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Easy castle cake
Ingredients
300g soft butter
300g caster sugar
6 egg
Method
1 tbsp vanilla extract
80g plain flour
1.
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.
300g self-raising flour
100g plain full-fat Greek yogurt
3 tbsp milk
2.
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.
3.
Trim the tops of the two cakes so they are flat. Slice each one in
8 tbsp seedless raspberry jam
For the icing and
decoration
150g soft butter
300g icing sugar, sieved
600g ready-to-roll white icing
200g ready-to-roll pink icing
250g royal icing, made from a
pack of royal icing sugar
100g ready-to-roll lilac or light blue
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half, spread with jam and then sandwich together again. Using a
icing
6cm cutter, cut each muffin to make a cylinder. Trim the tops flat.
Sandwich together with jam to make a tower.
20 pieces chewing gum
40 sugar cube
4.
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.
5.
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.
6.
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.
7.
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.
8.
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.
9.
Stick coloured flags or candles into the middle tier of the cake.
silver balls
green food colouring
mini sugar blossoms
edible glitter
Equipment
coloured cake board
wooden skewer
coloured sandwich flags or
candles
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Sprinkle a little edible glitter over the dome and sugar cubes.