Kawaii Unicorn Dragon Fruit Jelly Cake

1.Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2.In a small saucepan, combine dragon fruit puree, 1/2 cup granulated sugar, and lemon juice. Cook over medium heat until the sugar dissolves. Remove from heat.

3.In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Stir the gelatin into the warm dragon fruit mixture until fully dissolved. Set aside to cool slightly.

4.In a medium bowl, whisk together flour and baking powder. Set aside.

5.In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.

6.Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.

7.Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.

8.Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

9.Once the cake is cool, use a serrated knife to level the top if necessary. Cut the cake horizontally into two layers.

10.Place the bottom layer of the cake back into the cleaned cake pan. Pour the cooled dragon fruit jelly over the cake layer. Place the top layer of the cake over the jelly. Refrigerate for at least 2 hours to set the jelly.

11.In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

12.Divide the whipped cream into three bowls. Tint each portion with a different food coloring (pink, purple, blue).

13.Frost the top and sides of the cake with the colored whipped cream, creating a pastel rainbow effect.

14.Sprinkle edible glitter and unicorn-shaped sprinkles over the cake for a magical touch.

15.Refrigerate the cake for another 30 minutes before serving to allow the whipped cream to set.