Name: Magic Castle Cake
Prep time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 3 cups (750 ml) unsalted butter, softened; 8 cups (2 litres) icing sugar; Red food colouring; 1 or 2 store-bought rolled chocolate cakes or jelly rolls, 8 inches (20 cm) long by 3 1/2 inches (9 cm) across; 8 (approx.) small store-bought jelly rolls, 3 inches (8 cm) long by 2 inches (5 cm) across; 1 pink ice cream cone; Pink wafer cookies; 1 bag coloured mini marshmallows; Red shoestring licorice; Fruit leather; Assorted candies; Blue sugar

Preparation

Icing
- In a bowl, cream the butter for 2 minutes with an electric mixer. With the mixer on low speed, gradually add the sugar, beating until the mixture is smooth. Add the colouring a drop at a time until the icing turns very pale pink.
- Cover and set aside.
Assembly
- Stand 1 large cake in the centre of a large serving plate. Cut the second cake in thirds and stand the pieces around the first cake. Ice all surfaces of the cakes.
- Ice the small cakes one at a time, standing them next to and on top of the large standing cakes to form towers of various sizes. Ice generously to hide the seams.
- Using a spatula, smooth the icing, leaving vertical lines on the towers.
- Mix food colouring into the remaining icing until it turns dark pink. Place the ice cream cone upside down on top of the large cake to make a turret. Using a pastry bag fitted with a star tip, decorate the castle with icing. Make doors and windows with the wafer cookies and fruit leather. Decorate with candies and marshmallows. Make a drawbridge out of wafers and licorice. Sprinkle blue sugar around the castle to make a moat. Have fun!

Magic Castle Cake

Categories

Ingredients

Icing

Cake and decoration

Preparation

Icing

Assembly

Personal Note