Recipes
Candy castle cake
Rainbow cone turrets and a white chocolate drawbridge will make it a fairy-tale party!
Rainbow cone turrets and a white chocolate drawbridge will make it a fairy-tale party!
(40 votes)
Cook: 4 Hours 30 Mins
Serves: 63
Price: 28p per serving
Nutritional Information
Each 74g serving contains
Energy
1226kj
293kcal
1226kj
293kcal
15%
Fat
11.4g
11.4g
Med
16%
16%
Saturates
6.7g
6.7g
Med
34%
34%
Sugars
34.1g
34.1g
High
38%
38%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1657kj/396kcal
Typical energy values per 100g:
1657kj/396kcal
Ingredients
1 x 20cm square Madeira cake
1 x 15cm round Madeira cake
7tbsp Asda Raspberry Seedless Jam
2 quantities basic buttercream
25cm square cake board
1.1kg Dr. Oetker Regal Ice Ready To Roll Icing in White
Dr. Oetker Gel Food Colour in Jet Black
2tbsp icing sugar, to dust while rolling out
1 x quantity basic royal icing
5 ice cream cornets
5tbsp sprinkles
100g white chocolate
1 fizzy strawberry flavour wand, halved
3 Strawberry Laces
75g jelly tots
120g dolly mixture
Method
1
Slice each cake in half, horizontally, then sandwich back together using the raspberry jam and three-quarters of the buttercream.
2
Put 1tsp buttercream on the centre of the cake board and place the square cake on it. Cover each cake with a thin layer of buttercream. Chill for 30 mins.
3
Knead the white ready to roll icing with the black food colour to get a uniform, grey colour. On a surface dusted with icing sugar, roll 800g of the grey icing into a large square 3mm thick. Drape over a rolling pin and lift over the square cake, positioning the front edge at the front-bottom edge of the cake.
4
Smooth the fondant over the top and sides, easing out any lumps or pleats. Trim the excess and add back into the remaining icing.
5
Cover the round cake with the remaining fondant. Leave both cakes to dry and firm up for at least 2-3 hrs.
6
Put 1tsp of the royal icing on top of the square cake and place the round cake on top – press down gently so it sticks firmly in place.
7
Use the edge of a clean ruler to create brick wall-effect lines in the fondant.
8
Trim the rim of the cornets with scissors so they fit on top of the cake. Spread 1 of the ice cream cornets with royal icing, then cover with the sprinkles. Repeat with the other 4 cornets.
9
Create the door from a rectangle of white chocolate. Stick on the cake with royal icing, then add a drawbridge on the board, connected with the fizzy wand halves. Stick 2 chocolate-square windows on each wall and frame with lengths of strawberry lace. Decorate the bottom edge of each cake with jelly tots and dolly mixture.
10
Stick 1 ice cream cornet on each corner of the square cake, and one in the middle of the round cake. Decorate the base with more sweets.