Ideally, you make the snowflakes and the cake topper 1 to 2 days in advance so that it can dry well.

Step 1: Make the sugar paste snowflakes

Divide 250 grams of white sugar paste into six pieces. Color the sugar paste pieces with edible color gels from FunCakes in various shades. Roll it out thinly on a surface sprinkled with Magic Roll-Out Powder and cut out snowflakes in various colors. Let them air dry.

Step 2: Make the Royal Icing

Prepare 100 grams of FunCakes Royal Icing Mix as indicated on the packaging.

Step 3: Make the cake topper

Roll out a piece of white sugar paste and cut out a circle the size of your Frozen image. Attach the image to the sugar paste and let it dry. Once completely dry, attach the skewer with some royal icing to the back of the print and let it dry again.

Step 4: Make the 25 cm sponge cake

Preheat the oven to 180°C (160°C for a convection oven). Prepare 400 grams of FunCakes Mix for Sponge Cake as indicated on the packaging and fill the 25 cm baking pan. Bake the sponge cake for 40-45 minutes, then turn the cake onto a cake rack to cool.

Tip! Don't make the sponge cake mix all at once because the cakes need to go into the oven immediately after preparing the batter. If you let the batter sit before going into the oven, it will lose its lightness.

Step 5: Make the 15 and 20 cm sponge cakes

Prepare 400 grams of FunCakes Mix for Sponge Cake as indicated on the packaging and divide it between the 15 and 20 cm baking pans. Bake these cakes for 30-35 minutes and let them cool on a cake rack after baking.

Step 6: Make the buttercream

Prepare 600 grams of FunCakes Mix for Buttercream as indicated on the packaging and flavor it with the whipped cream flavoring. Cut all three cakes in half with a cake leveler and fill them with the whipped cream buttercream. Coat the layers with buttercream using the side scraper and let it set in the refrigerator.

Step 7: Cover the cakes

15 cm sponge cake

Color 250 grams of white sugar paste blue with baby blue gel and roll out the sugar paste on a work surface sprinkled with magic roll-out powder. Cover the 15 cm sponge cake with it and stick it to a cut-to-size cake board with a little buttercream.

25 cm sponge cake

Roll out 750 grams of white sugar paste and cover the 25 cm cake with it. Insert 4 dowels into the flat part of the cake and cut them to size. Place the cake on the cake drum.

Step 8: Color and coat with buttercream

Place the 20 cm cake with a little buttercream on a cake board and place it on the turntable. Reserve a small portion of the buttercream for the rosettes and color the rest in three shades of pink and purple. Coat the top with a light pink color and smooth the cake with the three colors of buttercream. Make it smooth with the side scraper. Let it set in the refrigerator.

Step 9: Stack the cakes

Insert 3 dowels from the flat part of the 20 cm cake and cut them to size. Now (possibly with a little buttercream), stack the three cakes on top of each other. Put the remaining white buttercream in a piping bag with tip #3ES and pipe rosettes along the edge. Sprinkle with silver nonpareils.

Step 10: Add the Dip 'n Drip

Put some white Dip 'n Drip in two glass bowls and color a portion with purple color gel. Heat it in the microwave for about 10 seconds and put it in two piping bags. Cut a small tip and let the drips slide down from the edge of the top cake.

Step 11: Decorate the Frozen cake

Attach a variety of colored snowflakes with some edible glue to the bottom cake and optionally stick some stars on the print.

Place the cake topper in the cake. Stick a flower pick into the cake, put a piece of fondant in it, and place the snowflakes on wires on it.

Step 12: Enjoy this delicious Frozen cake!

This recipe is made possible by FunCakes.