For me, this year has been all about Walt Disney World, and in particular, Disney’s Frozen. So when it came to decorating my Christmas cake, I knew it was going to have to have a Frozen theme. I’d seen the sugar glass (or ice) a few times on Pinterest but they were always American recipes and involved corn syrup and, frankly, unless you’re Buddy the Elf, it’s unlikely you’re going to come across this on your travels. I was worried that substituting golden syrup would taint the colour but it didn’t seem to at all (obviously if you’re aiming for clear ‘glass’ then this recipe won’t work for you’). I used colouring paste, but liquid will work too. These gorgeous little cake toppers are from Cake Decorating Store, as are the cutters. I cut out the ‘frozen fractals’ from leftover icing (sticking them on with a dab of boiling water) but decorate however you want, or just leave it plain and sprinkle with a bit of glitter (I love glitter).
To make your Frozen Christmas Cake:
Firstly, for the cake, I’ve updated my post on adding marzipan and fondant icing to your cake. This should get you right up to the bit where you have a plain, iced cake. I added a smear of ice blue paste into my fondant and worked it in well to achieve an even blue colour. I also used some snowflakes cut out of white fondant, fixing them with a bit of boiled water.
Obviously working with boiling sugar is incredibly dangerous so please, please be careful – this isn’t a recipe to make with kids! You really need a jam thermometer for this bit. You can guess, by dribbling some into cold water – it must be completely brittle with no bend at all – but you risk it not setting.
For the sugar glass:
330g caster sugar
125ml golden syrup
Blue food colouring – I used paste in Ice Blue
1 tsp vanilla extract (or any flavouring – peppermint would be good here)
Before you start, prepare a baking tray by greasing it well, or using a silicone sheet.
In a nice, heavy saucepan, mix the sugar, water and golden syrup together. Bring it to the boil, stirring constantly, then let it boil fiercely for several minutes until the temperature reads 150C or ‘hard crack stage’ (haha). Then drop in your food colouring (go easy – I wanted ice blue but used a tiny bit too much and ended up with sea green!) and flavouring, stir briefly and pour out onto your prepared surface.
Leave it to cool completely, now be brave and drop it onto the work surface so it shatters. Very satisfying!
I wanted my ‘shards’ to be matte so I tossed them in icing sugar, but you can leave yours shiny.
Now just arrange them around the edge of your cake. I did it randomly so there were some pointy shards sticking up around the cake, but arrange them however you like. I’ve only rested mine against the cake as I’ll be removing them before I put the cake into a cake tin, but you can stick them using a little boiled water (be warned, they won’t stay hard forever and will start to go sticky, especially if they’re dampened).
Finish with an Olaf (he’s quite easy to make out of fondant, with chocolate piped onto parchment paper and allowed to set for his arms and..erm.. ears? – but mine was a cake topper) and a sprinkling of glitter.
And that’s it! As the clumsiest, most useless, least creative person I know, I can GUARANTEE that anyone and everyone can make this cake. Go on, give it a go!
All together now… ‘do you wanna build a snowmaaaaaan…?’