Disney’s Frozen is hot. And if you know all the words to “Let it Go,” you probably have a little one who’s a fan. Learn to make this three tier Frozen cake that is sure to impress and make you the coolest person on the block.
Cake design features three tier completely covered in Elsa’s frozen magic with the exception of one small section of the lower tier. The Frozen DecoSet® Cake Topper at the top of the cake features Anna, Elsa and Olaf and can be kept for use as a toy after the party.
Begin by coloring enough fondant a light sky blue to cover a 10” round double layer cake, an 8” round single layer cake and a 6” round double layer cake.
Cover each tier. Place the 10” round cake on the cake board and stack the remaining tiers on top. Align all tiers to the right side of the previous layer as shown.
Place still warm donut icing glaze in a pastry bag and cut off the tip. Cover the entire top of the top layer with glaze letting in drip over the sides. Sprinkle with large crystal white sanding sugar.
Cover the exposed top of the second tier, again letting the glaze drip over the sides and then sprinkling with the sanding sugar. Repeat on the bottom tier.
Place 1 cup sky blue piping gel (clear piping gel mixed with Sky Blue Gel Color) into a pastry bag. Cut the tip. Pipe a thin line of gel around the base of the second tier starting at the back of the cake. Once at the side of the cake start to widen the piping to create a river. Continue the gel onto the cake board almost to the edge.
Use an angled spatula to spread the gel.
Using seven ice cream sugar cones, keep two full size cones, cut two almost large cones, two medium-sized and two small-sized cones.
Using dark green icing (Leaf Green Color mixed with a little Brown Color) and Star Tip #18, pipe leaves onto one large, one medium and one small tree. To make the leaves, make a small dot with Star Tip #18 and then pull the icing toward you. Leave the very top open with no icing so you can place on the cake.
Repeat with the remaining four cones, only switch to white icing and sprinkle immediately with large crystal sanding sugar.
Tip: Vary the direction you pull to create a more interesting and varied pattern.
Using light green icing and Small Grass Tip #133, pipe grass on the right side of the base of the cake starting next to the sky blue piping gel “river” and extending around to almost the back of the cake.
Place the three green trees on top of the grass.
Cover the tips of the cones with matching dark green and light green icing to finish the trees.
Place two white trees on the left side of the second tier of the cake. Cover the tip with white icing.
Then, continuing with white icing and an open coupler, create a snow drift looking border around the base of the cake from the left edge of the sky blue icing gel river all the way around to the green grass. On the left side of the cake extend the border out slightly to create a space to adhere the remaining white trees.
Place the three large white trees on the cake board, add the medium and the small ones to the second tier. Attach with icing and cover the remaining tip of the cone.
Lightly airbrush the bottom of the trees with Royal Blue Airbrush color and the middles with Violet Airbrush Color, leaving the tops white.
Using 7-10 large and medium sized Hand Molded Snowflake Sugar Decorations, airbrush a few of each size using a light coating of Royal Blue Airbrush Color on 1/3 to ½ the snowflake and Violet Airbrush color on the remainder. Leaving some white if desired. Set aside.
Create the “ice shards” at the top of the cake using Isomalt.
Melt the clear Isomalt Nibs as directed on the package and spread quickly on a silicone mat. When hardened, break into desired pieces.
Then, usingHawaiian Blue Airbrush Color, airbrush the pieces to the desired blue color.
Place the snowflakes onto the front of the cake starting at the base and attached with white icing as needed.
Place the Isomalt shards in a semi-circle around the perimeter of the top layer.
Place the Frozen DecoSet in the center of the Isomalt shards on the top of the cake.