Anna, Elsa and Olaf of "Frozen" Rotating Cake recipe

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 If you're a Frozen fan, you ought to behold this beauty - A perfect birthday cake for all you Anna, Elsa, and Olaf lovers.
This one will surely capture your attention. This 3D Frozen rotating cake is mesmerizing. On each turn, you will notice The beautiful Anna with her pink gown, the lovely Elsa with her blue dress (well green), and the cute snowman Olaf playing on a pile of snow.

I love watching animated movies so I haven't skipped on the 2013 animated movie by Disney - Frozen. And I'm sure no one could really skip this one. And then Disney released the sequel - Frozen 2.

 

The new Frozen II movie was a bit more mature, with less catchy songs, but still with a very fascinating plot.
And then I came with this idea. Since in Barbie or Princess cakes, there is usually only one character in a beautifully puffed lace dress, so why can't there be two princesses at once. Or should I dare and try using three characters on top of one cake, where one of them sits on snow and not dressed like a princess?

 

 

So yeah, I embarked on that mission, and the cake came out stunning. It took a bit of time to write and edit this cooking tutorial, but I finally can share it with the world.

I made this recipe in collaboration with the British company Quality Sprinkles.
The company manufactures a line of edible decorations that are all-natural ingredients and are also kosher, vegan, and halal. So I could give the princesses and my sweet snowman the glamorous and festive look they deserve.

 

 

 

 

 

I used two decorations of Quality Sprinkles to decorate Anna, Elsa, and Olaf. The first is a red-pink 6 in 1 shaker, and the second is blue and white "Frozen World" sprinkles that come in different shapes of stars, balls, etc., that are just perfect for the Queen of Ice - Elsa.
Both of the products are, as I said, kosher, vegan, halal, all-natural ingredients, and they do not contain soy, gluten, nuts, dairy products, hydrogenated fat, and non-GMO.

 

 

So how to make rotating Anna, Elsa, and Olaf "Frozen" cake?
Since it is important for me to use products without artificial colors, I used natural food colorings for Anna and Elsa's dresses.
I used homemade concentrated strawberry puree for Anna's pink gown, but you can, of course, use homemade beetroot powder as an alternative.

For Elsa's dress, I used spirulina. With my talent, I accidentally purchased the green spirulina and not the blue one. But still, the gown came out beautiful.
For Olaf, there wasn't anything to add since he sits on a white pile of snow that is made using a sweetened whipped cream, and that's it.

 

 

 

 
I found the above printable characters of Anna, Olaf, and Elsa via a search on Google. So I printed the characters, cut and taped them to a wooden skewer. You can find the detailed tutorial in the cooking tutorial below.
So, are you ready to get started?

 

 

Ingredients for Disney princesses rotating cake - Anna, Elsa and Olaf of "Frozen"/recipe: Con Delight
The measurements were made using universal tablespoons and cups
18 cm (7.1 inches) half sphere cake pan
2 cups white flour, sifted
2 tsp. baking powder
1 cup of sugar
1/4 cup cocoa powder, sifted
1 cup of water
1/2 cup oil
3 L eggs

20 cm (7.9 inches) springform cake pan:
4 cups white flour, sifted
4 tsp. baking powder
2 cups of sugar
1/2 cup cocoa powder, sifted
2 cups of water
1 cup oil
6 L eggs

Chocolate ganache coating:
1 cup whipping cream / double cream
200 gram (about 7 ounces) bittersweet chocolate

Decorations:
2 cups whipping cream
2/3 cup instant vanilla pudding
Green spirulina for Elsa's dress (of course Blue spirulina is preferred)
Homemade beetroot powder or homemade thickened strawberry paste* for Anna's dress
"Frozen World" edible decorations by Quality Sprinkles
6 in 1 red-pink pearlized surprise sprinkles shaker by Quality Sprinkles

Preparation:
Print Anna, Elsa, and Olaf on an A4 paper, about a third of the paper laterally. Then cut and tape on a wooden skewer.
Preheat oven to 160C/320F, turbo.

Start preparing the batters of each cake in a separate bowl. Mix the dry ingredients first: flour, baking powder, sugar, and cocoa. Then add in the wet ingredients: water, oil, and eggs and mix well.
Grease a half-sphere pan and pour one cake batter to it. Place the half-sphere on a stable surface (I placed it on another pan, so it won't spill and move while baking),
Grease a 20 cm pan and place a round baking paper at the bottom of it. If you use a springform cake pan, then I suggest wrapping it before filling with the batter, with aluminum foil to prevent any leaks.
Pour the second batter in and transfer for baking in the middle rack of the oven.

You can bake the two cakes together, but please be aware that one cake will finish baking before the other.
Bake the half-sphere cake for about two hours or until a toothpick inserted in the middle comes out clean. And the 20 cm cake, bake for about 2 hours and 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
In the end, let the cakes cool completely and then start decorating. You can release the cakes and even cut into layers after they cooled a bit, and then let them cool completely.

*If you want to paint a cream without artificial colors and not use beetroot powder, you can use this recipe of all-natural homemade pink color using frozen strawberries.
To make the strawberry paste: Take 1 cup of frozen strawberries. Crush finely in a food processor and cook on medium heat for 7 minutes, mixing occasionally. Once the paste has thickened, take off the heat and cool completely.

Make the ganache:
Melt the cream with the chocolate in a microwave-safe bowl until unified. Cook in intervals of 30-40 seconds and stir after each activation.
Set aside and let the ganache start stabling so it will be easier to work with.

Prepare the cream:
Whip 2 cups of cream with the instant pudding, until the cream is steady.
Divide into 3 bowls: one stays white for Olaf, add spirulina for another bowl for Elsa, and add the strawberry paste or beetroot powder to the last bowl for Anna. Whip until unified.

Start assembling the cake:
Take the half sphere, release from the pan using a silicone spatula running in the circumference of the cake. Cut the hill that was formed while baking, to level the surface. We basically have two hills, one that was formed from the pan and that one we want to keep and another that occurred due to baking. We want to get rid of the latter.

Take the 20 cm cake and release it from the pan. If needed, take a knife and run through the circumference. Level the cake by cutting the hill and then cut the cake across to get 3 layers of cake. If you worked like me with a bit of a warm cake, then now it is the time to let the cakes cool completely before heading to the next step.

Place one layer of 20 cm cake on a rotating stand and spread with chocolate ganache. You can brush with sugar syrup before the ganache (just boil equal amounts of water and sugar until the sugar dissolves and let cool completely before using. You can also use extra ganache for an extra chocolatey taste).
Place on top another layer of cake and continue as before. Keep so until you finish with the half sphere cake.
Start shaping the cake using a knife, to make more of a gown-like shape (see tutorial), and then clean the area and cover the cake with the rest of the ganache. Place in the freezer to set a bit for 5-10 minutes.

Take the cake out of the freezer and divide it into three parts. Only mark and not actually cut it.
Each third is for a different character - one for Anna, one for Elsa, and one for Olaf.
Transfer the pink and green creams into piping bags with star nozzles and the white one leave without a nozzle. Start piping the dresses of each character from bottom to top, and when piping Olaf's pile of snow, flatten it using a spoon to create a more realistic look of snow.

If you want to serve the cake immediately, then now is the time to take the sprinkles out and decorate the cake. Then cut the wooden skewers to fir the height of the cake and serve.
If you want to serve the cake on a different time, then after piping the creams, place in the fridge, and when you're ready to serve, take it out of the fridge and decorate with sprinkles and place the cake toppers of Anna, Elsa, and Olaf on top.
I personally recommend transferring to the fridge, because I think the cream is much tastier when cold, but you can make as you prefer.
The cake keeps well in an airtight container for at least two-three days, and it is best served with an extra ganache on the side.
*I had few cream leftovers that can also be served with the cake.