Miniature Castle Cakes

Name: Miniature Castle Cakes
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 drop blue food coloring; 118 milliliters flaked coconut; 88 grams milk chocolate candy bars each); 3 sticks Fruit Stripe gum; 6 smalls ice cream sugar cones; 21 chocolate nonpareil candies; 12 pretzel sticks; 6 round wooden toothpicks; 591 milliliters vanilla frosting; 1 package white cake mix (regular size)

Miniature Castle Cakes requires roughly 1 hour and 5 minutes from start to finish. This recipe makes 6 servings with 1190 calories, 56g of protein, and 40g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires food coloring, chocolate nonpareil candies, milk chocolate candy bars, and fruit stripe gum. If you like this recipe, take a look at these similar recipes: Miniature Cheese Cakes, Miniature Spiced Chocolate Cakes, and Miniature Crab Cakes with Tomato Ginger Jam.

Instructions

Prepare cake mix according to package directions.

Ingredients you will need

Cake Mix

Pour batter into a greased 11-in. x 7-in. baking pan and six greased muffin cups.

Equipment you will use

Muffin Liners

Baking Pan

Bake at 350° for 20-30 minutes for cake and 15-18 minutes for cupcakes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire racks.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Cut the cake into six square pieces; place on serving plates. Frost cake top and sides. Position a cupcake on top of each; frost cupcakes.

Ingredients you will need

Cupcakes

For drawbridge, divide each candy bar into four three-piece sections. Center one section on one side of each cake; gently press into cake. Divide the two remaining chocolate sections into three pieces; place one piece above each drawbridge for door.

Ingredients you will need

Candy Bar

Chocolate

Cut three nonpareil candies in half; arrange a half circle above each door. Press pretzels into cake on each side of bridge.

Ingredients you will need

Pretzels

Candy

In a resealable plastic bag, shake coconut and food coloring until coconut is evenly colored.

Ingredients you will need

Food Color

Coconut

Shake

Equipment you will use

Ziploc Bags

Sprinkle around bases of castles to represent water in the moat.

Ingredients you will need

Water

Cut each stick of gum in half widthwise; cut one end to form a flag. Insert toothpick into gum. Trim sugar cone tips; insert flags into cones.

Ingredients you will need

Sugar

Equipment you will use

Toothpicks

Place a nonpareil candy on two sides of each cupcake for windows. Frost backs of remaining candies; place one on the front of each cone. Position cones on cupcakes.

Ingredients you will need

Cupcakes

Candy

Equipment

Ingredients

Servings:

1drop

blue food coloring 118milliliters

flaked coconut 88grams

milk chocolate candy bars each)3sticks

Fruit Stripe gum 6smalls

ice cream sugar cones 21

chocolate nonpareil candies 12

pretzel sticks 6

round wooden toothpicks 591milliliters

vanilla frosting 1package

white cake mix (regular size)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "