Frozen Cake

For the snowflakes, take 250 grams of fondant and divide it into six pieces. Color the fondant pieces with gels in different shades. Roll them out thinly on a surface dusted with magic rolling powder then cut out snowflakes in various colors. Let dry in open air. Cut a wire in half, dip one end in edible glue and insert it into a snowflake. Let dry flat. Tip! Make the snowflakes and the cake topper one or two days in advance so everything dries perfectly.

Prepare 100 grams of FunCakes Royal Icing mix according to the package instructions.

For the cake topper, roll out a piece of white fondant and cut a circle to the size of your print. Stick the print onto the fondant and let dry. Once fully dry, attach the skewer to the back of the print with some royal icing and let dry again.

Preheat the oven to 180° C (convection oven 160° C).

Prepare 400 grams of FunCakes Sponge Cake mix according to the package instructions. Grease the molds with release spray and fill the 25 cm mold with the batter. Bake the sponge cake for 40 to 45 minutes then unmold onto the cooling rack. Tip! Do not mix all the sponge cake batters together as they must be placed directly in the oven after preparation. If you let the batter rest before baking, it will lose its aeration.

Prepare 400 grams of FunCakes Sponge Cake mix according to the package instructions. Divide the batter between the 15 and 20 cm molds. Bake these sponge cakes for 30 to 35 minutes then let cool on the cooling rack.

Prepare 600 grams of FunCakes Buttercream mix according to the package instructions and add whipped cream flavoring to taste. Cut the three sponge cakes in half with the leveler and fill with buttercream. Cover the sides with buttercream using the scraper and refrigerate to set.

Color 250 grams of white fondant blue with the baby blue gel, roll it out on a surface dusted with magic rolling powder, cover the 15 cm sponge cake and place it with a little buttercream on a cake board cut to size.

Roll out 750 grams of white fondant and cover the 25 cm cake with it. Insert four rods into the flat side of the cake and cut them to the proper length. Place the cake on the cake base.

Place the 20 cm cake with some buttercream on a cake board and put it on the turntable. Keep a small portion of the buttercream for swirls and color the rest in three shades of pink and purple. Cover the top of the 20 cm cake with pale pink buttercream and spread the three colors on the sides. Create sharp edges with the scraper. Refrigerate to set.

Insert three rods into the flat side of the 20 cm cake and cut them to size. Stack the three cakes (optionally sticking them together with some buttercream). Put the remaining buttercream in a piping bag fitted with the No.3ES tip and pipe swirls along the edge of the 20 cm cake. Sprinkle with silver nonpareils.

Pour some white Dip ’n Drip into two microwave-safe bowls and color one portion with purple gel. Heat in the microwave for about 10 seconds then place into two piping bags. Snip a small tip and let drops drip down the edge of the top cake.

Stick a variety of colored snowflakes with a bit of edible glue against the bottom cake and stick some stars on the cake topper.

Place the topper on the cake. Stick a floral pick into the cake, add a piece of fondant then insert the wired snowflakes into the cake.