How to Make a Frozen Cake from Cookies Cupcakes and Cardio

Ingredients

• 3 cups White Buttercream (made with unsalted butter, powdered sugar, vanilla extract, and a splash of milk; keep soft but not runny)
• 1 cup Sanding Sugar (white sanding (coarse) sugar for a snowy texture)
• 1 cup Snowflake Sprinkles (blue and white snowflake‑shaped sprinkles)
• 200 g Hard Candy (pre‑made) (clear candy strips cut into pointy pieces; can be homemade or store‑bought candy melts)
• 3 pieces Sugar Cones (standard candy‑cone shape, used for the mountain base)
• 1 piece Regular Ice‑Cream Cone (larger cone used as the central tower)
• 1 piece 8‑Inch Round Cake (vanilla or vanilla‑buttermilk cake, baked and cooled)
• 1 piece 6‑Inch Round Cake (vanilla or vanilla‑buttermilk cake, baked and cooled)
• 5 pieces Edible Characters (Elsa, Anna, Sven, etc.) (plastic figurines from Amazon; optional for decoration)

Instructions

1. Prepare White Buttercream

   In a mixing bowl, beat 1½ cups softened unsalted butter until fluffy. Gradually add 4 cups powdered sugar, 2 tsp vanilla extract, and 2 Tbsp milk. Beat on medium speed until smooth and spreadable.

   Time: PT15M

2. Level and Stack Cakes

   Place the 8‑inch cake on the cake stand. Using a serrated knife, level the top. Place the 6‑inch cake on top, centering it. This creates a tiered base for the mountain.

   Time: PT5M

3. Apply Crumb Coat

   Spread a thin layer of buttercream over the entire cake to lock in crumbs. Chill the cake in the refrigerator for 10 minutes.

   Time: PT10M

   Temperature: 4°C

4. Final Buttercream Coat

   Using a spatula, apply a generous, smooth layer of buttercream over the whole cake, covering the sides and top.

   Time: PT10M

5. Attach Sugar Cones to Form the Mountain

   Scoop a dollop of buttercream onto the top of the cake. Press each sugar cone into the buttercream, arranging them to create a jagged mountain shape. Use additional buttercream to secure any gaps.

   Time: PT10M

6. Carve the Mountain Path

   With a sharp knife, carefully cut away excess buttercream around the cones to shape a clear pathway where the castle will sit. Remove any stray buttercream that would hide the candy pieces.

   Time: PT5M

7. Cover the Mountain with Buttercream

   Apply a thin coat of buttercream over the carved mountain and cones, smoothing it so the surface is even but still textured enough for candy to adhere.

   Time: PT5M

8. Cut Hard Candy into Pointy Strips

   Using a sharp knife, slice the hard candy into long, thin, pointy strips (about 1 inch wide). Set the pieces aside on parchment paper.

   Time: PT10M

9. Assemble Elsa’s Ice Castle

   Press the candy strips onto the butter‑coated mountain, arranging them to form towers, walls, and spires. Use a dab of buttercream as “glue” for each piece.

   Time: PT10M

10. Add Snowy Sprinkles and Sanding Sugar

    Generously sprinkle sanding sugar over the entire cake for a snowy base, then add snowflake sprinkles wherever you like for extra sparkle.

    Time: PT5M

11. Place Edible Characters

    Arrange the Elsa, Anna, Sven, and any other figurines on the cake front and around the castle, pressing gently into the buttercream so they stay upright.

    Time: PT5M

12. Final Chill and Serve

    Refrigerate the completed cake for at least 30 minutes to set the decorations. Slice and serve.

    Time: PT30M

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of White Buttercream: Store‑bought vanilla buttercream, Whipped cream frosting
• Instead of Sanding Sugar: Coarse granulated sugar, Pearl sugar
• Instead of Snowflake Sprinkles: Nonpareils, Silver dragees
• Instead of Hard Candy (pre‑made): Candy melts, White chocolate shards
• Instead of Sugar Cones: Waffle cones, Mini ice‑cream cones
• Instead of Regular Ice‑Cream Cone: Waffle cone, Chocolate-dipped cone
• Instead of 8‑Inch Round Cake: Store‑bought sheet cake trimmed to 8" round, Chocolate cake base
• Instead of 6‑Inch Round Cake: Store‑bought mini cake, Chocolate mini cake
• Instead of Edible Characters (Elsa, Anna, Sven, etc.): Homemade fondant figures, Printed edible images

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Spatula
• Sharp Knife
• Cutting Board
• Piping Bag (optional) (optional)
• Offset Spatula (optional) (optional)
• Tweezers (optional) (optional)
• Cake Stand or Large Plate

Critical Steps — Do Not Skip

• Applying buttercream to stick the sugar cones securely
• Carving the mountain shape around the cones
• Attaching hard‑candy strips to form the castle
• Using enough buttercream “glue” so candy does not slide off

Chef Tips from the Video

• Use an offset spatula for a smooth buttercream finish.
• Chill the cake between each major decoration step to keep everything firm.
• If you don’t have sanding sugar, pulse regular granulated sugar in a food processor for a coarse texture.

Troubleshooting

Storage

Refrigerator: Cover tightly with a cake dome or plastic wrap; lasts up to 3 days.

Freezer: Freeze uncut cake layers separately; assembled cake can be frozen for up to 1 month (defrost in fridge before serving).

Room temperature: Not recommended beyond 2 hours due to buttercream softening.

Make-Ahead Tips

• Bake and cool the cake layers 1–2 days ahead; store wrapped in plastic.
• Prepare the white buttercream up to 3 days ahead and keep refrigerated.
• Cut the hard candy strips the day before and store in an airtight container.

Frequently Asked Questions