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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Castle Cake I apologize for the picture, by the time I got around to snapping one some of the icing was already slipping, and it has one sloping corner. Also, I have no idea how long it took to bake and decorate, hence the 0s on the prep and bake time. Read more . Sorry. Ingredients:
2 boxes cake mix, prepared |
1 tub each pink and white icing |
pastel writing icing |
8 sugar cubes |
strawberry and chocolate wafer cookies |
3 sugar or waffle ice cream cones |
pink and blue sugar crystals |
muffin cups |
loaf pan |
muffin tin |
Directions:
1. Bake two loaf cakes, cool and trim so top is flat. (There should be enough cake batter left to fill a muffin tin)
2. Cut one loaf cake in half widthwise. Using a bit of white icing to anchor place one half on top of whole loaf cake, and using more icing place other half on top of that.
3. Freeze cake for 30-60 minutes,
4. Crumb coat the cake with a thin layer of pink icing, return to freezer for 30 minutes.
5. Meanwhile bake off cup cakes and let cool.
6. Spread crumb coated cake with pink icing, until smooth and even.
7. Remove muffin cup from one cup cake and cover all sides with pink icing, place on top and center of cake.
8. Spread ice cream cones with white icing and roll in pink sugar. Place one cone on top of cupcake, the remaining two on each side of bottom layer of cake.
9. Place sugar cubes on each corner of bottom and middle layers of cake.
10. Pipe some white icing around cake and sprinkle with blue sugar for the moat.
11. Use chocolate wafer cookies for the drawbridge and stawberry wafer cookies for doors and windows, trimming to desired size.
12. Use writing icing to decorate, creating windows, doorknobs and anywhere else you want to spruce up the cake.
13. Use remaining icing on cupcake tops.
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