Princess Castle Cake

by Sharon West
(Torrequebrada, Malaga, Spain)

I started this Princess Castle Cake by baking loads of victoria sponge cakes of various sizes , filling with vanilla butter frosting and heated jam.

I then painted a little of the jam on the top of each cake and then coloured ready to roll icing with pink food colouring and rolled thin rounds to place on the top of each cake allowing the icing to hang over the edges slightly.

For the 'walls' I used the same icing but rolled it much thicker and cut straight edges top and bottom using a ruler and left it about 2cm taller than the cake. I stood the icing on its edge and wrapped it around the cake and stuck the edges together with a little water making sure the join was to the back. Repeat this with all three tiers.

The turrets around the sides and on top were all molded from the same icing but coloured using a different colour and fixed again with a little water.

All the decorations and princess were made from icing also and fixed with water.

There was so much cake, it was so heavy it started to lean a little but my daughter and the rest of the children thought it was fab!