Baking

Palace of dreams

palace of dreams
1 Item
1H

Ingredients

Butter cream
Decorations

Method

1.Preheat oven to 180&degC; grease and line deep 19cm-square cake pan and deep 26cm x 36cm baking dish.
2.Make cake according to directions on packet, pour ¼ of the mixture into square pan and remaining mixture into baking dish; bake square cake in moderate oven about 30 minutes and cake in baking dish about 1 hour.
3.Stand cakes 10 minutes; turn onto wire racks to cool. Using serrated knife, level cake tops.
4.Place large cake on 36cm x 46cm prepared board, cut-side down. Cut 3 steps for staircase from one short side of cake.
5.Place square cake on bench, cut-side down; cut 4cm x 6cm piece out of one corner. Cut 3 steps into this piece. Position square cake so cut-out section is at the back of cake; position stairs on large cake.
6.Position jam rolls and rollettes for towers. Using small serrated knife, shape tops of three towers. Position tallest tower where square cake was cut. Position remaining towers on cake; secure with skewers.
7.Discard filling from Sherbet Cones.
8.To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
9.Tint ½ of the butter cream purple, ⅔ of remaining butter cream green and remaining butter cream pink.
10.Place ⅓ of the purple butter cream in small bowl, tint a deeper purple; spread over stairs and top of square cake. Spread centre tower with pink butter cream.
11.Spread remaining purple butter cream over remaining towers, Sherbert Cones and sides of square cake. Roll Sherbert Cones in ½ of the Twinkle Sprinkles; position Sherbert Cones on front towers. Spread green butter cream over top and sides of large cake.
12.Stir oil into melted chocolate; tint ⅖ of the chocolate pink. Spread over baking paper; stand until almost set. Cut into 1.5cm x 2cm tiles. Position on roofs of two towers. Cut two tiles into pointed pieces; position for spires.
13.Tint ⅔ of remaining melted chocolate purple. Using ½ of purple chocolate, make tiles and a spire; position on third tower. Reserve remaining purple chocolate.
14.Draw three 2.5cm x 3cm windows, one 3cm x 4cm window, two 1.5cm x 4cm window shutters and two 5cm x 10cm gates on baking paper. Pipe reserved purple chocolate over tracings; stand until set.
15.Tint remaining melted chocolate green. Pipe vines on gates and a few smaller vines on baking paper; stand until set.
16.Position windows, window shutters, gates and vines on castle; use Sherbet Fizzes to outline garden.
17.Place boiled lollies in plastic bag; use rolling pin or meat mallet to crush coarsely. Use for ponds.
18.Make mushrooms using Fruit Sticks for stems and marshmallows for caps; place mushrooms around castle. Brush tops of mushrooms with a little water; sprinkle lightly with some of the Twinkle Sprinkles.
19.Scatter more Twinkle Sprinkles around castle. Place frog on pond and fairies nearby.

Be sure to remove skewers before cutting and serving cake. This cake is not difficult ­it is, however, time consuming.

Note

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