cake mixes
Princess castle cake
The prettiest castle cake to complement a princess themed party! It almost looks too good to eat..... almost.
ingredients
You will need
- 3 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 1 x Noshu 95% Sugar Free White Choc Baking Chips
- 20 x 20cm square cake tin
- 13cm (5-inch) round cake tin
for the cake
- 3 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 6 extra large eggs
- 300 g butter, melted
- 2 1/4 cup milk
for the frosting
- 210 g butter (room temperature)
- 6 tbsp milk
- 4 drops pink food colouring
to decorate
- 150 g Noshu 95% Sugar Free White Choc Baking Chips
- 1 tsp sunflower oil
- 6 drops pink food colouring
- 5 x waffle cones
- 1 x pack flat wafers
- 5 x mini flags
method
Preheat your oven to 170°C (160°C fan forced). Grease and line both of your cake tins with baking paper.
mix
- Before mixing up your cake batter, you may want to divide the ingredients in half and make the cake batter in two batches so that it is easier to mix as it will be a large volume of batter. Place your cake mix, eggs, butter and milk in a medium sized bowl and mix with an electric mixer on medium speed for two minutes until smooth and fluffy.
- Pour batter into your prepared cake tins and cover with foil.
bake
- Bake for 20 minutes before taking off the foil and baking for a further 10-15 minutes uncovered. You will know the cakes are ready when a skewer inserted into the centre comes out clean.
- Place your cakes on a wire cooling rack to cool completely.
- Once cooled, slice off the domed tops of your cakes with a sharp knife to even the layers.
frosting
- Add room temperature butter to a large mixing bowl and beat with an electric mixer on high speed for 2 minutes until pale and creamy.
- Slowly add frosting mix, 1 tbsp at a time, beating on medium for a further 3–4 minutes until frosting is smooth.
- Add the milk and food colouring, and beat on high for an additional 2 minutes until frosting is aerated and doubled in volume.
- Place square cake on your serving board. Using a spatular, spread frosting on the cake, covering the tops and sides. Use a palette knife or frosting scraper to smooth and level out your frosting. Repeat with your round cake and refrigerate them both for 30 minutes until frosting is firm to the touch.
decorate
- Place your choc chips, oil and food colouring in a microwave safe bowl and melt on low heat in 20 second increments, stirring well in between, until completely melted and smooth.
- Coat your waffle cones in melted chocolate and cover them with sprinkles. Place the cones upright on a plate and refrigerate to set.
- Cut wafers into your desired window and door shapes, then use the rest of the melted choc to add details. Refrigerate to set.
- Once the frosting and chocolate is set, gently place the round cake on top of the square cake in the centre, then position your cones and wafers onto the cake and gently insert flags into the tops of the cones.
- Slice and enjoy!
store
Store refrigerated in an airtight container for up to 5 days. Freeze for up to 3 months.
