SHOPPING LIST

Serves 8-10
For the Meringue Roulade
  • 5 egg whites
  • 275g caster sugar
  • 20g flaked almonds
  • Pink food colouring
For the filling To decorate
  • Cake Angels Blush sprinkles
  • White icing fondant plus pink food colouring and black food colouring OR pink fondant and black fondant
  • Blue food colouring
  • Purple food colouring
  • Gold lustre
  • Silver lustre
  • Meringue buttercream 
Equipment
  • 33 x 23cm swiss roll tin
  • Non-stick baking paper, greased
  • Electric mixer
  • Large bowl
  • 3 x piping bags and nozzles
  • Wooden sticks

STEPS

For the Meringue Roulade
  1. Preheat the oven to 200°C.
  2. Line the swiss roll tin with greased non-stick baking paper.
  3. Whisk the egg whites in a large bowl with an electric mixer on full speed until very stiff.
  4. Gradually add the sugar, one teaspoon at a time and, keeping the mixer on a high speed, whisk well between each addition.
  5. Whisk until very, very stiff and glossy and all the sugar has been added.
  6. Spread the meringue mixture into the lined tin and sprinkle with the almonds. Place the tin in the oven and bake for about eight minutes until golden.
  7. Lower the temperature to 160°C and bake for a further 15 minutes until crisp and firm to the touch.
  8. Remove the meringue from the oven and turn almond-side down onto a sheet of non-stick baking paper.
  9. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
  10. Make meringue buttercream and add pink food colouring. Spread evenly over the cooled meringue.
  11. Roll up the meringue firmly, using the paper to help you, from the long edge of the roulade. Ensure the the roll is kept very tight.
  12. Wrap in non-stick baking paper and chill before decorating.
To decorate​​
  1. Use white fondant to create a twisted unicorn horn shape. Decorate with gold lustre.
  2. To make the ears, cut into a petal shape and fold the bottom together. Do the same with pink fondant (or add pink food colouring to white fondant) to make the smaller inner ears.
  3. To make the eyes, create the shape of the lashes using black fondant, or colour white fondant black using black food colouring. Finish with silver lustre.
  4. Divide the meringue buttercream into three, and colour each with a different colour(pink, blue and purple).
  5. Add each colour to a separate piping bag with a nozzle
  6. To create the mane, pipe alternate colours onto the top and side of the meringue.
  7. Add Cake Angels Blush Sprinkles to decorate the mane
  8. Place the fondant unicorn horn and ears onto sticks and add to the mane.
  9. Add gold lustre to the roulade.
  10. Slice and enjoy!
£1.90
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