This frozen castle cake can be as simple or as detailed as you like. You can add more or less items on the cake, as time allows! I ran out of time but it still looks great and the kids were impressed :) This can be done in stages so you don't leave everything to the last minute. Also bake any cake flavours and fillings that you like. I made all the layers white chocolate mud cakes with lemon curd filling in between.

Frozen Castle Cake
Frozen Castle Cake

Ingredients

  • White fondant
  • White chocolate -150g
  • blue gel colouring
  • sprinkles
  • Tylose powder
  • 8 inch square cake
  • 5 inch round cake
  • 3 inch square cake
  • Whipped vanilla buttercream
  • Ice-cream cones
  • Waffle shape ice-cream cones

Method

5-7 days ahead of time

  • Make the fondant snowflakes in blue and white by rolling out fondant and cutting shapes using snowflake cutters like these 3 Pieces Sugarcraft Fondant Snowflake Plunger Cutter Mould
  • Make a couple of doors and windows using white fondant
  • Make the edible glue using 1/8 tsp tylose powder and 1 Tbsp boiling water. Break up using a toothpick and keep in the fridge until needed

3 days ahead of time

  • Make mud cakes and when cooled completely wrap in plastic wrap and put in airtight container in fridge
  • Make lemon curd and refrigerate (if using)

2 days ahead of time

  • Make white chocolate shards. Either temper the chocolate or just melt. Add half to a tray lined with baking paper. Quickly add a tiny amount of blue gel colouring to the remaining white chocolate and mix. Also add this to the tray and using a palette knife spread this over the tray. Scatter sprinkles on top of the mixture and place in the fridge 5 minutes to set. When set then carefully break into shards, some large and some narrow

Day before

  • Trim and level cakes and cut in half to allow for fillings
  • For the square cake use the ice-cream cone as a guide to cut out the corners of the castle
  • Place some buttercream on the centre of the board and stack the first layer of the square cake.
  • Put some baking paper on the sides of the cakes to just cover the board so it doesn't get covered in buttercream. This will come off later after the cake has been iced.
  • On top of the first square layer, spread on your filling and then place second layer on top. Take a third of the vanilla buttercream and colour it blue using the gel colour. Crumb coat the cake using this blue vanilla buttercream and place in fridge. Then when it has chilled for around 15 minutes or so add another layer of icing and smooth using a palette knife. Then remove the baking paper around the edges
  • Similarly fill, and ice the other 5 inch and 3 inch round cakes, with white vanilla buttercream. Note ensure you place the 5 inch cake on a cake board. The 3 inch cake is ok without a board and can be placed directly on the 5 inch cake later on
  • Cut 4 wooden dowels or use wooden skewers and place in the centre of the square cake to support the top layers

Day of

  • Stack the 5 inch cake on top of the 8 inch square cake
  • Then stack the 3 inch cake on the very top
  • Add an Elsa character. I used Disney Infinity which had a very cool look
  • Add the windows and doors to the sides of the castle using the edible glue
  • Place the white chocolate shards behind Elsa, and fix to the cake itself using a bit of buttercream on the hidden part of the shards
  • Using the buttercream glue the ice-cream cones together to make 4 towers. Using a skewer make a small hole in the top of the waffle shaped cone and with a little bit of buttercream attach a small snowflake. Place a tower in each corner of the square
  • Glue on the fondant snowflakes to the cake, scattered around the cake and the board
  • Finally we are done! Leave it to the kids to enjoy!

This is just a simple how to, on how to stabilise a fondant cake with 2 or more layers

  • Use a spike to measure the height on the cake (including fondant)
  • Then cut 4 dowels to that same height (No spike used - the spike is used to pierce the cake only) Note use 4 dowels in a 9 inch cake.

So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though :)

Ingredients

  • Strawberry Puree
  • Whipped Cream frosting
  • 160g plain chocolate biscuits
  • 70g melted butter
  • 500g cream cheese (softened)
  • 300ml carton cream
  • 200g dark chocolate
  • 200g caster sugar
  • 2 tsp gelatin powder
  • 40ml boiling water (40g)

Method

  1. Make Strawberry Puree (see other post)
  2. Crush biscuits in a small food processor until small pieces.
  3. Melt butter and combine with biscuits.
  4. Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
  5. Melt chocolate in 30sec-1minute bursts in microwave until melted.
  6. Whip cream until soft peaks form.
  7. Beat cream cheese and sugar together until smooth.
  8. Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
  9. Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
  10. Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
  11. Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
  12. In one half add the melted chocolate and fold until combined.
  13. Pour chocolate mixture into tin on top of the biscuits.
  14. In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
  15. Pour strawberry mixture into tin on top of the chocolate mixture.
  16. Refrigerate for around 3-4 hours or overnight until set.
  17. Make whipped cream frosting.
  18. Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
  19. Cut serve and enjoy :)

This is a stabilised whipping cream that is perfect for piping roses.

Ingredients

  • 300ml carton whipping cream
  • 3 tbsp icing sugar
  • 1/2 tsp vanilla extract

Method

  1. Place stainless steel mixing bowl and whisk into fridge to cool for around half an hour.
  2. Put ingredients into bowl and mix until mixture is thick, creamy and holds its shape.
  3. Add colouring if required and mix until combined. I used some Wilton gel colours as it is very concentrated and won't add too much liquid to the mix.

Ombre Roses Cake. Roses, beautiful roses! I made this cake for my mums 60th birthday. This is relatively easy and not too complicated for the novice baker. It just takes a bit of time! Yes a bit of time haha!

Ombre Roses Cake
Ombre Roses Cake

Searching for a beautiful cake I came across an amazing ombre cake and was inspired.

This was quite a sweet cake with the white chocolate buttercream. The lemon curd helps to cut through the sweetness. Overall a yummy cake!

Method

  1. Make the lemon curd.
  2. Bake the cakes and colour them as appropriate. I baked 4 x 8inch cakes to give a good height to the cake. I coloured them using 'Wilton Creamy Peach' gel colour. Remember less is more when colouring as they will darken.
  3. Make the buttercream. I made white chocolate buttercream as per the below link.
  4. Colour the buttercreams as appropriate and place in 4 separate piping bags with Wilton 1M piping tip.
    I only had 2 piping tips so just coloured them all and placed 2 colours in the piping bags at a time.
  5. Start to assemble the cake by placing a dollop of buttercream underneath the bottom cake.
  6. Stack the cakes by piping a buttercream edge around the rims of each layer to contain the lemon curd in between.
  7. Crumb coat with a thin layer of icing around the entire cake. Place the cake in the fridge as required to stop the icing melting too much.
  8. When ready, start at the bottom of the cake and pipe roses up the cake and on the top.
  9. If there are any gaps pipe long swirls to cover them up.

Reference: http://www.countrycleaver.com/2012/02/a-bouquet-of-roses-just-for-you.html