- 30 centimetre x 40cm rectangular cake board
- 4 long wooden skewers
- 450 gram packet double unfilled sponge slabs
- 1/2 x 453g tub vanilla frosting
- 12 english-style waffles
- 6 ice-cream wafers
- 1 cone-shaped wafer cone
- 5 cone-shaped wafer cone
- 1 rainbow sour strap
- 4 red sour fruit rings
- 1 red sour strap
Waffle castle cake
- 1Trim cakes to sit flat. Spread top of one cake with a little frosting; secure other cake on top. Secure to cake board, cut-side down, with a little frosting. Reserve 1 tablespoon of the frosting. Spread remaining frosting all over cake.
- 2Cut turret shapes from one short side of four waffles. Secure turret waffles to front and back corners of cake; lay two waffles long-side down in centre at front and back of cake; secure four waffles short-side up, on sides of cake. You will have two waffles left over.
- 3Place remaining waffles flat on top of cake in centre; place four wafers on top. Place one wafer in front of pile, as pictured. Place wafer cone on top of one flat-based cone; position on top of wafer pile.
- 4Cut rainbow sour strap into flag shapes; thread onto skewers. Place fruit rings on top of remaining flat-based cones; push a skewer through centre of each cone, as pictured. Position cones in corners of castle.
- 5Cut red sour straps into window and door shapes. Secure to cake with a little frosting.
- 6Cut remaining wafer into a door shape; secure at base of door as a drawbridge.
We used white chocolate rocks to decorate the front of the moat.
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