Creepy Castle Cake

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Difficulty: Medium
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What’s more dark and foreboding than a creepy castle on Halloween?! Use our Romantic Castle Cake Set to build one monstrous abode.

Ingredients:

64 oz. White Ready-To-Use Rolled Fondant
Easy-Add White Ready-To-Use Rolled Fondant Add to shopping list White Ready-To-Use Rolled Fondant
Black Icing Color
Easy-Add Black Icing Color Add to shopping list Black Icing Color
Gum-Tex™
Easy-Add Gum-Tex™ Add to shopping list Gum-Tex™
FoodWriter™ Fine Tip Primary Colors Edible Color Markers (black used)
Easy-Add FoodWriter™ Fine Tip Primary Colors Edible Color Markers Add to shopping list FoodWriter™ Fine Tip Primary Colors Edible Color Markers
Black Candy Melts® Candy
Easy-Add Black Candy Melts® Candy Add to shopping list Black Candy Melts® Candy
Buttercream icing
Lemon Yellow Icing Color
Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
Leaf Green Icing Color (Combine Lemon Yellow with Leaf Green for green shown)
Easy-Add Leaf Green Icing Color Add to shopping list Leaf Green Icing Color

Makes:

Cake serves 52.

Techniques Used:

Cornelli Lace

Tools:

Instructions
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Questions (0)

Instructions:

Step 1

Tint fondant: 48 oz. gray, 10 oz. dark gray, 10 oz. light gray and 2 oz. yellow; reserve 4 oz. white.

Step 2

Make ghosts. Mix 1 teaspoon of Gum-Tex to 3 oz. white fondant. Roll out 1/8 in. thick. Cut out six ghosts, three in each direction, using second smallest from set. Let dry. Draw faces using black edible color marker.

Step 3

Cover towers. Melt Candy Melts candy according to package directions. Turn towers upside down and attach dowel rods with melted candy. Attach 5 in. of rod to one tower. For the remaining, attach 3 in. of rod.

Using 20 oz. of rolled fondant, roll out light gray fondant 1/8 in. thick. Cover towers with fondant, trimming as needed.

Step 4

Make battlement squares and turrets.

For battlement squares, roll out 20 oz. light gray fondant 1/4 in. thick. Use smallest square Cut-Out to cut 12 squares.

For turrets, roll out dark gray fondant 1/8 in. thick. Cut out circles using the wide end of tip 2. Using damp brush, attach around bottom of turret and overlapping, working your way to the top.

Step 5

Bake and cool one 12 in. x 3 in. cake and two 6 in. x 3 in. cake. (Trim cake to 5 in. high.) Cool completely.

Prepare icing. Tint green and black. Ice 12 in. cake green with spatula. Prepare 6 in. cake with 22 oz. light gray fondant and stacked construction.

Step 6

Use Cake Dividing Chart and divide 12 in. cake into 16ths. Use tip 2 and black icing to pipe Cornelli Lace. Use tip 8 and black icing to pipe lines between lace.

Step 7

Stack 6 in. cake slightly off set, about 2 in. from back.

Step 8

Make windows. Roll out 1 oz. yellow fondant 1/16 in. Cut out six rectangles, each 1 1/2 in. x 1/2 in. Attach to towers using damp brush.

Roll out 1 oz. dark gray fondant 1/16 in. thick. Cut out six strips, each 1/4 in. x 1 in. Attach to windows for sills using damp brush. Use black edible color marker to draw window panes and bricks. Position towers into cake.

Step 9

Make door. Roll out 1 oz. dark gray fondant 1/16 in. thick. Cut out rectangle, 3 in. x 1 1/2 in. with rounded top edge. Attach with damp brush.

Step 10

Make windows. Roll out 1 oz. yellow fondant 1/16 in. thick. Cut out 12 windows, 1 in. x 1/2 in. Attach to cake with damp brush.
Roll out 1 oz. dark gray fondant 1/16 in. thick. Cut out 12 windowsills, each 1 in. x 1/4 in. Attach to windows with damp brush. Use black edible color marker to outline and draw panes.

Step 11

Attach battlement squares with a damp brush and turrets.

Step 12

Marbleize 3 oz. light gray fondant with 1 oz. white fondant. Flatten 22 balls, each 3/8 in. dia., and attach around door. Flatten 38 balls, each 5/8 in., and attach for road.