One to two days in advance, make fondant seashells, beach ball, sailboat and prepare castle pieces. To make 40 seashells, blend 3 oz. each: medium peach-tinted fondant, light peach-tinted fondant and white fondant to a marbleized look. Press fondant into cornstarch-dusted molds. Unmold and let dry. Brush seashells with White Pearl Dust?.
To prepare castle pieces, you will need 1 door, 4 windows, 3 small turret towers and turret peaks and 3 medium turret towers and turret peaks. Paint all pieces with thinned down royal icing and cover with granulated brown sugar; let dry.
To make sailboat: Roll fondant 1/8 in. thick, cut out white boat and cut bottom part of boat in red fondant. Attach bottom to boat with damp brush. Cut 1/8 in. wide x 1/8 in. thick strip of red fondant and attach to sail with damp brush.
To make beach ball: Roll white fondant 1/8 in. thick and cut with round cutter. Use pattern to cut red, green, blue and yellow fondant portions and attach to ball with damp brush. Set sailboat and ball on cornstarch-dusted surface to dry. When completely dry, attach lollipop sticks to backs with royal icing; let dry.
Bake and cool 2-layer 6 in. round cake and 1-layer oval (16 1/2 x 12 3/8 x 2 in.) cake. Ice cakes smooth in buttercream icing.
Cover top and sides of 6 in. round cakes with granulated brown sugar. Position round cake slight off centered to left on oval cake. Spatula ice 2/3 of cake top with icing and sprinkle with granulated brown sugar for sand. Carefully ice remaining 1/3 of cake top with blue-tinted piping gel.
Insert turret tower according to package directions. Position boat and ball. Pipe tip 32 shell bottom border and position shells.
Delightful details turn an Enchanted Castle Pan cake into a ?life?s a beach? birthday treat. Add a bright-hued plastic shovel and use Alphabet/Numerals Icing Decorations to personalize the sandy brown-sugar surface.
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