Forget the snowman... Do you want to build a castle? After seeing this mind-blowing Frozen-inspired cake, I know I do.
Yes, making the hard candy castle walls might look a little intimidating, but remember, you can always eat your mistakes. And when you're done, imagine what your kids will think. Instant best-mom-ever status. Sugar and Disney... It's a magical combination.
How to make a Frozen castle cake
- 3 tiered cakes, frosted with chocolate frosting
- Chocolate frosting
- White fondant
- 1 cup water
- 1-3/4 cups sugar
- 1/2 cup corn syrup
- 1/4 teaspoon cream of tartar
- Blue food coloring
- White frosting
- Start with 3 baked cakes, frosted in chocolate frosting to represent the mountain the castle is located on.
- Stack the cakes as follows: Instead of centering the second tier, place it closer to one of the edges, and then do the same with the top layer, keeping it closer to the edge. You will want to use cake supports and bases while stacking, as the cake will be too heavy for the bottom to support the weight of it without getting smashed down.
- Fill in with additional chocolate frosting between the layers to cover any gaps.
- Roll out a large enough piece of white fondant to cover half the stacked cake, and gently lay it over the more open half of the cake. Using smaller pieces of rolled fondant, shape and place them onto the "back" side of the mountain for texture and "snow" pockets.
- Make icy blue candy: In a saucepan, combine the water, sugar, corn syrup and cream of tartar. Stir to dissolve. Turn the heat on high, and let it come to a boil.
- When the mixture comes to a boil, it is time to put in the candy thermometer. You are going for a hard-crack. This is about 302 degrees F (150 degrees C).
- The temperature will rise slowly as the water boils out. As the mixture becomes more and more concentrated, it becomes less stable. Remember, the water is the only thing that was keeping the sugar from recrystallizing. Be careful of the crystals on the side of the pot falling into the mixture. If the sugar gets a crystal in it, it will recrystallize in a flash, and the only thing you can do at that point is add more water and start over. The corn syrup (pure fructose) and the cream of tartar (an acid to break down some of the sugar) will help you avoid that messy possibility, but it is still a possibility.
- When the temp reaches 302 degrees F, remove it from the heat, and set it aside to cool a bit before working with it. This will also help get some of the air bubbles out. This is a good time to remove the candy thermometer.
- When it has cooled a bit, add the blue food coloring just a drop at a time to reach desired coloring.
- Pour liquid onto a Silpat or parchment paper-lined cookie sheet, and using a knife, spread it out into a thin sheet.
- Wait a couple of minutes, and when the sugar is slightly cooled but not completely hard, use a knife to cut out your shapes. Focus on cutting straight lines to form the "walls" of the castle as well as cutting out the shapes of the front doors.
- Make the sugar in batches, because you will need quite a few cutouts to form the walls and have enough to cover one side of the cake. If you want to make all the sugar at once, you can, but then you will need to heat up a knife to cut through the already hardened sugar. Also, if your sugar gets hard while making it in batches, then you will need to use the knife-heating method to cut through it.
- You can also use some of the sugar in snowflake candy molds for additional decoration.
- Arrange the cut sugar pieces to form the illusion of the castle.
- Finish by decorating with snowflakes, and frost the tips of the castle with a white frosting to give the look of snow.
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