instructions
*Brand confectionery coating.
In advance: Tint sugar for tower peaks, door and window frames. For peaks,
combine 8 oz. sparkling sugar with rose icing color in sandwich bag; seal
bag and rub between hands to evenly tint sugar.
For frames, combine 4 oz.
sugar with violet and rose icing colors and tint as above. Set aside.
Prepare towers to insert in cake.
To make 1 large, 4 medium and 4 small
towers which will be inserted in cake more stable, attach plastic dowel
rods, cut 1 in. shorter than height of cake, to bottom of towers. Stand
tower upside down; attach cut dowel rod to base with melted candy.
Refrigerate until firm.
Ice towers and peaks smooth in buttercream; immediately press white sugar on
towers and rose sugar on peaks. Pipe a tip 3 line of icing around door and
window pieces; immediately press violet sugar on lines. Let all dry.
Prepare 2-layer round cakes for stacked construction; prepare cakes for
rolled fondant. Tint 72 oz. fondant blue; cover cake and smooth with Fondant
Smoother. Roll out 48 oz. fondant 1/8 in. thick; cut an 18 in. diameter
circle for overlay. Position 14 in. round pan or cake circle at center of
circle; cut 14 in. piece with craft knife, making random drifts on edge, 1 1/2
in. deep.
Position on 14 in. cake; smooth with Fondant Smoother. Thin piping
gel with water and brush on overlay and 8 in. cake; immediately press white
sugar on surface. Roll 1/2 in. balls of blue fondant and attach for bottom
border with damp brush.
Mark and cut holes for 1 large and 2 medium towers
on 8 in. cake top. Position 8 in. cake on 14 in. cake; insert door on front.
On 14 in. cake, mark and cut holes for 2 small towers in front, 2 medium
towers on side and 2 small towers in back. Insert all towers. Attach windows
and position rock candy.