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Princess Castle Cake

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Princess Castle Cake

Princess Castle Cake

You can never have too many dessert recipes, so give Princess Castle Cake a try. Watching your figure? This dairy free recipe has 234 calories, 3g of protein, and 4g of fat per serving. This recipe serves 30. Head to the store and pick up cardboard, eggs, food color, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 25 minutes.

Instructions

1
Heat oven to 350F (325F for dark or nonstick pans). Grease or spray bottoms and sides of four 8-inch square pans. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs using electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 pans.
Ingredients you will need
Cake MixCake Mix
WaterWater
EggEgg
Cooking OilCooking Oil
Equipment you will use
Hand MixerHand Mixer
BowlBowl
OvenOven
2
Bake 2 pans at a time for 23 to 29 minutes (26 to 34 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cooled cake in freezer 45 minutes before cutting, to reduce crumbs.
Ingredients you will need
Cake MixCake Mix
WaterWater
EggEgg
Cooking OilCooking Oil
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ToothpicksToothpicks
OvenOven
Frying PanFrying Pan
3
Spoon frosting into large bowl. Stir in enough food color until desired pink color.
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Food ColorFood Color
FrostingFrosting
Equipment you will use
BowlBowl
4
Using serrated knife, cut off domed top from each cake so they will be flat when stacked. On tray, place 1 cake, cut side down; spread 1/3 cup frosting over top.
Ingredients you will need
FrostingFrosting
SpreadSpread
Equipment you will use
Serrated KnifeSerrated Knife
5
Add second cake, cut side down; spread top with 1/3 cup frosting.
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FrostingFrosting
SpreadSpread
6
Add third cake, cut side down; do not frost.
7
Cut fourth cake into quarters.
8
Spread small amount of frosting on center of cake, about the size of a cake quarter.
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FrostingFrosting
SpreadSpread
9
Place 1 quarter, cut side down, on top of frosting.
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FrostingFrosting
10
Spread top of stacked cake quarter with 1 tablespoon frosting.
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FrostingFrosting
SpreadSpread
11
Place second quarter on top of first quarter; spread top with 1 tablespoon frosting.
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FrostingFrosting
SpreadSpread
12
Add third quarter; do not frost.
13
Cut fourth quarter into quarters to create four 2-inch squares.
14
Spread a small dollop of frosting on the top center of the second tier of cakes.
Ingredients you will need
FrostingFrosting
SpreadSpread
15
Place one 2-inch piece on the center; spread top with frosting. Top with one more 2-inch piece. (Discard remaining 2 pieces.)
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FrostingFrosting
SpreadSpread
16
Spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
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FrostingFrosting
SpreadSpread
17
Frost pointed-end cones with frosting; roll in pink sugar. Frost cake with remaining frosting.
Ingredients you will need
FrostingFrosting
SugarSugar
RollRoll
18
Place 1 upside-down cone on each corner of the first cake layer and 1 on top cake layer for center steeple. Top each cone with a candy star.
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CandyCandy
19
Place sugar cubes around edges of the first and second layers. Top each of the 4 corner sugar cubes with a gum ball. Attach 2 cookies on one side of first layer to create doors.
Ingredients you will need
Sugar CubesSugar Cubes
CookiesCookies
20
Cut 2 additional cookies to desired size for windows; place each cookie on opposite sides of doors.
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CookiesCookies
21
Cut remaining cookie in half; place 1 half in center of second layer to create accent window. Pipe on window panes and doorknobs with white icing. Store loosely covered.
Ingredients you will need
CookiesCookies
IcingIcing
DifficultyExpert
Ready In4 hrs, 25 m.
Servings30
Health Score1
Dairy Free
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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