Olaf Summer Dream Cake

Olaf Summer Dream Cake

It’s definitely not a secret that I love any opportunity to bake. So when my coworkers approached me about baking a cake for a surprise baby shower, I jumped at the request. Little did I know that there were big plans for this little cake… Initially, I wanted to create an easy yet impressive four layer pink ombre cake and call it a day. However, the theme was already set—frozen with Olaf as the main character. Luckily for me, Etsy has an extensive collection of premade Olaf cake toppers {although my boss worked her own magic to customize Olaf to fit the summer dream theme of the shower}. While the hardest part was already done, I was faced with the semi daunting task of my first fondant cake.

Word to the wise, read up before you attempt any sort of fondant decoration. I ended up making a Strawberry Short Cake {the mom to be’s favorite} but had to swap out the whipped cream frosting to avoid fondant disaster. Here are some great links to guides on Fondant. I used a store bought product and while it didn’t taste awful, I would still recommend a nice helping of your favorite buttercream in between the cake and fondant décor.

Olaf Summer Dream Cake

2 pints strawberries, rinsed and hulled (about 4 cups)
2 tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon lightly packed finely grated lemon zest
2 teaspoons vanilla extract
6 large eggs, separated
1 1/2 cups granulated sugar

1 cup mascarpone cheese
1 cup heavy cream

1 cup unsalted butter, room temperature
1/4 cup heavy cream
4 cups confectioner’s sugar
1 tsp vanilla extract

2 lbs Satin Ice Buttercream Fondant
Blue Americolor Food Coloring
Rolling Pin
Nonstick Mat
Frozen Characters

Olaf Summer Dream Cake

For the berries:
Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using. Strain macerated berries and reserve syrup separately.

For the cake:
Preheat oven to 350°F and arrange rack in upper third. Butter and flour two (9-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.

In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.

In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.

Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 25 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

Olaf Summer Dream Cake

For the filling:
Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

Olaf Summer Dream Cake

For the frosting:
Whip butter in the bowl of the stand mixer until light in color and fluffy, about 2 to 3 minutes. Combine vanilla extract, sugar, and heavy cream and whip at medium speed until medium peaks form, about 3 minutes.

To assemble:
Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.

Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Using a pipping bag, cover berries with the remaining filling, being sure to fill in any empty space.

Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread the frosting in a thin layer over the top and sides of the cake.

Olaf Summer Dream Cake

For Decor:
Knead the fondant and add food coloring. Once the color is spread throughout, roll out the fondant to 1/4- 1/8th inch thick. Carefully transfer the fondant to cover the frosted cake. Smooth out and bubbles carefully trim away any excess fondant using a paring knife.

Decorate the top as desired. I used brown sugar to create a beach for Olaf and a party drink umbrella to set the scene.

Olaf Summer Dream Cake


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