Bolo Frozen — Cake Topper

Imagine slicing through a layered cake that smells of warm vanilla and browned butter, the crumb tender and springy, the frosting a silky cloud of sweet cream with a whisper of citrus. You lift a fork and the first mouthful delivers pillowy sponge, a cool buttercream shimmer, and—if you choose—an icy-blue shimmer that makes every bite feel like a bite of celebration. A Bolo Frozen decorated with a themed cake topper is both familiar comfort and storybook spectacle: comforting, nostalgic, and utterly shareable.

This recipe is perfect for birthday parties, winter-themed celebrations, or any time you want a charming centerpiece that also tastes irresistible. It’s a great weekend project—satisfying to bake, satisfying to decorate—and ideal for pairing with tea or a tall glass of milk for kids. Read on for a complete guide: times, nutrition, step-by-step instructions, storage, expert tips, and creative twists.

At a Glance

• Prep Time: 25 minutes (plus 30–45 minutes cooling)
• Cook Time: 22–28 minutes per layer
• Total Time: About 1 hour 45 minutes (including cooling and decorating)
• Servings: 12 slices (two 8-inch layers)
• Difficulty Level: Intermediate — basic cake skills and a steady hand for frosting recommended

Nutritional Breakdown

The following nutritional estimate is per serving (1 of 12 slices). Values are approximate and based on standard ingredient nutrient data (USDA FoodData Central and related government nutrition databases). Exact nutrition will vary with ingredient brands, portion sizes, and any changes you make (frosting, fillings, etc.).

Per serving (approximate)

• Calories: 520 kcal
• Protein: 5 g
• Carbohydrates: 62 g
  • Sugars: ~42 g (mostly added sugars)
  • Fiber: ~1.5 g
• Fat: 29 g
  • Saturated fat: ~17 g
• Sodium: ~220 mg

Notes on these numbers: This cake includes a classic butter-and-sugar sponge plus a buttercream frosting, which increases calorie and sugar density. For reference on macronutrient values and recommended daily limits, consult government nutrition resources or guidance from the USDA and CDC.

Why You’ll Love It

• Irresistible flavor and texture: The cake balances a tender, slightly buttery sponge with a smooth, creamy buttercream. The contrast of warm cake and cool frosting is deeply satisfying.
• Memorable presentation: The Frozen-themed topper transforms a simple cake into a magical centerpiece—perfect for kids’ parties or themed gatherings.
• Shareable ritual: Slicing a decorated cake is a social moment—blowing out candles, cheering, and passing plates creates a warm memory.
• Flexible and adaptable: The base recipe is a great canvas—change colors, flavors, or fillings to match seasons or dietary needs.

How to Make Bolo Frozen – Cake Topper

Ingredients (makes a two-layer 8-inch cake)

Cake

• 300 g (2 1/2 cups) all-purpose flour
• 200 g (1 cup) granulated sugar
• 200 g (1 cup) unsalted butter, room temperature
• 3 large eggs, room temperature
• 200 ml (3/4 cup + 2 tbsp) whole milk, room temperature
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tsp vanilla extract
• Zest of 1 lemon (optional, brightens flavor)

Buttercream Frosting

• 200 g (1 cup) unsalted butter, room temperature
• 300 g (about 2 1/2 cups) powdered sugar, sifted
• 2–3 tbsp whole milk or heavy cream
• 1 tsp vanilla extract
• Gel food coloring (blue, light blue, white) — optional for Frozen palette
• Sparkling sugar or edible luster dust (optional, for shimmer)

Optional ingredients & substitutions

• For a lighter frosting: use stabilized whipped cream or mascarpone-sweetened frosting (note: will require refrigeration).
• Gluten-free: substitute a 1:1 gluten-free flour blend (may need a pinch more liquid).
• Vegan: use vegan butter, aquafaba or flax-egg binder, and a non-dairy milk; expect texture differences.
• Flavor swaps: replace 1 tsp vanilla with 1 tsp almond extract, or fold in 2 tbsp of cocoa powder for a chocolate version.

Step-by-step Instructions

1. Prep and preheat:

   • Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment rounds. Sift flour and baking powder together; set aside.

2. Cream butter and sugar:

   • In a stand mixer or large bowl, beat 200 g room-temperature butter with 200 g sugar on medium speed until pale and fluffy (3–4 minutes). Scrape down sides.

3. Add eggs and vanilla:

   • Add eggs one at a time, mixing until just combined after each. Add vanilla extract and lemon zest if using.

4. Combine dry and wet:

   • With mixer on low, add one-third of the flour mixture, then half the milk, then another third of flour, remaining milk, and finish with flour. Mix until just combined—do not overmix.

5. Bake:

   • Divide batter evenly between prepared pans. Smooth tops and bake 22–28 minutes, or until a toothpick inserted into center comes out with a few moist crumbs and the top springs back lightly when touched.

6. Cool:

   • Let layers cool in pans 10 minutes, then turn out onto wire racks to cool completely. Chill for 20–30 minutes to make assembly easier.

7. Make buttercream:

   • Beat 200 g butter until creamy. Gradually add sifted powdered sugar, beating on low until incorporated, then increase speed to medium. Add 2–3 tbsp milk and vanilla; beat until light and fluffy (3–5 minutes). Adjust consistency with more milk or sugar. Divide frosting if coloring.

8. Assemble and decorate:

   • Level cake layers if needed. Place first layer on cake board or plate, spread an even layer of buttercream (about 1/3 of total). Top with second layer and apply a thin crumb coat. Chill 15–20 minutes, then apply final smooth coat. Use piping tips to create snowy swirls or an ombré of blues. Add edible shimmer.

9. Add topper:

   • Place your Bolo Frozen cake topper in the center or as desired (insert supports if topper is heavy). If the topper is plastic, ensure it’s clean and secured; for fondant or sugar toppers, add gently.

Practical tips during each step

• Don’t overmix batter—overworked gluten makes a tough cake.
• Use room-temperature ingredients for even mixing.
• Chill between crumb coat and final coat to prevent crumbs showing.
• Use gel coloring sparingly—gel gives vibrant color without thinning frosting.

Best Pairings

• Beverages: Serve with hot tea (Earl Grey or chamomile) or a lightly roasted coffee to balance sweetness. For kids, a cold glass of milk is classic.
• Sides: Fresh berries (blueberries, raspberries) or a small bowl of mixed fruit contrast the richness.
• Presentation: Top with a clean, themed cake topper for focal drama; scatter edible snowflakes or silver dragées around the base.

Keeping it Fresh

• Room temperature: Store covered (cake dome) for 1–2 days if your kitchen is cool (buttercream can be left out briefly).
• Refrigeration: Store in the fridge for up to 4–5 days. Bring to room temperature before serving (about 30–60 minutes) for best texture.
• Freezing: Freeze well-wrapped cake layers or slices for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Pro Tips & Tricks

• Best pans: Use light-colored aluminum pans for even baking; dark pans may brown too quickly.
• Doneness cues: Toothpick with moist crumbs and slightly springy top is perfect—avoid baking until completely dry.
• Coloring tips: Mix white frosting base first to ensure true icy-blue shades. Use white cocoa butter or white frosting as a base if you need very pale tones.
• Topper safety: If using plastic toppers, insert clean dowels or straws into cake first to protect from direct contact; if topper is heavy, add support between layers.
• Make ahead: Bake layers a day ahead, wrap in plastic, and chill. Assemble and decorate on the day of event for freshest look.

Creative Twists

1. Chocolate Frozen: Replace 40 g of flour with 40 g unsweetened cocoa powder for a chocolate sponge; pair with a white chocolate buttercream for contrast.
2. Fruit-filled: Add a layer of blueberry compote between cakes to echo the Frozen palette—sweet-tart fruit cuts richness and adds real fruit flavor.
3. Lighter frosting: Use stabilized whipped cream (whipped cream + gelatin or commercial stabilizer) mixed with a little mascarpone to reduce richness while preserving stability.
4. Gluten-free or vegan: Use certified gluten-free flour blends (add xanthan gum if needed) or vegan butter and egg replacer for a fully vegan celebration cake.

Recipe Q&A

Q: Can I use a ready-made plastic Frozen topper?
A: Yes—ensure it’s food-safe and clean. Insert support straws or dowels to protect the cake and stabilize the topper.

Q: My cake turned out dry—how do I fix it next time?
A: Don’t overbake; check a few minutes before the suggested time. Use room-temperature ingredients and consider adding a tablespoon of oil or an extra egg yolk for more moisture.

Q: Can I make this ahead for a party the next day?
A: Absolutely. Bake and wrap layers the day before. Assemble and decorate on event day for best appearance; you can also fully decorate a day ahead and refrigerate.

Q: How do I reduce the sugar/calories?
A: Try a thinner layer of frosting, use part-whole-wheat flour for more fiber, or replace half the powdered sugar in frosting with reduced-sugar powdered sweetener (test ratios). Note texture and sweetness will change.

Conclusion

If you’re aiming to create a cake that’s both a nostalgic centerpiece and a delicious slice of joy, this Bolo Frozen with a themed cake topper is a wonderful project. It’s adaptable, festive, and perfect for making memories—whether for a child’s birthday or a winter celebration. For ready-made topper options that make decorating effortless, consider a detailed 3D topper set like the 3D Frozen cake topper set on Etsy, or explore a curated selection of themed toppers at Frozen-themed cake toppers at Taarttoppers. Share your results, photos, and tips—I’d love to see how your Frozen cake brings the celebration to life!

Bolo Frozen – Cake Topper

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• Author: recipechangegmail-com
• Total Time: 105 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

A delicious layered cake with warm vanilla and browned butter, topped with silky buttercream and optional themed decorations. Perfect for celebrations!

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Ingredients

Scale 1x2x3x

• 300 g (2 1/2 cups) all-purpose flour
• 200 g (1 cup) granulated sugar
• 200 g (1 cup) unsalted butter, room temperature
• 3 large eggs, room temperature
• 200 ml (3/4 cup + 2 tbsp) whole milk, room temperature
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tsp vanilla extract
• Zest of 1 lemon (optional)
• 200 g (1 cup) unsalted butter, for buttercream, room temperature
• 300 g (about 2 1/2 cups) powdered sugar, sifted
• 2–3 tbsp whole milk or heavy cream
• 1 tsp vanilla extract, for buttercream
• Gel food coloring (blue, light blue, white, optional)
• Sparkling sugar or edible luster dust (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
2. Sift flour and baking powder together; set aside.
3. In a stand mixer, cream together room-temperature butter and sugar until pale and fluffy (3–4 minutes).
4. Add eggs one at a time, mixing until just combined after each. Add vanilla extract and lemon zest if using.
5. With mixer on low, alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly between pans. Bake for 22–28 minutes, until a toothpick comes out with a few moist crumbs.
7. Cool layers in pans for 10 minutes, then turn out onto wire racks and chill for 20–30 minutes.
8. For buttercream, beat 200 g butter until creamy. Gradually add sifted powdered sugar and mix on low, then increase to medium. Add milk and vanilla, beat until light and fluffy.
9. Level cake layers, place first layer on a cake board, spread buttercream, top with second layer, apply a crumb coat, and chill.
10. Apply final smooth coat of buttercream and decorate as desired with gel coloring.
11. Insert cake topper into the center of the cake once decorated.

Notes

Chill between steps to prevent crumbs from showing in the frosting. Use room-temperature ingredients for better mixing.

• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 42g
• Sodium: 220mg
• Fat: 29g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 1.5g
• Protein: 5g
• Cholesterol: 120mg