Ingredients
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1¼ cups (280 g) Unsalted Butter
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1 cup (200 g) Granulated Sugar
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¼ teaspoon Vanilla Extract
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1 cup (125 g) heat-treated all-purpose Flour
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1/8 teaspoon Salt
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½ cup (63 g) Strawberry Cake
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1 cup (125 g) White Cake
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¼ teaspoon Blue Food Coloring
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¼ teaspoon Yellow Food Coloring
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¼ teaspoon Purple Food Coloring
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¼ teaspoon hot Pink Food Coloring
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2 tablespoons (28 g) hot Pink Sanding Sugar
Directions
This unicorn dough is super fun and full of bright colors. The flavor of the dough is creamy vanilla and sweet strawberry. It’s perfect for a birthday party or other celebration. It’s also a great dough to let the kiddos help you with. They’ll have a blast coloring each of the doughs and adding the “sparkly” sprinkles. For a fancy touch, add some edible gold glitter to the top of the dough.
Steps
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1
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done. |
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2
Done
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Add the vanilla and mix until combined. |
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3
Done
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In a small bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated. |
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4
Done
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Separate ½ cup (120 ml) of the dough into a medium bowl. Add the strawberry cake mix and mix until combined. |
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5
Done
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Back in the mixer bowl, add the white cake mix and mix until combined. |
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6
Done
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Separate the white cake dough into three equal parts in separate small bowls. Add the blue, yellow, and purple food coloring to each of the doughs, one color in each bowl, and mix until fully incorporated. |
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7
Done
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Add the hot pink food coloring to the strawberry dough and mix. Add the sanding sugar to the strawberry dough and mix. |
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8
Done
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Transfer all of the four colored dough to a large bowl. Gently swirl the colors together by hand to form a colorful rainbow dough. Be sure not to overmix at this point, or you’ll end up with a dough that is all one color: muddy. Not pretty! |
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9
Done
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Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer. |
