This is a castle cake i did for our Cub Scout Pack cake auction (fundraiser) at the annual blue and gold banquet. The base cake is 4 11x15 sheet cakes stacked, the smaller top section is 3 8x8 cakes stacked. It is covered in a crusting buttercream (tinted gray) and a brick impression mat was used. The turrets are wrapping paper tubes covered in fondant tinted gray (I adhered the fondant to the tubes with piping gel), again a brick impression mat was used. The turret tops are sugar cones "painted" with a mix of corn syrup, water and black color gel. All the windows, doors, flags and detail work is fondant either cut from my own designed patterns (you can make these ahead of time) or hand crafted (door knockers). The ivy was piped with a buttercream/piping gel mix with a #3 round tip for the vines and a #67 tip for the leaves. All the gold details are supergold luster dust mixed with pure lemon extract. The silver cross bars in the windows are silver luster dust mixed with pure lemon extract. The black writing and detailing was done with the same corn syrup mixture from turrets. The entire cake was placed on a 20"x20" board covered in fondant with a cobblestone impression mat used for texture. The castle moat is fondant colored blue, painted with piping gel/vanilla extract mix and sprinkled with edible sugar glitter. This cake measured (base to top of tallest flag) 27" tall and weighed approximately 75 pounds. There was a lot of work ahead of time (about 30 hours), getting all the fondant detail work done, but it actually went together really fast. From the time i started assembling the cake (icing the layers and stacking)to finish time was only about 8 hours! Please feel free to PM with any questions. Have fun!!!!! Kitty
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