3rd year blogiversary of Lil Cupcake Monkey and the unicorn poop cake!

It has been 3 years since i started this blog! its crazy to think that i managed to keep it going this long 😀 This year i am still not clear about the stats as i moved from weebly to self hosted wordpress which is kinda great i think. I still need to work a lot on the blog in the coming months. 

I don’t know how many of you actually follow my blog, i absolutely enjoy baking these cakes every other day and taking pictures of them. When i look back at my first pictures of the cakes to now its really amazing how far I have come. Here’s to many more of the blog birthdays! 

Unicorn Poop Cake

3 layers of 4 inch rainbow cake, filled with swiss meringue buttercream, frosted with rainbow buttercream and topped with unicorn poop meringues.
Servings 4



Unicorn poop Meringue

  • Egg whites - 2
  • Caster sugar - 100gm
  • Cream of tartar - 1/4 teaspoon
  • Food colour - pink green, yellow, blue (more or less depending on you)

Rainbow Cake

  • All purpose flour - 120gm
  • Butter - 100gm
  • Eggs - 2 large
  • Sugar - 100gm
  • Baking powder - 1 teaspoon
  • Vanilla - 1 teaspoon
  • Milk - 90ml
  • Food colour - Red pink, orange, yellow, green, teal

Swiss Meringue Buttercream Filling

  • Egg whites -2
  • Caster sugar - 100gm
  • Butter - 130gm softened butter

Buttercream Frosting

  • Butter -75 gm
  • Icing sugar - 150-170gm
  • Food colour - Pink yellow, green, blue



Unicorn poop meringue

  1. In a clean bowl (wiped with lemon juice or vinegar) pour the 2 egg whites (make sure there is not even a speck of the yolk). Add the cream of tartar into the egg whites.
  2. Using a hand blender or a stand mixer, beat the eggs until soft peaks are formed.
  3. Add the sugar slowly and keep whisking with the blender until stiff peaks are formed.
  4. The meringue is ready when you flip the bowl upside down and the meringue doesnt fall out.
  5. Pre-heat the oven to 100 degrees celsius.
  6. Using a small brush or a skewer draw lines on the inside of the piping bag. I drew straight lines of yellow, green, blue and pink. You can also divide the meringue and add different colour and add then in the piping bag.
  7. Pipe with a round tip giving sufficient gap between the blobs.
  8. Bake for 1 hour - 1hour 30 minutes
  9. Once they come off the parchment easily they are completely baked. Let them cool in the oven so as to prevent cracking.

Rainbow cake

  1. Preheat the oven to 180 degree celsius. Gre
  2. In a bowl, cream the butter and sugar until light and fluffy.
  3. Add and beat one egg at a time. Add vanilla and milk to the mixture.
  4. Sift the flour and baking powder and fold until they are completely incorporated.
  5. Divide the batter into equal 6-7 parts into smaller bowls, add different food colour into each bowl. Mix well until the desired colour.
  6. In the greased pan, add a tablespoon or so of different colour batter.
  7. Bake for 25-30 minutes. Check with a wooden skewer to see if completely baked.
  8. Once baked, let it cool on a cooling rack.

Swiss Meringue Filling

  1. Add Egg whites and sugar in a bowl. On a pan of simmering water, place the bowl of egg whites and sugar (make sure the bowl does not touch the water.
  2. Using a whisk, keep whisking until the sugar is completely dissolved.
  3. Once the sugar is dissolved, pour the egg white + sugar mixture into a bowl and start whisking with a hand blender or stand mixer.
  4. After beating the egg whites+ sugar mixture for about 10 minutes, it should be glossy and fluffy. As soon as the bowl is starting to cool down, add the softened butter cubes into the mixture slowly.
  5. Start beating this on slow speed, keep beating until the butter is completely incorporated.
  6. You can now add colours or flavors as you wish.
  7. If the butter is too soft, the meringue might be runny then cool the bowl in the refrigerator for few minutes and start beating again.
  8. If the meringue looks curdled, keep beating for a few more minutes it will become smooth and silky.
  9. I used my Swiss meringue frosting for filling and crumb coat around the cake.

Rainbow Buttercream Frosting

  1. Cream the butter in a bowl until light, pale and fluffy. Add icing sugar in batches until it reaches the desired consistency.
  2. Add the vanilla and beat the buttercream for 30 seconds to a minute.
  3. Divide the frosting into smaller bowls for adding different colours. I made yellow, green, blue and pink.
  4. Mix well with the buttercream frosting with food colour until desired shade.


  1. Cut the tops of the cake so that all layers are equal and uniform.
  2. On a cake board or cake stand, place a small dollop of buttercream and place the lowest layer on it.
  3. Scoop out a large spoonful or two of Swiss meringue on the bottom layer and smoothen it using an offset spatula.
  4. Repeat for the middle layer and top layer.
  5. Crumb coat with a thin layer of Swiss meringue and let it chill in the refrigerator for 15-30 minutes.
  6. Apply small blobs of different colour buttercream around the cake randomly.
  7. Using the cake scraper or spatula smoothen the buttercream around to give it a watercolour effect.
  8. Once the frosting is to your liking, garnish the top with the unicorn poop meringue!
  9. Have a large slice with a cup of tea 😀

Happy Baking 


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