PINK FAIRY PRINCESS CASTLE CAKE
Cover a piece of cardboard with foil or use a cake board to assemble this cake on. The fairies used to decorate this cake were bought at the $2 Shop and stuck onto butterflies on a stick also bought at the $2 Shop.
INGREDIENTS:
1 piece sponge cake about 24 cm square
1 unfilled sponge sandwich about 20cm diameter
1kg icing sugar
Boiling water
Hansells Pink Food Colouring
3 icecream cones
½ cup desiccated coconut
6 pink and white cylindrical marshmallows
Small white marshmallows
Silver cachous
Candyfloss or cottonwool
Pink Sugar
½ cup sugar
Hansells Pink Food Colouring
INSTRUCTIONS:
Place the square sponge on the cake board. Place one piece of the round sponge in the middle of the sponge square. Using a small plate or saucer, cut the second sponge round to a smaller round and place on top of the larger sponge round. Mix the icing sugar with enough boiling water to make a thick icing. Add Hansells Pink Food Colouring a few drops at a time to give the pink colour you wish. Mix until smooth. Add more boiling water to the icing to give a consistency of yoghurt. Dip the icecream cones in the icing, turning to coat. Let the excess icing run off then carefully cover with coconut. Place on a cooling rack to set. Pour the remaining icing over the top of the cakes. It should be thin enough to run but thick enough to coat.
Spread icing to cover cakes using a metal spatula, dipping it in hot water to prevent sticking. Place cones on top of the cake. Place a cylindrical marshmallow on each corner of the square sponge using a little of the icing left in the bowl to thinly coat the bottom of each marshmallow. Arrange small white marshmallows and silver cachous around the edges of the cake as wished. Carefully remove any excess icing that has run down onto the board. Pull pieces of candyfloss or tease out cottonwool and arrange around the base of the cake to look like a cloud. Sprinkle with Pink Sugar. Decorate with fairies.
Pink Sugar
Place sugar in a bowl and add Hansells Pink Food Colouring a drop at a time, mixing with a fork to break up any clumps of sugar and to coat the sugar evenly.
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