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!