Fairytale Castle on the hill cake

Fairytale Castle on the hill

• 20cm (8in), 15cm (6in) and 13cm (5in) round cakes
•  10cm) (4in) round cake dummy
• 15cm (6in) square cake dummy

• Rainbow Dust Edible Glue
• Rainbow Dust Plain & Simple Range – Chocolate, Citrus Green,Lime Zest, Mustard, Olive Green& Shadow Grey
• Rainbow Dust ProGel – Gooseberry, Pink, Purple, Sky Blue & Yellow
• Rainbow Dust Sugarcraft Essentials – Tylo Powder (CMC), (add 1 tsp to approximately 250g (9oz) of sugarpaste to create a modelling paste)
• Renshaw Flower & Modelling Paste – White
• Renshaw Premium Cover Paste – White
• Renshaw Ready to Roll Icing – Chocolate Flavour
• Renshaw Royal Icing
• alcohol solution (rejuvenator spirit or vodka)

• 25.5cm (10in) round 12mm drum board
• 30.5cm (12in) square 12mm drum board
• 13cm (5in) round 1mm thin board
• 15cm (6in) round 1mm thin board
• cel stick
• 15mm dark green ribbon
• dowels (to make the castle turrets and to stack the cake)
• dusting brushes (large)
• FMM Arches Cutters (smallest size)
• FMM Brick Wall Embossing Mat (Impression Mats Set 1)
• FMM Flute & Vein Tool
• glue stick
• oblong cutter
• small & medium oval cutters
• medium paintbrush
• piping bag plus No.2 plain end nozzle
• small pallete knife
• cake smoother
• various small flower cutters

Method:

1. Cover each cake separately onto their corresponding boards, using white premium cover paste. Leave to dry firm overnight, then dowel and stack them, using royal icing over the dowels to secure in place. Insert dowels into the top tier also to support the castle on top.
2. Brush over areas of the cake and board with edible glue, then add pieces of the sugarpaste to the sides and board, smoothing the joins in so that you create a hill effect – make it look as if the three tiers of cake are all in one. Leave to dry.
3. Cover the 25cm (10in) round cake drum board with the white sugarpaste, then place the 15cm (6in) square dummy onto the covered board, using royal icing to secure in place. Cover the top of the cake dummy with a layer of sugarpaste and the 10cm (4in) round cake dummy, using a damp clean cloth to moisten this slightly.

1. To create a modelling paste, add 1 tsp of tylo powder to approximately 250g (9oz) of sugarpaste and knead this in well. This produces a much firmer paste, which is ideal for creating the walls of the castle.
2. Roll this modelling paste out to a thickness of approximately 4mm, then using a brick embosser, press down firmly onto the paste, lift off and place down onto the top line from the previous emboss line, so that they look all in one, then lift off. Using a cutting wheel, cut slightly wider that the cake dummy and approximately 10cm (4in) in height. Cut out the top slots using an oblong cutter, cutting approximately 1cm (½in) down. Place onto a dusted flat board to dry while you cut out the other three sides. When firm enough, secure the left and right sides first with royal icing, then trim to fit. Secure the front and back in the same way.
3. Next roll out the same modelling paste to the same depth, but long enough to wrap around the 10cm (4in) round cake dummy, moistening the dummy first before attaching, then trim and secure the join towards the back, using edible glue. Place this centrally on top of the square, using royal icing to secure in place.Make the turrets
4. Cut five dowels to approximately 12cm (4½in) in length. These will be used to create the castle turrets. Roll out the white modelling paste made earlier to approx. 14x11cm (5x4in). Brush the area with edible glue and place the dowel on top, towards the left side edge, and press down slightly. Start to roll the modelling paste piece until fully rolled up. Approximately 1cm (½in) of the dowel should be visible – this will secure the top of the turret. Make three more in the same way. Secure these to each corner of the square dummy cake; join towards the back, using royal icing. For the top turret, make this slightly thicker in size and place on top of the 10cm (4in) round cake dummy, securing with royal icing.
5. Next roll the white modelling paste and emboss with the brick embosser, and above again. Cut a straight edge all around, then cut in half. Cut to approximately 10cm (4in) in height, then brush each base turret with edible glue and start to wrap each piece around, and trim to fit. Repeat for the other three turrets. For the top turret, cut to the same height, but not into half, and wrap this around, securing with edible glue. Make sure the join is towards the back and trim. Brush the join with edible glue.
6. Colour approximately 170g (6oz) of white sugarpaste with Pink ProGel and knead until even in colour. Then add tylo powder. Divide the paste into five balls, four that weigh 30g (1oz) and one that weighs 50g (1¾oz). Using the palm of your hand, roll one end back and forth to create a small pointed cone shape. Using your finger and thumb, ease the thicker end of the cone shape outwards, to create a witches hat shape and smooth over. Brush the top of the turrets with edible glue and place on top of the base turret. Make three more in the same size and a larger one for the top tier.

1. Using white flower and modelling paste and the small and medium oval cutters, cut out nine medium and four small shapes. Cut the ends off just three of the medium shapes, and mark all of the shapes using a small palette knife. Secure the trimmed windows with edible glue, and place two at the front and one onto the top turret. Secure the small windows onto each turret and the remaining medium shapes, one onto each side of the square, two onto the front round and one at the back. Roll out a small sausage shape using white flower and modelling paste and a smoother, then cut to fit underneath the three front windows that have been trimmed, brushing the area first with edible glue. Mark holes along with a cel stick. Make the door using an arch shape cutter and white flower and modelling paste, marking the lines with a small palette knife. Secure onto the front of the castle with edible glue, adding a small ball of white paste for the door handle. Add a cobbled pathway using pea-sized amounts of paste. Press down slightly and secure with edible glue.

1. Dust all over the cake and board using Citrus Green dust colour and a large dusting brush, adding areas of Lime Zest and areas using Olive Green. Once completely covered, dip a large dusting brush into an alcohol solution and brush all over the cake to blend the colours together.

1. Add Shadow Grey dust colour into a palette tray, together with an alcohol solution and paint all over the castle area, including the board, excluding the windows and door areas. Use Mustard dust colour for the windows and Chocolate dust colour for the door, again mixing this with an alcohol solution into a palette tray to create a paint.
2. Add royal icing over the dowels onto the top tier of the cake to secure the castle decoration on top. Leave to dry.

1. Brush around the castle cake board with edible glue, then roll out the chocolate sugarpaste into thick sausage shapes. Place all around the exposed area of the cake board, placing random smaller sausage shapes underneath onto the cake with edible glue. Place a few smaller ones around the castle to finish.
2. Colour flower and modelling paste using Gooseberry ProGel, then roll into a thin sausage shape and place around the castle walls and turrets with edible glue. Add leaves by creating a small cone shape, then press through the centre with a vein tool and secure with edible glue all the way around the cake.

1. Colour separate amounts of flower and modelling paste using Pink, Yellow, Sky Blue & Purple ProGel. Then roll and cut out flower shapes using the various small cutters, using a cel stick pressed gently into the centre. Leave to dry before securing onto the cake and castle with royal icing.
2. Add a length of dark green ribbon around the cake board using a glue stick to secure.