1st Birthday Cake Decorating Idea – Castle

Step by Step Instructions for Castle 1st Birthday Cake Decorating

Susie?s Scrumptious Sweets Tel: 954-476-0476

Recipes for the Cinderella – Castle Cake:

White Chocolate Pound Cake

Ingredients

1 Cup shortening

3 Cup sifted cake flour

2 ? Cup sugar

1/2 teaspoon baking powder

6 eggs

1/2 teaspoon salt

1/4 lb. white chocolate

3/4 Cup milk

1/4 Cup hot water

1 teaspoon vanilla

Method

Cream the shortening & sugar together. Add eggs, one at a time, beating well after each addition. Melt white chocolate over hot water in the top of a double boiler, cool and then add to the sugar mixture. Sift the flour with baking powder & salt. Add dry ingredients alternately with milk, beginning & ending with dry ingredients.

Add vanilla. Pour into a large, greased & floured tube pan. Bake at 300? for 1 hour 15 minutes, or until tester inserted in center comes out clean. Cool in pan for 15 minutes, then invert onto wire rack to finish cooling.

What you need:

Master Ganach (medium consistency)

yield: 2 cups

Food processor

Candy thermometer

8 ounces bittersweet or white chocolate

1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces, or grate it

Food Processor Method

Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to boil in a small saucepan, as it boils, the bubbles will rise, as if to boil over, at this point pour the milk on to the chocolate in a steady stream. Let it sit for 1 minute, then pulse the machine three times. No more and no less, then use a plastic spatula and pull down all the ganache from the sides of the mixture, and then pulse three more times.

Let the ganache sit at room temperature until it cools to 70?F, which should happen in about fifteen minutes. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster). Once the ganache reaches 70?F, it is ready to be used. At this point it can also be covered and stored in the refrigerator for up to 2 weeks.

Butter Cream Basic

Ingredients

Makes enough to cover and fill a 22 cm (9 inch) round cake

Ingredients

125 g (4 oz) unsalted butter, softened 250 g (8 oz) icing sugar 2 teaspoons boiling water

Method

Beat the butter with electric beaters until light and fluffy. Gradually add the icing sugar, beating well after each addition. Add the water and beat well. Can be frozen for up to 3 months. Defrost in the fridge for a day before using.

Variations:

Citrus: Butter cream Beat in two teaspoons of finely grated lemon, orange or lime rind.

Coffee: Butter cream Dissolve 4 teaspoons instant coffee in the two teaspoons of boiling water before adding.

Almond: Beat 1 teaspoon almond essence into the butter cream.

You have seen the ideal birthday cake and you have to find a way to make it where do you start? The first thing to do is to look at the construction of the cake. It is two large circular cakes with a hexagonal tier over. The top of the cake consists of two small square shaped cakes. In total there are eight turrets. The weight of the cake is the biggest factor that you have to consider and I have used a pound cake because it is heavy. Your favorite fruitcake would also be a possible choice.

Ingredients

14 inch circular pound cake

10 inch circular pound cake

8 inch hexagonal tier of a pound cake

6 inch cake pound cake

8 turrets use an apple corer into the 6 inch cake penetrate the full depth to give perfectly round turrets

8 turret tops or 8 inverted ice cream cones. and for the small square bricks at the top of the cake, cut squares from the 6 inch cake.

Lemon butter cream icing – add a little yellow food coloring to the basic butter cream icing.

Green butter cream icing – add a little green food coloring to the basic butter cream icing.

Pink butter cream icing add – a little pink food coloring to the basic butter cream icing.

Lavender butter cream icing – add a little pink and violet food coloring to the basic butter cream icing.

To bake and assemble the cakes:

The first glance at this cake is frightening, and your first thought is “I CAN?T DO THAT!” When you break the cake down into its smaller components it not only loses its mystique it becomes far simpler.

Decorate the bottom tier:

Cover the cake with lemon butter cream icing and then add the scrolls for the looped border use darker shade or contrasting color of butter cream or pipeable ganache and pipe the scrolls directly on the sides of the cake with a piping bag and a small plain tip size #1. Decorate the tips with molded flowers, fresh flowers or iced sweets or soft candy. Pipe a scroll or braid around the bottom to create a border, use a star tip size 1.

To decorate the second layer repeat as the first layer but use another color of butter icing with a contrasting color of butter cream for the piping. Add the hexagonal cake for the third tier pipe a loop as an outline for windows and doors. On the edges of the hexagonal shapes add the circular pieces of cake which you have achieved with the apple corer (it is amazing what can be done with technology!) adhere these pieces with a little royal icing. Fill the ice cream cones with butter cream and invert and attach to the circular turrets. Decorate the outside of the cones with the butter cream icing.

For the little squares at the top cut the 6 inch cake into squares and cover with the butter cream add the windows and doors by piping the design with a small plain tip in the color of butter cream of your choice, and then and stack over the hexagon.

Add a few turrets and voila there have you your own fairy tale castle.

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