Enchanted Castle Cake
Use bright colored icings, prettily piped details and customized messages to transform an Enchanted Castle Cake into a bewitchingly personal birthday treat.
- Easy-Add Violet Icing Color Add to shopping list Violet Icing Color
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
light corn syrup
Cake serves 12.
- Easy-Add Enchanted Castle Pan Add to shopping list Enchanted Castle Pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 21 Add to shopping list Tip: 21
- Easy-Add Tip: 225 Add to shopping list Tip: 225
- Easy-Add Tip: 352 Add to shopping list Tip: 352
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Easy-Add Spatula Add to shopping list Spatula
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 5 1/2 cups buttercream icing:
Tint 1/2 cup violet
Tint 1 1/4 cups light rose
Tint 3/4 cup dark rose
Tint 1/4 cup green
Reserve 2 1/2 cups white (thin 1 1/4 cups with 1 Tablespoon and 3/4 teaspoon light corn syrup)
Decorate in Order
Ice sides and background areas smooth with thinned white icing.
Ice insides of windows with dark rose icing.
Use tip 3 and dark rose icing to outline castle and windows; pipe tip 3 dot details below windows with dark rose icing.
Use tip 16 and light rose icing to cover castle with stars.
Use tip 21 and violet icing to cover castle turrets with stars.
Use tip 16 and violet icing to cover door with stripes.
Use tip 3 and dark violet icing to pipe dots around door.
Use tip 16 and light rose icing top pipe number on door.
Use tip 225 and dark rose icing to make 30 drop flowers with tip 3 white dot centers. Position flowers on cake and add tip 3 vines and tip 352 leaves with green icing.
Use tip 3 and violet icing to print message.
Use tip 21 and white icing to pipe shell bottom border.
Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use Wilton Cake Release, for perfect, crumb-free cakes!).
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.
To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.
We recommend hand washing pan in hot, soapy water.