Princess Castle Cake Recipes

PRINCESS CASTLE BUNDT CAKE

Steps:

• Heat oven to 325°F. Generously grease and lightly flour Nordic Ware® Castle Bundt® cake pan, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 36 to 42 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Using a long serrated knife, trim cake even with top of pan, if necessary. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Pipe pink icing around base of cake; place round candies in 3 rows around base in icing. Add round candies to top of castle as desired, attaching with icing.
• Pipe icing to outline window shapes on cake; top each window with 1 banana-shaped candy. Push 1 candy wafer, flat side up, into cake at bottom edge of each window to look like windowsill. Pipe icing to outline door, roof and entrance of castle. Place mints in icing at entrance of castle to look like walkway. Add gum to rooftop for shingles. Top each tower with candle. Store loosely covered.

CHOCOLATE PRINCESS CASTLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of four 8-inch square pans with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 of the pans.
• Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cakes in freezer 45 minutes before cutting to reduce crumbs.
• Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1/3 cup frosting. Top with cake B; spread with 1/3 cup frosting. Top with cake C; spread with 1/3 cup chocolate frosting.
• Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon frosting. Cut third quarter into 2-inch square; place on center of cake stack. (Discard remaining cake, or reserve for another use.)
• Reserve 2 tablespoons frosting in resealable food-storage plastic bag. To seal crumbs, spread thin layer of frosting over layered cake, and refrigerate or freeze cake 30 to 60 minutes to set frosting. Spread remaining frosting over entire cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake.
• Dip edges of miniature cones into white decorating icing; sprinkle with blue sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing.
• Cut 1 wafer cookie in half crosswise. Cut tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire.
• Place peanut butter cup candies upside down on 4 corners near top of castle. To make turrets, add red jujube candies and gum balls to peanut butter candies with small amount of white icing. Add caramels to front of cake for parapets. Store loosely covered.