Frozen 2 Princess Cakes! - Nerdy Nummies

Ingredients

• 2 1/2 cups Cake Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 cup Unsalted Butter (melted)
• 1 cup Buttermilk
• 1/2 cup Milk
• 4 large Eggs
• 2 cups Granulated Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Lemon Extract
• 1 cup Unsalted Butter (softened for buttercream)
• 3 cups Powdered Sugar (sifted)
• 2 tablespoons Milk (for buttercream consistency)
• as needed Food Coloring (blue, purple, gold mustard for decorative buttercream)
• 1 pound Marshmallow Fondant (colored blue & purple for Elsa, purple for Anna)
• 1/4 cup Sanding Sugar (for sparkle details)

Instructions

1. Whisk Dry Ingredients

   In a large mixing bowl, whisk together cake flour, baking powder, and salt until evenly combined.

   Time: PT5M

2. Cream Eggs and Sugar

   Using an electric hand mixer, beat the eggs, granulated sugar, vanilla extract, and lemon extract on medium speed until the mixture becomes light, fluffy, and roughly doubles in volume.

   Time: PT5M

3. Combine Wet Liquids

   In a separate bowl, whisk melted butter, buttermilk, and milk together until smooth.

   Time: PT3M

4. Incorporate Dry into Wet

   Gradually add the dry flour mixture to the egg‑sugar mixture, alternating with the butter‑buttermilk mixture, mixing on low speed until just combined. Do not over‑mix.

   Time: PT5M

5. Divide Batter into Princess Pans

   Evenly spoon the batter into the three princess‑shaped cake pans, smoothing the tops with a spatula. Avoid pouring batter into the central hole.

   Time: PT5M

6. Bake Cakes

   Place all three pans on the middle rack of a pre‑heated oven and bake at 350°F for 35‑40 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT40M

   Temperature: 350°F

7. Cool Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack and let cool completely, about 20 minutes.

   Time: PT30M

8. Level Cakes

   Using a serrated knife or cake leveler, trim the tops of each cake layer to create flat surfaces.

   Time: PT5M

9. Prepare Buttercream Frosting

   Beat softened butter until creamy, then gradually add sifted powdered sugar, milk, and food coloring (blue, purple, gold) until smooth and spreadable.

   Time: PT10M

10. Assemble the Cake

    Place the largest cake layer on a cake board, spread a generous layer of buttercream, then stack the second and third layers, repeating. Press gently to ensure even layers.

    Time: PT15M

11. Crumb Coat

    Apply a thin “crumb coat” of buttercream over the entire cake, then refrigerate for 10 minutes to set.

    Time: PT10M

12. Roll and Color Fondant

    Knead marshmallow fondant until pliable, divide into portions, and dye with blue/purple food coloring for Elsa and purple for Anna. Roll each portion into a sheet large enough to cover the cake.

    Time: PT20M

13. Cover Cake with Fondant

    Drape the rolled fondant over the crumb‑coated cake, smoothing with your hands and an offset spatula. Trim excess fondant around the base and cut a triangular front piece for the cape as demonstrated.

    Time: PT15M

14. Add Decorative Details

    Pipe gold‑mustard buttercream accents with a number 1 tip, attach any extra fondant embellishments, and sprinkle sanding sugar for sparkle.

    Time: PT10M

15. Final Presentation

    Place the finished Elsa and Anna princess cakes on a serving platter, add any final edible glitter, and photograph before serving.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

58 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cake Flour: All-Purpose Flour (add 2 tbsp cornstarch per cup)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Salt: Kosher salt
• Instead of Unsalted Butter: Margarine
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Milk: Any milk alternative
• Instead of Eggs: Egg replacer (commercial)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (use half amount)
• Instead of Lemon Extract: Lemon zest (1 tsp)
• Instead of Unsalted Butter: Margarine
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Milk: Heavy cream (use half amount)
• Instead of Food Coloring: Natural food dyes
• Instead of Marshmallow Fondant: Store‑bought fondant
• Instead of Sanding Sugar: Edible glitter

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer
• Whisk
• Measuring Cups
• Measuring Spoons
• Spatula
• Offset Spatula
• Cake Pans (princess size)
• Cooling Rack
• Turntable (optional)
• Fondant Rolling Pin
• Sharp Cutting Knife
• Piping Bags
• Number 1 Decorating Tip
• Cake Board

Critical Steps — Do Not Skip

• Creaming the eggs and sugar until light and fluffy
• Baking the cakes to the correct internal temperature
• Rolling and coloring fondant while it remains pliable
• Covering the cake smoothly to avoid wrinkles before fondant sets

Chef Tips from the Video

• Use room‑temperature butter and eggs for a smoother batter.
• Chill the crumb‑coated cake for 10 minutes before applying fondant to set the surface.
• Add a tiny pinch of salt to the buttercream to enhance flavor.

Troubleshooting

Storage

Refrigerator: Store covered with a cake dome for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in refrigerator.

Room temperature: Best served the same day; keep out of direct sunlight.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead and store wrapped in plastic.
• Prepare buttercream frosting a day ahead; keep covered at room temperature.
• Cover fondant with plastic wrap to prevent drying.

Frequently Asked Questions