DREAMY PINK CASTLE CAKE
Mini ice cream cones and rock candy sprinkles make this new cake from the Betty Crocker Kitchens a true show-stopper.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour bottoms and sides of two 9-inch and two 6-inch round cake pans, or spray with baking spray with flour.
- In large bowl, make cake batter as directed on boxes. (Both boxes can be made at one time; do not increase beating time.) Spread 2 3/4 cups batter in each 9-inch round pan. Spread 1 3/4 cups batter in each 6-inch round pan. Bake 9-inch pans 24 to 29 minutes, 6-inch pans 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans. Cool completely, about 1 hour.
- In large bowl, mix frosting and food color to desired color. Spread small amount of frosting around open edge of each cone. Coat frosting with sprinkles. Frost tips of cones; decorate with sprinkles.
- Trim off rounded tops of cake layers; place one 9-inch layer on serving plate, cut side down. Spread 1/3 cup frosting on top. Layer with other 9-inch cake layer. Frost top and around side with frosting. Place sprinkles around base of cake.
- Place 6-inch cake layer, cut side up, on top of frosted layers. Spread 1/3 cup frosting on top. Top with remaining 6-inch layer, cut side down. Frost top and around side with frosting. Place sprinkles around base of 6-inch cake.
- Place cones in circle on top of cake. Decorate with sprinkles in center of top of cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 480, Carbohydrate 64 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 2 1/2 g
EASY CASTLE CAKE
A magical three-tiered sponge cake that's simple to make, but no one would ever guess...
Provided by Valerie Barrett
Categories Dessert
Time 3h30m
Number Of Ingredients 24
Steps:
- Heat the oven to 160C/140C fan/gas 3. Grease and base line a round 13cm cake tin and a round 18cm cake tin. Place two muffin cases in a muffin tin.
- Put the butter and sugar into a large bowl and beat together until light and creamy. Add all the remaining ingredients except the jam and beat well. Half fill the muffin cases and then fill the two cake tins 3/4 full. Bake in the oven placing the cake tins on one shelf and the muffin tin on another. Open the oven door and remove the muffins and smaller cake quickly when they are done as you don't want to let the heat out of the oven. The muffins will take about 35 mins, the 13cm cake about 1 hour 10 mins and the 18cm cake about 1 1/2 hours. You know each is done when a skewer inserted into the centre comes out clean. Allow the cakes to become completely cold before icing.
- Trim the tops of the two cakes so they are flat. Slice each one in half, spread with jam and then sandwich together again. Using a 6cm cutter, cut each muffin to make a cylinder. Trim the tops flat. Sandwich together with jam to make a tower.
- To make the butter icing put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Spread the butter icing over both cakes and the muffin tower. Roll out the white icing and use to cover the two cakes. Place the larger one on a cake board. Put the smaller one on top. Roll a strip of white icing and wrap around the muffin tower. Place on top of the cake. Push a wooden skewer though the cakes to hold them together.
- Using about 150g pink icing, mould into an onion shape for the dome. Put to one side. Roll out a little pink icing and cut out a 6cm round and place on top of the muffin tower. Using the made up royal icing, attach the dome to the top of the tower.
- Using the pink icing make two doors and two curtains. Attach to the cake using royal icing. Make windows by rolling out the lilac icing and cutting out hearts using medium, small and tiny cutters. Attach these upside down to the cake with royal icing. Roll a small piece of lilac icing into a thin sausage and stick around the curtains to make the window frame.
- Again using the royal icing, stick on the pieces of gum around the doors, and the sugar cubes around the edge of the cakes. Attach silver balls to the dome to decorate and to the doors to make handles. Score horizontal lines down the doors to give a textured effect. Attach a piece of gum under each window on the middle tier and then stick three flowers on top to make window boxes.
- Colour the remaining royal icing green and spoon into a piping bag fitted with a plain nozzle. Pipe creeper branches up the castle walls. Attach mini sugar flowers.
- Stick coloured flags or candles into the middle tier of the cake. Sprinkle a little edible glitter over the dome and sugar cubes.
Nutrition Facts : Calories 476 calories, Fat 16.8 grams fat, SaturatedFat 10.1 grams saturated fat, Carbohydrate 78.4 grams carbohydrates, Sugar 66.9 grams sugar, Fiber 0.6 grams fiber, Protein 3.8 grams protein, Sodium 0.5 milligram of sodium
TABLESCAPE CENTERPIECE - CANDY CASTLE CAKE
Provided by Sandra Lee
Time 5h20m
Yield 1 cake
Number Of Ingredients 48
Steps:
- Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess.
- In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack.
- Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use.
- To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly.
- Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting.
- Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake.
- Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal.
- Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess.
- In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack.
- Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use.
- To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly.
- Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting.
- Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake.
- Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal.
CHRISTINA'S CINDERELLA'S CASTLE CAKE
Steps:
- To make the cake base: Preheat the oven to 350 degrees F.
- Grease a 9 by 9-inch cake pan.
- Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
- To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
- To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
- To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
- Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
- Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all.
PINK CASTLE CAKE
Satisfy your child's craving for make-believe with a cake that's as simple as building with blocks.
Provided by Allrecipes Member
Time 3h40m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms and sides of 4 (8-inch) square pans with shortening or cooking spray. Make 1 cake mix as directed on box, using water, oil and eggs. Divide batter between 2 pans. Bake 2 pans at a time, following times on cake mix box for 8-inch round pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix.
- 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 bottom of 1 quarter; place frosted side down on top of stacked cakes. 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.)
- To 'crumb-coat' cake, spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
- Frost cake with remaining frosting. Place 1 pointed-end cone on upside-down flat-bottom cone for center steeple. Frost stacked cones with pink frosting; roll in pink sugar. Place the stacked cones upside down on the top cake layer. Frost remaining 4 pointed-end cones with frosting; roll in pink sugar. Place 1 upside-down cone on each corner of the first cake layer. 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.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 60 g, Cholesterol 18.6 mg, Fat 12.2 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 315.2 mg, Sugar 42.8 g
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PINK CASTLE CAKE RECIPE - LIFEMADEDELICIOUS.CA
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Servings 30Total Time 3 hrs 40 minsCategory Dessert
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