Preparation Steps

• Make the horn and ears using white fondant icing. Paint the horn with edible gold lustre and set aside to dry.
• Heat the oven to 350F. Butter the base of three 8-inch sandwich tins and line with baking parchment.
• Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins until pale and fluffy. Add the eggs, one at a time, beating well after each addition.
• Sift in the flour, baking powder and a pinch of salt, and fold in using a large metal spoon. Add just enough of the milk to create a soft dropping consistency.
• Divide the batter evenly between the tins and bake for 25-30 mins until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
• To make the buttercream, beat the butter until very soft, then gradually beat in the icing sugar and vanilla. Fold in the salted caramel.
• Stack the sponges, spreading a layer of buttercream between each. Cover the whole cake in a thin layer of buttercream to crumb coat, and chill for 30 mins.
• Divide the remaining buttercream into three bowls and colour them purple, pink and blue. Pipe swirls of coloured buttercream on top and down one side of the cake to create the mane.
• Add the fondant horn, ears, and shape black fondant into eyes to place on the front of the cake. Decorate the mane with sprinkles.