Three-tier FROZEN Cake

This is cake for my daughter's FROZEN themed birthday party.

Base Tier: 10" Chocolate Chiffon cake

This is made with two 10" x 2" round Chocolate Chiffon Cake crumb coated with Chocolate Buttercream Frosting

Adjust ingredients for two 10" cake
Egg - 12 Large
Cake flour - 136g
Oil - 64g
Milk - 64g
Sugar - 96g for egg white
Sugar - 48g for egg yolk

Frosting:
Crisco solid vegetable shortening - 1/2 cup
Butter, softened - 1/2 cup (1 stick)
Cocoa powder - 3/4 cup or  unsweetened chocolate squares, melted - 3 oz
Vanilla extract - 1 tsp
Sifted confectioners' sugar - 4 cups  (approximately 1 lb.)
Milk - 3-4 tsp

2nd Tier: 8" White Chiffon cake

This is made with two 8" x 2" round Chiffon Cake crumb coated with Vanilla Buttercream Frosting

Ingredients:
Egg - 8 Large
Cake flour - 136g
Oil - 64g
Milk - 64g
Sugar - 96g for egg white
Sugar - 48g for egg yolk

Frosting:
Crisco solid vegetable shortening - 1/2 cup
Butter softened - 1/2 cup

Vanilla extract - 1 tsp
Sifted confectioners' sugar - 4 cups (approximately 1 lb.)
Milk - 2 TBSP

Top Tier: 6" Green tea Chiffon cake

This is made with two 6" x 2" round Green Tea Chiffon Cake crumb coated with green Vanilla Buttercream Frosting.

Ingredients:
Egg - 5 Large
Cake flour - 75g
Green tea powder - 12g
Oil - 40g
Milk - 40g
Sugar - 60g for egg white
Sugar - 30g for egg yolk

Frosting:
Crisco solid vegetable shortening - 1/2 cup
Butter softened - 1/2 cup

Vanilla extract - 1 tsp
Sifted confectioners' sugar - 4 cups (approximately 1 lb.)
Milk - 2 TBSP

Icing color - Wilton icing color kelly green

Decorating

1. Cakes with crumb coating should be refrigerated for 2 hours+ or overnight. Each cake should have a cake board underneath that is trim to the size of the cakes.

2. For the base tier, use Wilton bamboo dowel rods cut to length so it is just below the surface of the cake.

3. For second tier, just use plastic straw.

5. Make batches of rolled marshmallow fondant. Use 3 shades of blue fondant to cover the cakes. Then stack them. Cut a Wilton bamboo dowel rods to just short of the whole cake height, sharpen the tip with pencil sharpener, and insert the rod all the way through the 3 tiers. You may need to turn the rod so it can penetrate the cake boards.

6. Now you can decorate the cake freely.