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We are going to make a no-cook unicorn cake.

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This is one of those birthday cakes that 
you can make for your children young or old.

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For our unicorn cake, I'll be using a cake 
sandwich from Inipit.

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I chose assorted flavors of Inipit so it 
will have different colors when we slice 
the cake.

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But if you just want one color for the cake, 
that's fine.

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It's just that it's a unicorn cake so it's 
better if it has different colors.

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For the crackers, I'll be using honey graham 
crackers.

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For our cream mixture, we're going to use 
a can of all-purpose cream and half a can 
of condensed milk.

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I'll divide the cream mixture in half.

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We're going to add red food color and strawberry 
flavor to one half.

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And the other half, we'll add vanilla essence

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and, of course, we'll add gelatin. We will 
let it melt in very hot water.

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To those who are asking what sort of gelatin 
I'm using, the brand is Ferna,

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but you can use any brand as long as it's 
gelatin.

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The first thing we'll do is our cream mixture.

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Yes, we're only using one can of all-purpose 
cream

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because my plan for our cake is to have less 
cream and more cake.

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But if you want more cream, you can copy 
what we did in the previous recipes.

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And to those who won't be using gelatin, 
you can apply here,

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our video which is the "no-cook, no-gelatin, 
no-mixture recipe" one.

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We whip the all-purpose cream at high speed 
until it doubles in size.

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Again, it's better if your cream has been 
left chilled overnight so it will double 
up even more.

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When our cream has doubled in size, gradually 
add the half can of our condensed milk.

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Again, our condensed milk has been chilled 
overnight as well.

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Now we melt the gelatin in very hot water.

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You should stir it swiftly for our gelatin 
to melt.

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So here's our gelatin. You see that there 
are no granules anymore?

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And then we gradually pour it into our cream 
mixture

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and remember, our gelatin shouldn't be hot 
when we pour it into the cream mixture.

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Here it is. I divided our cream mixture because 
we're going to add color and flavor.

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For this half, we'll only put vanilla essence.

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For the other half, we'll put red food color 
and strawberry flavor

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but if you want it without colors and no 
flavor, that's okay too.

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And, again, for the first-timers of our no-cook 
cake recipe,

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I put plastic on our mold to easily remove 
our cake.

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I'm using an ordinary plastic but you can 
use clean wrap, aluminum foil, and parchment 
paper.

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The mold or container I'm using is my mixing 
bowl,

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but you can use any container like a pot 
or bowl.

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Just look for a shape that is suitable.

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So now we assemble. We'll put a bit of cream 
mixture on the bottom.

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The pink or the strawberry cream one is what 
I put first.

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Next we put our first layer of graham crackers.

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Again, you can use any kind of crackers or 
biscuits of your liking.

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I always use graham crackers because it's 
neutral or its taste isn't overpowering.

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Then we follow this with the first layer 
of our cakes.

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If you notice, the Inipit cakes are small. 
That's why I used more cakes for this no-cook 
unicorn cake.

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I was even short of one cake, so I got more 
from my store-bought Japanese ube cakes.

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You will see it later.

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This is only optional since I have stocks, 
so we're going to add marshmallows.

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So if a child is going to eat this, they 
will love the cake.

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Then we'll cover it with our white or vanilla 
cream mixture,

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and we just repeat the steps until we reach 
the top of our container.

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Now here's what I told you about where I 
was short of one cake,

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so I took a Japanese ube cake.

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And, yes, we have a no-cook cake to make 
where we'll use store-bought Japanese ube 
cakes,

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so stay tuned for that as well.

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So we've filled that gap. Now we cover it 
with cream mixture.

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Here it is. It turned pink because I mixed 
what's left of the cream mixture colors.

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So now we're going to leave it in the freezer 
for three hours,

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but for me, overnight in the chiller is better.

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When our cake is firm, we make our whipped 
cream frosting.

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If you don't want whipped cream, you can 
use any sort of frosting.

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It's just that this is the easiest frosting 
for me.

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We whip it at medium speed until it becomes 
stiff.

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Don't under-whip or over-whip it.

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Actually, this is my first time using this 
liquid whipping cream that I bought.

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"Ken" is the brand. I'm not used to it unlike 
with Ever Whip and Bunge.

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Those are better for me.

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So if there's a whipping cream that you're 
already used to, just stick to it.

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So here's our cake. It really is firm because 
it doesn't stick when I touch it.

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Now we transfer this onto our cakeboard or 
plate.

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As for the cakeboard, you don't have to buy 
one.

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You can just cut out from a cardboard and 
wrap it with aluminum foil.

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Slowly remove the plastic so the cream won't 
come off with it.

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That's what it looks like when we remove 
it.

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It's pretty because it's colorful.

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If this is the kind of cake you want, then 
sure.

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But since we're making a unicorn cake, let's 
frost the whole cake,

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and don't forget to leave 1-2 tablespoons 
of white frosting

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because we'll use it for the eyes and ears 
later.

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Now we place the ice cream cone in the center.

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This will serve as the horn of our unicorn,

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so pick an ice cream cone that has a pointy 
tip.

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Let's leave the cake in the chiller first

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and we make the colorful hair of our unicorn.

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By the way, these are the ears of the unicorn.

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I also used an ice cream cone for this.

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I just formed it to make ears.

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To emphasize it, let's put a bit of frosting.

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It's fine without the frosting but it's better 
if it has that.

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So this is the whipped cream that we're going 
to make with different colors for the unicorn's 
hair.

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This will be the pink frosting.

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Actually, you can make two colors

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but I made three colors for the hair.

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Then we just whip it until our mixture becomes 
stiff.

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This one is light blue or sky blue.

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And, yes, you can make a different color.

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You decide on the color combination you want.

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For the third one, I'll make it lavender.

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Now let's decorate. Let's pipe it onto our 
cake.

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What I'll do is I'll scatter the frosting.

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I'll leave wide spaces so I can put the other 
colors of frosting.

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So it's up to you on what pattern you want 
to make.

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And I also did the sides in a slanting manner.

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On the front, we'll put a big rosette on 
the top part.

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So this will be our unicorn's bangs.

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Sorry, it's not facing the camera because 
I'm having difficulty piping.

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And we place the ears of our unicorn.

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This is the frosting we saved.

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Let's put black food color and mix it well.

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This is what we'll use for the unicorn's 
eyes.

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If you don't have black food color, you can 
make one.

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Just combine blue, green, and red.

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If you don't have those, you can melt chocolate

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then we draw an upside down letter "U",

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and we add eyelashes.

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And you can add sprinkles that you have at 
home,

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and before you serve it, let it chill first.

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So here's our no-cook unicorn cake!

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But before we taste-test, to those who haven't 
subscribed,

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please subscribe to our YouTube channel and 
please click the notification bell

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all uploads.

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So now we're going to taste our no-cook unicorn.

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There's the inside. Do you see it?

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Here goes.

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So if you notice, there are more cake than 
our cream mixture.

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But if you want more cream like what we did 
in our no-cook cakes,

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you can do that. Just add more all-purpose 
cream and condensed milk,

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and then you take away some of the cakes.

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So let's do this one on the top first.

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I'll show you.

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This is the layer.

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That was buko pandan. Yummy!

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Inipit buko pandan is delicious.

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It suits well with our cream mixture and 
our whipped cream frosting.

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It's my first time to use this brand of whipped 
cream.

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We just kind of didn't get along well because

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it's like I was having a hard time getting 
the right mixture because

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I would either under or over whipped it.

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It's hard to-- whatever. We're just not good 
friends.

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It's difficult for me. I'm used to Ever Whip 
and Bunge, those ones.

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I'm used to their liquid whipped cream.

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It's just that this one, it was buy 1/take 
1.

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It was 400 for one whipped cream-- oh, yeah.

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Since it was buy1/take1, so it was around 
200 plus,

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and the brands I wanted like Ever Whip and 
Bunge weren't available.

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There was Frosty Boy but I wanted to use 
liquid, so you can see if it's liquid

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and for adding colors, that I could beat 
it directly and not have to measure water.

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You know what? With this cake, I also like 
that we put plenty of Inipit cakes or store-bought 
cakes

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maybe because in our previous no-cook cakes, 
they had too much cream.

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So it's like we were almost eating mousse.

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But this one, it's like you're eating a real 
cake.

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You know, like you're eating cake that doesn't 
have that mousse-like cream?

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That's my description.

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It's also okay that the cake is plentiful. 
You really feel like, you know, you baked 
a cake.

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And the marshmallow? It's delicious.

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The marshmallow gave a new character to our 
cake.

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And it's a good thing that we put strawberry 
cream mixture because it adds flavor

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because we don't have strawberry cake, just 
ube, chocolate, custard, and buko pandan.

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It's delicious that it also has strawberry.

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Delicious! I promise that.

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If you want to put just one flavor of cake, 
that's fine too. It's no problem.

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But if you also want two, that's fine as 
well.

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Two, three. Even this one is, what, four?

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It's delicious!

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I really like it because its combination 
isn't that complicated, so it's okay,

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and the Inipit cakes are delicious too.

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The great thing about using multiple flavors 
of cakes is that its color,

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look at it. It's like it has that checkered 
style.

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Beautiful.

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And you can really see that it doesn't have 
too much cream.

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For the ears, if you don't want to use a 
cone, that big heart marshmallow will do.

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Turn it upside down, or the white marshmallow, 
the large one, and you cut it.

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So those will serve as the ears for our unicorn.

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I really like it.

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This is the Japanese ube cake.

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It's like buttery.

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I'm now excited to make a cake using the 
store-bought ube cake.

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Yummy!

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See? I ate it all.

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I'm so hungry because I haven't had dinner.

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Yes, it's nighttime now. I haven't eaten.

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I finished this,

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so I ate the whole slice.

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Scrumptious!

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This thing that's left here is mousse-like 
cream.

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It's really delicious.

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They will love this. I'm giving this away 
afterwards.

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And, by the way, if you ask me, is the cake's 
taste just like the ones that you buy from 
the store?

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No. It's very different.

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Even I, who made it, when I eat it, it doesn't 
make me think that I was eating an Inipit 
cake

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or that I only bought it from the grocery 
store because

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the taste is totally different now

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maybe because of the cream mixture that we 
put in it, the frosting.

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Then there's flavor that was added to the 
cream

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and maybe the look and the combination of 
the cakes that we put in.

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Delish.

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So to those who have children who'll be having 
their birthday and doesn't have an oven

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and really doesn't want to cook as well, 
not even steaming,

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you can definitely make this.

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Just buy stuff for decoration and assemble 
it.

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Actually, someone requested. What about a 
birthday cake for boys?

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I've already thought of something. I'm just 
short of the stuff for decoration.

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So if I have time tomorrow, I'll go buy some 
so we can make that already

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because that's also a good idea and so I 
can also share it to you.

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So there, I hope you enjoyed our recipe today. 
Ciao!

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And here are the prices of our ingredients.

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The total cost is 296 pesos and 45 cents.

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Again, the total cost will depend on the 
prices of your ingredients.

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00:17:14,600 --> 00:17:18,100
And before I say goodbye, we have another 
dose of inspiration!

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Here's lechon belly by Miss Juliet,

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and here are her cakes.

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While here are some pizza from Miss Jennifer.

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She has custaroons,

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churros,

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00:18:32,800 --> 00:18:34,500
donuts,

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00:18:43,000 --> 00:18:45,100
ube graham float,

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brownies,

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Oreo pandesal,

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coconut macaroons,

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and she's got puto.

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00:19:13,000 --> 00:19:16,100
Here's a banoffee by Miss Yeng.

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She has buko pie

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and baked sushi.

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Again, I want to thank everyone who sent 
their photos.

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