Rainbow Smoothies: Unicorn Food – Sandra Mahut



Unicorn Food by Sandra Mahut (Murdoch Books RRP $19.99)

Rainbow smoothies


Preparation time: 20 minutes


Makes 2 large glasses or jars

5 strawberries

3 bananas

A few raspberries

50 g other berries

50 g blueberries or blackberries
(or acai powder)

1 kiwifruit

½ mango

100 ml pineapple juice

250 g Greek-style yoghurt

½ dragon fruit

Edible decorations


The day before, cut up and freeze all the fruits in plastic bags (or use already frozen fruits).


At serving time, blend the strawberries, 2 tablespoons of banana, 2 tablespoons of pineapple juice and 2 tablespoons Greek yoghurt in a blender, then pour into a large glass or jar. Repeat the process with the same quantity of banana, yoghurt and pineapple juice, each time adding, in turn, the frozen raspberries and other berries, blueberries, kiwifruit and the mango, to make several layers of colour.


Finish by decorating the smoothie, adding a pretty straw and a slice of dragon fruit cut into a star, or a few blueberries.


Serve immediately or screw on the lid of the jar to take to the office or a picnic


Rainbow Smoothies

Unicorn Cake: Unicorn Food – Sandra Mahut


Unicorn Food

Unicorn Food by Sandra Mahut (Murdoch Books RRP $19.99)


Unicorn Cake


Preparation time: 3 hours

Cooking time: 15 minutes

Resting time: 30 minutes



Serves 6 to 8

Lime sponge cake

5 eggs

155 g sugar

1 teaspoon vanilla extract

155 g plain (all-purpose) flour

Zest of 1 lime

Swiss meringue butter cream

5 egg whites

250 g caster sugar

190 g softened butter



Black and white fondant icing

100 g fresh raspberries

Natural food colouring (yellow, green, blue and pink)

Glitter or gold hundreds and thousands for decoration


Preheat the oven to 180°C. Butter and flour four small round cake tins, 16 cm in diameter.


Separate the eggs. Beat the egg yolks with the sugar and vanilla in a large bowl until pale and fluffy. Beat the egg whites to soft peaks in a separate bowl. Whisk some of the whites into the first mixture, then gently fold in the rest with a soft spatula. Add the flour and whisk again. Add the lime zest.


Divide the mixture evenly between the cake tins. Smooth the tops with the soft spatula. Bake the cakes for about 10 minutes. They should be lightly golden, but not brown.


Let them cool in the tin for a few minutes, then turn out the cakes while they are still quite hot. Let them cool on a rack in a single layer.


Make the swiss meringue. Heat the egg whites and caster sugar in a metal bowl over a saucepan of simmering water, beating with an electric beater on medium speed. Increase the speed gradually, until the mixture reaches approximately 50°C.


Pour the mixture into another bowl, off the saucepan, and continue to beat until completely cooled. The meringue must be smooth, supple and shiny.


Take 2/3 of this mixture and incorporate the softened butter while continuing to beat for 3 minutes. The texture should be firm and creamy. Set aside the swiss meringue butter cream in the refrigerator for 30 minutes. Also set aside the remaining 1/3 of the swiss meringue in the refrigerator, to make the mane later.

Make the eyes, ears and the horn of the unicorn out of the fondant icing.

Start assembling the cake. Spread a layer of butter cream over a first round of cake, arrange a few raspberries on top, top with a second round of cake and press down lightly. Repeat the process and finish with the last cake round.

Next, cover the whole cake with a first layer of butter cream and set it aside in the refrigerator for about 10–15 minutes. Cover with a second layer of butter cream and smooth the surface. The cake must be very even. If needed, refrigerate for 10 minutes and cover with a final layer of butter cream.


Take out the remaining swiss meringue that was set aside for the mane. Divide between 5 bowls, leave one white and colour the others with yellow, green, blue and pink colouring, whisking in each colour well.


Make 5 strips of colour side by side on a piece of plastic wrap, roll up and place inside a piping bag with your choice of nozzle. (See more detailed instructions on page 32.) Set aside in the refrigerator.


Plant the horn and ears on top of the cake, then pipe the rainbow meringue all around the horn and ears, making a mane that goes down the back of the cake and comes back around the side. Arrange the eyes on the side. Sprinkle with glitter or gold hundreds and thousands.


Post Script: Unicorn Food – Sandra Mahut

Unicorn Food

Unicorn Food: Natural Recipes for Edible Rainbows

Sandra Mahut

Murdoch Books

ISBN: 9781760634414



No unicorns were harmed in the making of this food! But unicorns have magically inspired all the recipes in this book adding technicolor sparkle to your sushi and fairy tale magic to your mocktails. Why eat boring when you can enjoy a rainbow-coloured noodle bowl for dinner? And it’s all deliciously natural – no nasty e-numbers or preservatives, just beautiful food colourings made from berry juices and vegetables. From the show-stopping Unicorn Cake and Cosmic Donuts to Rainbow Veggie Sandwiches and Celestial Swirl Soup, these brightly coloured edibles can be naughty and nice. Create the most unbelievably Instagrammable dishes ever seen. Cook, post and enjoy and the likes will multiple. Move over mug cakes. This is internet explosion unites the zeitgeist for all things magical, pastel, and unicorn-esque. Brightly coloured, and not too serious, Unicorn Food is shared experience – how could you not want to share such amazing and magical delights created in your own kitchen – and all natural and vegetarian.


My View:

This must be the most colourful and spectacularly designed recipe book I have come across – the photography is amazing, (the writer is also a photographer and food stylist – that is evident on each and every page). You will find yourself racing to the kitchen to prepare some of these wonderful, healthy  treats–“no artificial food colourings are used in this book; they are all plant based.” P4

The colourful, joyous creations will put a smile on anyone’s face. If your best friend needs to be cheered up – a plate of Unicorn macarons will do the trick, need a unique gift for that arty friend? Unicorn white chocolate bars look divine and are easy to create in the home kitchen. (p.50)  And there are so many choices for party/birthday treats you want know where to begin. But don’t stop there – there are recipes to add sparkle and glitz to breakfasts (Mermaid toast, Rainbow smoothies, Blue latte, Starlight smoothie bowl ), lunch (Unicorn dips, Rainbow veggie sandwiches…) and dinner – Unicorn rice paper rolls, maki rolls, veggie noodle bowls….YUM I want to eat it all !