How to Make a Lego Ninjago Cake & How to make Italian Meringue

Italian Meringue Frosting

lego ninjago cake

With a new baby in the house this cake needed to be simple to make. We had a lego themed party which went down a treat – read about the party games here.  The cake is a layered chocolate cake with chocolate mousse covered in italian meringue.  The figures and words are made using fondant – you could substitute for toy ones if you’d prefer. Video instructions on how to do the logo lettering can be found here. Scroll down for video showing how to make the lego logo out of fondant.

Italian Meringue: is a beautiful light fluffy frosting for cakes and is used in many other recipes too, so it is a good skill to learn. It is brilliant white but it can be coloured and flavoured to suit your needs.
You will need a candy thermometer for this recipe. I have been asked where I got my thermometer from, I bought this Digital Candy Thermomter for around twenty dollars. It did not have high reviews due to the fact that you can not program it to alarm when it reaches custom temperatures – if you want that you will have to pay hundreds, I have found this one to be really good and the price suited my budget.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min

1/4 teaspoon cream of tartar
3 large eggs
1 cup caster sugar
1/4 cup water
1 teaspoon vanilla


1. Seperate the eggs, add the cream of tar tar and whisk the white to form soft peaks.
2. Put the sugar and the water in a saucepan and bring to the boil. Wash down the sides of the pan with a pastry brush and leave unstirred until it reaches 238oF or 114oC on a candy thermometer.
3.Immediately remove from heat and with the beaters running pour in a thin stream into the egg whites.
4.Beat until cooled, this can take a while so if using hand mixers i like to put a bowl of iced water underneath the mixing bowl to speed up the cooling process. When it is cool it will be thick smooth and glossy.
5.Add flavours and colours if desired, note if you want brilliant white do not add vanilla essence as it will give a creamy tinge.
6. Spread a thick layer over the cake and use a palette knife or back of a large knife to smooth.

This video shows how to make the lego logo:

. Share this post on:FacebookPinterestGoogle+TwitterEmail

More by Ann Reardon:


About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
This entry was posted in All Posts, Cakes & Frostings, Gluten Free and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

54 Responses to How to Make a Lego Ninjago Cake & How to make Italian Meringue

  1. Annie says:

    Hi ann

    just wondering if i can make it ahead of time, or always use it fresh? Does it deflate or can i re whip it to get to the consistency?
    thank you.awesome website and great ideas.

  2. Amanda says:

    Hi, can you skip the cream of tartar or substitute it with something, we don’t have it in Sweden :)

  3. Kasia says:

    Hi ann, i love your videos and recipes. I cant wait for fridays! I absolutely love italian meringue. You make it so easy to explain! Cant wait for more!

  4. Merle Saadeh says:

    I have been absent for a while, but now I remember why I used to love this website. Thanks , I

  5. Mchao says:

    Hi Ann, I love your videos and recipes! I’m making the hello kitty cake that you have posted. I have some questions for the Italian Meringue.
    1. Is it possible to reduce the sugar?
    2. How long can the frosting be kept in fridge?


  6. Ruth says:

    Hi Ann, I want to try this recipe, but I haven´t got any thermometer and cream of tartar. Can I make it without thermometer? And what can compensate cream of tartar?

  7. Ruthie says:

    Hi Anne, I want to try this recipe, but I haven´t got any thermometer and cream of tartar. Can I make it without thermometer? And what can compensate cream of tartar?

  8. elizabeth says:

    hi ann

    I am a big admirer of your videos as you explain them which such a ease and makes one feel that it is achievable. thanks a lots for sharing them. I have a question. Since this recipe does not have butter in it how does this frosting appear ? Is is shinning and glossy ? Can it is made to medium and stiff peaks consistency ? Can it be substituted with buttercream in some cakes. ?

  9. claire says:

    Hi, I’m writting from mx. I really like your web site and it is really good for all who loves pastry. I’d like to ask you about meringues without cooking the sugar, are they safety to eat? I have been looking for this information, but it has not been really clear to me.

  10. Zumm says:

    Hey Ann,
    Do we have to use a candy thermometer ? Or are there any alternatives?

  11. Rana says:

    hi ann i love love love your recipes and step by step youtube videos i was going to as if you have a recipe book if not pleas consider doing one and also i was wondering what cream of Tata is as i live in London i have never heard of it and is there anything els that i could replays this with … tack care thanks for your time

  12. AL says:

    Hello Ann, can I make this perfectly even without a candy thermometer? Thanks! Love your vids btw

    • Ann Ann says:

      Hi AL I’d suggest investing in a candy thermometer, you can make it without but only if you know what you’re looking for, it is not browning and not at soft ball stage so is hard to judge without the thermometer.

      • AL says:

        I’m making it now for my cupcake, without a candy thermometer. Wish me luck. ;) thanks for your reply

      • AL says:

        I guess I nailed it ^_^ I watched the sugar mixture carefully while it’s boiling and after about 3-4mins I tried some in the ice water. it was somewhat near the soft ball stage. Turns out really well and very marshmallowy. I used it on my cupcakes..thanks for the tips ;)

  13. Elsa says:

    Can we make the italian meringue into balls then bake them?

  14. kristina says:

    Hi! I cant seem to get it to thicken up. it is cool but runny. Do I need to mix it longer or was my meringue not thick enough to start with?

  15. Jasuitzel says:

    That frosting can be refrigerated?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>