Description

This technical masterpiece features a moist yoghurt cake base layered with professional-grade fondant and intricate sugar glass decorations. Perfect for advanced bakers, it combines structural stability with delicate artistry to create a stunning winter-themed centerpiece.

Ingredients

Full-fat yoghurt cake layers (23 cm and smaller tiers)
Professional-grade white fondant
Professional-grade blue fondant
Glucose syrup
Gel food colors (blue, green, black)
Royal icing
Granulated sugar
Water
Edible glue
Buttercream icing for crumb coating
Cornstarch for dusting

Cook Mode Prevent your screen from going dark

Instructions

Bake the yoghurt cakes at least 24 hours in advance, then wrap and freeze them to lock in moisture and stabilize the crumb for carving.
Knead gel food colors into the fondant incrementally until the shade is uniform and streak-free, working in a cool environment.
Sculpt the Elsa figure starting with a fondant head and torso supported by a wooden skewer, then add the skirt and cape.
Create Olaf using fondant spheres and craft textured trees by snipping green fondant cones with embroidery scissors at a 45-degree angle.
Combine sugar, water, and glucose in a heavy-bottomed saucepan and heat to exactly 150°C (302°F) before tinting blue and pouring into molds.
Level the frozen cakes with a serrated knife, apply a crumb coat of icing, stack the layers, and finish with a smooth layer of rolled fondant.

Notes

To maintain the clarity of your sugar glass, avoid making it on high-humidity days as moisture can cause the ‘ice’ to become sticky and lose its structure. Always use a digital thermometer to reach the precise hard-crack stage for structural integrity.

Prep Time: 4 hours
Cook Time: 1 hour
Category: Dessert
Method: Baking and Sculpting
Cuisine: Contemporary