Celebrate a child's fairy tale birthday by reusing an Easter or springtime standing lamb cake pan and transforming the cake into a unicorn. Three-dimensional cake displays can sway the opinions of guests and make the average soccer mom into a confectionery queen with an over-the-top cake. Prepare the cake the day before the celebration to ensure that you can take your time with the display and store it in the refrigerator overnight.
Mix a store-bought cake mix in a medium size mixing bowl according to package directions. Pour half of the mixture in the greased and floured front of the lamb pan and the other half into the back section of the greased and floured lamb pan. Ensure that the pans are level when placing them into the oven.
Cool the cakes on a cooling rack until no longer warm. Prepare a cake board or use a piece of strong wood covered in aluminium foil or serving platter while you wait for the cakes to cool.
Shave a thin layer off the top of each cake section to level the two sides that will come together. Layer buttercream icing onto one of the flat cake sections and press the two pieces together. Press wooden skewers through the two pieces to keep them together as an optional securing method.
Melt 3 tbsp of butter in a large saucepan and add one package of marshmallows over low heat. Stir continuously until the marshmallows are melted completely. Remove the pan from the burner and stir in 6 cups of puffed rice cereal to coat completely.
Form a large, buttered handful of the sticky puffed rice mixture over 3 inches of the end of a 5-inch-long dowel rod to create a long thin unicorn horn. Grease your hands again and scoop a large handful of puffed rice mixture and form it into a rounded-edged cube shape for the unicorn's snout around 3 inches of another 5-inch-long dowel rod. Lamb faces are shorter than that of unicorns so using the puffed rice mixture alters the original design of the pan cake. Shape two teardrop-looking unicorn ears using the same method.
Spread a thick layer of buttercream icing onto the end section of both the puffed rice horn and snout around the dowel rod. Press the remaining 2 inches of dowel rod from the unicorn horn into the forehead section of the lamb and the 2-inch section of dowel from the snout rice piece into the mouth section of the lamb form. Press the two ears on both sides of the horn but approximately 1 inch behind it. The icing should adhere like glue while the dowel adds durability.
Spread a thick layer of buttercream frosting over the entire cake and puffed rice additions. Add a large dollop of icing on the upper hind leg of the lamb and smaller ones of the lamb's cheeks to make it appear more like a horse or unicorn. Smooth the edges of the icing scoop to seamlessly run into the body icing.
Sprinkle confectioner's sugar over your work surface and roll store-bought fondant into a 1/8-inch-thick piece. Layer the fondant over the icing and smooth it to rid the confection of any bumps or wrinkles but use caution not to spread the icing dollop under the fondant.
Pipe a swirled line around the horn, eyes, nostrils and legs to distinct the legs and hind quarters from the body. Pipe colourful icing, using a larger star tip, to create a rainbow mane and tail.
A Wilton standing lamb pan requires 6 cups of cake batter, which is common for a store-bought cake mix, but if choosing to use a pound cake mix, usually they only yield 4 cups. A more firm cake mix is preferable to keep the cake from settling and drooping.