Castle Birthday Cake

This castle cake from Baking Mad will make the perfect birthday cake for the little princess in your life.

Brought to you by Baking Mad
For the 6" round madiera cake
  • 175g Butter (unsalted) (softened)
  • 175g Unrefined golden caster sugar
  • 175g Self-raising white flour
  • 1 Vanilla bean paste
  • 85g Plain white flour
  • 3 Egg(s) (free range)
For the 4" round top rice krispy cake 
  • 21g Butter (unsalted)
  • 90g Marshmallows
  • 70g Rice krispies
For the buttercream
  • 150g Butter (unsalted) (softened)
  • 300g Icing sugar
  • 2 tsp Vanilla bean paste
For the decoration:
  • 1kg Green sugar paste icing 6.
  • 1kg Pink sugar paste icing 200g Flower paste icing 200g White sugar paste icing 0 Pink food colouring
  • Purple food colouring
  • Orange food colouring 200g
  • Royal icing sugar
  • Ice cream cornets
  • Sprinkle decorations
Method: For this cake it is recommended that you have the following tools; cake smoother, edible glue, 12" round cake drum, small blossom flower cutters, antique gold lustre, ribbon for the cake board (if desired)
  1. To make the 6" Madeira cake: Pre-heat the oven to 160°C/140° fan /Gas Mark 3. Grease and line a 6” round cake tin with baking paperCream the butter and sugar in a large mixing bowl until light and fluffy.
  2. Sift the flours together in a separate bowl. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling. Add the vanilla bean paste.Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon. Transfer to the lined tin and bake for 1 hour 10 minutes.
  3. When ready the cake will be well risen, firm to the touch and a skewer inserted into the center will come out clean. Allow to cool on a wire rack.To make the buttercream combine the softened butter, icing sugar and vanilla bean paste, beating well and adding a little milk if required.
  4. To make the buttercream combine the softened butter, icing sugar and vanilla bean paste, beating well and adding a little milk if required.To make the top rice krispie cake: Prepare a 4” round cake tin by lining the base and sides with non-stick baking paper.
  5. Melt together the butter and marshmallows over a low heat stirring often. Add the Rice Krispies and pour into tin. Allow to cool a little before spreading and leveling with the back of a fork. Allow to cool and fully set before removing.Cover the cake drum with the green sugar paste icing and smooth over.
  6. Level the Madeira cake, split into 3 and sandwich together with buttercream before putting a thin layer over the rest of the cake. Place the cake on the drum centrally but slightly towards the back.
  7. Cover the cake with the pink sugar paste icing. Place the rice krispie cake on top securing with a little royal icing and cover with a layer of pink sugar paste icing. You may need to do a second layer to get a smooth finish on the top cake.
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