Ann Reardon

Frozen Elsa Cake

frozen elsa cake how to cook that video tutorial

Little girls everywhere have fallen in love with the Disney Frozen movie, watching it repeatedly.  Singing the ‘Let It Go’ song until parents don’t want to hear it anymore.  Come birthday time they are of course wanting an Elsa cake.  This one is as magical as the movie character herself with a flowing dress and beautiful see through glistening cape.

Frozen Elsa Cake

For the cake part you will need:

One and a half quantities of the rich chocolate cake recipe baked into two 20cm (7.87 inches) round cake tins and one 1L (0.26 gallons) greased bowl.

Two quantities of the chocolate buttercream recipe

Frozen Elsa Cake video tutorial Ann Reardon

For the decorations

1 Elsa Doll
1 x 30cm (11.81 inches) round cake board
1 piece of flexible clear plastic
2kg (4.41 pounds) white fondant note: I had 800g (28.22 ounces) left over but you need this amount so you can easily roll it out big enough to place over the doll
blue and green gel colour to make the dress colour
white luster dust
clean dry paintbrush
sharp knife, offset spatula
homemade cookie cutter (for instructions see the ipad cake video)

Frozen Elsa Cake fondant video Ann Reardon
For the cape:
216g (7.62 ounces) or 1 cup of caster (superfine) sugar
63ml or 1/4 cup water
tiny bit of blue gel food colouring
non-stick baking paper
paper towel

Optional – home made snow flakes and snow around the cake board

disney frozen elsa doll cake tutorial video


Also check out:

disney frozen snowflakes

Snowflakes Cups

frozen cake ideas movie reardon

Olaf Cake



by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

130 Comments View Comments

  1. Rating: 5

    Thank you so much Ann, you helped us make our little girls dreams come true. Here is our version of the Elsa cake… from two parents who only usually do round cakes!

  2. Rating: 5

    Hi! We were mesmerized from the video and my daughter choose this cake for her birthday ! Only thing I couldn’t realize is how to store the cake? Can i make it 24 hr before the party and leave it in the refrigerator?

  3. Rating: 4

    Thank you so much for the amazing instructions my 5 year old niece was super happy with her birthday cake today

  4. Rating: 4

    Hi Ann, I really want to try the Elsa cake for my daughter’s 4th birthday but I am confused re the quantities! Is it right to do 1 x 1.5 of the quantities you have in your choc cake recipe, for the 2 x 20cm cake tins? The amount of sugar looks huge. I have 2 x 10 inch cake tins and I was wondering whether I could make it work in these, or if I really need the smaller size tins for this quantity of ingredients? Also, I can only really manage to make this 2 days before the birthday party, do you think it would last ok, and if so is it better to keep in fridge or not? Thanks so much!

    • Hi Lou, Yes, it is one and a half times the recipe split between the bowl and two tins. If you use the bigger 10″ cake tins it will make the rounds flatter so the cake will not be as tall. The volume of an 10″ tin is 1.6 x bigger than the volume of an 8″ tin. If you want to use your existing tins you’ll need more cake batter.
      You can make this cake 2 days before the party, make sure it is cooled completely before you add buttercream. Use simple syrup to make the cake extra moist (1/2 cup sugar and 1/2 cup water microwave until the sugar is dissolved and leave to cool. Sprinkle over each layer of cake.) Keep the cape in an airtight container so it doesn’t absorb moisture form the air an go sticky.

  5. Rating: 5

    Hi! Made the cake last night and it looks wonderful. I am trying to make the cape and it is taking forever to set and when it does it crumbles. Help! Party is today.

    • Hi Courtney,
      Sugar work is all about temperature. If it is not heated hot enough it will not set. If it is crumbling (crystlaizing) then there are impurities that are making the sugar go back into its crystal structure. Most common causes of this are 1.not washing down the pan with a wet pastry brush – any little bits of sugar on the side will cause it to crystallise or 2. stirring or over agitating the mixture once it is at temperature – just tip it out and leave it to set.

  6. Rating: 5

    Dear Ann,
    I am planning to make the Frozen Elsa cake for my granddaughter’s Birthday. You mentioned that 2 kg of white fondant was required. How many quantities of your fondant recipe do we need to equate to the 2 kg of white fondant ? After making can it be placed (after tightly wrapping) in refrigerator or freezer for afew days?
    Can I use my K attachment(Kenwood mixer) to mix the fondant. .. use this to make my pound cake (I have misplaced the J hook attachment for making dough). Your advice will be much appreciated. Thank you.

  7. Hi Ann,
    I have to thank you for your tutorial, it was fun making this cake and all little girls were delighted! I’m so happy I finally found you on youtube.

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