Princess Castle Bundt Cake Recipes

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.

PRINCESS CASTLE BUNDT CAKE

Steps:

• Heat oven to 325°F. Generously grease and lightly flour Nordic Ware® Castle Bundt® cake pan, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 36 to 42 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. Pipe pink icing around base of cake; place round candies in 3 rows around base in icing. Add round candies to top of castle as desired, attaching with icing.
• Pipe icing to outline window shapes on cake; top each window with 1 banana-shaped candy. Push 1 candy wafer, flat side up, into cake at bottom edge of each window to look like windowsill. Pipe icing to outline door, roof and entrance of castle. Place mints in icing at entrance of castle to look like walkway. Add gum to rooftop for shingles. Top each tower with candle. Store loosely covered.

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.

CHOCOLATE PRINCESS CASTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of four 8-inch square pans with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 of the pans.
• Bake 27 to 34 minutes 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 cakes in freezer 45 minutes before cutting to reduce crumbs.
• Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1/3 cup frosting. Top with cake B; spread with 1/3 cup frosting. Top with cake C; spread with 1/3 cup chocolate frosting.
• Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon frosting. Cut third quarter into 2-inch square; place on center of cake stack. (Discard remaining cake, or reserve for another use.)
• Reserve 2 tablespoons frosting in resealable food-storage plastic bag. To seal crumbs, spread thin layer of frosting over layered cake, and refrigerate or freeze cake 30 to 60 minutes to set frosting. Spread remaining frosting over entire cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake.
• Dip edges of miniature cones into white decorating icing; sprinkle with blue sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing.
• Cut 1 wafer cookie in half crosswise. Cut tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire.
• Place peanut butter cup candies upside down on 4 corners near top of castle. To make turrets, add red jujube candies and gum balls to peanut butter candies with small amount of white icing. Add caramels to front of cake for parapets. Store loosely covered.

MINIATURE CASTLE CAKES

Steps:

• Prepare cake mix according to package directions. Pour batter into a greased 11x7-in. baking pan and six greased muffin cups. Bake at 350° for 20-30 minutes for cake and 15-18 minutes for cupcakes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire racks., Cut the cake into six square pieces; place on serving plates. Frost tops and sides of cakes. Position a cupcake on top of each; frost cupcakes., For drawbridges, divide each candy bar into four three-piece sections. Center one section on one side of each cake; gently press into cake. Divide the two remaining chocolate sections into three pieces; place one above each drawbridge for door. Cut three nonpareil candies in half; arrange a half circle above each door. Press pretzels into cake on each side of bridge., In a resealable plastic bag, shake coconut and food coloring until coconut is evenly colored. Sprinkle around bases of castles to represent water in the moat. Cut each stick of gum in half widthwise; cut one end to form a flag. Trim sugar cone tips; dot with frosting, and attach flags to frosted cone tips., Place three nonpareil candies on each cupcake for windows. Frost backs of remaining candies; place one on the front of each cone. Attach sprinkles to cones. Position cones on cupcakes.

LAYERED PRINCESS CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and melted chocolate. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand one star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.