Prepare cake mix according to box instructions.

Separate the cake mix into four bowls using electric gel colors 1 to 2 drops of coloring will be enough for a favorite cake color.

Lightly grease cake pans.

Import prepared batter into pans.

Bake according to box instructions. (Because these are 1-inch cake layers they may cook faster than your box tells you. Begin to check them at the 15-minute mark. Cakes are done when you stick a toothpick in it and it comes out clean.

Remove the cakes from the oven and allow them to cool at room temperature until the cakes can be wrapped in plastic wrap and placed in the freezer. (While freezing the cakes is not necessary it is strongly encouraged as it will make the icing of the cake easier when it’s time to assemble. If you are in a rush chill the cakes in the fridge for at least two hours before attempting to assemble the cakes or else the cakes can come apart when you are icing them.)

Make buttercream icing.

Crumb coat the cake with a thin layer of vanilla buttercream making sure to put the buttercream in between each layer as you build the cake.

Allow the cake time to rest before moving on to the next step. (Buttercream icing will crust over meaning when you touch it with your finger after about 15 minutes the Icing is no longer wet.)

Prepare your colored frosting and put it into piping bags with star tips. (While using a coupler is not necessary for this particular activity it will be helpful to change the tips out.) A medium-stiff consistency icing is going to be required to create the roses on top of the unicorns head

Remove the unicorn horn cake topper from its package and center it at the top of the cake.

After placing the unicorn horn topper on top of the cake select your eyelashes and placing them as symmetrical as possible.

Using a star tip, create roses on top of the cake and around the base.