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Castle Cake Info

The castle in the photo consists of three 10” square layers, sixteen  4” round layers, and two 3” round layers. I estimated it would serve approximately 60 (2-layer slices, with an extra 14 or so single layer slices), not counting the top tier. You could certainly vary the sizes of the cakes depending on how many servings were needed.

 I used 3/8” foam core board between cakes, and the base was a special-cut piece of ½” plywood.

 You will need to make a bunch of color-flow (run sugar) ramparts ahead of time. These will take a couple of days to dry. Mine were ¾ x 1-1/2”. 

 Prepare a paper template by tracing around the bottom of the 10” square pan, then placing the round pans in the corners & tracing around the bottom of them. Cut out the template, including the circles from the round pans, so that you have a square with the corners gone.

Use this template to cut 1 piece of the foam core board. This will go on top of the bottom iced layer of cake, on the main body of the castle. This template will also be used to trim the actual cake layers, so don’t throw it away.

Tracing around the bottom of the round pans again, cut out four 4” circles, and one 3” circle.   

      1-     Level all tiers to a 2” height.

2-     Trim, using the template described above, and place the first square cake layer on the board, anchoring with some blops of icing. Ice the top of this layer, place 3 or 4 dowels cut to slightly shorter than the icing, and sprinkle with powdered sugar (to try to keep the foam core board from sticking).

3-     Place the prepared foam core board on top of that, and anchor another trimmed square layer to it with icing. Fill as you would a normal layer cake, and place the final trimmed square layer- bottom side up- onto it. Ice the top smooth, and drive 3 pointed dowels all the way thru to the base. Keep these close to center, as they will support the center 3” turret. Trim to slightly shorter than the icing height & smooth over holes. Ice the flat sides smooth, also, and imprint with a stone/brick pattern press.

4-     Using the cake icer tip, run 3 lines of icing up each concave cut-out corner. No need to smooth, you will be placing rounds all the way up the height. You are just sealing the cut edges of cake.

5-     Anchor one 3” layer to the corner with a blop of icing. Push it well into the icing in the concave part of the square stack. Fill, and place the second layer, pushing it in as you did the first. Ice this layer, dowel for support, sprinkle with powdered sugar, and place a 4” round foam core board on top of that. Push the board well into the square cakes’ icing, as well.

6-     Attaching with icing, place the next two 4” layers (with the top layer bottom-side up), filling with icing in between & pushing into the square cake as well as possible. Ice the top smooth, drive a pointed dowel all the way thru to the base, and another diagonally (not horizontally) thru the next-to-top layer well down & into the main (square) cake. This diagonal dowel will keep the turrets from leaning away from the cake.

7-     Ice the sides of the turret smooth.

8-     Repeat steps 5, 6 & 7 for the remaining 3 turrets.

9-     Using a brick/stone pattern press, imprint the pattern into the crusted icing. Make sure to go all the way around the top part of the turrets that are showing above the main body of the cake.

10-  Attach the 3” foam core circle to the top center of the cake with icing, and then place the two layers of cake as you would a normal layer cake. Drive a pointed dowel down thru the center of this cake, to the foam core board on top of the bottom single cake layer. Ice smooth, allow to crust, & imprint with the brick/stone pattern.

11- I used a tip #3 to outline the arched windows & door, then filled in the windows with the same tip in a horizontal zig-zag manner. The door was filled in with the serrated side of tip #47 out, in vertical stripes.

12- Using the smooth side of tip#47, make some bricks outlining the arched door, and  here & there around the castle walls. I then re-outlined the door with tip #3, and added some detail on the door itself.

13- Using the tip #3, make an up & down “ledge” under each window.

14- Add greenery to the window ledges & over the door with leaf tip #349, some trailing ivy vines with tip #2, and more leaves on the vines. Pipe some tiny flowers on the window ledges & in the arch over the door.

15- I made a ‘stone’ border around the bottom with tip #7, and added some tufts of grass in spots with tip #233. I also used the #7 to make a border around the inside curves of the turrets (on the top of the square cakes), and at the base of the 3” tier. I decided that it would have been easier to do the border around the inside of the outer turrets before placing the center one....

16- Using the tip #7, make a zig-zag border around the top edges of all the cakes, and stick the pre-made ramparts into it & the cake icing to the height you desire.