Sandcastle-cake

Briony Williams’ simple sandcastle cake

This summery showstopper might look devilishly tricky to make, but it's actually surprisingly easy to master at home!

By , 15 July 2019

(10 votes)

Briony Williams’ simple sandcastle cake
  • Prep: 2 Hours
    plus cooling

  • Serves: 50

Nutritional Info
Each 71g serving contains
  • Energy

    1206KJ

    288KCAL

    14%
  • Fat

    13.5g

    high

    19%
  • Saturates

    5.2g

    high

    26%
  • Sugars

    22.7g

    high

    25%
  • Salt

    0.48g

    med

    8%
of your reference intake.
Typical energy values per 100g: 1699kJ/406kcal.
Ingredients
  • For the sponge cakes
  • 500g pack Asda Best for Baking Cakes spread, plus extra for greasing
  • 500g caster sugar
  • 9 medium eggs, beaten
  • 4tbsp whole milk
  • 2tsp Asda Salted Caramel Flavouring
  • 2tsp baking powder
  • 500g self-raising flour
  • For the turrets
  • 400g tub Asda Vanilla Flavour Frosting
  • 2 Asda Madeira Cakes, crumbled
  • To decorate
  • 300g Asda Digestive Biscuits
  • 400g tub Asda Salted Caramel Frosting
  • 200g pack Asda Dairy Fudge, unwrapped
  • 4 Asda Waffle Cones
  • 4 Cadbury Nibbly Fingers biscuits
  • 50g Maoam Crazy Roxx (we used the beige sweets from the multicolour pack)
  • You will also need
  • 2 tall round plastic tumblers
  • 1 large round cake board
  • 4 mini paper and cocktail stick flags
Method
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the base and sides of a 20cm round cake tin and a 15cm round cake tin.

  • Beat the spread with the sugar until smooth. In a separate bowl, stir together the eggs, milk and caramel flavouring. Stir the baking powder into the flour.

  • Mix 1⁄2 the egg mixture into the spread and sugar. Stir in 1⁄2 the flour, then mix in; repeat with the remaining eggs and flour. Divide the cake mixture between the 2 tins.

  • Bake for 1 hr-1 hr 10 mins until a skewer pushed into the middle of each cake comes out clean. Cool in the tins for 15 mins, then cool completely on a wire rack.

  • Meanwhile, in a large bowl, stir the vanilla frosting into the crumbled Madeira cake until it forms a soft dough. Divide into 3.

  • For the large turrets, line the 2 plastic tumblers with clingfilm and fill each with 1⁄3 of the Madeira mixture, pressing in firmly.

  • For the smaller turrets, divide the remaining 1⁄3 into 2 and roll into short, thick logs. Chill all turrets for 1 hr.

  • Put the digestives in a zip-seal bag and bash to crumbs with a rolling pin. Spread a thin layer of the caramel frosting on the cake board and sprinkle with crumbs to make ‘sand'.

  • Turn the turrets out of the tumblers and roll in the biscuit crumbs. Coat the smaller turrets and the fudge cubes in crumbs.

  • Cover the larger sponge with a thin layer of frosting, then gently press on a layer of crumbs for a sandy effect.

  • Put this sponge on the cake board, arrange the smaller sponge on top and cover in crumbs as before.

  • Arrange the 2 large turrets at the front. Place the 2 small turrets on top.

  • Carefully trim down the waffle cones to fit the tops of the turrets. Press gently into place, then top each turret with a flag. Press a finger biscuit onto the front of each turret for arrow slits.

  • Press 7 of the crumbed fudge cubes into the front of the bottom sponge to create the arched doorway. Arrange the rest around the top of each sponge, with gaps, for the battlements.

  • Decorate the base of the cake with the Maoam Roxx sweets and sprinkle any leftover crumbs around the cake.