Castle cakes are very popular. And I find that many beginners to cake decorating start out by creating one of them. Here you'll find many cakes that you can try making at home. Enjoy!
Castle Birthday Cakes Gallery:
(Click on a picture below to view a larger cake image
and read baking instructions)
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Cake submitted by Julia D. from New Zealand
This cake was for my son's 5th birthday party of Knights and Princesses. I baked 4 square chocolate cakes a few days before, and froze them. The night before the party I cut and iced them together, while they were still frozen.
I sandwiched 2 for the base and then cut the third one in quarters, and placed them with icing between on top of each other on the base. I cut the fourth cake in quarters, and then one quarter in quarters again. Next I placed two 1/8 as the top square to the turret. I used some of the remaining cake to put alongside for the candles.
I then made heaps of grey butter icing and smothered the cake. (I kept having to make more so not sure how much I really did make.) Used a hot palette knife to help smooth up the sides.
I iced 5 ice cream cones (the waffle type), and rolled them in chocolate sprinkles using icing to help place them on the 4 corners of the base and the top.
I made doors and windows from biscuits and iced the surrounds, door knobs, etc. I used just blue and brown M&Ms for decorations and Maltesers at the front, and 3 chocolate fingers to represent the drawbridge.
I placed some knights around the castle. Lastly I put a flag on a toothpick on the top turret that said 'Keanu is 5' with a knight on a horse. I put blue paper under the cake, and cut it out to fit the tray to look like water. It took a few hours to compile.
The next morning it was on a slight lean so I had to readjust it with a bit more icing.
The cake itself was from a recipe off the internet and probably a bit too soft of a chocolate cake, given the lean. I made it without adding eggs, so not sure if that was the way to go. Anyway, the kids loved it and pulled it all apart quickly devouring the cones and accessories.
Castle cake submitted by Annie M. from Lampman, Canada
The castle was for Bridgit made out of homemade carrot cake. Castle walls were made out of cookie dough and iced. We had marshmallows on top, sugar cones covered with white chocolate and sprinkles all over.
The bridge was a chocolate bar, and the river was homemade candy colored blue and poured into a tinfoil form.
Cake submitted by Angela G. from Southside, AL
I first made two 10" square cakes. After they cooled, I stacked them and cut quarter circles out of the corners. I iced and covered them with fondant.
For the turrets, I made Rice Krispie treats and pressed them through a 2" radius tube. I also covered these in fondant and pressed a cobblestone pattern into all components. The detail was all done by forming fondant and painting.
Castle cake submitted by Raleigh M. from Athens, GA
I made this cake for my daughter's 2nd birthday. I decided to use all store-bought products for this cake.
Step 1: Make both cakes as stated on a box. For this cake, I made the French vanilla in a 13x9 pan and the milk chocolate in two 9" round pans. (I added one drop of red food coloring to vanilla frosting to make pink for the cones.)
Step 2: Frost the cones with frosting. After the cakes have cooled completely, frost the bottom layer (the 13x9). I cut both 9" round cakes in order to not fall over the sides of the 13x9 cake. I cut just a little off one and made the second one into a square.
Step 3: Then, put the round cut cake on top of the 13x9 frosted cake. Frost the round cut cake and place the square cut cake on top of the round one.
Step 4: Frost all cakes. Place cones on top. Decorate as desired. I put pink and yellow M&Ms around the cake, a few sprinkles, and poked holes in the cones to insert the flags inside them. Then decorated with the "Happy Birthday" banner.
My guests loved this cake and thought the frosted cones were a great idea!
Castle cake submitted by Dina D. from Mississauga, Canada
I made this cake for my daughter's 4th birthday.
Ahead of time:
Step 1: I baked two cakes: one 9 inch and one 6 inch. They were both vanilla sponge cakes (you can use boxed cakes) filled with chocolate pudding (Jello instant pudding). Each cake was three layers, so I had to bake two cakes from each size so I could stack them.
Step 2: I made 4 castle turrets from ice cream cones. I covered the smaller cone in royal icing and rolled it in coarse sugar (white). Then covered the bigger cone in royal icing and rolled it in coarse sugar (purple).
After they had a chance to dry, I glued the bigger cone to the smaller one using royal icing.
Step 3: All the small pink flowers were made out of fondant colored pink. I used the smallest flower cutter and piped a white dot in the centre using royal icing.
Step 4: I also created the banner and the flags to say "Happy birthday" and "4" using Power Point, and printed them using a colored printer. I then glued them to toothpicks, and later poked them through the ice cream cones of the turrets.
The day before the party:
Step 1: I cut the cakes using a large serrated knife, and filled them with the pudding. I applied a border of buttercream icing so the filling did not ooze out. I then iced the cake and put it in the fridge.
Step 2: I rolled out the fondant and covered both cakes, and stacked them on top of each other. I made sure that I put 5 dowels through the bottom tier to support the top tier.
Step 3: I cut a board out of cardboard for the the 6" cake to sit on. Once the cake was placed on top of the 9" cake, I put a dowel through the entire cake to ensure that it did not move or topple off. (You have to sharpen the dowel before inserting it.)
Step 4: I cut out the door and the windows out of brown colored fondant, and placed them on the cake using clear vanilla. I also decorated with the pink flowers I made earlier.
I then piped a vine on the top tier using tip #3 and the leaf tip in green icing.
Step 5: I took princesses that my daughter had (we had bought them from the Disney store), and glued them to the cake using royal icing. I also glued the turrets to the board using royal icing.
I had such a great time putting this cake together.
I made the cake the day before and kept it outside at room temperature and it was fine. If you make it 2 days in advance, it is probably best to put it in the fridge.
I used a square drum board to put the cake on. Don't use the thin board, this cake is quite heavy once it is done, and the thin boards can not withstand the weight.
Cake submitted by Michele G. from Pinson, AL
Using fondant, mold lobsters, fish and mermaid several days ahead. Make chocolate shells out of candy melts. I used white and chocolate to give marble look. Make seaweed using green royal icing and a leaf tip. Make assorted coral with a star tip (use coral color of royal icing).
Using any cake mix, make two layers of 8 or 10 inch square cakes and two layers of 8 or 10 inch round cakes.
Cover cake board with light brown fondant. Cover the square layers with blue fondant and place on cake board. Cover round layers with blue fondant and place on top of square layers. Use a round tip to pipe dots around the bottom of the cake layers with buttercream icing.
Roll the turrets of the castle pieces with icing and then blue cake sparkles. Place the castle pieces on the cake wherever you want them. Put a dab of royal icing on your cake board, and add your seaweed and coral.
Place lobsters, shells and mermaids around the castle. Insert fish into the cake with toothpicks.
Castle cake submitted by Maha H. from Dhahran, Saudi Arabia
I made these two cakes for my daughter's 6th birthday! They were both for the same party.
I used Wilton butter cake for the batter itself.
Makes: About 7 1/2 cups cake batter.
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.
In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Mix well. Pour into prepared pans.
Refer to baking chart for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.
I used vanilla buttercream:
Cream the butter, and then add a cup of icing at a time until it is light and fluffy. Add the milk and extract, and mix until almost white in color. Then add the colors you want.
I colored it all light salmon pink, and used the star tip to decorate the cakes. I used the Wilton castle cake pan and the Wilton doll cake pan for these cakes. Very easy to follow instructions included in the boxes of each!
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