I have only a little bit of decorating experience, but my cutie daughter is turning 3 and wants a princess party with a castle cake, so....I am going to try my best! I have spent hours HOURS pouring over pictures and information, and I have a great (I think), doable plan, but i have just one question. I am going to make a tiered cake (and use ice cream cones for the turrets) and I would like to ice it all in Buttercream. I have made Mouselline Buttercream before (this is the kind that requires you to make a sugar syrup) and I love it. Will this stand up well to that kind of applicaiton? If not, which type of icing is best? Thanks! KM

I did mine with Fondant so I'm not much use to you in the buttercream stakes. But here's a bump for you

I think it should be ok. I make a type of BC like that as well, usually when you put it in the fridge for a bit it hardens up. I think as long as u dowl properly and make sure the cake is chilled, you should be fine

Again I make mine with fondant..but if I can help in any way let me know..I my towers hollow and fill with sweets also the tops are icecream cones...Just finished one piccy in album of an undersea castle cake...gives you a slightly different variation on it

Rach1, I looked at your cakes - how beautiful! Thanks for the advise! KM

rach1, I LOVE your undersea cake! That turned out soooo cool!

I did a castle cake last October for my daughter's 3rd birthday. I got a tad carried away too. It was HUGE. It was all cake too and frosted in buttercream. I don't know anything about buttercream that requires cooking as one of the stages though.

I only use buttercream. Too expensive to use fondant and have everyone peel it off and throw away.

I used this method when I made my castle cake. I bakes a 10 inch square and stacked a 6 inch round on top. I put 4 ice cream cones in each corner. and then decorated the castle with edible glitter and pearls. I have 2 pictures in my photos of this cake.

Good luck!

Did you get the Mousseline Butter Cream from the Cake Bible? I use this too. RLB usually tells you how well each of frostings hold up. I don't have mine handy right now. But I will get back to you when I have a moment. I would guess you wouldn't want to use this one though. I think a good alternative mitht be cream cheese frosting.

You definitely do not want to use a cream cheese frosting!!! It is too soft and does not crust well.

I got the recipe from a book called Ultimate Cake. I tried it on a small version last night, and it is yummy yummy - just as I remembered (I used it on a groom's cake many years ago), but it is not for decorating. It hold its shape well, but does not crust. It kind of has the consistency and properties of butter. It will soften, but hold its shape. For the sake of getting my first HUGE decorating project done, i have decided just to go with the Wilton pre-made stuff.