Coolest Princess Castle Birthday Cake

I made this Castle cake for my daughter Eva’s third birthday.

I used three layers of cake baked in a 10″ x 2″ pan; a chocolate, a vanilla and a strawberry layer, neapolitan-style. The cakes were cooled, wrapped in plastic wrap and then foil, and placed in the freezer overnight. I used buttercream icing made from a Wilton recipe and tinted it with Wilton’s gel coloring in rose color. I varied the amount of coloring in order to create the two tints of pink.

I used five waffle ice cream cones as well as five regular ice cream cones. Four of the regular ice cream cones were cut shorter than the center cone. The center cone was filled with icing for stability and icing was used in order to hold the waffle cones in place. The door and windows, placed around the outside of the cake, were piped on using cake tip 224. Mint pearl candy was used for decoration. Buttercream icing was used on the top of the cones to give them a more finished look.

I underestimated the time it would take me to ice and decorate this cake, so my icing got a little warm. This meant that it did not hold the shape of the candy decoration as well as I would have liked. I recommend keeping the icing chilled, and frequently wetting your spatula when icing the main cake.

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