Hello hello, today I made a super easy Frozen Castle Cake. I’m really pleased with how it turned out; it truly is the most perfect birthday cake for a little girl (or maybe a big girl like me).
I wanted the cake to look icy and animated and I think I achieved that. My favourite part about the cake is definitely the giant snowflakes. They really help make the cake stand out. Also the icing sugar dusted really does look like snow and it works super well.
If you make this cake for yourself, I’d love to see your creations. You can tag me in a picture on Instagram @CarlyToffle.
Next time, I’m making something rainbow themed, again! You can never have too many rainbow coloured bakes right?
See you next time!
Carly x
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Missed my last videos:
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To make this for yourself you will need:
For the 6 & 8 inch cakes:
♡ 540g/19oz/2.3 cups unsalted butter
♡ 540g/19oz/2.8 cups caster sugar
♡ 540g/19oz/6 cups self raising flour
♡ 9 medium eggs
♡ 3 tsp. baking powder
♡ 3 tsp. vanilla extract
♡ Strawberry or Raspberry jam
For the mini swiss rolls:
♡ 4 medium eggs
♡ 120g/4.2oz/0.6 cups caster sugar
♡ 80g/2.8oz/0.8 cups self raising flour
♡ 200ml double cream
♡ 1 tsp. vanilla extract
♡ Extra caster sugar to top
For the large swiss roll:
♡ 4 medium eggs
♡ 115g/4oz/0.6 cups caster sugar
♡ 75g/2.6oz/0.8cups self raising flour
♡ 200ml double cream
♡ 1 tsp. vanilla extract
♡ Extra caster sugar to top
For the icecream cones:
♡ 100g/3.5oz/0.4cups unsalted butter
♡ 100g/3.5oz/0.5cups caster sugar
♡ 100g/3.5oz/1.1cups self raising flour
♡ 2 medium eggs
♡ 1/2tsp. baking powder
♡ 1tsp. vanilla extract
For the buttercream:
♡ 300g/10.5oz/1.3 cups unsalted butter
♡ 600g/21.1oz/3.1 cups icing sugar
♡ 2 tsp. vanilla extract
♡ Splash of milk
♡ Blue food colour http://amzn.to/2f9mXxl
For the decoration:
♡ Edible silver spray paint (I use Dr. Oetker http://amzn.to/2eJCx2A )
♡ Wilton food colouring http://amzn.to/2f9mXxl
♡ Blue sprinkles
♡ Icing sugar to dust
Equipment you will need:
♡ Cake boards
♡ Cake leveler http://amzn.to/2eJDxDS
♡ Cake lifter http://amzn.to/2ezpjba
♡ Large mixing bowl
♡ Spatula
♡ Sieve
♡ Offset spatula
♡ Mixer
♡ 6″ & 8″ square cake tins
♡ Baking paper
♡ Extra strong tin foil
♡ Cooling wire rack
♡ Turntable
♡ Swiss roll cake tin
♡ Tea towel
Method:
For the 6 & 8” cakes:
- Cream together the butter and sugar until smooth and creamy. Then add in the eggs a couple at a time. You may need to add a little of your flour to stop the mixture curdling. Add in your vanilla extract and then sift in the flour and fold in with a large metal spoon. Add a splash of milk to loosen.
- Divide the mixture between the two greased and lined square cake tins and level out.
- Bake in a preheated oven at 160C fan/350F. The 6” should take round 50 minutes to an hour and the 8” cake should take 1h 15 minutes to 1h 20 minutes. Make sure a skewer comes out clean when tested.
- Once baked leave to cool completely on a wire rack.
For the ice-cream cones:
- Cream together the butter and sugar until smooth and creamy. Then add in the eggs a couple at a time. You may need to add a little of your flour to stop the mixture curdling. Add in your vanilla extract and then sift in the flour and fold in with a large metal spoon. Add a splash of milk to loosen.
- Cover a large cake tin with extra strong foil and poke the ice-cream cones through the foil to stand upright. Put the cake mixture into a piping bag for ease and fill the cones up with cake mixture about ¾ full.
- Bake in a preheated oven at 160C fan/350F for 15-20 minutes.
- Once baked leave to cool completely just as they were baked in the foil.
For the large swiss roll:
- Line a 9”x13” Swiss roll tin with baking parchment.
- Whip the eggs, sugar and vanilla extract until very light, fluffy and thick.
- Sift in the flour and fold in with a large metal spoon.
- Pour the mixture into the tin and smooth down.
- Bake in a preheated oven at 170C Fan/375F for 10-12 minutes.
- Dust a large piece of baking paper with caster sugar and as soon as the sponge is done, flip the sponge out onto the caster sugar.
- Immediately roll the swiss roll up from the shorter end in with both pieces of baking paper. Cover with a tea towel and allow to cool.
- Once cool unroll and spread on a layer of jam and whipped cream. Reroll tightly and cut off the edges to neaten.
For the small swiss rolls:
- Line a 9”x13” Swiss roll tin with baking parchment.
- Whip the eggs, sugar and vanilla extract until very light, fluffy and thick.
- Sift in the flour and fold in with a large metal spoon.
- Pour the mixture into the tin and smooth down.
- Bake in a preheated oven at 170C Fan/375F for 10-12 minutes.
- Dust a large piece of baking paper with caster sugar and as soon as the sponge is done, flip the sponge out onto the caster sugar.
- Quickly cut the sponge into 6 and roll up the individual sponges between the two sheets of baking paper. Once they are all rolled up, cover them all with a tea towl.
- Once cooled, unroll and spread on a layer of jam and whipped cream. Reroll tightly and cut off the edges to neaten.
For the buttercream:
- Soften the butter until it is very pale and smooth.
- Spoon by spoon add in your icing sugar, mixing all the while.
- If the mixture gets too thick/stiff to mix, add a little milk to soften.
- Finally add in your vanilla extract.
CarlyToffle 