Happy crazy baking with this over the top Frozen cake. Would Else be happy to see this beauty?
What you need to make your frozen cake:
- 800 g FunCakes Mix for Sponge Cake
- 600 g FunCakes Mix for Buttercream
- 100 g FunCakes Royal Icing
- 1,2 kg FunCakes Fondant Bright White
- 375 g FunCakes Dip ’n Drip White
- FunCakes Flavour Paste Whipped Cream
- 80 g FunCakes Nonpareils – Silver- White
- FunCakes Edible FunColours Gel Pink
- FunCakes Edible FunColours Gel Purple
- FunCakes Edible FunColours Gel Baby blue
- FunCakes Edible FunColours Gel White
- 750 g unsalted butter
- 12 eggs (approx. 600 g)
- 695 ml water
- FunCakes Magic Roll-Out Powder
- FunCakes Bake Release Spray
- FunCakes Decorating Bags
- FunCakes Cake Carton Silver/Gold Ø 16 cm
- FunCakes Cake Drum Ø 30,5 cm
- FunCakes Edible Glue
- Wilton -Wide Glide- Rolling Pin
- Wilton Plastic Dowels
- Wilton Cooling Grid
- Wilton Cake Leveler
- Wilton Turning Table
- PME Topsy Turvy Baking Pan Ø 15 cm
- PME Topsy Turvy Baking Pan Ø 20 cm
- PME Topsy Turvy Baking Pan Ø 25 cm
- PME Snowflake Plunger Cutter
- PME Flower Pics Medium
- PME Side Scraper
- JEM Nozzle #3ES
- Culpitt Floral Wire Silver
- Frozen image printed on Frosty sheet
For the snowflakes, take 250 gram of fondant and divide it into six pieces. Colour the pieces of fondant with the gels in various shades. Roll it out thinly on a with magic roll-out powder covered surface and cut out various colours of snowflakes. Let this air dry. Cut iron wire in half, dip the end in the edible glue and stick it in a snowflake. Let it dry while lying down.
Tip! Make the snowflakes and cake topper a day or two in advance so everything can dry well.
Prepare 100 grams of FunCakes Mix for Royal Icing as indicated on the package.
For the cake topper, roll out a piece of white fondant and cut out a circle with the size of your print. Stick the print on the fondant and let it dry. When it is completely dry, stick the skewer with some royal icing on the back of the print and let it dry again.
Preheat the oven to 180° C (convection oven 160° C).
Prepare 400 grams of FunCakes Mix for Sponge Cake as indicated on the package. Grease the baking pans with baking spray and fill the 25 cm baking pan with the batter. Bake the sponge cake for 40 – 45 minutes and release it on the cooling grid.
Tip! Do not merge the sponge cakes batter, because the cakes must go directly into the oven after you have prepared the batter. If you let the batter stand for a while before it goes into the oven, it loses its airiness.
Prepare 400 grams of FunCakes Mix for Sponge Cake as indicated on the package. Divide the batter between the 15 and 20 cm baking pan. Bake these sponge cakes for 30 – 35 minutes after which you let them cool on the cooling grid.
Prepare 600 grams of FunCakes Mix for Buttercream as indicated on the pacakge and add whipped cream flavour to taste. Cut all three sponge cakes in half with the cake leveler and fill with the buttercream. Also coat the layers with buttercream using the side scraper and let it set in the fridge.
Colour 250 gram white fondant blue with baby blue gel, roll it out on a work surface dusted with magic roll-out powder, cover the 15 cm sponge cake with it and place it with a little bit of buttercream on a cake carton cut to the right size.
Roll out 750 grams of white fondant and cover the 25 cm cake with this. Put four dowels in the flat part of the cake and cut these to the right size. Put the cake on the cake drum.
Place the 20 cm cake with a little bit of buttercream on a cake board and place it on the turntable. Keep a small portion of the buttercream separate for the swirls and colour the rest in three shades of pink and purple. Coat the top of the 20 cm cake with a light pink buttercream and further coat the sides of the cake with the three colours of buttercream. Create straight edges with the side scraper. Let this set in the fridge.
Push three dowels into the flat part of the 20 cm cake and cut to size. Put the three cakes on top of each other (possibly with a little bit of buttercream). Put the remaining buttercream in a piping bag with decorating tip #3ES and pipe swirls along the edge of the 20 cm cake. Sprinkle with silver musket seeds.
Put some white dip ’n drip in two microwave safe bowls and colour one portion with the purple gel. Heat this in the microwave for about 10 seconds and put it into two piping bags. Cut a small piece off and let the drips slide down the edge of the top cake.
Stick a variation of coloured snowflakes with some edible glue against the bottom cake and stick some stars on the cake topper.
Put the cake topper in the cake. Pierce a flower pic in the cake, add a piece of fondant and put the snowflakes on wire in the cake.