This cake is quite fiddly to make but is well worth the effort to see your child’s face light up when they see it.
You will need:
10” Square board
Two 7” Pink Square sponge cakes (12 oz mixture)
Three Plain 7” Square sponge cakes (8oz mixture)
Four Ice cream cones
Four x 250g packs of Renshaw’s Pink Ready to Roll Icing
25 grams white fondant Icing
Yellow and red food colouring
200g Silver Spoon Strawberry Flavour Buttons
Pot of Dr Oetker Shimmer Sugar
Tub of pink and white sugar pearls
4 Plastic drinking straws
Candles/sandwich flags for turrets
375 grams Butter Icing
Small amount of white royal icing
Prince and Princess Cake Toppers (Optional)
Making the Cakes
You will require 5 x 7” square sponges – 3 x plain and 2 x pink. I made the 2 plain cakes first using the 8 oz mixture and the three pink ones next using a 12 oz mixture. If you only have two tins, split the mixture evenly into the two prepared tins and a spare bowl until the two cakes are cooked and the tin is available for the third cake.
7” Square sandwich tins greased (quick release spray works very well for these cakes)
• 8 oz (225 grams)Soft Margarine
• 8 oz (225 grams) Caster Sugar
• 4 Medium Eggs
• 8 oz (225 grams) Self Raising Flour (sifted)
• Half teaspoon Vanilla Essence
- 12 oz (350 grams) Soft Margarine
- 12 oz (350 grams)Caster Sugar
- 6 Medium Eggs
- 12 0z (350 grams) Self Raising Flour (Sifted)
- Teaspoon Vanilla Essence
To make the Cakes:
Set the oven to 180°C, 350°F, Gas Mark 4
Beat the margarine, sugar and vanilla essence together until very light and creamy with a wooden spoon. Add the eggs one at a time, beating well. Change to a metal table spoon and gradually fold in the sifted flour until all the flour is incorporated (do not beat). If making pink cakes, add a little food colouring at this point.
Divide the cakes between the prepared tins and bake for approximately 20 minutes or until the cakes are cooked. They will have shrunk from the sides of the tins and when pressed gently on the top will be firm and not indent when pressed.
Take out of oven and leave to cool for 5 minutes before turning onto a cooking rack and leaving until cold.
Repeat until all 5 cakes have been baked and cooled.
Take two of the plain cakes and level them if necessary by cutting the top off with a knife or using a cake leveller.
Place one cake on top of the other and using a 6cm plain round cutter (I used a savoury scone cutter), cut the corners off the cakes.
Take the two pink cakes and remaining plain cake and level the tops. Using the 6cm Plain round cutter, carefully cut 6 plain rounds and three pink rounds. (you will see that I levelled the rounds after cutting them out, but this was difficult and I would recommend levelling the cakes before cutting the rounds).
Assemble the rounds with the plain ones in the middle and place in the cut out corners of the cake to see how they fit.
Decorate the Turrets
In a bowl, empty two packets of the Strawberry buttons and melt over a bowl of hot water or on a low heat in the microwave. When melted, cover the 4 ice cream cones with the melted buttons.
While the chocolate is still ‘wet’, sprinkle each turret with the pink shimmer sugar.
Leave decorated turrets to set (I used food colouring bottles as they seemed to be the right size).
When set, take each cone and using some of the remaining melted chocolate in an icing tube, pipe a little into the tip of each cone.
After about five minutes insert the flags or candles into the top of the turrets and into the chocolate inside. Leave until chocolate is completely hard.
Using the butter icing and jam, sandwich the main cakes together and then using the butter cream alone, sandwich the round cakes together in the sets of three.
Using the drinking straws, insert one down the middle of each stack of cakes.
Cut the straws level with the surface of the top cake.
Cover the tops and sides of the sets of three rounds with melted chocolate and leave to set.
Cover the main cake in melted chocolate and leave to set.
Brush a little boiled water over all the chocolate covered surfaces of the cake. Roll out the pink fondant icing and cover each of the round towers.
Don’t worry if the icing looks a little uneven, it will add to the texture of the tower.
Cover the main cake in the same way with the pink fondant icing.
Smooth down and press into the cut out corners.
Trim to give a neat edge.
Using a little butter cream. Place a small blob on the board at each cut out corner and also down the centre of the cut out. Carefully place each of the towers in position.
Using the leftover pink fondant, shape little cones and place along the top edge of the cake using a little boiled water to dampen the bottom of the cone before placing in position. Continue all round the cake.
Using the royal icing in a piping tube, pipe small blobs of icing onto the top of each cone and top with the pink and white sugar pearls. Pipe a ring of royal icing around the edge of each tower and place the turrets in position.
Using butter cream, coloured pink, and a ‘rose’ nozzle, pipe around the bottom of the cake to seal it to the board. Also pipe around the bottom of each turret to hide where it joins the tower. Decorate the castle by adding a door cut from white fondant icing and also some windows for the towers. I used a petal cutter, but any shape would be fine. I also created some small yellow flowers growing up the sides of the towers and over the door using a small amount of yellow fondant and a ‘plunger cutter’. I used the red food colouring and a fine paint brush to dab a tiny red spot in the centre of each flower. Finally place the prince and princess on the castle, securing with a little royal icing.