Frozen Elsa Princess Cake How To Cook That Elsa Doll Cake Ann Reardon

Ingredients

• 300 g All-Purpose Flour (for chocolate cake batter, sifted)
• 90 g Cocoa Powder (unsweetened, for chocolate cake batter)
• 1.5 tsp Baking Powder
• 1.5 tsp Baking Soda
• 0.75 tsp Salt
• 300 g Unsalted Butter (softened, for cake batter)
• 300 g Granulated Sugar (for cake batter)
• 3 Eggs (large, room temperature)
• 180 ml Milk (whole milk, for cake batter)
• 1.5 tsp Vanilla Extract
• 180 ml Boiling Water (for cake batter)
• 250 g Unsalted Butter (softened, for chocolate buttercream)
• 500 g Powdered Sugar (sifted, for chocolate buttercream)
• 50 g Cocoa Powder (unsweetened, for chocolate buttercream)
• 30 ml Milk (for chocolate buttercream)
• 1 tsp Vanilla Extract
• 500 g Blue Fondant (rolled thin for dress drape)
• 500 g White Fondant (rolled thin for sleeves and details)
• 1 tsp White Luster Dust (for shimmer on dress and arms)
• 200 g Granulated Sugar (for sugar cape)
• 60 ml Water (for sugar cape)
• a few drops Blue Food Coloring (gel or liquid, for sugar cape)
• 200 g Powdered Sugar (for royal icing (snowflakes))
• 2 Egg White (for royal icing)
• 1 tsp Lemon Juice (for royal icing)
• 1 roll Plastic Wrap (to protect Elsa doll during assembly)
• 1 Bendy Plastic Strip (for smoothing frosting, from craft or office supply store)
• 1 sheet Non‑Stick Baking Paper (for shaping sugar cape)
• 2 Paper Towels (rolled into tubes for cape support)

Instructions

1. Make Chocolate Cake Batter

   In a large mixing bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl cream softened butter with sugar until light, then add eggs one at a time, followed by vanilla. Alternate adding the dry ingredients with milk, ending with the boiling water, mixing just until combined.

   Time: PT15M

2. Prepare Baking Pans

   Grease two 20 cm round cake tins and a 1 L heat‑proof bowl, then line the tins with parchment paper.

   Time: PT5M

3. Bake the Cakes

   Divide the batter evenly between the two round tins and the bowl. Bake at 350°F (180°C) for about 45 minutes, or until a toothpick inserted in the centre comes out clean.

   Time: PT45M

   Temperature: 350°F

4. Cool and Level

   Allow the cakes to cool on a rack for 15 minutes, then level the tops with a cake leveler or long knife.

   Time: PT15M

5. Prepare Chocolate Buttercream

   Beat softened butter until fluffy, gradually add powdered sugar, then cocoa powder, milk, and vanilla. Beat on high for 2‑3 minutes until smooth and spreadable.

   Time: PT10M

6. Assemble the Cake Structure

   Place a smear of buttercream on the cake board, set the first round cake leaving a 1 cm gap from the board edge, spread buttercream, add the second round cake, spread buttercream, place the bowl‑shaped cake piece, cover with buttercream, and position the Elsa doll (wrapped in plastic) so the hips are visible. Carve a rectangular opening at the front, scoop out excess cake, and smooth the front and sides to create a dress shape.

   Time: PT30M

7. Crumb‑Coat and Chill

   Apply a thin coat of buttercream over the entire assembled cake to lock in crumbs, then chill in the refrigerator for 30 minutes to set the frosting.

   Time: PT30M

8. Drape Blue Fondant

   Roll out the blue fondant into a large circle, drape it over the top of the chilled cake, pinch at the waist, trim excess, and smooth the edges to mimic flowing fabric.

   Time: PT15M

9. Create White Fondant Sleeves

   Roll out white fondant thinly, cut ribbon‑shaped strips for each arm, wrap around the doll’s arms, trim at the wrists into points, and smooth the joins.

   Time: PT10M

10. Add Luster Dust and Stripes

    Using a dry paintbrush, dust white luster dust over the dress and arms, then lightly tap to create faint vertical stripes on the skirt.

    Time: PT5M

11. Make the Sugar Cape

    In a saucepan combine granulated sugar and water, heat until dissolved, then bring to a boil until the mixture turns a light golden colour. Remove from heat, stir in a few drops of blue food colouring, and immediately pour onto a non‑stick baking paper template of the cape. Shape with a knife while still warm, place rolled paper‑towel tubes underneath to hold the cape aloft, let set for about 10 minutes, then remove the paper and tubes.

    Time: PT15M

12. Attach Cape and Add Snowflakes

    Pipe a thin line of royal icing along the back of the dress and at the base of the cape to secure it. Pipe small snowflake decorations with royal icing on the cape and around the base of the cake.

    Time: PT10M

13. Final Touches

    Insert a thin wire into Elsa’s hair to hold it up, add any extra decorative snowflakes, and give the cake a final chill before serving.

    Time: PT5M

14. Serve

    Slice with a sharp cake knife, serve and enjoy the magical Frozen Elsa chocolate cake.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Cocoa Powder: Dutch‑process cocoa
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Applesauce (½ cup)
• Instead of Milk: Almond milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Unsalted Butter: Margarine
• Instead of Cocoa Powder: Dutch‑process cocoa
• Instead of Milk: Almond milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Blue Fondant: Homemade fondant dyed blue
• Instead of White Fondant: Homemade fondant dyed white
• Instead of Egg White: Aquafaba
• Instead of Bendy Plastic Strip: silicone spatula
• Instead of Non‑Stick Baking Paper: parchment paper

Equipment Needed

• Mixing Bowl
• Electric Mixer
• 20 cm Round Cake Tins
• 1 L Heat‑Proof Bowl
• Oven
• Cooling Rack
• Cake Leveler or Long Knife
• Offset Spatula
• Bench Scraper
• Cake Board
• Plastic Wrap
• Fondant Rolling Pin
• Fondant Smoother (optional)
• Mini Rectangle Cookie Cutter (optional)
• Dry Paintbrush (optional)
• Fine Paintbrush (optional)
• Saucepan
• Pastry Brush (optional)
• Kitchen Scale
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Baking the chocolate cake layers (Step 3)
• Carving and shaping the cake to form the dress silhouette (Step 6)
• Smoothing the buttercream and chilling (Step 7)
• Draping and smoothing the blue fondant (Step 8)
• Creating and shaping the sugar cape (Step 11)

Chef Tips from the Video

• Use a bendy plastic strip (projector sheet) to achieve a perfectly smooth buttercream finish.
• Wrap the Elsa doll in plastic wrap before assembly to keep frosting off hair and joints.
• For a sharper waist, gently pull the fondant inward while smoothing.
• When shaping the sugar cape, work on a cold countertop to slow setting and give you more time.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; good for up to 3 days.

Freezer: Not recommended because fondant and sugar cape can crack.

Room temperature: Can sit out for up to 2 hours after removal from fridge; keep away from direct sunlight.

Make-Ahead Tips

• Bake the chocolate cake layers up to 2 days ahead and store wrapped in the fridge.
• Prepare chocolate buttercream and keep refrigerated; bring to room temperature before use.
• Roll and store fondant in airtight containers with a piece of plastic wrap pressed onto the surface.
• The sugar cape can be made a few hours before serving and kept in an airtight container.

Frequently Asked Questions