Stunning Ice gown for a Stunning Queen! Elsa never looked so good or ready for her celebrations at the bawl honey! This raspberry vanilla cake covered in ombre layers of swiss meringue buttercream

Serves 30





  • 630g (3 ¼ cups) plain (all-purpose) flour

  • 390g (1 ¾ cups) granulated sugar

  • 4.5 tsp baking powder

  • 1/2 tsp fine salt

  • 190g (¾ cups) unsalted butter, softened

  • 3 large eggs

  • 562ml (2 ¼ cups) full-cream (whole) milk

  • 190ml (¾ cup) vegetable oil

  • 3 tbsp Greek yoghurt (or sour cream)

  • 1 ½ tsp vanilla extract or vanilla bean paste

  • 2 drops pink food gel

  • 1 tsp raspberry flavouring



  • 2 batches of my vanilla flavoured Swiss meringue buttercream frosting

  • Darkest Blue: 10 drops blue food gel + 10 drops purple food gel

  • Dark Blue: 8 drops blue food gel + 8 drops purple food gel

  • Blue: 6 drops blue food gel + 6 drops purple food gel

  • Light Blue: 8 drops blue food gel + 8 drops purple food gel

  • Lightest Blue: 2 drops blue food gel + 2 drops purple food gel



  • 400g white fondant

  • Blue food gel

  • 5 Purple food gel

  • 5 Blue sprinkles

  • Glitter sprinkles



  • 1 Elsa doll or similar.



To make the frosting set aside about 4 tbsp of frosting as plain white frosting. Add it into a piping bag fitted with a Wilton #1 tip.


Split the remaining frosting into 2 bowls. Colour one half with the light blue colours listed in the ingredients list.


Split the other half of the frosting into 4 bowls and colour, darkest blue, dark blue, blue, and lightest blue.



Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 6” cake tins with oil spray and line the bottom with baking paper. You’ll also need a 6” half sphere cake tin. Spray and line with baking paper. Set aside


Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.


Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.


Add the eggs, milk, oil, pink food gel, raspberry flavouring, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.


Place the half sphere tin on top of a smaller tin to help it stand up in the oven. Pour batter into the tin, filling it up just over ¾ of the way. Fill the remaining with batter.


Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.


To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake.


You’ll need to create holes in each of your cakes. The best way to do that is by using a 2” round cookie cutter. Cut a hole in the centre of each cake. Then push through the cut out cake to create the hole.


To crumb coat your cake, add a dab of light blue frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.


Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.


Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake. Chill for 2 hours or overnight.


Next, we’re going to frost the gown of the cake. This is quite a simple process, but it can be a little time consuming.


Place each shade of blue frosting into a piping bag and snip a bit of the end off. Begin with the darkest blue and pipe it around the bottom of the cake. Use a spatula to smoothen out, then go around the cake with the spatula creating ridges in the frosting to give the impression of a flowing gown. Place in the fridge for 20 minutes to chill before repeating with the remaining colours. Yeah. It’s gonna take a while. One way to speed it up is by placing the cake in the freezer for 10 minutes instead of 20.



You’re going to need two shades of fondant. Add the food colourings to half of the fondant. Pop on some gloves and knead the fondant until it’s completely and evenly coloured. Snip off half and add it to the white fondant. We’re going to be covering Elsa in fondant, so you’ll need to take off the clothes she has so we can create the top of her elegant gown.


Roll out both fondants. Use a pizza cutter to cut out a large piece of fondant a little bigger than the size of Elsa’s torso. Wrap it around her front, covering her chest and pinch it at the back. Cut off excess using a sharper knife.


Use the cutter to cut out a strip of dark blue fondant with a pointy triangle shape in the middle. Add some light dabs of water on the back of the strip and place it around her middle.


Place her into the cake. You’ll need to add some details on her gown, so I used the white frosting with the #1 piping tip to pipe some snowflakes at the bottom of her gown. I also added some blue sprinkles down the bottom.


Fit the end of a piping bag with a #8 piping tip and frost some bulbs of frosting where her waist meets the cake to close the gap around her waist and the cake hole up. Add some more details around her waist and on top of her chest.



This cake can be made up to three days in advance and can be stored in an airtight container if you can find one large enough.

Hand mixer: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

Oven temperature: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

Baking time: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 50 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.


  • Large mixing bowls

  • Electric hand mixer

  • Spatula

  • Tablespoon

  • 6” round cake tin

  • 8” half sphere cake tin

  • Large serrated knife

  • Cake leveller

  • Large piping bags

  • Small piping bags

  • x4 bubble tea straws

  • Kitchen scissors

  • Small offset spatula

  • Large offset spatula
    Small offset pointed spatula

  • 8” cake board

  • 6” cake board

  • Medium sized angled ball tip fondant tool

  • Baking paper

  • Wilton #3 piping tip

  • Wilton #4 piping tip

  • Wilton #8 piping tip



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