Homemade Cake – Olaf from Frozen
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Do you want to build a snowman… cake?
We celebrated a birthday this month – and this winter, there was no better choice for our homemade cake than this fun Olaf cake from Frozen.
I’ve been making homemade cakes every year for each kid’s birthday – and it’s one of my favorite parts of celebrating. Coming up with a unique birthday cake idea, planning the execution of all the little details and putting the plan into action – and of course, seeing the final results. I love to watch the reactions of my kiddos and to see their excitement at their special cake.
That said, it takes some planning. Not as much as you might think, but there IS some planning involved. I’ve chosen to spend that time and energy on the decorating more than the cake itself. So my choice every year is to use a boxed cake mix. This frees me up to make our favorite easiest buttercream icing ever recipe (from scratch) and to focus more heavily on the decorations.
Homemade Cake – Olaf from Frozen
- Creme-filled cookies
- Miniature creme-filled cookies
- Chocolate licorice
- Orange frosting
- Black frosting
- Buttercream frosting (preferably, the easiest homemade buttercream frosting ever)
- 1 box of cake mix
*Note: Leave yourself enough time. When making a homemade cake like this, I start at least 24 hours before I need to present it. This allows time to freeze the cakes before decorating, which is one key ingredient to pulling these together.
1. Bake your cake mix, according to instructions. Use your mix to make two 8-inch round cakes.
2. Allow cakes to cool.
3. Freeze cakes, preferably overnight.
4. Make your Olaf template. I used a Frozen worksheet (see below) that we found at our local library. I traced the Olaf head onto a blank piece of paper. Then (just eyeballing it), I made that traced head slightly larger – large enough to cover one 8-inch round cake.
5. Once satisfied with your Olaf cake template, take your cake out of the freezer and place template on top. Using a sharp knife and small cuts, carefully cut around your template to shape the cake. Remember to go slowly… it’s tougher to add cake back on than it is to cut a bit more off.
6. Put cakes back in the freezer.
7. Mix your buttercream frosting.
8. First, spread your cakes with the buttercream frosting.
9. Refreeze frosted cakes while you prepare the rest of your ingredients.
10. Here’s what I used:
- For eyes: Half of a creme-filled cookie for each eye. Use a mini creme-filled cookie for the inside of the eye.
- For nose: Dollop of orange frosting
- For mouth: Black frosting mixed with our white buttercream frosting to make a charcoal grey. Tip: We made a separate template for his mouth. We cut the inside of the mouth out, set it on top of the cake and spread our frosting in the middle, using that template like a stencil. When we pulled our stencil, this gave us a sharper edge all around.
- For tooth: I didn’t want to spend money on fondant for such a small piece. This was a little tough, but I gently scraped the inside of a creme-filled cookie and called it a tooth.
- For buttons: Creme-filled cookie. Use just half the cookie – or the full.
- For eyebrows: Chocolate licorice
- For hair: Chocolate licorice
- For arms: Chocolate licorice
These are just the ingredients I chose to use. Here’s where you can use your creativity, if you have other ideas. You could use frosting for the eyes and eyebrows. You could use a giant marshmallow for the tooth. Possibilities are only limited by your imagination – and that’s the fun part about a homemade cake!