Juliet Sear showcased her showstopper unicorn cake with buttercream on This Morning.

The ingredients for the sponge cakes: 600g salted butter, at room temperature, 600g golden caster sugar, 3 tsp vanilla bean paste, 12 medium free-range eggs, lightly beaten and 600g self raising flour, sifted with 2 level tsp baking powder.

For the buttercream: 500g soft unsalted butter, at room temperature, 1kg white icing sugar, 2 tsp vanilla bean paste and food colouring of your choice.

For the horn and ears: Ice cream cone, approx 350g ready to roll icing with yellow and pink food colouring to tint, Additional 500g buttercream in various pastel colours of your choice (we’ve used mint green, pastel pink, yellow, and baby blue for the rainbow piped mane), A little black royal icing in a piping bag with a small round nozzle for the eye detail and edible gold lustre spray, edible glitter.