Ann Reardon

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

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 would prefer. Video instructions on how to do the logo lettering can be found here. Scroll down for the 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 Thermometer 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 or 216g (7.62 ounces) caster sugar
1/4 cup or 63g (2.22 ounces) water
1 teaspoon vanilla


1.  Separate 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:

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.

66 Comments View Comments

  1. Rating: 5

    Used this recipe for the Italian Meringue Frosting for a friend’s birthday cake. Turned out amazing. So wonderfully light, fluffy and smooth. Found your channel from the debunking videos, stayed for the amazing cooking tips.

  2. Rating: 5

    I’m a new baker and I want to learn simple recipies, I want to make this cake for my friend’s birthday, is it a simple enough cake? I want it to be good for her.

    • G’day Abby, I would not describe any decorated cakes as simple, they all take quite a bit of time and effort. But you have to start somewhere, so give it a go. Try making a test batch of Italian meringue that is perhaps the trickiest part. Italian meringue frosting is yummy, but if the recipe looks too hard buttercream would be easier . You can make the fondant decorations ahead of time so start early and then you’ve got plenty of time to get it right. ?

  3. Yooo, I made this cake, my youth group has been LOVING your recipes!! Thank you so much Ann!!

    • That is awesome Jedidiah.

  4. Tried using this recipe and before it got to 200f it crystallized

    • Hi Julia, your mix must have either reached the 114C mark then or undissolved sugar has been left on the side of the pan causing it to crystalize. Test your thermometer to see if it is reading accurately before you try it again and remember to wash down the sides of the pan with a pastry brushensuring no undissolved sugar crystals remain.

  5. Is it possible to make the Italian Meringue without a candy thermometer?

    • Hi Maya, It is best to get a good candy thermometer.

  6. Can I make the Italian Meringue Frosting in advance? How far in advance will it keep in the fridge? Today is Monday, party is on Wednesday morning. Baking the cake now. Thanks in advance .

    • Hi Jodi, Ann says this frosting is best fresh. At a pinch you could make it the day before and keep it in the fridge. Then apply to the cake on the day of serving.

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

    • you can leave it out Amanda but it helps stabilise the frosting.

  8. 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!

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

  10. 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?


  11. 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?

  12. 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?

  13. 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. ?

  14. 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.

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

  16. 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

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

    • 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.

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

      • 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 😉

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

    • Hi elisa, good question I have never tried, I imagine they would stay too soft, you’d have more luck with normal meringue.

  19. 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?

  20. That frosting can be refrigerated?

    • Hi jasuitzel, yes you can put it in the fridge

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