DREAM CASTLE CAKE
MATERIALS
- 3 x 15cm ( 6in ) Swiss rolls/jelly rolls.
- 5 mini Swiss rolls/jelly rolls
- 25cm ( 10in ) petal-shaped cake board.
- 2kg ( 4lb ) sugarpaste / rolled fondant
- yellow food coloring paste
- icing/confectioners' sugar in a sugar shaker
- 375g ( 12oz / 1 1 / 2 cups ) buttercream
- sugar glue
- 100g ( 3 1/2oz / 1/2 cup ) royal icing
- mini marshmallows
- assorted marshmallow shapes
- silver dragees
- edible pink dusting powder/petal dust/blossom tint
- edible sparkle powder/petal dust/blossom tint
EQUIPMENT
- large rolling pin
- sharp knife
- piping bag/tip
- cake smoother ( optional )
- medium paintbrush
DREAM CASTLE CAKE METHOD:
Color 315g ( 10oz ) of sugarpaste yellow. Using icing
sugar to prevent sticking roll out the yellow sugarpaste and use it to cover the
cake board, trimming any excess sugarpaste from around the edge. Put the
covered board to one side to dry
To create the different-sized mini towers, cut one-third from a mini Swiss roll and sandwich on to the end of another mini Swiss roll with buttercream. Spread all the Swiss rolls with buttercream to help the sugarpaste stick.
Thickly roll out 470g ( 15oz ) of white sugar paste. Don't be tempted to thinly cover the large Swiss rolls to save sugar paste, as the cakes need the support of a thick layer of sugar paste. Position one large Swiss roll down onto the piece of rolled-out sugar paste. Cut to size by cutting a straight line in the sugarpaste at either end of the Swiss roll.
Roll the sugarpaste around the cake, trimming at the join. Moisten the join with sugar glue and smooth closed. To achieve a totally smooth surface, roll the cake over the work surface using a cake smoother. Cover the remaining large Swiss rolls in the same way.
Make sure that the three large, covered Swiss rolls are exactly the same size and are upright. the icing into a piping bag and use it to stick the three large cakes in position on the cake board. Roll out the trimmings of white sugarpaste and cut a piece to fit the top of the three cakes. Place the piece of white sugarpaste on the top of the cakes and trim around the edge, then smooth the joins closed.
Press around the top edge of each tower with a sharp knife to indent. Stick mini marshmallows around the top edge of the towers to create the turrets.
Cover one end of each mini Swiss roll with a piece of white sugar paste, then roll out the remaining white sugarpaste and cover the Swiss roll using the method as before. Build up pyramids of mini marshmallows to shape roofs for the small towers, securing the marshmallows in place with sugar glue
Make smaller towers with piles of marshmallows to sit on top of the larger towers and at the base of the main cake. Secure all the towers in place on the cake board with royal icing. Place assorted marshmallow shapes around the towers to decorate.
Create the windows and door handles using silver dragees, pressing each one gently into the sugarpaste and marshmallow pieces. Stick a dragee on the top of each roof, then sprinkle some over the cake board. When the cake is dry, use a paintbrush to dust the cake with the edible pink dusting powder and sparkle powder.
Also Read: MINI MONSTERS CAKE