Spread top and side of cake with remaining buttercream.
Step 5
To make the eye, dust a flat surface with icing sugar. Knead 75g of the white icing until smooth. Using a rolling pin, roll out icing until 3mm thick. Place 1 arrowroot biscuit on icing. Using a small, sharp knife and leaving a 1.5cm border around biscuit, cut icing into an oval shape. Spread top of biscuit with a little of the reserved buttercream. Place icing over biscuit and down sides to cover. Smooth and trim edges if necessary. Re-roll scraps. Using the white oval eye template as a guide, cut an oval from icing.
Step 6
Re-dust surface with icing sugar. Knead black icing until smooth. Using a rolling pin, roll out icing until 3mm thick. Using the black crescent eye template as a guide, cut a crescent from icing. Using a little water, brush underside of black crescent. Using picture as a guide, position on icing-covered biscuit. Using a little water, brush the underside of white oval and position in the black crescent.
Step 7
Knead remaining white icing until smooth. Tint icing teal with gel food colouring. Using a rolling pin, roll out icing until 3mm thick. Using the teal crescent eye template as a guide, cut a crescent shape from icing. Using a little water, brush the underside of teal crescent and position on biscuit to form the iris. Using a little reserved buttercream, position small round white candy on bottom of the black crescent.
Step 8
Using picture as a guide, position eye on cake. Place 1 piece of licorice around eye. Cut remaining piece of licorice in half lengthways. Cut on an angle into varied lengths to form eyelashes. Position on cake.
Step 9
Cut 1/3 of the sour straps in half lengthways. Using picture as a guide,arrange the whole and halved sour straps on cake to form a curly mane, pushing the ends into the buttercream to secure. Place flowers in and around mane. Cut remaining arrowroot biscuit in half crossways, discarding 1 half. Spread remaining biscuit half with reserved buttercream. Using picture as a guide, position sour heart upside down on biscuit to form an ear. Position ear on cake. Position ice-cream cone on cake to form a horn. Using picture as a guide, position pink mini candy on cake to form a nose and the sweet lace to form a mouth. Serve.