One of the most popular cakes for children is horse cake. The cake could be a full-body horse figure or simply a horse head, whichever you want to match your child’s party theme. Finding a bakery that can create this kind of design is a bit difficult. However, there is a tutorial that you can make on your own at home. You can make your child’s dream cake by following this simple tutorial! Keep reading this article to learn how to make your horse cake.

Ingredients That You’ll Need For Horse Cake

For the Cake

  • 3 ½ cups (525 g) of unbleached all-purpose flour
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • ½ tsp of salt
  • 2 cups (500 ml) of buttermilk
  • 2 tsp (10 ml) of vanilla
  • 1 tsp (5 ml) of white vinegar
  • 1 ¾ cups (370 g) of sugar
  • 1 cup (250 ml) of vegetable oil
  • 4 egg whites
  • ¾ cup (115 g) of fresh or frozen blueberries

White Chocolate Modeling Paste

  • 7 oz (200 g) of white chocolate, chopped
  • ⅓ cup (75 ml) of clear corn syrup

Vanilla Icing

  • ¾ cup (160 g) of sugar
  • 4 egg whites
  • ½ tsp (2.5 ml) of vanilla
  • 1 cup (225 g) of unsalted butter, diced and softened for 20 minutes

Assembly For Horse Cake

  • Gel-based food coloring in copper, brown, pink, and black
  • 1 cup (250 ml) of blueberry jam
  • 2 wooden skewers
  • Cut flowers

Instructions You Need To Follow For Horse Cake

For the Cake

Step 1: Preheat the oven to 350°F (180°C) with the rack in the middle position. Butter two 6-inch (15-cm) springform pans with removable bottoms. Next, line the bottoms of the pans with parchment paper. Then, combine the flour, baking powder, baking soda, and salt in a mixing basin. Whisk together the buttermilk, vanilla, and vinegar in a separate basin.

Step 2: Use an electric mixer to combine the sugar and oil for 2 minutes in a third bowl. Mix in the egg whites. Add the dry ingredients to the machine on low speed, alternating with the buttermilk mixture, and whisk until smooth.

Step 3: Add the blueberries to the cake batter and gently fold them in. Then, divide the batter in half between the two prepared cake pans, roughly 3 cups (750 ml) in each. Also, the remaining batter for the final cake layer should be refrigerated.

Step 4: Bake the two cakes for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 15-minute cooling period. Remove from the mold and cool thoroughly on a wire rack.

Step 5: One of the cake pans should be cleaned and dried. Line the bottom of the pan with parchment paper and butter the sides. In the pan, spread out the remaining cake batter.

Step 6: Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Allow for a 15-minute cooling period. Allow cooling entirely on a wire rack for about 3 hours.

White Chocolate Modeling Paste

Melt the white chocolate in a basin set over a pot of hot water. Remove the bowl from the pot when the chocolate is almost entirely melted. Blend until smooth. Next, add the corn syrup and thoroughly blend. Spread out on plastic wrap and wrap tightly. Allow sitting at room temperature for 4 hours.

Vanilla Icing

In a basin set over a pot of simmering water, heat the sugar and egg whites, often stirring, until the sugar is dissolved. Remove the bowl from the pot. Using an electric mixer, whisk until stiff peaks form. The mixture should be warm to the touch. Also, add the vanilla extract.
Moreover, while whisking constantly, add one or two pieces of butter at a time. Continue whisking for another 5 minutes or until the mixture is light and creamy. With a spatula, scrape along the sides and bottom of the bowl several times.

Assembly For Horse Cake

Step 1: Additionally, cut off the rounded tops to make the cooled cakes as flat as possible. Whisk in the copper food coloring until the vanilla frosting is smooth. Fill a pastry bag fitted with a basic tip with the frosting.

Step 2: Place one cake on a serving platter. Pipe a thick ring of icing around the edge of the cake’s top using the pastry bag. Half of the blueberry jam should be in the center. Stack another cake on top. Then, fill the second cake with the remaining blueberry jam and pipe a thick ring of icing around the edge. Top with the third cake. Cover the cake with a thin layer of icing using an offset spatula. It will assist in catching any stray crumbs on the cake. Furthermore, refrigerate the cake and remaining icing for 30 minutes before serving.

Step 3: Smooth the leftover frosting over the entire cake with an offset spatula.

1 hour in the refrigerator Meanwhile, color 14 cups (60 ml) of modeling paste with copper food coloring, another 14 cups (60 ml) with pale brown, another 14 cups (60 ml) with pale pink, and another 14 cups (60 ml) with black (30 ml). Next, leave the remaining modeling paste uncolored. Roll out each color of modeling paste (including the batch without color) between two sheets of parchment paper until 1/8 inch (3 mm) thick.

Step 4: Cut out horse ears with the copper paste. Cut out the inside of the ears using the pink paste. To make the ears, place the pink pieces over the copper pieces and lightly push them together. Place the ears on a platter after threading them onto the wooden skewers. Refrigerate the cake until ready to decorate. In addition, using the remaining pink paste, cut out the horse’s cheeks with a 1-inch (2.5-cm) round cookie cutter. Cut off the nose with the dark paste. To make the nostrils, cut two small lines of the dark paste. Attach the nostrils to the nose by gently pressing them in.

Step 5: Cut out the eyes using a 1-inch (2.5-cm) round cookie cutter and black paste.

Make very fine lines for the eyelashes. Trim out the strip that runs down the horse’s snout and four small circles to go in the eyes with the natural-colored paste. Press the circles gently into the eyes. Gently push the face pieces into the side of the cake, beginning with the nose and white strip. Proceed with the eyes, lashes, and cheeks. Lastly, skewer the ears into the top of the cake and decorate with flowers to form the mane. The cake can be stored at room temperature for 2 days, covered.

Recommended read: Ballet Cookies, Cupcake Fairy, and Cake Bites.