Princess Castle Cake
Author: 
Recipe type: desserts
Prep time: 
Total time: 
Serves: 40
 
a 3 tiered pink sponge castle cake - for for any aspiring princess
Ingredients
  • *FOR THE SPONGES*
  • 500g unsalted butter
  • 500g caster sugar
  • 500g self raising flour
  • 10 eggs
  • 2 tsp vanilla essence
  • 2 x tubes of Dr Oetkar pink good colouring liquid gel
  • *FOR THE FROSTING*
  • 2 x 200g tubs of cream cheese
  • 2 x jars of white chocolate spread
  • *FOR THE DECORATION*
  • 1 tube of pink smarties
  • 1 pack of strawberry fizzy laces
  • 2 packs of white chocolate jazzies
  • 1 packet of mini pink & white marshmallows
  • 5 cornets
  • 1 packet of pink strawberry flavour buttons
  • 50g white chocolate
  • edible pink glitter
Instructions
  1. pre heat the oven to 180oC / 160oC (fan)
  2. I made 4 thin sponges - but if you are confident at cutting a sponge in half, then you could just make 2
  3. grease and line 2 x medium sized square baking tins (or 1 at a time if that is all you have)
  4. Cream together the butter and sugar for several minutes until pale and creamy
  5. Add the eggs and vanilla essence and continue to beat until combined and airy
  6. Carefully fold in the flour (sifted) and the pink food colouring and mix until all combined and the batter is a lovely pink colour.
  7. Then either divide the mixture in half or into four equal portions (I did this by weighing the batter to ensure exact quantities) and add to your tin/tins and cook for the desired time - when I cooked the 4 sponges each one took 20-25 minutes cooking time
  8. Once cooked allow to cool thoroughly
  9. *TO MAKE THE TURRETS*
  10. Melt the pink buttons and white choc and coat each cornet in the melted pink chocolate and place on grease proof paper to cool
  11. After about 4 minutes, coat each turret in the pink glitter then place in the fridge for about 20 minutes for the chocolate to set. If you are making these in advance, once cooled place into an airtight tin/tub to stop the cornets from going soft
  12. *TO MAKE THE FROSTING*
  13. Place the cream cheese and white chocolate spread into a bowl and beat togther, place in the fridge until needed
  14. *TO ASSEMBLE THE CAKE*
  15. Sandwich 3 of the sponges together the cake together with the frosting and then cover all of the cake with the frosting. The carefully cut the fourth sponge to make the shapes required for the turrets (see picture below) and stick each one to the top sponge. This was quite tricky to achieve ! Then you need to add the pink turrets to the top of each sponge turret and hope they stay in place! I placed mine in the fridge at this point to help it set - but only for 10 minutes as I still needed the frosting to be sticky to allow the sweets to be stuck to it.
  16. Then i added lots of sweets to make the castle entrance, and decoration. I may have gone a little OTT but as I said before sweets can cover up mistakes!!
  17. I then added a toy crown as an extra touch for the birthday girl.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/11/princess-castle-cake.html