Make Castle: Bake and cool 2-layer long loaf cake, each layer 2 1/2 in. high. Ice, stack and prepare for fondant covering. Tint 48 oz. fondant light gray. Cover cake with fondant; reserve leftover fondant for later use. Position cake on baseboard. For bricks, imprint sides with smallest square Cut-Out on front and sides only. Blend 6 oz. white fondant with 4 oz. blue fondant packet; add blue icing color to deepen to desired shade. Roll out 1/8 in. thick; using turret peak patterns cut out 4 small, 1 medium, and 1 large. Brush turret peaks lightly with Piping Gel; attach fondant pieces, wrapping around peaks. Roll out black fondant 1/8 in. thick. Cover towers using remaining gray fondant. Imprint bricks using smallest square Cut-Outs. Using Cake Corer, cut out areas where towers will be placed. Insert 1 large and 2 medium towers in cake. Attach 4 small towers to front of castle with thinned fondant adhesive. Use patterns to cut door and large window for cake sides and towers. Attach with damp brush. For
window ledges, roll out yellow fondant 1/8 in. thick; cut out circles using large open end of tip 1M, then cut circles in half and attach. For stonework around tower windows, shape balls of dark gray fondant in various sizes from 1/8 to 1/4 in.; flatten and attach. For bunting beneath windows, roll out red fondant 1/16 in. thick. Using knife cut 1 1/2 x 2 in. strip. Form folds in fondant by placing 1 skewer under bottom edge of strip and 1 on top, next to the first skewer. Repeat with more skewers to form 3 folds. Remove skewers and gather fondant at each end. Pinch ends of fondant and taper; trim as necessary. Brush back of strip with damp brush and attach below windows. For battlement squares on top border, rollout light gray fondant 1/4 in. thick; cut 18 squares using smallest Cut-Out. Attach battlement squares with thinned fondant adhesive.