Candy castle cake

Rainbow cone turrets and a white chocolate drawbridge will make it a fairy-tale party!

, 24 May 2017

(38 votes)

Candy castle cake
  • Prep: 1 Hour
    Plus chilling and firming time

  • Serves: 63

  • Price: 28p per serving

Find the recipes for the different sized Madeira cakes, the basic buttercream and the royal icing on

Nutritional Info
Each 74g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1657kJ/396kcal.
  • 1 x 20cm square Madeira cake
  • 1 x 15cm round Madeira cake
  • 7tbsp Asda Raspberry Seedless Jam
  • 2 quantities basic buttercream
  • 25cm square cake board
  • 1.1kg Dr. Oetker Regal Ice Ready To Roll Icing in White
  • Dr. Oetker Gel Food Colour in Jet Black
  • 2tbsp icing sugar, to dust while rolling out
  • 1 x quantity basic royal icing
  • 5 ice cream cornets
  • 5tbsp sprinkles
  • 100g white chocolate
  • 1 fizzy strawberry flavour wand, halved
  • 3 Strawberry Laces
  • 75g jelly tots
  • 120g dolly mixture
  • Slice each cake in half, horizontally, then sandwich back together using the raspberry jam and three-quarters of the buttercream.

  • Put 1tsp buttercream on the centre of the cake board and place the square cake on it. Cover each cake with a thin layer of buttercream. Chill for 30 mins.

  • Knead the white ready to roll icing with the black food colour to get a uniform, grey colour. On a surface dusted with icing sugar, roll 800g of the grey icing into a large square 3mm thick. Drape over a rolling pin and lift over the square cake, positioning the front edge at the front-bottom edge of the cake.

  • Smooth the fondant over the top and sides, easing out any lumps or pleats. Trim the excess and add back into the remaining icing.

  • Cover the round cake with the remaining fondant. Leave both cakes to dry and firm up for at least 2-3 hrs.

  • Put 1tsp of the royal icing on top of the square cake and place the round cake on top – press down gently so it sticks firmly in place.

  • Use the edge of a clean ruler to create brick wall-effect lines in the fondant.

  • Trim the rim of the cornets with scissors so they fit on top of the cake. Spread 1 of the ice cream cornets with royal icing, then cover with the sprinkles. Repeat with the other 4 cornets.

  • Create the door from a rectangle of white chocolate. Stick on the cake with royal icing, then add a drawbridge on the board, connected with the fizzy wand halves. Stick 2 chocolate-square windows on each wall and frame with lengths of strawberry lace. Decorate the bottom edge of each cake with jelly tots and dolly mixture.

  • Stick 1 ice cream cornet on each corner of the square cake, and one in the middle of the round cake. Decorate the base with more sweets.