Okay. Just in case you think I’ve gone over the edge with these castles I’m going to show you just how fun they can be! Today I’m going to show you how to make your very own renaissance castle cake and the next birthday, anniversary or other party or fest you host will have an added dimension of innovation and a unique flair all its own.
Need a more rugged-looking fortification, like for a boy?
I’m selling a castle cake pan for a fraction of the original cost and it’s
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Read on and take notes. All necessary ingredients are in red. – The Castle Lady
Evelyn’s Enchanted Castle Cake
1. Cover a large flat tray or piece of cardboard with aluminum foil for serving tray. If you would like it to appear that your castle has a moat you can use blue foil or wrapping paper as a cover, then leave a border of this foil showing around the castle and glue the edges with green-tinted "easter basket" grass. (See my pic above!)
2. Use one package of yellow cake mix or make yellow cake batter from scratch with the following ingredients:
2/3 cup soft shortening
1 1/2 cups sugar
3 eggs (1/2 to 2/3 cup)
2 1/2 cups sifted flour (2 1/4 cups Gold Medal Flour TM .)
2 1/2 tsp baking powder
1 tsp salt
1 cup milk
1 1/2 tsp vanilla
( you can also use a pound cake recipe which is less likely to fall apart during cutting but it is also more difficult to cut ! )
Bake cake in oblong pan about 13 x 9 1/2 x 2 inches. Cool in pan 10 minutes before removing it from the pan. Make sure it is thoroughly cooled.
3. Cut cake in following manner ( see diagram 1 ) :
a. First cut cake in half, crosswise, into rectangles, 8 x 6 inches.
b. Cut one half into 3 equal pieces, each about 6 x 2 1/2 inches.
c. 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.
( For additional height to the cake you would bake two cakes and when cutting the pieces cut two A pieces ( 8 x 6" ) and two @ of B, C and D. Then when placing them together use a thin layer of frosting as glue on the respective corresponding pieces. You can use the pieces cut away from the D pieces to make buttresses like the ones on the keep at Conisbrough but it’s pretty tricky to get them to work with their small size. You can try this after you’ve made this cake a few times to get a feel for it ! )
4. Prepare ten cups of white frosting. If you desire the castle to be another color add food dye for the desired color.
5. Place large cake rectangle ( A in diagram 1) on the 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.
6. Place D pieces at the front corners of the cake so that they extend the front edge (see diagram 2 ). Frost.
7. Take 2 pointed ice cream cones and dip each in frosting then sprinkle them with colored decorator’s sugar. Place the cones on top of D pieces (towers).
8. For the crenellations arrange colored pillow mints or jumbo size marshmallows along the top edges of castle and towers. For the front, drawbridge and "windows" use Hershey bars. Break the sections of the bar apart and use a cookie cutter for rounded windows. For the drawbridge I used toothpicks dipped in dye but you can also use colored yarn. If you can’t find or don’t have the flags you can make them with construction paper and toothpicks using frosting as a glue to fasten them.
The Castle Lady with sweet, gooey kisses for all ! !
Now check out my Auction photos and make a bid before it’s too late!
If you want to add a castle topper to a regular cake:
My coach came….