![\"Igloo](\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2013\/12\/igloo_cake_diy_pv2.jpg\")
<\/div>\nToday we’re hooking you up with a tutorial from one of the cake world’s most beloved duos.\u00a0 For those of you, like me, who’ve been following bakers and style makers for years… you already know these talented sisters.\u00a0 Their cake designs have been featured in fabulous magazines like Real Simple Weddings\u00a0 and Martha Stewart Weddings\u00a0 and their wins on the Food Network Challenges are aplenty.\u00a0 For years, they inspired us with their flawless sense of style and creative execution.\u00a0 Which is why we all\u00a0 felt heartbrokenwhen a fire destroyed their Chicago cake shop back in 2010.\u00a0 I just can’t even imagine.\u00a0 But that makes today’s feature even more amazing.\u00a0 Yes, I’m thrilled to see Mary and Brenda Maher back in action with a whole new business that is right up our alley.\u00a0 And today you’re\u00a0 going to be thrilled when you see their new tutorial.\u00a0 It’s frosty.\u00a0 It’s chilly.\u00a0 It’s down right icy.\u00a0 It’s an adorable Igloo Cake<\/strong> and the Cakegirls<\/strong><\/a> are teaching us how to make it!<\/p>\n Mary and Brenda\u00a0Maher have gathered their favorite tips and tricks to bring you the new Cakegirls<\/a><\/strong>, an online boutique with everything you need to make the cake and throw the party. \u00a0 Incredible projects to inspire you paired with the supplies you need to create them at home.\u00a0 From the baking supplies to the party supplies, all with that signature Cakegirls style that we love so much!\u00a0 And today’s igloo tutorial is just one of the many achievable projects they have ready and waiting for you.<\/p>\n Now, let’s get to this igloo, shall we?\u00a0 This little project could not be cuter with it’s frosty ice pieces and glittering flag banner.\u00a0 And do I spy some sparkling trees?\u00a0 Yes!\u00a0 We love a good sparkling Christmas tree<\/a>!\u00a0 The best part about this cake is that it’s totally achievable by all bakers, no matter your skill level.\u00a0 Oh, that and there’s a donut<\/em>\u00a0 hidden inside.\u00a0 Let’s take a look… IGLOO CAKE TUTORIAL<\/strong> Ingredients:<\/em> Tools:<\/em> STEP 1:<\/strong>\u00a0 Divide the cake batter between the ball pan and the 6″ pan and bake accordingly. Once cool, wrap the layers in plastic wrap and refrigerate for a few hours to firm up the cake. Mix blue food coloring into 1 1\/2 tubs of icing until light blue and set the rest aside. Place the ball on top of the 6″ layer with icing in between and place on the cake stand or display board a little to the right to make room for the trees. Next, cut 1\/3 off the bottom of the donut and then trim the back flat to fit to the front of the cake.<\/p>\n STEP 2:<\/strong>\u00a0 Use a spatula to coat the exterior of the cake, trying to keep the icing as smooth as possible.\u00a0 When you are done, it will look like this.<\/p>\n STEP 3:<\/strong>\u00a0\u00a0 Make the broken ice.\u00a0 Place parchment on a 1\/2 sheet tray and set aside. Heat the white candy coating discs on half power in the microwave, stirring frequently until melted. (Do not overheat). Use an offset spatula to spread the coating on the tray into a thin layer (1\/8″ to 1\/4″ thick).<\/p>\n STEP 4:<\/strong>\u00a0 Immediately sprinkle opal sugar crystals across the entire top of the melted coating. Place in the fridge for 10 minutes, or until firm.<\/p>\n STEP 5:<\/strong>\u00a0\u00a0 Remove the tray from the fridge and let it sit for about 10 minutes, which will make cutting pieces easier. Then, use a craft knife to cut little rectangles to fit on the front of the door.<\/p>\n STEP 6:<\/strong>\u00a0\u00a0 Next, use your hands to break off pieces and apply to the cake where they fit, like a mosaic until the rest of the cake is complete.<\/p>\n STEP 7:<\/strong>\u00a0\u00a0\u00a0 Break a little off the open end of one of the ice cream cones to make a shorter tree and then use the remaining white icing to cover the cones. Prop the cones on your fingers to make this easier. Sprinkle in sugar and place by the igloo using a little icing to adhere.<\/p>\n STEP 8:<\/strong>\u00a0 Next, tie the twine between two sucker sticks to create the garland string and leave excess on each end. (Our string measures 7″ between the two sticks, but make the garland however you like.)<\/p>\n STEP 9:<\/strong>\u00a0 Cut 2″ pieces of white glitter tape and fold them in half over the twine, pressing to adhere. Then use scissors to trim each piece into a triangle.<\/p>\n STEP 10:<\/strong>\u00a0\u00a0 Place the garland in the cake. Smear any remaining buttercream around the base of the cake and sprinkle with additional opal sanding sugar to finish.<\/p>\n <\/p>\n YOU MAY ALSO ENJOY:<\/strong> Igloo Cake Tutorial – how to make an igloo shaped cake with frosty ice pieces, sparkling trees and glittering flag banner. An adorable winter cake for holiday parties and Christmas dessert. Today we’re hooking you up with a tutorial from one of the cake world’s most beloved duos.\u00a0 For those of you, like me, who’ve […]<\/p>\n","protected":false},"author":1,"featured_media":18800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[242,295,260,90,261],"tags":[],"class_list":{"0":"post-18768","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-12-cakes-of-christmas-2013","8":"category-blog","9":"category-cakegirls","10":"category-diy","11":"category-diy-plus","12":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/18768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=18768"}],"version-history":[{"count":56,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/18768\/revisions"}],"predecessor-version":[{"id":32920,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/18768\/revisions\/32920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/18800"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=18768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=18768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=18768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Igloo](\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2013\/12\/igloo_cake_diy1.jpg\")
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\na DIY by Cakegirls<\/a><\/p>\n
\nCake recipe of choice, or box mix
\n1 Donut
\nFrosting of choice, or 2 tubs store bought vanilla icing
\n2 Sugar Cones
\nBlue Gel Paste<\/a><\/strong>
\n1 Bag White Candy Coating<\/a><\/strong>
\nCourse Sanding Sugar<\/a><\/strong><\/p>\n
\n6″ Round Pan<\/strong><\/a>
\n1\/2 Ball Pan<\/strong><\/a>
\nSheet Pan
\nParchment Paper
\nSucker Sticks<\/a><\/strong>
\nTwine<\/a><\/strong>
\nWhite Glitter Tape<\/a><\/strong><\/p>\n<\/a><\/p>\n
\n
\nChristmas Ornament Cakes<\/a>
\nBirch Log Cake<\/a>
\nGift Box Cake<\/a>
\nWinter Hat Cake<\/a>
\nChristmas Cupcake Wreath<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"