Make the cake base:

• Preheat the oven to 350°F. Grease one 8-inch round cake pan and line with parchment paper.
• In a medium bowl, combine the eggs, yolks, vanilla, and 1/4 cup of the buttermilk. Mix well, then set aside.
• In a separate bowl, sift together the cake flour, dragon fruit powder, sugar, baking powder, and salt. Mix well, then set aside.
• In the bowl of a stand mixer, briefly beat the butter. Add the dry ingredients and the remaining buttermilk. Mix on low until well blended, then raise the speed and beat until light and fluffy, about 2 minutes. Turn speed to low and gradually add egg mixture, mixing until well incorporated.
• Pour the batter into the pan and bake for 30-40 minutes or until a knife inserted in the center comes out clean and the middle of the cake springs back when you press it gently & quickly with a fingertip. Test the cake at the 30 minute mark, then again at the 35 minute mark.
• Once the cake is done, let it cool for 10-15 minutes before removing it from the pan to cool completely.
• When the cake has cooled completely, crumble it up into a bowl. Set aside.

Prepare the molds: 

• In a microwave, melt the white chocolate microwaving 30 seconds at a time, stirring after each increment.
• If your cakesicle molds are new, you might need to poke a hole where the stick goes. Make sure to check this before you begin making the cakesicles.
• Add a tablespoon of melted chocolate into each of the mold cavities. Spread up the melted chocolate to the sides of the mold, using a spoon. Insert the popsicle stick into each of the molds and then remove it, just to make sure that there isn’t any leftover chocolate there that sets. Place the molds in the fridge for approximately 15-20 minutes, to allow the chocolate to set.

Prepare the buttercream frosting:

• While the chocolate is hardening in the fridge, make the buttercream frosting. In a large bowl, using an electric hand mixer beat the butter on medium speed until light and fluffy – approx. 2-3 minutes. This step can also be completed using a bowl of a stand mixer fitted with a paddle attachment.
• Add the powdered sugar and start mixing, slowly increasing the speed from low to medium. Mix for a total of 1 – 2 minutes, until the consistency is light and fluffy.
• Divide the buttercream into 4 equal parts.
• Add dragon fruit powder to one of them and mix vigorously with a spoon for a few seconds.
• Add blue matcha powder to the second one, and mix for a few seconds.
• Add blackberry powder to the third one and mix to combine.
• Add a mix of blue matcha powder and dragon fruit powder to create purple food dye, and mix for a few seconds.
• Transfer the frosting to piping bags fitted with your desired piping tips. I used Wilton frosting tips #5, #18, and #21.

Assemble the cakesicles:

• Remove the cakesicle molds from the fridge. Fill each of the cakesicles with the crumbled cake. Leave a little bit of space on top, flattening the top. Insert a popsicle stick through each of the cakesicle holes.
• Layer with more melted white chocolate until the cake is no longer visible, even the top with an offset spatula, and place everything back into the fridge for 20-30 more minutes until the chocolate sets.

Decorate:

• Roll out fondant into two small round cylinders, tapering the ends. Cut into the size you want, then twist the two pieces together. Pinch the tapered ends together. Place the horn on top of the cakesicle. Pipe a bit of buttercream on top to hold it in place.
• Gently pop the cakesicles out of the molds and line them on a baking sheet.
• Pipe out the blue frosting in a zigzag pattern.
• Pipe on unicorn eyes with black buttercream using Wilton frosting tip #5.
• Pipe out some additional decorations using frosting tip #18 and #21. Decorate with sugar sprinkles as desired. Serve and enjoy!