Ingredients

The following ingredients have 7 Servings
  • 1 store-bought yellow pound cake
  • 4 pints sorbet in various colors
  • such as raspberry (deep red)
  • mango (orange/yellow)
  • blood orange (light pink) and lemon or coconut (white)
  • 1 8-ounce container whipped topping
  • Rainbow sprinkles
  • for garnish
  • 6 sugar ice cream cones
  • cut 2 inches above the pointed bottoms

Instruction

  • Remove the red colored sorbet from the freezer
  • Slice the pound cake through to make 3 equal layers
  • Cut each of the 3 layers in half then cut each half diagonally into triangles
  • Line the bottom of a high-sided, 8- to 9-inch cake pan with enough plastic wrap to come up and over the sides
  • Squish the pieces of pound cake into the bottom of the pan to form an even layer (Really smash them in
  • It doesn’t have to be pretty; just cover the bottom completely with cake)
  • Spoon the red sorbet into a mixing bowl and, using a potato masher or a spoon, flatten it out in the bowl to make a disc shape
  • Make sure it’s not too watery—if it’s still too cold, microwave it in 5-second increments until it’s soft enough
  • Slide the red sorbet over the pound cake with a spatula, ensuring the layer is evenly spread out
  • Place in the freezer for at least 45-60 minutes
  • Pour the orange/yellow sorbet in a mixing bowl and work it with the potato masher the same way you did the red sorbet
  • Remove the cake from the freezer and spread the orange/yellow sorbet over the red sorbet in an even layer
  • Place in the freezer for at least 45-60 minutes
  • Repeat the above steps for the next 2 flavors of sorbet, ending with the white sorbet
  • Wrap the plastic wrap over the white sorbet and freeze for at least 12 hours to set
  • Carefully pull the plastic wrap and the whole cake out of the cake pan
  • Place the cake on a clean work surface and flip it out of the pan holding onto the plastic wrap
  • (You don’t need to be too gentle, its frozen!) Place it cake-side down on a cake plate then ice the cake with whipped topping and garnish with lots of rainbow sprinkles
  • Place the ice cream cones equidistant with the point cut-side down in a circle on top of the cake, so when you slice it, each piece has a “unicorn horn”
  • Store in freezer until ready to serve
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