This castle cake is as captivating up close as it is from the other side of the room! The Stone/Wood Silicone Texture Mat Set makes it easy to roll out fondant with the textured look seen on the stone walls and woodgrain drawbridge.
Prepare base board two days in advance. Use knife to cut three boards to 10 in. x 11 1/2 in. Tape together and wrap with Fanci-Foil Wrap.
Tint 24 oz. of white fondant leaf green. Use 20 in. fondant roller with orange guide rings to roll out green fondant 1/8 in. thick. Cover cake board
with green fondant. Use fondant trimmer to trim off excess and smooth with fondant smoother.
Use knife to carefully cut out curved moat section, 1 1/2 in. wide x 9 in. from back edge of board and 1/2 in. from each side.
Make cake one day in advance. Prepare batter following recipe directions. Bake and cool 2-layer cake according to pan package directions.
Cover cake with fondant. Tint 65 oz. fondant gray (use black icing color). Prepare buttercream icing following recipe directions. Use spatula and icing to lightly ice cake. Cover cake with gray fondant. Position cake on fondant-covered base board, 1 in. from back of moat.
Make stone panels. Use 20 in. fondant roller with orange guide rings to roll out 5 oz. gray fondant 1/8 in. thick. Move fondant to stone texture mat and roll out again to imprint design. Use fondant trimmer to trim off excess. Place fondant under storage board flap. Repeat for a total of five panels. Place panels side by side on Roll-N-Cut Mat to create one long strip, with stone patterns aligned. Trim panels to 6 in. high. Use damp brush to attach panels to side of cake.
Make five towers. Use knife to cut four hidden pillars to 5 in. high. On fifth pillar, which will be inserted in center of cake top, use black FoodWriter to mark 2 in. from bottom. Roll out 5 oz. of gray fondant 1/8 in. thick. Move fondant to stone texture mat and roll out again to imprint design. Wrap fondant around the 5 in. hidden pillars, securing with piping gel. On marked pillar, wrap fondant around top portion, above 2 in. mark.
Make five turrets. Tint 8 oz. fondant black. For each turret, shape 1 3/8 oz. black fondant into a cone, 1 1/2 in. dia. at base x 2 3/8 in. high. Use piping gel to attach a 5 in. tower at each corner of cake. Insert center pillar in cake top, stopping at 2 in. mark. Use piping gel to attach a turret to each tower. Reserve remaining fondant.
Make 16 battlements. Roll out reserved gray fondant 3/8 in. thick. Move fondant to stone texture mat and roll out to imprint design. Use knife to cut 16 squares, 3/4 in. x 3/4 in.. Use piping gel to attach, 1 in. apart, to each top edge of cake.
Make seven windows. Use 9 in. fondant roller with pink guide rings to roll out reserved black fondant 1/16 in. thick. Use knife to cut arched windows, 7/8 in. wide x 1 1/2 in. high. Use piping gel to attach one window to each pillar and one 1/2 in. from each side edge of cake, 1 3/4 in. from bottom.
Make drawbridge and door. Tint 5 oz. fondant brown/red-red combination. Use 9 in. fondant roller with purple guide rings to roll out 1/8 in. thick. Move fondant to wood texture mat and roll out to imprint design. Cut two arched pieces, 1 7/8 in. wide x 3 1/4 in. long., for door and drawbridge. Center door between windows. Place drawbridge under storage board until needed.
Make trim. Roll out gray fondant 1/16 in. thick. Move fondant to stone texture mat and roll out to imprint design. For door, cut a strip, 1/4 in. wide x 7 3/4 in. long. For each window, cut a strip 1/4 in. wide x 5 in. long. Use piping gel to attach strips around door and windows.
Fill moat. Tint piping gel blue. Use blue piping gel in cut disposable bag to fill moat. Position drawbridge.