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Birthday
Cakes & Cake Supplies - Enchanted Castle
Cake
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a variation make two of the cake shown to the left and place them back
to back as shown on the right. This will make a larger cake if you have
more guests. I also added turrets to the center sections as well in this
version. So this cake had 8 turrets. |
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1 package yellow cake mix
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2 packages fluffy white
frosting mix
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2 pointed ice cream cones
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1 package pink pillow mints
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2 milk chocolate candy bars
(7/8 ounce each)
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Toothpicks
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Pink and Red construction
paper for flags
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Blue foil paper to cover tray
(water for moat)
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Coconut tinted green (grass)
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Pink decorators sugar
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If you need a larger cake than shown, try doubling the layers
on the cake or make two cakes and set them back to back. I have used
both of these methods. When you set the cakes back to back you then
have 4 turrets instead of two.
TIP: Do
Not Use Fluffy White Frosting on a hot day, because your windows and
everything else will slide out of place as the frosting melts. I would
suggest using Wilton Decorating Frosting. You can purchase online at: www.wilton.com
or at your local Hobby & Craft Stores that sell cake decorating
supplies.
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Castle Cake Made for Bridal Shower by Sheila in NY
This is the castle Cake I baked for my daughter's Bridal
Shower. We used 2-13x9 cakes and lots of homemade frosting. Pink
marshmallows for decorating and chocolate for the windows and the
bridge. Blue tinted sugar to go around the castle as the water. One of
her Bridesmaids helped me of course, it was definitely a 2 persons job,
but we had lots of fun making it and it was delicious.
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1. Cover a large flat tray
or piece of cardboard with aluminum foil for serving tray. *
2. Bake cake batter in oblong pan 13x9-1/2X2 inches, as directed
on 1 package of cake mix.
3. Cool in pan 10 minutes; remove from pan. Cool thoroughly.
4. Cut cake in the following manner (see diagram 1): First cut
cake in half crosswise into 2 rectangles, 8x6 inches. Cut one half into
3 equal pieces, each about 6x2-1/2 inches. Cut the center piece in half
to make 2 small squares (D in diagram 1). With a sharp knife, trim these
squares to make the cut edges rounded. These pieces are for the towers.
5. Prepare frosting as directed on 1 package of fluffy white
frosting mix.
6. Place large cake rectangle (A in diagram) on foil-covered tray
with longer side to the front. Frost top. Place pieces B and C on top as
shown in diagram 2. Spread a thin coating of frosting on all cut sides.
Frost cake completely, making edges as square as possible.
7. Prepare another package of fluffy white frosting mix. (Use as
needed)
8. Place D pieces at the front corners of the cake so that they
extend beyond the front edge (see diagram 2). Frost.
9. Frost 2 pointed ice cream cones (place cones over fingers to
frost). Sprinkle cones with pink decorators sugar. Place on top of D
pieces.
10. Arrange pink pillow mints along top edges of castle and
towers.
11. Break 2 milk chocolate bars (7/8 oz each) into sections. Trim
and place on front and back of castle for windows. (For round windows,
trim chocolate squares with sharp knife.) Use chocolate sections for
center door and drawbridge.
12. Cut flags from construction paper; fasten with frosting onto
toothpicks. Insert in cake and in tips of cones.
* Note:
If you like, cover tray or board with blue foil, leave a border of this
foil showing around castle for the water in moat. Cover remaining foil
with green-tinted coconut grass as shown in picture.
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