Name: Princess castle cake
Yield: 20 servings
Cuisine: Ingredients
Ingredients: 2.00 cake; 0.00 Food colouring pink, green and blue; 5.00 ice cream cones sugar; 1.00 chocolate Flake; 0.00 edible decorative balls hundreds and thousands; 0.00 silver balls; 0.00 sweets Jelly Tots, Smarties or other sweets to decorate; 1.00 piece of purple cardboard and; 0.00 sticky tape; 5.00 toothpicks; 350.00 ml dessicated coconut

Recipe Disclaimer

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Ingredients (11)

2.00

cake

quantities of icing

0.00	Food colouring — pink, green and blue
5.00	ice cream cones — sugar
1.00	chocolate — Flake
0.00	edible decorative balls — hundreds and thousands
0.00	silver balls
0.00	sweets — Jelly Tots, Smarties or other sweets to decorate
1.00	piece of purple cardboard and
0.00	sticky tape
5.00	toothpicks
350.00 ml	dessicated coconut

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Method:

Cut one of the cakes into one 15 cm square and five 7 cm squares.
Divide the icing* in half. Colour one half pink and divide the other half into three bowls. Leave one white and colour the others purple and green using the food colouring.
Place the uncut cake on a serving tray. Ice the top and sides with pink icing.
Top with the 15 cm square and ice with white icing.
Top with a small square and ice with pink icing.
Place the remaining four squres at the corners of the large square and ice with purple icing.
Top each small square with an ice cream cone.
Put the green icing into a piping bag and pipe around each cone.
Use the Flake to make a door at the bottom of one side of the cake.
Decorate the cake with hundreds and thousands, silver balls and sweets.
Cut flags out of the purple card and use the sticky tape to stick them onto the toothpicks.
Stick one into the top of each cone.
Place coconut in a bowl, add green food colouring and mix.
Sprinkle around the castle.

*Icing: To make one quantity, beat 250 g soft butter or margarine until light. Add 450 g sifted icing sugar, 15 ml hot water and 5 ml vanilla essence and beat until soft and creamy. Add a little more hot water if the icing is too thick.