Recipe: Castle Cake (3) Hello Brenda. These recipes are the result of a careful search.

Hello Brenda. These recipes are the result of a careful search. Perhaps they might help you.

Princess Castle Cake
They'll be climbing the castle walls to get to this royal cake.
Source: DineyOnLine

5 baked 8" square cakes
5 to 7 cups white icing
5 sugar cones
Purple and pink edible glitter or sugar crystals
1/2 cup pink icing
Yellow mini jawbreakers
White and purple gumdrops
Pink Good & Plenty candies
Pink or red gel icing
Mini candy hearts
Red sprinkles
Colored paper and tape
5 toothpicks

Cut one cake into four equal pieces and arrange three of them atop the four whole cakes, as shown, securing with icing. (Tip: Cut up the extra cake piece for nibblers.) Frost the castle and cones with the white icing, then sprinkle the cones with edible glitter and set them on the castle. With a pastry bag, create pink icing corner pillars and a door with mini jawbreaker studs. Set the gumdrops and Good & Plentys around the castle ledge, then add decorative loops of gel icing and the mini candy hearts.

Finally, add the sprinkles around the top of the castle and top the cone turrets with flags cut from the colored paper and taped to the toothpicks.

Castle Cake
Source: Catherine and Cletus A. of Pittsburgh, PA A cake fit for a king or queen

-9 x 13 inch sheet cake for the main building (the cake can be homemade or from a mix).
-two cans of store-bought frosting or three cups of homemade frosting to paint your castle
-two cupcakes - you can make them using some of the batter you used to make the cake. They will be the towers.
-four chocolate bars that break into sections
-a vanilla cookie
-1/2 of a graham cracker
-blue construction paper for a moat
-knife
-rubber spatula for frosting
-warm water in a cup for spatula

Here's what you have to do: Cut the sheet cake in half the short way. Now frost the top of one of the halves. The frosting is the glue that keeps the two halves of the cake together. Take the second half, flip it upside down, and put it on top of the other half. So, now the flat bottom of the other half becomes the roof of the castle. Now, to frost your castle: The easiest way to frost the sides is to start at the bottom and work your way to the top of the cake. Fill in the gaps between the two layers of the cake with frosting. Frost the sides so that the spaces between the cakes don't show from the outside. Now it's time to decorate. First, add the two cupcakes on top to be towers. Frost them to match the rest of the castle. You can decorate your castle cake with whatever you want. On the show, we used chocolate bars for the edges of the towers and a half of a vanilla cookie for a door. You could also use half a graham cracker for a drawbridge so that the person living in the castle can cross over the castle's moat. And you could put a piece of blue paper around the cake for the moat.

Castle Cake
Source: Birthday Express
Makes 24 Servings

CAKE:
2 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
2 cups water
2/3 cup oil
6 eggs FROSTING:
2 (16-oz.) can Pillsbury Creamy Supreme Vanilla Frosting
Yellow, purple and blue icing colors (not liquid food color)

DECORATIONS:
Toothpicks
4 (6-inch) wooden skewers
2 sugar ice cream cones
Red chewy fruit snack rolls (from 4.5-oz. pkg.)
22 small gumdrops
10 large gumdrops
Green chewy fruit snack rolls (from 4.5-oz. pkg.)
12 red cinnamon candies
Yellow gummi candy strips
Pretzel sticks (3-inch)
Blue decorator sugar

Heat oven to 350 F. Grease and flour two 9x5-inch loaf pans. In large bowl, combine 1 pkg. cake mix, 1 cup water, 1/3 cup oil and 3 eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into 1 greased and floured pan. Repeat with remaining cake ingredients and second pan. Bake at 350 F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire rack. Cool 1 hour or until completely cooled. Tint 1 1/2 cans (about 2 cups) frosting with yellow icing color. Tint 3 tablespoons frosting with purple icing color and remaining frosting with blue icing color. Trim all sides of each loaf cake until level and cakes are rectangular. For main section of castle, place 1 loaf cake on platter or foil-covered cardboard. Cut remaining loaf cake in half vertically and stand on end of each side of main section. Attach each end cake piece using about 1 tablespoon yellow frosting and a wooden skewer. Frost entire castle with yellow frosting. Frost ice cream cones with purple frosting. Cut red chewy fruit snack rolls into long, thin triangles. Attach triangles to cones for striped appearance; place in center on top of each end tower. Place 10 small gumdrops around each ice cream cone.

Line main section of castle with 10 large gumdrops. Cut 4 shields from red chewy fruit snack rolls; place shields on front of castle. Decorate as desired. Cut 1 door from green chewy fruit snack rolls; place in middle section of front of castle. Line door edges with about 12 red cinnamon candies. Cut about 25 to 30 yellow gummi candy strips for bricks; place randomly on castle. Cut 14 strips of green chewy fruit snack rolls for windows; attach to front and sides. Double fold green chewy fruit snack rolls; cut 2 flags. Attach each flag to wooden skewer; insert in top of main section of castle. Double fold red chewy fruit snack rolls; cut 2 flags. Attach each flag to toothpick; break toothpick in half. Attach 2 small gumdrops to top of ice cream cones. Insert toothpick into gumdrops on top of ice cream cones. Frost around cake with blue frosting for water. Sprinkle with blue decorator sugar. Place pretzel sticks in front of door for bridge. Remove skewers and toothpicks from cake before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): For each loaf, add 1/2 cup flour to dry cake mix. Remove 1 cup batter before pouring remaining batter into pan. Bake at 375 F. for 50 to 60 minutes. Bake leftover 1 cup batter from each loaf as directed on package for cupcakes.

Winter Castle Cake
Source: Womans Day Magazine
Serves: 12

FYI & TIP:
Drag es are small, hard balls of sugar coated with silver, gold or metallic colors. They're nontoxic and may be used for decoration. Other small round candies may be substituted.

1 box (18 1/4 oz) cake mix, any flavor
2 cups white chocolate chips
5 each pointed sugar ice cream cones and flat-bottomed ice cream cups
1/2 cup white crystal sugar or 1/2 cup tiny silver drag es
2 Tbsp blue crystal sugar
2 cans (16 oz each) vanilla soft whipped frosting
4-in. square cut from purchased frozen poundcake, thawed
1/2 cup sweetened shredded coconut
1 whole graham cracker
2 thin pretzel sticks
12 mini marshmallows
5 strips striped fruit chewing gum, each trimmed into a flag and wrapped around a toothpick
1/2 cup assorted metallic-colored drag es
1 Tbsp large silver drag es

You will also need:
2 sturdy qt-size ziptop bags (or decorating bags fitted with writing tips); several wooden skewers, broken in 3- to 5-in. lengths (for stars on sticks); tweezers (to set drag es into frosting)

1. Bake cake mix in two 9-in. round cake pans as directed on box; cool as directed.

2. Meanwhile line 2 baking sheets with waxed paper. Melt white chocolate as directed on package. Working with 1 at a time, spread outside of pointed cones with a thin layer of chocolate, then spread on collar of ice cream cups (you'll have chocolate left over). Before chocolate sets, hold cones and cups over a bowl and sprinkle with white crystal sugar or tiny drag es. Place on a lined baking sheet to dry.

3. Spoon remaining white chocolate (reheated if necessary) into a ziptop bag; cut a small tip off 1 corner. Place skewers on waxed paper on other baking sheet. Pipe chocolate on skewers and several 4-in. stars alongside on waxed paper (to be attached later). Pipe stars of varying sizes on waxed paper for sides of cake. Before chocolate sets, sprinkle stars with white and blue sugar and/or tiny silver drag es.

4. Spoon 1 cup frosting into another ziptop bag; set aside. Cut humps off tops of cooled cake layers. Place 1 layer on a serving platter. Spread top with a thin layer of frosting. Top with remaining cake layer. Frost top and sides (be sure to have frosting left over).

5. Trim corners of poundcake so an ice cream cup can be set flush against each. Cut a 1/2-in.-deep hole in top center of poundcake large enough to hold base of an ice cream cup. Frost top and sides of poundcake. Set on layer cake. Using extra frosting if needed, attach an ice cream cup to each corner; set 1 into hole on top.

6. Sprinkle top of cake with coconut. Trim graham cracker into a door and a path. Press in place on poundcake. Set a pretzel stick on each side of door. Set marshmallows on top of poundcake between ice cream cups.

7. Insert a toothpick with chewing-gum flag into point of each ice cream cone (see Note). Cut tip off corner of bag with frosting. Pipe a band of frosting around rim of each ice cream cup; attach cones to cups. Pipe dots of frosting on pretzel sticks, tops of marshmallows, around base of each cone, around top edge and base of cake, and a few on sides of cake. Using tweezers, set colored drag es into dots around cones and cake and large drag es onto sides.

8. Gently peel chocolate stars off waxed paper. Use white chocolate to glue 4-in. stars to tops of skewers. When set, insert in cake. Press remaining stars onto sides of cake.

Note:
When serving, be sure to remove gum flags from picks and stars from skewers.