This is a step by step picture tutorial of how to make a Disney Frozen cake, so if you're not interested in making cakes, just skip this post :). It's a long one! Click here to see another Disney Frozen cake I made with buttercream rosettes on the top tier! I decided to break down the cake making part and include specific steps for that as well, a long with instructions for making fondant. There are lots of pictures because there are lots of steps and cakes take a lot of time. When I made the Disney Frozen cake I did it over several days because I don't ever have large chunks of time, but rather I can usually manage to find a couple of hours a day, while the baby sleeps, as long as I'm willing to let some cleaning and cooking go, which my family, I'm sure, does not appreciate but they enjoy the finished cake product :). Alright, so here we go:
Wednesday (day 1 of 4):
-Make candy 'ice', fondant and butter cream frosting.
Recipe for candy ice that I used from AllRecipes:
This recipe may not work when it’s humid outside… the humidity level can alter the way the candy sets up.
Author: Rachel recipe from AllRecipes
- 3¾ cups white sugar (must be white granulated sugar)
- 1½ cups light corn syrup
- 1 cup water
- 1 tablespoon lemon, or other flavored
- extract-( make sure that you use a non colored extract or it will tint the finished product)
- ½ teaspoon food coloring (optional) I used 4 to 5 drop of NEON food coloring from McCormick and a drop of teal gel food coloring from Wilton… I could have just used the blue NEON and had similar results.
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet. Let cool, and break into large pieces that resemble broken ice. Store in an airtight container.
10.5 oz mini white marshmallows
2-3 Tbsp water
6 c powdered sugar
1 Tbsp Crisco (this is just to grease your hands while you knead so have it in a bowl that's easily accessible.)
Melt mini marshmallows and 2 tbsp. water in microwave by placing in micro for 30 second intervals and stirring in between, repeating until melted. Dump 4 cups powdered sugar into marshmallows and stir with large spoon. Once combined stir in more powdered sugar. Keep stirring until fondant gets a little dry. Now grease your hands and knead fondant. You'll knead for about 5 minutes. Add a little water, a teaspoon at a time, and knead if you need to. You want it to get to a smooth elastic ball that will stretch without tearing. If you see tiny bits of powdered sugar, knead and maybe add a few drops of water. To store, coat with Crisco, wrap in plastic wrap or parchment paper and put in a Ziploc bag, squeezing all air out. It can be stored in fridge or on counter for several days.
2 c Crisco (not butter flavored, it needs to be white)
2 lbs powdered sugar (8c)
2 Tbsp Meringue powder (you can buy this at Michaels, it helps the frosting set up and get crusted over enough that you can smooth it out)
8 Tbsp water
1 tsp vanilla extract
1/2 tsp butter extract
1/2 tsp almond extract(you don't have to use butter and almond extract; could use all vanilla instead)
Cream together for a couple of minutes until light and fluffy. I took out a couple of cups and put it in a separate bowl and then colored everything else a light blue color.
Thursday (Day 2 of 4)
-bake, cut, stack, and frost cakes.
You will bake 2 9inch cakes and 2 6inch cakes. Line each cake pan with parchment paper and then spray with "Pam with flour". Be sure to get the sides of pans.
Once it's all iced, let it sit out for about 20 minutes to allow that meringue powder to do it's thing. This will allow the frosting to crust over just enough that you can smooth the cake with parchment paper or I like to use a mini foam paint roller. I don't actually ever use it for painting. Just for cake smoothing.
I lightly covered my 2 cakes with a little saran wrap just to keep them from collecting any dust. And that's day 2!
Friday (Day 3 of 4)
-Roll out fondant, put buttercream details on cake
I took out a chunk of fondant, maybe a cups worth, and rolled it out onto parchment paper (it'll stick more to the table and to wax paper). I used my pans to judge the size. I wanted it just a little bigger than the pans, but not so big that I couldn't write on the cakes in butter cream. I used a pizza cutter to go around the edges....going for a 'snow' look.
Saturday (day 4 of 4)
-stack cakes, finishing touches
Saturday a couple of hours before the party I stacked the cakes onto my cake board, put a border on(tip 10 circle for top and tip 12 circle for bottom/base), frosting on the board for snowy look.
Added the characters using a little frosting on the bottoms for glue.