Family Funs Sand Castle Cake Co Tasty Dish Recipes

SANDCASTLE CAKE

Steps:

• Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• For the cakes: Coat two 8-inch round cake pans and two 6-inch round cake pans with nonstick baking spray with flour.
• Whisk together the flour, baking powder, cinnamon and salt in a large bowl and set aside.
• Combine the butter, brown sugar, vegetable oil and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy and light, about 5 minutes. Add the eggs one at a time, beating well after each addition.
• Add half the dry ingredients to the butter-sugar mixture and mix on low speed until just incorporated. Add the buttermilk and mix again until combined. Add the remaining flour mixture and mix until just combined. Scrape down the bowl with a rubber spatula, folding in any ingredients that didn't get incorporated. Divide the batter between the prepared pans, filling each no more than 3/4 full.
• Bake until a toothpick inserted near the center of the cakes comes out clean, about 30 minutes for the 6-inch cakes and 40 to 45 minutes for the 8-inch cakes.
• Cool in the pans for 5 minutes, then turn the cakes out onto wire racks to cool completely. If necessary, level the cakes with a serrated knife or cake leveler.
• For the frosting: In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners' sugar. Beat on low speed, gradually increasing to high as the sugar is incorporated and the mixture is light and fluffy. Add the dulce de leche in three additions until thoroughly combined. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. Beat in the fine sea salt.
• Transfer 3/4 cup of the frosting to a piping bag and set aside. Cover the remaining frosting with a damp towel so it doesn't dry out.
• For assembly: Place an 8-inch cake layer on an 8-inch cake board. Top with 1 cup caramel frosting, spreading evenly to the edges. Top with a second layer. Cover the entire cake with a layer of frosting, using a cake smoother or bench scraper to make the frosting as smooth and even as possible. Chill for 20 minutes or until the frosting is firm.
• Pour half the graham cracker crumbs onto a rimmed baking sheet. Remove the chilled cake from the refrigerator and roll the sides in the crumbs. Cover the top of the cake evenly with crumbs, gently patting them into the frosting. (The crumbs should stick naturally, but if they don't, brush the cake with a light coating of water using a pastry brush and roll again.)
• Place a 6-inch cake layer on a 6-inch cake board and top with 1/2 cup caramel frosting. Repeat the frosting, chilling and crumb-coating process as before. Place the finished 6-inch tier on top of the 8-inch cake. Anchor the two cakes together using one long cake dowel, if desired. Refrigerate the cake while you prepare the remaining decorations. Reserve the pan of graham cracker crumbs to use later.
• Make the spires and turrets by frosting the top inner edges of two cake cones with the caramel frosting. Nest a second cake cone inside each frosted one. Coat the outsides of the cones with frosting using a small offset spatula, then roll both cone stacks in the reserved graham cracker crumbs until completely coated.
• Frost the exterior of two sugar cones with the caramel frosting and roll in the graham crumbs. Snip a small hole at the end of the piping bag and pipe a thick line of caramel frosting on the inside of each cake cone and top with the coated sugar cones so they point upward.
• Trim away 1 inch from the bottom of one of the remaining sugar cones with a serrated knife using a gentle sawing motion. Cover the cone with caramel frosting and roll in the crumbs. Coat the remaining sugar cone with frosting and roll in the crumbs. Refrigerate all the decorated cones until firm, about 15 minutes.
• Remove the cake from the refrigerator and position the two assembled cake cone towers on either side of the front of the cake. Anchor each in place using a dot of frosting. Arrange the two remaining decorated sugar cones on top of the cake. Pipe a mound of frosting under each cone to anchor it in place.
• Put the brown sugar cubes in a large bowl and drizzle with honey. Toss with a fork to coat the cubes with honey, then toss with some of the remaining graham cracker crumbs. Arrange the coated cubes around the top edges of the cake tiers. Use a dot of piped frosting to anchor each cube in place.
• Use the remaining frosting to cover the serving plate. Generously sprinkle the remaining graham cracker crumbs over the frosting to create a sandy beach appearance. (You may have leftover crumbs.) Refrigerate while you prepare the candy decorations.
• Make the decorations: Combine the orange and red candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the starfish candy mold. Put the candy molds on separate small trays or baking sheets. Rap each pan on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer.
• Place the white candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the shell and sand dollar molds. Put the candy molds on separate small trays or baking sheets. Rap the pans on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer. Allow all the candy decorations to come to room temperature.
• Dip a dry art brush in the cocoa powder and tap off excess. Lightly brush across the white candy pieces to give them dimension. Arrange the candy shells and starfish around the cake tiers as desired.
• To make the castle doors and windows, put the melted semisweet chocolate in a piping bag and snip a small hole at the end. Put the printed template on a small sheet pan. Cover the template with parchment paper and pipe chocolate onto the paper following the outlines of the shapes on the template. Use a toothpick to spread the chocolate into corners and fill any holes. Freeze the chocolate until firm, about 10 minutes, then turn the pieces over using a toothpick. Handle the pieces as little as possible to avoid melting the chocolate.
• Pipe caramel frosting on the back of each chocolate piece and attach to the sandcastle.
• Use a metal skewer or cocktail pick to gently tap a hole into the tip of each sugar cone. Insert the cupcake flags into the sugar cone spires.
• Bring the cake to room temperature before serving.

PRINCESS CASTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of four 8-inch square pans. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs using electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 pans. Bake 2 pans at a time for 23 to 29 minutes (26 to 34 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cooled cake in freezer 45 minutes before cutting, to reduce crumbs.
• Spoon frosting into large bowl. Stir in enough food color until desired pink color.
• Using serrated knife, cut off domed top from each cake so they will be flat when stacked. On tray, place 1 cake, cut side down; spread 1/3 cup frosting over top. Add second cake, cut side down; spread top with 1/3 cup frosting. Add third cake, cut side down; do not frost.
• Cut fourth cake into quarters. Spread small amount of frosting on center of cake, about the size of a cake quarter. Place 1 quarter, cut side down, on top of frosting. Spread top of stacked cake quarter with 1 tablespoon frosting. Place second quarter on top of first quarter; spread top with 1 tablespoon frosting. Add third quarter; do not frost. Cut fourth quarter into quarters to create four 2-inch squares. Spread a small dollop of frosting on the top center of the second tier of cakes. Place one 2-inch piece on the center; spread top with frosting. Top with one more 2-inch piece. (Discard remaining 2 pieces.)
• Spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
• Frost pointed-end cones with frosting; roll in pink sugar. Frost cake with remaining frosting. Place 1 upside-down cone on each corner of the first cake layer and 1 on top cake layer for center steeple. Top each cone with a candy star.
• Place sugar cubes around edges of the first and second layers. Top each of the 4 corner sugar cubes with a gum ball. Attach 2 cookies on one side of first layer to create doors. Cut 2 additional cookies to desired size for windows; place each cookie on opposite sides of doors. Cut remaining cookie in half; place 1 half in center of second layer to create accent window. Pipe on window panes and doorknobs with white icing. Store loosely covered.

THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY

Steps:

• In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
• In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
• Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
• With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
• Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
• Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
• Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
• Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
• Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
• Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
• Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
• Chill the cake in the refrigerator for 20 minutes.
• Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
• Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
• Enjoy!

SNOW CASTLE CAKE

Steps:

• Line 9-inch square pan with plastic wrap. Arrange cake slices on bottom and up sides of pan. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Whisk in 1 cup COOL WHIP until blended. Refrigerate 15 min.
• Pour gelatin mixture into cake-lined pan; cover with plastic wrap. Refrigerate 4 hours or until firm.
• Unmold dessert onto plate; remove plastic wrap. Frost dessert with remaining COOL WHIP. Decorate with ice cream cones and candies to resemble a castle as shown in photo.

KNIGHT'S CASTLE CAKE

Steps:

• Heat oven to 325°F. Generously grease Nordic Ware® Castle Bundt® cake pan with shortening and lightly flour, or spray pan with baking spray with flour.
• Make cake batter as directed on box. Pour batter into pan.
• Bake 33 to 43 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Using a long serrated knife, trim cake even with top of pan, if necessary. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Stir 8 to 10 drops blue food color into frosting. Spread frosting around base of cake to look like water. Sprinkle brown sugar around frosting on plate to look like sand.
• Place gumdrops on top of each tower. Cut long flag-shaped pieces out of fruit snack with sharp knife or kitchen scissors. Roll fruit snack around 4 toothpicks to make flags; insert toothpicks into gumdrops. Arrange crackers and rock candy in frosting, and add chocolate bar, upside down, for drawbridge as shown. Store loosely covered.

FAMILY FUN'S SAND CASTLE CAKE C/O --TASTY DISH--

Steps:

• Notes and tips: I read through the recipe reviews on the Family Fun site and they are worth noting here. One reviewer stated that the cake does not transport well, another added fruit roll up shaped like flags to the tops of the turrrets.
• Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, as shown, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
• Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
• Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks, if using.
• Servings estimated.

SAND CASTLE CAKE

Steps:

• 1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Bake cake as directed on package. Cool 10 minutes. Run knife around sides of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.2- Mix brown sugar, granulated sugar and cracker crumbs in medium bowl cover and set aside. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired.3- Cover large flat tray or piece of cardboard with blue plastic wrap, blue foil or aluminum foil. Arrange cake pieces on tray as shown in diagram. Frost cake, attaching pieces with small amount of frosting. Sprinkle entire cake with about 1 cup brown sugar mixture to coat.4- Spread outside of ice-cream cones with thin layer of frosting. (Place cones over fingers to frost.) Roll cones in brown sugar mixture to coat place upside down on top of towers. Arrange cookies around base of cones. Arrange gumdrops along top edges of castle. Press flat candies into side of castle.5- Break graham cracker in half. Place one half in center of lower portion of castle to form door. Break off two pieces of candy bar. Place one piece on each side of graham cracker to resemble opened doors. Reserve remaining candy bar for the drawbridge.6- Spread remaining frosting on covered tray in front of castle. Sprinkle with remaining brown sugar mixture to create a beach, leaving space between the castle and the sand for a moat. Place drawbridge across, and arrange fish in moat. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 695 (Calories from Fat 280) Fat 31g (Saturated 17g) Cholesterol 55mg Sodium 370mg Carbohydrate 100g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 6%.Betty's Tip: Make flags for your castle with chewy fruit snack rolls. Cut fruit snack into triangle shapes, and wrap around toothpicks. Insert 1 flag in tip of each cone (cut off tip of cone if necessary). If blue plastic wrap or foil is unavailable, create the moat using canned blue decorating frosting or a tube of decorating gel.Cutting and Assembling Sand Castle Cake* Cut cake crosswise in half. Cut 1 half into 3 equal pieces. Cut center piece in half to make 2 small squares. Trim squares, using a sharp knife, to round the cut edges. (These pieces will be the tower bases.)* Place piece 1 on center of tray. Place pieces 2 and 3 on top of piece 1. Place pieces 4 and 5 at front corners of cake so they extend beyond front edge.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HARRY POTTER BIRTHDAY CASTLE CAKE

Steps:

• Bake the Cakes.
• Fill the Cakes:.
• Unwrap the large cakes layers. Place a cake board on a turntable and spread a little blue buttercream in the center. Place a cake layer on top.
• Add the buttercream on top of the cake and smooth over. Place the second cake layer on top. Gently press down on the top to sandwich it all together.
• Wrap the cake in plastic wrap and refrigerate for at least 2 hours.
• Repeat with the remaining layers, using yellow buttercream for the middle tier and red buttercream for the top tier.
• Make the Spell Books.
• Make the Potions:.
• Add sugar and water to a small saucepan over medium-low heat. Heat until sugar dissolves, whisking occasionally.
• Divide mixture into three bowls. Color one bowl green, one bowl blue, and one bowl red.
• Fill assorted pipettes with different colors and set aside.
• Make the Castles.
• Make the Broom Stick:.
• Cut 6 short strings of licorice and attach together with black candy melts. Trim off non-chocolate part of Pocky stick and attach to bristle portion. Let set.
• Make the Letters.
• Make the House Points:.
• Cut off the wooden round tip on each rock candy stick.
• Leave one color as is. Carefully trim away parts of the other three candy colors so that you have four different heights.
• Make the Fireplace:.
• Shape and mold the marshmallow treats into a flat 4x4 inch square onto a parchment-lined baking sheet. Trim into the shape of a fireplace. Spray with edible black spray and let set.
• Make the Platform Numbers:.
• Using a printed template, pipe 9 ¾ with candy melts. Let set.
• Make the Wand:.
• Place licorice on a parchment-lined baking sheet. Pipe small dots onto licorice, equally spaced apart. Let set.
• Make the Brick Wall:.
• Arrange square marshmallows on a parchment-lined baking sheet. Spray with edible red spray and let set.
• Assemble Top Tier:.
• Place the small tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.
• Pick up the cake and roll in the candy rocks to coat the sides. Place the cake back on the turntable and frost the top.
• To attach the castle buildings, spread a little buttercream over placement area and pipe on a bit of white candy melts. Gently press in the castle buildings. Fill in bare areas with candy rocks and set aside.
• Assemble Bottom Tier:.
• Place the large cake tier on a turntable. Frost the top and sides with a layer of buttercream.
• Press the red marshmallows into the sides of the cake in a brick pattern.
• Using the candy melts as glue and pressing to adhere, attach the fireplace, letters, wand and blue sour strings, red and yellow striped candy belt, and 9 3/4 numbers.
• Insert a straw in the back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted five straws total, spaced equally in the back of the cake. The tiers will be stacked up along the back of the cake instead of the center.
• Assemble Middle Tier:.
• Place the middle cake tier on a turntable. Frost the sides with a layer of buttercream, leaving the top bare.
• Pick up the cake and roll in the green sprinkles to coat the sides.
• Place the cake back on the turntable and frost the top. Cover with sprinkles.
• Insert a bubble tea straw in back area of the top of the cake. Lift up and cut so that the straw matches the height of the cake. Repeat until you have inserted four straws total, spaced equally in the back of the cake.
• Assemble the Cake:.
• Place the bottom tier on a large blue cutting board or cake board. Stack the middle tier on top where the straws are.
• Pipe green frosting on the top of the bottom tier using the grass tip.
• Push the wooden sticks of the colored rock candy in the top of the bottom tier so that's it's positioned in front, on the left side, of the middle tier.
• On the front of the middle tier and using the candy melts as glue, attach the three peach rings upside down so that the yellow side faces out. Trim the Pocky sticks to fit underneath the peach rings and attach. Attach the broom stick.
• Stack the top tier on top where the straws are.
• Decorate cake with spell books and potion pipettes. You can stack or lean the books against one another. The pipettes can be stuck directly into the cake.

HOMEMADE SANDCASTLES

Steps:

• In a saucepan, combine flour and sugar. Gradually add cold water; mix well. Cook and stir over low heat until mixture thickens to pudding consistency. , Place sand in a large pail; stir in flour mixture. When cool to the touch, mix together with your hands, adding more water if needed so that sand holds its shape. Firmly pack into molds. Invert on a flat surface; remove molds. , Let dry completely before handling. Depending on the humidity, this may take a few days., To create a centerpiece, weave rope between the sandcastles; fill in with sand, rocks and seashells., Editor's Note: The sand mixture will keep for weeks when stored in an airtight container.

HAUNTED CASTLE CAKE

Steps:

• In a large bowl, combine cookie dough and flour. Press into a 15x10x1-in. baking pan lined with nonstick foil or parchment paper. Bake at 350° for 12-14 minutes or until lightly browned. Cool completely before carefully removing to a cutting board., Trace full patterns onto waxed paper; cut out. Arrange patterns over baked cookie. With a serrated knife and a sawing motion, cut out castle pieces and tombstones. Set cutouts aside., To make icing: In a large bowl, combine the first three icing ingredients; add water and vanilla. Beat on low speed until blended. Beat on high for 4-5 minutes or until stiff peaks form. Remove 1/4 cup icing and tint orange. Place a damp cloth over bowl and cover tightly between uses., To decorate: Place all castle pieces on a parchment paper-lined work surface. Insert #4 tip into a pastry bag; fill with orange icing. Pipe a window outline on piece A and a door outline on piece B (do not fill in). Pipe and fill in two windows on piece B and one window on each C piece. Press Tic Tacs around all windows., Remove 1/4 cup icing and tint black. Insert #4 tip into pastry bag; fill with black icing. Outline castle pieces and tombstones in black. Fill in window on piece A and door. On parchment paper, pipe 2-1/2-in. bat and cat shapes. Place a damp paper towel over pastry tip, place in a small resealable bag and set aside. Add pearl dragees for cat and bat eyes; add pupils if desired., Insert #4 tip into pastry bag; fill with 1/4 cup white icing. Carefully pipe white icing "mortar" between Tic Tacs. On parchment paper, pipe 2-in. ghosts. Tint some white icing gray and thin if necessary; fill in tombstones., Remove 3/4 cup reserved icing and tint violet. Insert #46 tip into pastry bag; add 1/3 cup of the violet icing. On waxed paper, pipe 12-15 fence sections. (Each section has three strips, about 1 to 1-1/2-in. long.) Set aside 1 tablespoon violet icing for bricks. Thin remaining violet icing with 1-2 teaspoons water. Insert #6 tip into pastry bag; fill with thinned icing. Fill in castle pieces with thinned icing., Tint remaining icing brown. Using tips #4 and 6, pipe a tree onto parchment paper. Let all pieces dry for 24 hours., With a paintbrush and reserved dark violet icing, add brick designs to castle pieces; let dry., Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Tint buttercream frosting green. Spread frosting between layers and over the top and sides of cake., To assemble: Just before serving, add each castle piece to cake and support with skewers. Just behind the center of the cake, make a 3-in. wide x 1-in.- deep cut into the cake; gently insert castle piece B. About 1 in. behind piece B, make a 1-1/2-in. wide x 1-in.-deep cut into the cake; insert piece A. For C pieces, make 1-1/2-in. x 1-in.-deep cuts in front and on each side of piece B; add remaining pieces., Finishing touches: If desired, add phrases and a bunch of flowers to the tombstones; arrange on cake. Add faces on the ghosts; attach ghosts and bat with icing. Add the cat, trees and fence.