Chocolate Princess Castle Cake Recipes

Steps:

• Heat oven to 325°F. Generously grease and lightly flour Nordic Ware® Castle Bundt® cake pan, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 36 to 42 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Using a long serrated knife, trim cake even with top of pan, if necessary. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Pipe pink icing around base of cake; place round candies in 3 rows around base in icing. Add round candies to top of castle as desired, attaching with icing.
• Pipe icing to outline window shapes on cake; top each window with 1 banana-shaped candy. Push 1 candy wafer, flat side up, into cake at bottom edge of each window to look like windowsill. Pipe icing to outline door, roof and entrance of castle. Place mints in icing at entrance of castle to look like walkway. Add gum to rooftop for shingles. Top each tower with candle. Store loosely covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of four 8-inch square pans with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 of the pans.
• Bake 27 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cakes in freezer 45 minutes before cutting to reduce crumbs.
• Cut off domed top from each cake so they will be flat when stacked. On tray, place cake A (see diagram); spread with 1/3 cup frosting. Top with cake B; spread with 1/3 cup frosting. Top with cake C; spread with 1/3 cup chocolate frosting.
• Cut fourth cake into quarters. Place one quarter (piece 1) on top of stacked cakes; spread top with 1 tablespoon frosting. Cut second quarter horizontally in half; place half of second quarter on top of first quarter and spread top with 1 tablespoon frosting. Cut third quarter into 2-inch square; place on center of cake stack. (Discard remaining cake, or reserve for another use.)
• Reserve 2 tablespoons frosting in resealable food-storage plastic bag. To seal crumbs, spread thin layer of frosting over layered cake, and refrigerate or freeze cake 30 to 60 minutes to set frosting. Spread remaining frosting over entire cake. Place fudge-dipped cone upside down on center of cake. Place 4 regular ice cream cones upside down on corners of cake.
• Dip edges of miniature cones into white decorating icing; sprinkle with blue sugar. Place upside down on top of larger cones. Top each cone with candy star, attaching with small amount of white icing.
• Cut 1 wafer cookie in half crosswise. Cut tiny corner from bag of frosting; pipe frosting on 2 whole and 1 half cookies for window panes. Place windows on castle. Insert ends of pretzels slightly into cake for drawbridge. Place 2 cookies on drawbridge for door; press tops slightly against cake. Add cinnamon candies to doors and front of cake. Add licorice for bridge wire.
• Place peanut butter cup candies upside down on 4 corners near top of castle. To make turrets, add red jujube candies and gum balls to peanut butter candies with small amount of white icing. Add caramels to front of cake for parapets. Store loosely covered.

Steps:

• Make the base: Use an 18 to 20-inch diameter bowl that is about 6 inches deep. Press a large sheet of tin foil into the side of the bowl. This will create a great texture. Use a pastry brush dipped in dark chocolate to coat the tin foil. Do not press too hard with the brush or you will lose the texture of the aluminum. Repeat this step 3 or 4 more times until the chocolate layer is about 3/8-inch thick. When the chocolate has set, invert the bowl to release the base from the bowl. Carefully peel the tin foil away from the chocolate. Set aside. Make the rooftops: Make a cone out of a sheet of acetate securing it closed with tape. Use a scissor to trim the edge of the cone so the end is straight. You will need 1 cone for each castle turret. The cones I made were about 9-inches tall and ranged in the opening diameter from 1 to 4 inches. Tip: Determine the size of the turrets you will make so you can coordinate cone rooftops that match the size. Use a ladle to fill the cone with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the cone should be evenly coated with chocolate. Wipe the edge of the plastic cone clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the cone clean with a paring knife. You can place the cone in the refrigerator for several minutes to help the chocolate to harden. Repeat 3 more times to make 4 rooftops. When the chocolate sets, peel off the acetate. Set aside. Make the turrets: The tallest turrets of my castle are made with tubes of chocolate, each a different size in diameter. Each turret is also made of tubes of 2 different diameters. I made 5 turrets plus an extra large turret. I call the largest turret the main house. It is an irregularly shaped tube but the technique to make it is different from the other turrets. To make the main house, roll a long piece of acetate to determine the size of the tube you would like to make. Use a marker to mark the place on the acetate that indicates the desired diameter. Unroll the acetate and place a piece of parchment at the mark to cover the extra acetate. Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate over the exposed sheet of acetate. Let the chocolate set slightly then roll the open end toward the parchment line. When the open end meets the parchment, continue to roll the extra acetate and tape it closed. Use a tin can to press this tube into an irregular shape. When the chocolate is set, peel off the acetate. Use a hot knife to shape the top edge of this piece. Use a slow sawing motion. If you see smoke, the knife is too hot. Dip the end of this piece into the tempered chocolate and adhere it onto the base.
• To make the tall turrets, use the following technique to make chocolate tubes. Roll a tube to the desired diameter and secure it closed with tape. The turrets on my castle range from 1 to 5 inches in diameter. Tape 1 end of the tube closed with tape. Set the tube on end and fill with chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tubes sturdy so the castle will be strong. Allow the chocolate tube to set until hard. Remove the acetate. The largest tube gets cut into pieces to make the base of some turrets. Use a hot knife to cut all of the tubes into unequal sizes. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to "cut" through the chocolate by melting it. To assemble the turrets: Start with the largest diameter planned for each turret and use tempered chocolate to adhere the piece to the base. Combine different size tubes to make the tall turrets. Use tempered chocolate to glue the turret pieces together. Apply the chocolate at the top of the base turret and at the bottom of the tube inserted into that base. Use cold spray or hold it until the chocolate sets. Make a cornet and fill it with tempered dark chocolate. Starting with the tube of greatest diameter, place the next smallest diameter tube piece inside it and use the cornet to "glue" the 2 pieces together. If you have cold spray, it will be helpful to use it here. Continue this process using 2 or 3 different diameter tubes for each turret. Then repeat the process to make a total of 5 turrets. Use a hot cutter to make the windows. Heat the cutter with a blowtorch or hold it under very hot water and wipe it dry. Hold the cutter against the chocolate where you want to make the cut. Do not press too hard or the chocolate will break. Allow the heat of the metal to "cut" through the chocolate by melting it. At this stage, you can spray the castle to give it a great texture. The trick is that you have to be able to fit the castle into your freezer. Place the castle in the freezer for about 15 to 20 minutes. The surface of the chocolate must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Prepare the paint sprayer: Place equal amounts of chocolate and cocoa butter over a double boiler and melt until smooth (no lumps).
• Remove the presentation from the freezer and place on a parchment paper lined surface. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Tip: Anything that touches the tubes after they have been sprayed will leave a mark. Use tempered chocolate to secure a rooftop to the top of each turret. Make the trees: Make a cornet and fill it with tempered dark chocolate. Draw a tree onto a sheet of parchment paper. Repeat the same technique to make as many trees as you would like. Let your imagination run wild as you draw scary trees. When the chocolate sets, lift it from the parchment paper. If it sticks, you can loosen it with a paring knife. Make the bats: Use a spoon to fill the bat molds with chocolate. Once the chocolate starts to harden, about 5 minutes, check to be sure the edges of the mold are clean and if necessary, clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to make as many bats as you would like. I made mine about 7 inches tall. Make the turret squares: Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate over a sheet of textured acetate. Let the chocolate set slightly. Wait until the chocolate begins to set. Use a rolling cutter or hot sharp chef's knife to cut rectangles that are 1-inch by 2 inches. When the chocolate has set, carefully peel away the sheet. It should release from the chocolate quite easily. Finishing details: Use tempered chocolate to attach the turret squares to the top of each turret. Glue the trees and bats in place. Use the tip of a metal skewer to poke holes in the base of the castle. Insert the chocolate lollipops into these holes.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
• Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
• Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
• To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
• Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
• Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
• Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
• Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
• Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
• Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
• Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of four 8-inch square pans. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs using electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 pans. Bake 2 pans at a time for 23 to 29 minutes (26 to 34 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix, water, oil and eggs. Chill cooled cake in freezer 45 minutes before cutting, to reduce crumbs.
• Spoon frosting into large bowl. Stir in enough food color until desired pink color.
• Using serrated knife, cut off domed top from each cake so they will be flat when stacked. On tray, place 1 cake, cut side down; spread 1/3 cup frosting over top. Add second cake, cut side down; spread top with 1/3 cup frosting. Add third cake, cut side down; do not frost.
• Cut fourth cake into quarters. Spread small amount of frosting on center of cake, about the size of a cake quarter. Place 1 quarter, cut side down, on top of frosting. Spread top of stacked cake quarter with 1 tablespoon frosting. Place second quarter on top of first quarter; spread top with 1 tablespoon frosting. Add third quarter; do not frost. Cut fourth quarter into quarters to create four 2-inch squares. Spread a small dollop of frosting on the top center of the second tier of cakes. Place one 2-inch piece on the center; spread top with frosting. Top with one more 2-inch piece. (Discard remaining 2 pieces.)
• Spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
• Frost pointed-end cones with frosting; roll in pink sugar. Frost cake with remaining frosting. Place 1 upside-down cone on each corner of the first cake layer and 1 on top cake layer for center steeple. Top each cone with a candy star.
• Place sugar cubes around edges of the first and second layers. Top each of the 4 corner sugar cubes with a gum ball. Attach 2 cookies on one side of first layer to create doors. Cut 2 additional cookies to desired size for windows; place each cookie on opposite sides of doors. Cut remaining cookie in half; place 1 half in center of second layer to create accent window. Pipe on window panes and doorknobs with white icing. Store loosely covered.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and melted chocolate. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency; remove 1-1/2 cups frosting and set aside. Tint remaining frosting with pink gel food coloring until desired color is reached; tint reserved frosting a lighter shade of pink., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., For decoration, place melted candy coating in piping bag fitted with a small round tip; pipe star shapes onto waxed paper. Let stand until set. If desired, coat star shapes with edible gold spray paint or edible gold paint; sprinkle with edible gold glitter. Top cake with assorted sprinkles. Place light pink frosting in piping bag fitted with large star tip; pipe onto top of cake. Just before serving, gently stand one star on top of cake. Adhere remaining stars to sides of cake by gently pressing into frosting.

Steps:

• Prepare cake mix according to package directions. Pour batter into a greased 11x7-in. baking pan and six greased muffin cups. Bake at 350° for 20-30 minutes for cake and 15-18 minutes for cupcakes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire racks., Cut the cake into six square pieces; place on serving plates. Frost tops and sides of cakes. Position a cupcake on top of each; frost cupcakes., For drawbridges, divide each candy bar into four three-piece sections. Center one section on one side of each cake; gently press into cake. Divide the two remaining chocolate sections into three pieces; place one above each drawbridge for door. Cut three nonpareil candies in half; arrange a half circle above each door. Press pretzels into cake on each side of bridge., In a resealable plastic bag, shake coconut and food coloring until coconut is evenly colored. Sprinkle around bases of castles to represent water in the moat. Cut each stick of gum in half widthwise; cut one end to form a flag. Trim sugar cone tips; dot with frosting, and attach flags to frosted cone tips., Place three nonpareil candies on each cupcake for windows. Frost backs of remaining candies; place one on the front of each cone. Attach sprinkles to cones. Position cones on cupcakes.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and base line a round 13cm cake tin and a round 18cm cake tin. Place two muffin cases in a muffin tin.
• Put the butter and sugar into a large bowl and beat together until light and creamy. Add all the remaining ingredients except the jam and beat well. Half fill the muffin cases and then fill the two cake tins 3/4 full. Bake in the oven placing the cake tins on one shelf and the muffin tin on another. Open the oven door and remove the muffins and smaller cake quickly when they are done as you don't want to let the heat out of the oven. The muffins will take about 35 mins, the 13cm cake about 1 hour 10 mins and the 18cm cake about 1 1/2 hours. You know each is done when a skewer inserted into the centre comes out clean. Allow the cakes to become completely cold before icing.
• Trim the tops of the two cakes so they are flat. Slice each one in half, spread with jam and then sandwich together again. Using a 6cm cutter, cut each muffin to make a cylinder. Trim the tops flat. Sandwich together with jam to make a tower.
• To make the butter icing put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Spread the butter icing over both cakes and the muffin tower. Roll out the white icing and use to cover the two cakes. Place the larger one on a cake board. Put the smaller one on top. Roll a strip of white icing and wrap around the muffin tower. Place on top of the cake. Push a wooden skewer though the cakes to hold them together.
• Using about 150g pink icing, mould into an onion shape for the dome. Put to one side. Roll out a little pink icing and cut out a 6cm round and place on top of the muffin tower. Using the made up royal icing, attach the dome to the top of the tower.
• Using the pink icing make two doors and two curtains. Attach to the cake using royal icing. Make windows by rolling out the lilac icing and cutting out hearts using medium, small and tiny cutters. Attach these upside down to the cake with royal icing. Roll a small piece of lilac icing into a thin sausage and stick around the curtains to make the window frame.
• Again using the royal icing, stick on the pieces of gum around the doors, and the sugar cubes around the edge of the cakes. Attach silver balls to the dome to decorate and to the doors to make handles. Score horizontal lines down the doors to give a textured effect. Attach a piece of gum under each window on the middle tier and then stick three flowers on top to make window boxes.
• Colour the remaining royal icing green and spoon into a piping bag fitted with a plain nozzle. Pipe creeper branches up the castle walls. Attach mini sugar flowers.
• Stick coloured flags or candles into the middle tier of the cake. Sprinkle a little edible glitter over the dome and sugar cubes.