Ever since I can remember I have LOVED Disney.
It’s in my genes. Growing up in Brazil, every July my family made the yearly peregrination to Orlando for at least 2 weeks at the happiest place on Earth. And I mean that literally. Every single day was a different park from 8 am to 11 pm. We were hardcore in our love for the mouse.
So maybe it’s all the memories I have as a kid, maybe it’s the smell of caramel in the air or the fact that when I go into the Magic Kingdom all my troubles just fade away but to this day, I’m obsessed. It’s my happy place and as a full grown adult I still turn to Disney movies for a pick me up when I need one.
The other day in one of those moments, I was watching Frozen II — sidebar: it was ok. The first one was better — and inspiration struck. As soon as I finished the movie I headed for the kitchen to make an Elsa inspired entremet.
It looks super fancy but really wasn’t that hard to make at all!
Step #1
I made a simple vanilla cake in a domed mold. I used the vanilla cupcake recipe from my book Vegan Baking 101. If you try this, make sure the mold is very well oiled and sprinkle some flour on top of the oil too. And then don’t unmold the cakes until they’re completely cool.
Step #2
Appropriately, decorating this dessert is much easier if the cake is frozen so stick in the freezer until it’s rock solid.
Step #3
Then I covered the cake with some Elsa blue American buttercream — again using the recipe from the Vegan Baking 101 book and some food coloring.
I did just a crumb coat and stuck it back in the freezer for 20 minutes.
Step #4
After the crumb coat was frozen, I added a second layer of buttercream and used a scraper to smooth it out.
Step #5
To give it the final embellishments, I placed a candy snowflake I got from Joanne’s (always check the ingredients to make sure these are vegan) and sprinkled some sugar sprinkles to give it a snowy look. Tah-dah!
What do you think? I could totally see this being served at Arendellle castle for Elsa’s birthday, couldn’t you?
You can watch the time-lapse videos of the dessert coming together on my Instagram stories.
Stay curious,
Natalia
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