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Castle Birthday Cake Gallery:
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Cake submitted by Kym S. from Australia
I made 3 butter cake mixes and baked in a 20x20 cm pan. Then prepared 2 more cake mixes and poured small amounts into ice-cream cones lined with baking paper. I put the rest into a small square tin, and baked.
To assemble: cut the sides off the smaller cake and tops off the cones, and place on top of the large square cake.
The drawbridge is made with a piece of cut-off cake. Then the whole cake is iced using butter icing made from nearly 1 kg icing mixture and butter.
Water and grass are iced straight onto the board for effect. I placed little fairies purchased at Coles on the drawbridge, and put a big 7 made with little butterflies on the top.
Cake submitted by Suzie S. from Bethlehem, PA
Tools and Ingredients:
Bake double layer cakes using the 12" square pan and the 8" cake pan. Bake a single 6" round cake.
While the cakes are baking, make your royal icing for the ice cream cones or steeples. Add color of your choice and mix in well. Remember, after finishing this icing, to keep a damp cloth over it (the icing does dry out quickly if not covered).
Cut small holes at the top of the ice cream cones for the lollipop stick to fit through. After putting the sticks through the ice cream cones, remove the sticks. You will be adding the flags to these sticks.
Take a spatula with the royal icing and begin icing the ice cream cones. When finished icing the cones, let them dry for a few hours. Using the bottom cake (12" sq.), place the cakes together icing them as usual. Mark a door in the center as marking your windows.
For the curve of the door and windows: if you don't have a marker for your impression on the cake, you can cut a plastic lid to use as a marker, this works very well too.
For the windows: I used a lattice look using a #3 tip, outlined the edge of the window with a #4 tip (if you prefer, use a zig-zag tip #14 or 16 to outline the windows) for that finished look.
For the door: fill in where your impression marks are using a light pink or purple and a #3 or #4 tip. Draw the lines as a wooden door would look, outline the edges of your door for a finished look.
Add vines and rose buds or any other small flowers you prefer on the sides of the castle. Add grass and graham cracker for the bridge. Decorate the following (2) tiers as above. Put all 3 cakes together to make your 3 tier castle. Border the top and bottoms of the cake as you wish.
Fold the flags in half. Use a permanent marker or pen to write 'Happy Birthday Princess' and the young lady's name any artistic way you'd like. Glue the inside of the flag inserting the lollipop sticks inside the flags.
Place the lollipop sticks into the top of the dried ice cream cones. Take the leftover royal icing, and using a #3 or #14 tip make a little rim around the lollipop sticks to hold in place. Allow to dry a few minutes.
Place steeples on the cake. You just made a little princess's dream come true.
Castle cake submitted by Yuko M. from Middleboro, MA
This was made for my daughter's 2nd birthday as she was entering "princess stage".
Bake angel cake using bundt cake pan:
Step 1: Mix all-purpose flour (120g) and baking powder (2/3 tsp), and shift 2-3 times.
Step 2: In a clean bowl, beat 6 egg whites until a bit stiff. Add sugar (60g) in 2 times, and beat until very stiff.
Step 3: In a separate bowl, beat 5 egg yokes. Add a pinch of salt and sugar (70g), and beat until creamy.
Step 4: Add water (200 cc) and salad oil (80 cc) slowly while whisking.
Step 5: Add all-purpose flour and baking powder mix slowly, and mix until smooth. Add 1/2 of egg white mix, and mix well. Add into egg white mix and fold it until smooth. Do not pop the air too much while mixing.
Step 6: Heat oven to 330°F.
Step 7: Put the mix into bundt cake pan. Bake at 330°F for 40 minutes. Cool upside down to prevent the cake from deflating.
Make doors and windows and other decorations with melted chocolate, and cool. Dip the edges of ice cream cones in whipping cream and put sprinkles. Make flags from toothpicks and construction paper. Put whipped cream and chocolate chips on Strawberries for eyes to make "soldiers".
Cover the cake with whipping cream, and decorate with the above items and fruits of your choice (I used cut grapes and pineapple slices).
Most of all, have fun. My kids sure did!
Cake submitted by Angela H. from Salem, OR
The cake was made with the chocolate cake recipe on the back of the Hershey's cocoa container. It was such a yummy moist cake!
I made three batches of it. One batch was for each of the two 10" round cakes, and the third - for the 9" square pan. The extra batter from that batch was made into cupcakes.
The cake was two 10" rounds stacked on top of each other with buttercream frosting in between the layers. I then wrapped those two in plastic wrap and froze them so they'd be easier to frost the next day.
The 9" square was cut into fours and I stacked three layers on top of each other with buttercream frosting in between those layers. Again, I wrapped in plastic wrap and froze them so they'd be easier to frost the next day.
The next day I frosted the whole double layer round cakes and the triple layer square cakes with buttercream, and put them back in the freezer. I made marshmallow fondant with a recipe/instructional video I found on Youtube. I made most of my decorations With the fondant: the roses, diamonds and drawbridge ropes.
After the buttercream had stiffened up in the freezer, I rolled out my fondant and covered the round stacked cakes and also the squared stacked cakes. Then I placed the square stacked cakes on top of the round stacked cakes.
For the towers, I just frosted sugar ice cream cones and then rolled them in dark pink and light pink sprinkles. (You have to snip off the top point of the cone until you get a little hole in the top so you can put a flag in it.)
I piped out a little bit of buttercream icing on top of the cone so the flags would stay put. (I just thought about it...fondant in a ball on top would have worked too.) One of the sprinkle covered cones was placed on either side of the square cakes, and then one on top of the square cakes.
I decorated the blue fondant moat with Swedish Fish and gummy frogs. I also bought candy rocks and sprinkled them. I rolled out green fondant for the grass, and then sprinkled with coconut that I colored with green food coloring.
The princesses on the front of the square cakes were cut out of magazine and laminated so the frosting wouldn't soil the picture. The "stones" around the top of the round cakes were gummy candy cut in half and then two marshmallows all the way around. Graham crackers were used for the drawbridge.
This cake was a lot of work, but my daughter loved it! I had a lot of fun!
Castle cake submitted by Dipali S. from Collegeville, PA
Step 1: Bake 2 layers of 10" square cake with cake mix boxes of your choice. Stack, fill, and cut corners off at 45 degrees. Bake 4 layers of 6" square cake. Stack and fill.
Step 2: Base towers are two ice-cream cup cones joined on end using melted white chocolate. Wrap the cones in fondant and decorate with fondant window and roses. Then attach sugar cones on top, and ice using Wilton tip #18.
Step 3: Make approx. 13 cups of buttercream icing. Color with Wilton "ivory" for icing the 10" square and 6" square. Make approx. 6 cups, color Wilton "teal" for the roofs.
Step 4: Prepare 1 batch marshmallow fondant: 1 cup mini marshmallows with 1 tbsp. water heated in microwave for 30 sec. Remove promptly, stir, mix in food coloring (it should be of soupy consistency). Gradually mix/knead in 1 1/2 cups confectionary sugar.
Use shortening on hands to prevent sticking. Make 3 batches of light ivory fondant to wrap towers, 1 batch of purple and pink for windows, 2 batches of dark ivory for stone coursing shown on cake.
Step 5: Bows, roses, numbers, and lettering are all made from white chocolate candy molds. Flags are fondant on toothpicks inserted into sugar cones.
Step 6: Two tall skinny towers are paper towel rolls wrapped in fondant and topped with ice-cream cones. Stick a wooden dowel down the center to secure them to the cake.
Step 7: Use Wilton Tip #233 to create the grass around the castle.
Castle cake submitted by Katie V. from Richmond, Canada
I made a cherry chip cake (box cake mix). Followed the directions and baked it in a 13x9 inch pan.
Once it was cooled, I cut it into two rectangles: one big and one small. The big one was the base of the castle, and the smaller one I cut into thin rectangles and two triangles to make the castles turrets. Plus two little squares to top the castle base.
Then it was all decorating and "pasting" together with icing.
I made a simple buttercream icing and made it pink. Iced the entire cake pink. Then with the leftover frosting I made it purple and used a piping bag to draw on the windows and drawbridge, as well as to write Happy Birthday. I used a Cinderella candle to top the cake.
Cake submitted by Melani C. from Newcastle, Australia
Cook cakes as directed and put into 1 deep 20-cm round cake pan and 1 deep 13-cm round cake pan. When cooled, level tops of the cake using a serrated knife. Place 20 cm cake top (cut) side down onto a covered cake board approx. 30 cm round.
Put both frostings into a large bowl and color with pink coloring. (I tint both together to ensure I have enough frosting and it's the same color.)
Place a little frosting onto cut side of 13 cm cake and place on top of 20 cm cake. Put rollettes on top of the cakes secured by a skewer through the middle of the rollettes and down into the bottom cake.
Now spread the remaining frosting over the cake. I spread the 2 big ones with a cake spatula as it gives a smoother finish, spread around the cakes. I used a dinner knife and spread upward.
To Make Window Doors and Vines:
On a sheet of baking paper draw outlines of windows, vines and doors. Melt some chocolate and color with food coloring. Pipe using a handmade paper piping bag, or use a ziplock bag that you snip a corner off. When doors are set, pipe some vines on top of these as shown on the picture.
With the ice cream wafers: spread 1 side with a little frosting, then quickly dip into hundreds and thousands. Do this with the ice cream cone as well. Allow to set.
I placed the windows, doors and vines onto the cake first. I used a dinner knife to carefully lift off paper and placed on the cake. Gently press into frosting.
Then start with a wafer at the front of the cake and alternate with a sherbet around the cake. You may have to check the spacing before putting onto the cake.
Place the ice cream cone on the top of the tower, and position butterflies around your castle.
These butterflies were off hair clips, because at the time they were the only ones I could find. I made this cake for my little girl 4 years ago.
Castle cake submitted by Amy W. from St. Louis, MO
This cake was made for my son's 7th birthday. We had a knighting ceremony for all the guests. My son requested a castle cake surrounded by a moat. And since it was a boys only party, the Polly Pockets who tried to enter the castle met their fate instead.
Step 1: A day or two ahead of time, make the blue Jell-O. Pour it into a large pan with a small square Corning Ware dish in the center. If adding Polly Pockets, wash with soapy water first then place them part way through the Jello setting process (otherwise they just fall to the bottom).
Step 2: Mix and bake cake according to box directions. Bake the cake in one regular 13x9x2 pan, and one in a 13x9x2 pan with deeper sides, or three separate bread pans.
Step 3 Once cakes are cool, you can begin assembly. Place the cake baked in the regular 13x9x2 pan on a piece of cardboard covered in foil.
If using two 13x9x2 pans, cut the deeper one into thirds, then cut one of the thirds in half. If using bread pans, cut one of the bread pans in half.
Place the three pieces on top of the large rectangle cake. The two longer pieces are on the side, and the shorter piece is in the middle towards the back of the cake.
Place 2 sugar cones on each long piece of cake. Place a regular cone with a sugar cone on top of the shorter piece of cake.
Step 4: Frosting the cake. Add gray gel coloring to the frosting. Frost all parts of the cake and the cones. Place knights at the castle entry way near the drawbridge. Add a plastic flag to top of the cone that is behind main castle door.
Step 5: Adding the decorations. Cut door shapes out of Fruit Roll-ups. Place doors on front of the cake: two small ones on the sides and one large on back piece of the cake. Use gumdrops around the cones. Tootsie Rolls make cannons to protect the castle from the side.
Wrap pretzel sticks in Fruit Roll-ups. Then cut a roll-up in a triangle shape to add to top of pretzel for a flag. "Glue" the pretzel flag to a gumdrop with frosting, and place on cake between the cones.
Step 6: Carefully place cardboard with cake on Corning Ware dish that is set in the middle of the Jello. Lean a Hershey bar across the Jello from the castle entrance to the edge of the Jello pan (this is your drawbridge).
Castle cake submitted by Tish P. from Grande Prairie, Canada
Bake 2 round cakes (same size), stick together with icing and decorate! I used the Wilton food coloring until I got the colors I wanted, and decorated with pastel Hershey Kisses. The peaks of the castle are ice cream cones and icing.
Chocolate cake recipe:
Beat on low until smooth. Bake at 350°F for 35-40 minutes.
Visit www.easy-cake-decorating.com for even more castle cake ideas.
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