My daughter will be 1 year very soon. So I want to make her a castle cake. But I've been wondering how to make the towers. Because I don't want to use wilton's kit. I want everything edible. Please help me here...

Thx a lot

Have you thought about rice krispies? You can shape them all while it's warm and they hold their shape great. Just grab a veggie peeler to make them smooth for icing and or fondant. With towers I would make the krispies as tight as you can... They give when they are warm.

Thx. But can I make it 3 weeks in advance?

At the bakery I worked at, we always used paper towel rolls. It's not edible, but its light and easily sticks to the cake once iced. Then we used sugar cones for the tops.

ice cream cones turned upside down

Thx for all the replies. But i think i'll go with RKT. The problem is can i make it 3 weeks in advance?

I've never done 3 weeks in advance. I've done a week and they went a little stale but no one beyond kids ever ate the krispies and they weren't complaining w/ all the icing over their faces lol. My husband tried them and he didnt say anything bad about them so I'm not even sure he noticed lol. Be sure to get them as compact and tight as possible while they are warm so they hold the structure better. Just put them in something airtight and if all else fails, pull the "its technically all edible but dont you just want to eat the cake" if you notice they are stale tasting.

I've been thinking about making a castle cake too and have been contemplating the idea of making the towers out of cupcakes. 3-4 cupcakes per tower stacked on top of each other, carved a bit to get the tower shape. Put a rode through the middle and cover with buttercream from the bottom up. A lot of work and they'd be heavy, but they could be frozen ahead of time and it would all be cake I've only tried this method once, for a very different themed cake, but it stayed...up

Actually it will be no problem at all for me to try making the towers from cupcakes, RKT, or other things since I'll have all my tools and equipment with me. But we're going to my parents place for a holiday, so I can't take everything with me
Thats what make it a bit difficult for me. And they don't have rice krispies there!!!

For my castle cake (in my photos) I just made them out of mmf about 3 weeks early so they would dry. They were hollow. I just made a template out of heavy card stock, wrapped it in wax paper, rolled the fondant around and set aside to dry. I did the same with the tower roofs as well.

Stephanie

Hi
How about mini Swiss rolls (jelly rolls I think american's call them). You can make them there but if you don't mind shop bought then you can take them with you and just ice when you assemble the cake.

Yours aye
Puss

on the last 2 castle cakes I made I used gumpaste. I wrapped the tube in saran wrap then wrapped the gumpaste around the paper towel tube and let it set up then slipped it off then used sugar cones covered in fondant as the turret. and yes, you can do this 3 weeks in advance. Good luck with your cake!

smbegg and cupcakemkr, I don't really want to take risk of making something like that. Since I have to travel far away. It might crack or broken when I get there.
Swiss roll is actually pretty good idea too though. Hmm... not I just need to decide between rkt and swiss roll.

Another question I want to ask, If I make the rkt towers 3 weeks in advance, will it be ok if I cover it in fondant or gumpaste right away and use it 3 weeks later?

hi guys, this will be my first time to make castle cake , and im not yet decided what to use for the tower . maybe i'll go for the paper towel tubes and use fondant. :)

wow thank goodness I found this thread. Will be attempting a Princess castle cake soon... was so unsure how to go about it til now

Thanks Everyone 

I don't see a problem using RKT and covering 3 weeks ahead. I'm using papertowel roll and pringles cans with icecream cones. Now my niece baked cupcakes in the cone. Not sure how that would work? Please let us know how it turns out.

Diane

A[IMG ALT="The request was a HUGE castle!"]http://cakecentral.com/content/type/61/id/3133199/width/350/height/700[/IMG]

Bad picture, but...I am a fan of the ice cream cones. The are very durable and stable, and don't require as much work at RKT.

AFYI, I knew IMMEDIATELY how it was done, if that matters. If I were to use this method, I would use strips of fondant to pad the intents to make it smoother, or add a brick print to it to make it look like stonework.

ASet some little birds on them or something to make them look more like they are supposed to be there and aren't just a stack of cones covered on fondant. Great idea though. 3 boxes of cones are much cheaper than Wilton's kit.