Candy castle cake
Prep: 1 Hour
Plus chilling and firming time
Price: 28p per serving
- 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.