How to make a Frozen Elsa birthday cake

My four year old daughter is absolutely obsessed with Frozen and so for her birthday last week she requested an Elsa cake. For some reason all the little Frozen fans out there seem to prefer Elsa to the other star of the movie Anna.

I decided to adapt one of the ‘Dolly Varden’ cakes from the classic Australian Women’s Weekly Birthday Cake Cook Book to fit the Elsa request. The cake has four tiers which make up the skirt of the doll and an actual doll sits in the middle.

 It just takes a little bit of trimming to make the cake tiers into more of a flowing dress shape and then cover all this handiwork with a thick layer of icing. The result had my little Frozen fan beside herself with excitement. 

Constructing the cake from four tiers with the additional cut pieces added to make a fifth layer.
Frozen Elsa Birthday Cake
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9817 calories
944 g
2748 g
645 g
91 g
398 g
2329 g
1274 g
651 g
25 g
200 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 9817
Calories from Fat 5679
% Daily Value *
Total Fat 645g
Saturated Fat 398g
Trans Fat 25g
Polyunsaturated Fat 30g
Monounsaturated Fat 170g
Cholesterol 2748mg
Sodium 1274mg
Total Carbohydrates 944g
Dietary Fiber 10g
Sugars 651g
Protein 91g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 250g butter, well softened
  2. 2 tsp vanilla extract
  3. 2 cup caster sugar
  4. 6 eggs
  5. 3 cups plain flour
  6. 1 tsp baking powder
  7. 1/2 tsp bicarbonate of soda
  8. 1 cup milk
  1. 500g butter, softened
  2. 2 cups icing sugar, sifted
  3. 1 tsp vanilla extract
  4. Food colouring
  1. 1. Preheat oven to 150c. Place the butter, vanilla, sugar, eggs, flour, baking powder, bicarbonate of soda and milk in the bowl of an electric mixer and beat on a low speed until combined.
  2. 2. Increase the speed to high and beat until smooth.
  3. 3. Grease 4 small round cake tins and line with non-stick baking paper. Divide the mixture into four and spoon into the tins and bake for 50 mins to 1 hour. Check if cooked by testing with a skewer.
  4. 4. Allow to cool for 5 minutes and then turn onto a wire rack.
  5. 5. Place the four tiers on top of each other and paste together with frosting between each layer.
  6. 6. Insert the doll into the centre of the four tiers and push down until the dolls feet are at the base. Use a serrated knife to trim the edges of the cake so that it is thinner at the top and spreads out towards the base. Take some of the trimmed pieces and use these to form a fifth top layer.
  7. 7. Beat the butter in an electric mixer and beat until light and creamy. Add the icing sugar and vanilla extract and beat, the longer you beat it the lighter it will get.
  8. 8. Do a rough crumb coat of frosting to cover the skirt using a spatula.
  9. 9. Add food colouring to the frosting and place in piping bags. Once the crumb coating is dry pipe on decorations.
Gourmet Chick

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