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Sand Castle Cake

Remember those summer days at the beach building glorious sand castles? Make your edible castle with the Wilton 6 in. x 2 in. Square Pan. It’s perfect for beach parties or birthdays.


Difficulty: Easy


Step 1

Bake and cool 2-layer 6 in. x 4 in. cake. Place on foil-wrapped cake board. Prepare icing and tint brown. Ice cakes smooth. Immediately cover entire cake with brownulated sugar before icing crusts.

Step 2

Cover 16 caramel squares with piping gel; roll in sugar. Attach to top edge of cake with icing.

Step 3

Spatula ice pretzel rods with icing; roll in sugar. Insert into top of cake making different heights: front center, 4 1/2 in. high; back, 6 in. high; sides, 5 1/2 in. high.

Step 4

Cut sugar cones down to 3 1/2 in. tall. Spatula ice; roll in sugar. Place a dot of icing on top of pretzel rods and place ice cream cones on pretzels.

Step 5

Tint fondant brown. Roll 1/8 in. thick. Cut out one door, 2 in. x 2 5/8 in.; two small windows, 1 1/4 in. x 1 1/2 in.; and six large windows, 1 3/4 in. x 1 7/8 in and curve top edges. Brush with piping gel; cover with sugar. Attach to cake sides with dots of icing.