Frozen Fever Cake

The Frozen fever is real. It’s true, the kids LOVE Frozen, and naturally a Frozen short had to be made. Frozen Fever was played before the new Cinderella movie, and it did not disappoint. The more of our fave Disney movie, the better! Today, I’m giving you an extremely tall and elegant cake giving homage to the film. This is my Frozen Fever Cake. For more Frozen recipes check out my Frozen Cupcakes, Anna and Elsa Frozen Cake, and Frozen Snow Globe Cake.

Everything you need for this recipe is listed below. For any fondant cake. I strongly recommend using a mudcake and a ganache frosting. You’re also going to be using styrofoam cakes for the bottom 2 tiers.

Instructions:

  1. Use a serrated edge knife to trim the cake to remove all the brown parts of the cake.

    level off cake
  2. Divide the cake into 3 even layers.
  3. Layer the cake boards with the largest at the bottom and the smallest on top.
  4. Smear some chocolate ganache on the cake board. Place the bottom layer of cake over the ganache.
  5. Layer ganache between all three cakes and stack them.cake layers ganache
  6. Frost the entire outside with ganache.
  7. Let the cake set in the fridge for 15 minutes.
  8. Once set, add a second layer of ganache to the outside of the cake.

    ganache spread cake
  9. Use a cake scraper to remove excess ganache from the cake.
  10. Transfer to the fridge for 15 minutes.
  11. Stick an offset spatula in boiling water. Once the frosting is set, use the spatula to smooth out any edges.
  12. Use a pastry brush to brush on simple syrup to the cake.
  13. Sprinkle corn flour onto your bench. Use a rolling pin to roll out your piece of fondant so that it’s large and thin. Then, cover the cake with the fondant. Smooth it out and push any air bubbles from the top. Press the fondant against the sides down to the base of the cake board.

    fondant lay
  14. Use a pizza cutter to cut away the excess fondant. Then, use a cake smoother or a book to smooth out the fondant. Set aside.

    pizza cutter fondant
  15. Place the 14’’ styrofoam cake on the cake board. Brush water over a faux cake layer. Use a rolling pin to roll out you blue fondant. Press against the top and sides firmly. Then, use a pizza cutter to trim away excess fondant.
  16. Repeat with 11’’ styrofoam cake.
  17. Then, repeat with the 8’’ cake. Then, place three thick straws into the cake for support. Press them far down into the cake, or cut them so that the tops aren’t showing.

    straw support
  18. Spread ganache on top of the 8’’ cake, and place the 6’’ cake right on top.
  19. Sprinkle corn flour onto your bench. Roll white fondant out into a long, thick sausage shape. Wrap it around the base of each cake layer (for the bottom layer you might need to do 2). Then, use a knife to make lines every one inch on the fondant. Repeat this for each layer.
  20. Place a piece of parchment paper over the swirl template. Roll out a small piece of fondant that’s 18cm in length. Then, lay the fondant over the swirl so that it outlines the shape of the swirl. Repeat to make all the swirls on the template. Set aside and set.

    white fondant swril
  21. Sprinkle corn flour onto your bench and roll out yellow fondant so that it’s thin. Make sunflower with your plunger cutter. Then, brush some water onto the top of the fondant. Then, cut out another sunflower and overlap the layer so that it’s slightly offline from the bottom layer.  Brush some water on the center of the top layer, and place a mini Oreo in the center. Make about 12 of these. Let them set for 30 mins at room temperature.

    sunflower fondant
  22. Sprinkle corn flour onto your bench. Use the small daisy cutter to cut out a small yellow flower. Then, brush some water onto the center and place a brown M&M to set. Make about 6 of these. Let them set for 30 mins at room temperature.
  23. Sprinkle corn flour onto your bench. Roll out a thin and long piece of fondant.  Brush water onto the back of the fondant and attach it to your cake. Then, create a wave image and drape the fondant onto each layer. Do this for each tier of the cake.

    drape
  24. Use water to attach sixlets to the top peaks of each drape. Use 6’’ sixlets for the bottom 3 tiers and 4’’ sixlets for the top tier.
  25. Brush water to the back of your daisies and place them between each valley of the bottom tier.
  26. Brush water onto the back of the fondant swirls and place them along the bottom tier below the drapes.
  27. Place powdered sugar into a sifter and dust sugar over the entire top of the cake to create a snow effect.
  28. Sprinkle corn flour onto your bench and roll out your green fondant. Use a circle cutter to create leaves for the cake.
  29. Take a semi-set sunflower fondant, and paint the back with water. Then place it just under the fondant drapes. Then, place a leaf  on each side of each flower.

    sunflower final
  30. Print out the topper template. Then, tape the topper to two skewers, and place through the top of the cake.

I’ll never be able to Let it Go with a cake this beautiful! 🌻

-For the full printable recipe: http://bit.ly/2gH0ZBm

What You’ll Need:  

  • 1 x 14″ styro / poly cake dummy (3″ high)
  • 1 x 11″ styro / poly cake dummy (3″ high)
  • 1 x 8″ chocolate mud cake (keep height at 3″ high when covered)
  • 1 x 6″ chocolate mud cake (keep height at 3″ high when covered)

1.5 batches of my favourite mud cake recipe
(calculations below – these ARE the 1.5 measurements, no need to work out the quantities yourself)

  • 375g / 13oz salted butter
  • 375g / 13oz dark chocolate (chopped or broken)
  • 12 tsp Instant coffee (you won’t get a coffee taste – I promise)
  • 270ml water
  • 255g / 9oz self raising flour
  • 255g / 9oz plain flour
  • 90g /3oz cocoa powder (unsweetened is best)
  • 3/4 tsp bi carb (baking) SODA
  • 750g / 26oz caster sugar
  • 7 eggs – lightly beaten (room temp is best)
  • 100g / 3.5oz vegetable oil
  • 190ml buttermilk (you can make this yourself by adding a squeeze of lemon juice to regular whole milk and letting it sit for 10 minutes)

Baked in a 6″ tin & an 8″ tin (with a couple of cupcake’s worth left over)

  • 3.6kg fondant
    (2.8kg blue, 500g egg yellow, 100g green, 200g white)
  • Chocolate ganache
  • Mini Oreo cookie
  • Corn flour
  • 6mm yellow sixlets
  • 4mm yellow sixlets
  • Powdered sugar


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