Frozen elsa cake with white chocolate drizzle and fondant snowflake cutouts
🍫 Recipe & Assembly
1. Bake Chocolate Cake
- Use rich double‑layer chocolate cake (e.g., two 8″ round cakes), or your favorite boxed recipe.
- Slice each cake horizontally to create 4 thinner layers.
2. Make Filling
- Fill between layers with chocolate mousse, piped for even layers using a round tip .
3. Prepare Buttercream
- Make a batch of Swiss‑meringue buttercream.
- Tint with gel food coloring (light turquoise or royal blue).
- Apply crumb coat, chill ~30 minutes, then smooth final coat.
4. Add Chocolate Drip
- Melt white chocolate and gently pour around cake edge to create drip effect.
- Work quickly for a smooth ice-like top .
5. Add Snowflakes & Border
- Cut fondant snowflakes ahead using a plunge cutter; dust with cornstarch to prevent sticking .
- Stick snowflakes onto buttercream using a dab of remaining buttercream or edible glue.
- Pipe a beaded border at the base using white buttercream.
6. Top with Elsa Figurine
- Place the Elsa doll on top (or use a Funko Pop style figure).
- Chill cake until ready to serve .
👍 Tips for Success
- Chill between steps: crumb coat → chill → final coat, ensures clean layers and drip.
- Use plenty of cornstarch on fondant cutters to release snowflakes easily.
- Chill the cake overnight before adding drip and decorations for best results .
🍽 Serving & Storage
- Keep refrigerated; allow slices to warm slightly before serving.
- Leftovers stay moist if wrapped, up to 3 days in the fridge.
