Gingerbread Castle Cake
This gluten free, dairy free, and fodmap friendly recipe serves 12. One serving contains 498 calories, 4g of protein, and 18g of fat. From preparation to the plate, this recipe takes around 2 hours and 35 minutes. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up round peppermint candies, betty candy sprinkles and holly decors, betty rich & creamy vanilla frosting, and a few other things to make it today.
Instructions
Heat oven to 325F. Generously grease and lightly flour Nordic Ware Castle Bundt cake pan, or spray pan with baking spray with flour.
Make batter as directed on cake mix box.
Bake 34 to 43 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Using a serrated knife, trim cake even with top of pan, if necessary. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil.
Place melted chocolate chips in small resealable food-storage plastic bag; cut off tiny corner of bag. Pipe melted chocolate on cake to outline door and window panes.
Using small amount of frosting, attach round candies to 4 candy sticks; let dry.
Place remaining frosting in corner of small microwavable resealable food-storage plastic bag. Seal bag; microwave on High 10 seconds.
Cut off tiny corner of bag. Pipe frosting to decorate roof, tops of towers and windows. Decorate top and sides of castle with gumdrops.
Place candy sticks (topped with round candies) on top of each tower; drizzle tops with frosting if desired.
Add 2 spearmint leaves to front entrance.
Roll remaining spearmint leaf and shape into wreath shape; attach to door with small amount of frosting. Decorate wreath and entrance with candy sprinkles as desired.
Sprinkle edible glitter around entire castle and over top of castle to look like snow. Store loosely covered.