Pretty Pink Castle Cake

I made this cake for a friend’s daughter’s sixth birthday. She was having a Princess Party and wanted a Castle Cake.

Not having ever made a Castle Cake before, I began looking through cake decorating books and visited several different websites looking for ideas. I found several different Castle Cakes that I really liked. My Castle Cake is a combination of all those different ideas.

I began by baking a 1/2 sheet cake and cutting it into two equal pieces. I iced the top of one of one of the pieces and placed the other piece on top forming a layer cake. I stabilized my layers with two small dowel rods. Then I cut my layer cake into an oval shape. I then iced this body of the castle with white buttercream icing. Making it as smooth as possible.

The smaller part of the cake was baked in a loaf pan. I did not torte this part of the cake. After it cooled I cut it to form another smaller oval shape. I placed this piece on top of my larger, already iced, base and stabilized it with two more dowel rods. This piece I also iced with white buttercream icing using a medium star tip.

For the short turret on top of the small part of the castle, I used a sugar cone place over an upside down regular ice cream cone. The base of which I iced using the same star tip as the castle piece. The sugar cone I iced smoothly with buttercream icing and then sprinkled with pink cake glitter.

The border of the cake was made using a large star tip. I made the border two layers wide. I used sugar cubes around the edge of the cake layers for a “wall” effect.

The taller turrets are made by “gluing” with royal icing two ice cream cones end to end and then gluing a sugar cone in the top of one of the ends. I iced them in the same way as the shorter turret. Tooth picks and shiny paper were used for the flags.

I purchased the icing butterflies and dainty pink flowers. They were fairly inexpensive and added extra flair to the finished cake but the cake really looked quite nice before I added them. I also used small candy balls around the turret “roofs”.

This cake was fun to make and not at all difficult. The key is to leave plenty of time for the pieces that are held together with royal icing to harden. I also found it easier to cut my layers after I let them sit in the freezer for a few minutes.

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