Chocolate Unicorn

Use some icing to prepare the ears

Use smaller pieces of icing and add a small drop of liquid food colouring (I picked colour rose). Then make the inner ears of unicorn

Dip a little bit water and press the white and pink icing together. Put them in an oven basket for drying

Roll a long icing, the best is to make it a steady cone

Roll the cone to a skewer. Then shape it a little bit by soft press. Don’t press it too hard or else the horn will look like poo (trust me, I tried so many times before making this unicorn). Put it in an oven basket for drying

Use black icing to make the eyes of unicorn

Put them in oven dryer for drying

Boil a small pot of hot water in sauce pan. Melt 150g white chocolate chips in a bowl by putting it in the boiling hot water.

Pour the melted white chocolate into sphere moulds

Put the mould into fridge for 10 mins. During waiting, sprinkle edible shimmer dust in gold colour to the horn

Repeat step 8 and 9 to form the second layer of white chocolate. Put them into the fridge for 10 mins

Use the remaining white chocolate to stick the semi-spheres and the horn. Use a little bit water to stick the ears and eyes.

You can further decorate the unicorn. I use white chocolate to stick some pre-made edible icing decoration in shape of rose in the last unicorn I made.