When I look at this cake the words “never” and “again” spring to mind. It probably would’ve been a lot easier had I had enough fondant to roll it out slightly thicker. As it happened I didn’t, and the result was that the skirt kept splitting, so under that white cape is actually a complete mess, hence there aren’t any pictures of the icing process. My hands were too sticky and my head to stressy to think about pics! Anyway, here’s the link to the tutorial I was following, although you’ll notice the end results are pretty different due to the icing saga! I used three quantities of a basic Victoria sponge recipe and baked two in round springform tins and the third in a Pyrex bowl.
Slice each cake in half and fill with seedless raspberry jam
Stick each cake on top of each other using buttercream as the glue
Wrap Elsa in cling from the waist down
Carve a hole out using a knife
Stick Elsa in up to her hips.
Shave bits off the cake to create a skirt shape.
Cover in buttercream and chill for an hour.
At this point the disasters started so I’m afraid the next pic I have is this one…
I used flower paste to make the cape, and royal icing for the snow and snowflakes. The main thing is that the little one loved it!
Here’s what it looked like inside:
If you’d like to see the last Frozen cake I made (for her last birthday) you can check it out here.
You may remember a while back, I posted a method for a Pink ombre birthday cake, well, tomorrow is Pb’s third birthday and she asked for two cakes. A ‘Frozen’ themed one, and a pink one. She had the Frozen one at her party on Saturday, and I’ve made her the pink ombre one for tomorrow. I made it exactly the same way as the first time around, except this time I’ve turned it into a piñata cake by cutting out the middles of the two middle layers and filing the gap with sweets.
Using a cookie cutter, make a hole in each of the two middle layers.
Spread with jam, and then on the bottom layer put butter icing around the edges.
Place the second layer on top of the first, like so:
Repeat the process with the third layer which should also have a hole in it.
Fill the hole with chocolates…
Jam and butter ice the top layer and place on top, before decorating with a simple pink icing and sweeties.
Phoebe loved it!
Which three year old little girl wouldn’t love this cake?… Pink, pink, pink, oh and sweeties! Perfect!
Once you’ve made your usual Vicky Sponge cake batter, weigh it and then divide by four so you will end up with four equal layers after baking. My batter weighed a total of 800g so I knew each layer needed 200g of batter. Then I added a tiny amount of pink colour paste into the mixture before taking out 200g for the first layer. After the first layer was in its tin I added more of the colour to the original mixture before spooning out another 200g for the second layer. Put these two layers in the oven for about 12 minutes.
Once they’re done, flip the cakes onto a cooling wrack and re-grease the tins ready for the third and fourth layer. Add some more colour to the batter before taking out another 200g for the third layer and then add a bit more colour to the remaining batter before transferring to the tin. Bake the third and fourth layer as the first two, for about 12 mins. Flip them out once cooked and leave to cool before decorating.
I made some white buttercream for in between the layers and then just decorated simply with pink icing and pink sweets. Lovely.
All ready for the birthday girl
Went down well with the birthday girl!