Create a Stunning Frozen Princess Cake

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 1 3/4 cups Granulated Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Unsalted Butter (softened, room temperature)
• 4 large Eggs
• 1 cup Milk (whole or 2%)
• 2 tsp Vanilla Extract
• 1 tsp Blue Gel Food Coloring (add a drop at a time until desired shade)
• 4 cups Powdered Sugar (sifted)
• 1 cup Unsalted Butter (frosting) (softened, room temperature)
• 2 tbsp Milk (frosting)
• 1 tsp Vanilla Extract (frosting)
• 1 lb White Fondant (rolled to 1/8‑inch thickness)
• 1 tsp Edible Glitter (silver or blue)
• 2 tbsp Snowflake Sprinkles (white or pastel)
• 1 piece Elsa Figurine Doll (optional, for top decoration)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat fully.

   Time: PT10M

   Temperature: 350°F

2. Prepare Dry Ingredients

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

   Time: PT5M

3. Cream Butter and Sugar

   Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3‑5 minutes.

   Time: PT5M

4. Add Eggs, Milk, and Vanilla

   Add the eggs one at a time, beating after each addition. Then pour in the milk and vanilla extract and mix on low until just combined.

   Time: PT3M

5. Combine Wet and Dry Mixtures

   Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until no flour streaks remain. Add a drop of blue gel food coloring and blend until the batter reaches a pale icy‑blue shade.

   Time: PT4M

6. Bake the Cake Layers

   Divide the batter evenly between two greased and parchment‑lined 9‑inch round cake pans. Bake for 30 minutes, rotating the pans halfway through for even browning.

   Time: PT30M

   Temperature: 350°F

7. Cool the Cakes Completely

   Remove the cakes from the oven, let them sit in the pans for 5 minutes, then transfer to a cooling rack. Allow them to cool completely, about 30 minutes, before handling.

   Time: PT30M

8. Level the Cake Layers

   Using a serrated knife or cake leveler, trim the domed tops of each layer so they are flat and even.

   Time: PT5M

9. Make Blue Buttercream Frosting

   In a clean bowl, beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, beating on low. Add 2 tbsp milk and 1 tsp vanilla, then increase speed and beat for 5 minutes until light and fluffy. Add blue gel food coloring a drop at a time, mixing until the desired shade is achieved.

   Time: PT10M

10. Apply Crumb Coat

    Place one cake layer on a serving plate, spread a thin layer of buttercream over the top and sides to lock in crumbs. Place the second layer on top, repeat a thin coat around the entire cake. Refrigerate for 15 minutes to set the crumb coat.

    Time: PT15M

11. Final Frosting Layer

    Using an offset spatula, apply a generous, smooth layer of blue buttercream over the chilled crumb‑coated cake. Smooth the sides and top as evenly as possible.

    Time: PT5M

12. Roll Out White Fondant

    Dust a clean surface with powdered sugar, roll the white fondant to about 1/8‑inch thickness. Gently drape the fondant over the top of the cake, allowing it to cascade down the sides like Elsa’s dress. Smooth with a fondant smoother, trimming any excess at the base.

    Time: PT10M

13. Add Sparkle and Snowflakes

    Sprinkle edible glitter over the fondant dress for a shimmering icy effect, then add snowflake sprinkles for extra winter charm.

    Time: PT5M

14. Place Elsa Figurine (Optional)

    Insert the Elsa doll gently into the top of the cake so it appears to be emerging from the ice dress.

    Time: PT2M

15. Serve and Store

    Slice with a sharp knife, serve immediately, or store as directed below.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Egg replacer
• Instead of Milk: Almond milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Blue Gel Food Coloring: Blue liquid food coloring
• Instead of Unsalted Butter (frosting): Margarine
• Instead of Milk (frosting): Heavy cream (use less)
• Instead of Vanilla Extract (frosting): Vanilla bean paste
• Instead of White Fondant: Marzipan
• Instead of Snowflake Sprinkles: Non‑edible decorative sprinkles (use for display only)

Equipment Needed

• Mixing Bowl
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Offset Spatula
• 9‑Inch Round Cake Pans (2)
• Parchment Paper
• Cooling Rack
• Serrated Knife or Cake Leveler
• Rolling Pin
• Fondant Smoother
• Pastry Brush (optional)
• Serving Plate
• Oven

Critical Steps — Do Not Skip

• Cool the cakes completely before frosting
• Apply a crumb coat and chill before the final frosting
• Drape and smooth the white fondant to form Elsa’s dress

Chef Tips from the Video

• Use gel food coloring for a vibrant blue hue without thinning the frosting
• Chill the crumb‑coated cake for at least 15 minutes to make final frosting smoother
• For extra sparkle, add a light dusting of pearlized sugar before the fondant is applied

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days

Freezer: Wrap cake tightly in plastic and foil; freeze up to 2 months

Room temperature: If consumed within 24 hours, keep in a cool, dry place, covered

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead and store wrapped in the refrigerator
• Prepare the buttercream frosting a day ahead; keep covered at room temperature
• Fondant can be rolled and stored wrapped in plastic for up to 1 week

Frequently Asked Questions