4 Element Inspired Treats That’ll Leave You Frozen In Your Tracks!

Dreary days and cold winter nights can feel  like a drag, but there is about to be a bright spot! Disney’s Frozen 2 will be available on Digital on Feb. 11 & Blu-ray on Feb. 25. You can pre-order your copy here, today!

To celebrate our favorite frosty fairytale, So Yummy partnered with Disney’s Frozen 2  to bring you creative confections inspired by the forces of nature. Just like Elsa, you will embark on a journey “Into the Unknown” when you decide to bake one (or all!) of these tasty treats.

The Water Spirit cookies are sure to be a hit with all Disney’s Frozen 2 fans, both young and old. Dress up your favorite cake with Earth Spirit decorations, like edible moss and edible rock fudge, for a creation that seems to be straight from the enchanted forest. But be careful not to melt away like Olaf when you torch the outer layer of your Fire Spirit Flambe!

Disney’s Frozen 2 is a powerful story of bravery and self-discovery. Join the adventures of Elsa, Anna, Kristoff and Olaf in their quest to save Arendelle by pre-ordering Disney’s Frozen 2 on Digital & Blu-ray and getting in the kitchen to bake up a storm!

Wind Spirit Cupcake

Complexity: medium
Prep Time: 30 minutes
Total Time: about 1 hour
Servings: varies 

Ingredients:

• 12 prepared cupcakes (these can be homemade, store-bought, or prepared from a boxed mix)
• About 4 cups vanilla frosting (homemade or prepared)
• 2 cups sugar
• ½ cup corn syrup
• ½ cup water

Kitchen tools 

• Candy Thermometer
• Hand Mixer

Preparation: 

1. Add sugar, corn syrup and water to a non stick saucepan and heat to 300 degrees using a candy thermometer to monitor. Remove from heat and place in a cold water bath to cool to 275 degrees.
2. Dip one beater of a hand mixer into the hot caramel and turn on for about 3-5 seconds.
   The sugar will catch on the mixer. Carefully remove from the beater.
3. Continue until you’ve reached your desired amount, removing spun sugar from the beater each time, and gently mold into a spiral shape.
4. Alternative Method: Lay two spoons across a bowl. When sugar has reached the correct temperature, dip a fork or sugar whisk into the hot sugar and quickly flick the sugar between the two spoons. The sugar will cling to the spoon handles. Remove from handles and mold. Continue with remaining sugar.
5. If sugar starts to get too cold, gently reheat to 300 degrees again and repeat the process.
6. Place spun sugar on top of cupcakes and serve.

Note: Spun Sugar will wilt in a humid environment; these should be enjoyed immediately.

Water Spirit Cookies

Complexity: easy
Prep Time: 40 minutes
Total Time: about 2 hours
Servings: about 12 cookies 

Ingredients:

Sugar Cookies

• 3 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract

For assembly/decorating

• Premade Fondant – store bought or homemade
• Corn syrup or simple syrup
• Rock candy or other hard candy
• Boiling Water
  OR
• Gel Food Coloring
• Lemon or Peppermint Extract

Preparation:

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. In the bowl of an electric mixer, cream the sugar and butter with the paddle attachment until fluffy and pale.
3. Add in the eggs and vanilla and stir to combine.
4. Add in all of the dry ingredients at once and stir until just combined and no patches of dry flour remain.
5. Turn the dough out onto a lightly floured surface and roll the dough out to about ¼-⅓” thick. Chill dough in the refrigerator for 10 minutes.
6. Remove the dough from the refrigerator and cut out 3 ½” circles. Transfer the cut-outs to the prepared baking sheet and freeze for 10 minutes.
7. Bake cookies for 12-15 minutes. Allow the cookies to cool completely.
8. Meanwhile, roll out fondant to about ⅓” thick and cut out as many 3 ½” circles as you have cookies. *Note: the sugar cookies will expand slightly in the oven so there will be a thin cookie border around the fondant topping.
9. Once cooled, lightly brush cookies with corn syrup or simple syrup and attach the fondant circle, pressing gently to adhere.
10. Place hard candy in a heatproof bowl or glass and carefully pour enough boiling water over candy to completely cover. Stir to dissolve.
11. Variation: Add a small amount of gel food coloring to a small bowl and add 1 tablespoon of lemon or peppermint extract – stir to dissolve coloring.
12. Gently brush the top of the fondant decorated cookies with water and use a dropper or paint brush to create a watercolor effect.
13. Allow cookies to dry completely, about 1 hour, before serving.

Fire Spirit Baked Alaska Flambe

Complexity: hard
Prep Time: 12 hours
Total Time: about 1 day
Servings: 6-8 

Ingredients:

For base 

• 2 pints strawberry sorbet (or ice cream of your choice)
• 1 pint raspberry sorbet (or ice cream of your choice)
• Prepared white or yellow sheet cake

For meringue topping 

• 6 egg whites, room temperature
• 1 cup sugar
• ¼ teaspoon cream of tartar
• Kitchen torch
• Premade cotton candy dome (optional)
• High-proof alcohol – Cognac, Brandy or high-proof Spiced Rum (optional)

Preparation: 

1. Line a small glass bowl with plastic wrap. Scoop sorbet or ice cream into the bowl, pressing down so that ice cream fills all sides of the bowl and eliminating as many bubbles and spaces as possible. Freeze completely – 2 hours or more.
2. Prepare cake – box or homemade – for a 9×13 sheet cake. Let cool and cut out a circle the same size as the base of the bowl with ice cream. Set aside.
3. Remove ice cream from the freezer, unwrap plastic and set cake round on top. Re-cover cake with plastic to keep it from drying out and freeze 4 hours or overnight.
4. In a clean, dry bowl whisk egg whites and cream of tartar using a hand mixer or stand mixer until very foamy, about 2 minutes. Gradually add sugar, 1 tablespoon at a time mixing about 30 seconds between additions. Once all the sugar has been added, continue to mix until whites are glossy and form stiff peaks.
5. Remove cake from the freezer, flip onto serving plate and remove the bowl. If it won’t easily release from the bowl let thaw slightly. Remove plastic wrap.
6. Using a spoon or spatula, completely cover the dome with meringue mixture creating swirly peaks.
7. Use a kitchen torch to lightly torch the meringue.

Variations 

Cotton Candy dome:

1. Cover torched meringue with cotton candy dome.
2. Pour alcohol into a small ladle or pot carefully light on fire.
3. Carefully pour flaming alcohol over cotton candy in a circular motion to flambe – extinguish flames once cake has reached your desired flambe.

Flambe:

1. Once covered with meringue, repeat steps 2 and 3 above to flambe.

Earth Spirit Cake Decorations

*Use to top a premade chocolate cake or cupcakes

Edible Rock Fudge

Complexity: easy
Prep Time: 1 hours
Total Time: about 2 hours
Servings: varies

Ingredients:

• 16 oz of white chocolate chips or bars broken into pieces
• 14 oz can of sweetened condensed milk
• Crushed Oreos or chocolate wafers
• ¼ teaspoon (or more) Cocoa Powder

Preparation: 

1. Over low heat, gently heat white chocolate and sweetened condensed milk in a saucepan stirring occasionally until completely melted and combined.
2. Add about 1 tablespoon of crushed oreos or chocolate wafer and stir to combine.
3. Separate mixture into three bowls.
4. Leave one bowl as is, mix in cocoa powder to another and add additional crushed oreos or chocolate wafer to the third — creating three different “rock” colors. Adjust as necessary.
5. Let cool to room temperature or put in the refrigerator until the mixture is no longer sticky and has solidified enough to be molded.
6. Scoop mixture and mold into rock shapes, adding additional colors to create multi-colored rocks.

Edible Moss

Complexity: easy
Prep Time: 10 minutes
Total Time: about 15 minutes
Servings: varies depending on piece size 

Ingredients: 

• 2 eggs
• 2 tablespoons sugar
• 2 tablespoons liquid honey or agave
• 1 teaspoon almond extract
• Green Gel food coloring
• ¼ cup flour
• 2 teaspoons baking powder

Preparation:

1. In a medium microwave-safe glass bowl beat eggs, sugar, liquid honey, extract and food coloring with a hand mixer until light and foamy, about 2 minutes. *Note: Microwave honey for about 10 seconds to get a pourable consistency to get liquid honey
2. Gradually sift in flour and baking powder and mix again just to combine.
3. Microwave on high for 2 minutes and 30 seconds. Remove, let cool and tear to create moss pieces.
4. Repeat if more moss is needed to cover cake!