tag:blogger.com,1999:blog-6202234701285349376.post3677007600097626650..comments2023-10-11T06:13:42.738-07:00Comments on CAKE ON THE BRAIN: BIRTHDAY CASTLE CAKE: PART 4...THIS BLOWS MY MIND! ALL DONE!Cakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-6202234701285349376.post-26526412664006875032012-07-09T23:24:16.418-07:002012-07-09T23:24:16.418-07:00Connie,
thx! I don't think you have to go ove...Connie,<br />thx! I don't think you have to go overboard like I did. After all, I did buy that kit (huge white plastic turrets and all). <br />I used buttercream for the icing for the cake--Wilton recipe-- so that the colours would be true. I also used fondant but just for the tiny flower decorations. I followed everything exactly as per instructions on the kit. The cake was scratch and so was the icing. It was yummy but a LOT of cake to eat for the number of kiddies in the party. Won't do that again! Good luck with your Ariel cake!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-21871162306531264992012-07-09T17:57:07.266-07:002012-07-09T17:57:07.266-07:00OH. MY. GOSH.
LINDA ! THIS CAKE IS BEAUTIFUL!!! ...OH. MY. GOSH. <br /><br />LINDA ! THIS CAKE IS BEAUTIFUL!!! <br /><br />i have to make an ariel themed birthday cake in two weeks, im not looking forward to it! LOL<br /><br />did you use fondant or icing for this cake?Connie the Cookie Monsterhttp://itsthecookiemonster.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-37886418772816678582012-01-06T23:04:44.997-08:002012-01-06T23:04:44.997-08:00Anon Mom,
On my right sidebar you can actually sea...Anon Mom,<br />On my right sidebar you can actually search my blog easily for posts with key words<br />Part 2 is <br />http://cakeonthebrain.blogspot.com/2008/07/birthday-castle-cake-part-2royal-icing.htmlCakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-85879172891076073422012-01-05T03:09:29.043-08:002012-01-05T03:09:29.043-08:00I am amazed at what you have done and am trying to...I am amazed at what you have done and am trying to do something similar for my little girl but is seems that step 2 is linked to Step 4 so was wondering if you could re-post step 2 PLEASE!!!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-66948346814795048852011-11-12T07:10:01.388-08:002011-11-12T07:10:01.388-08:00Wooooow, you must have all the patience in the wor...Wooooow, you must have all the patience in the world. Look at the details on the cake and the 2 million little flowers you made. Fantastic job. I am first time on your blog and I love it. Thanks for sharing. Fantastic job.Spikehttps://www.blogger.com/profile/18219236547605996046noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-57695996718813408002011-08-22T17:56:01.566-07:002011-08-22T17:56:01.566-07:00Wow! Jaw officially dropped! I was Searching for i...Wow! Jaw officially dropped! I was Searching for inspiration for my Princess's first birthday castle cake!I am amazed and totally inspired! Like everyone else has said your blog is fab with the pictures, tips and thoughts! Very well done! I hope mine turns out just as good. Although like you im gonna leave the Ariel theme until she's abit older but a mgical princess castle it will be all the same :) xTinanoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-42830170495550475802011-04-03T14:28:09.190-07:002011-04-03T14:28:09.190-07:00I make these castle cakes on a regular basis, alwa...I make these castle cakes on a regular basis, always different, but one aspect remains the same.. THE DOWEL!!! I always use wooden dowel rods. I used the medium sized ones, about half the size of a pencil. I hot glue them to the bottom the the colums that go in the cake and the sides of the ones that are one the board. They are much smaller, so they do not pucker the sides of your cake, and they don't waste as much of the cake. I hope this helps, this cake is AMAZING!!!Jennifernoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-79353455477667307102010-10-13T13:22:48.127-07:002010-10-13T13:22:48.127-07:00Hi first i would like to say what a wonderful cake...Hi first i would like to say what a wonderful cake you have made, you are very talented and i love the way you blog because you make it very easy to follow and you describe everyhting in detail which is great. I too have blogged about my experience with the wilton castle set and have linked my readers to your site because your blog played a tremendeous part in my cake. If you want to see pictures of my final cake and read about the obstacles I faced you can check it out at http://domesticgodess123.wordpress.com/domesticgodess123.http://domesticgodess123.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-44572503980144139532010-09-18T20:45:53.906-07:002010-09-18T20:45:53.906-07:00What a gorgeous cake! It's so perfect! I did t...What a gorgeous cake! It's so perfect! I did this one too... TWICE! The first year the area got flooded with torrential downpours and we weren't able to have that party! :( But the next year we did. That cake is a lot of work, but the payoff and the oohs and ahhs from from everyone when it's done feel so good! I never used dowels. I just shoved the towers down into the cake And it worked just fine! lol But I didn't transport it either. <br />Anyway...here are pics of mine if you're interested.<br />http://angie-happilyhome.blogspot.com/2010/05/wilton-castle-cake-tutorial.htmlAngie Acapellahttps://www.blogger.com/profile/03079351241495960304noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-42225055857178361992010-08-22T12:47:52.863-07:002010-08-22T12:47:52.863-07:00Dimitra,
I used two cake pans. Then I split the c...Dimitra,<br />I used two cake pans. Then I split the cake layers in two. I had four thin layers all together. The layers are not that thick at all. The cake is not a sponge cake and requires to be solid enough to hold the structure of the cake. These layers should be strong enough for the structure. You will fill between cake layers with a stable buttercream. The layers come out looking quite nice...about 1cm thick cake layers alternating with the buttercream. I don't use silicone pans for these and don't recommend them because the oven temperatures/timing will be off. You can try it but you have to keep an eye on the cakes and test to see for doneness. <br />As for baking powder measurements, I advise that you weigh the baking powder on a scale. I didn't measure out the baking powder with a teaspoon measure, but if you notice, the 6-inch cake calls for 16g (almost 4 tsp of baking powder) so if the 10 inch one calls for 37g, if you just do some math, it's over 9 teaspoons (9 and 1/8 tsp) of baking powder. However, if you have a digital scale, I would just recommend weighing it for accuracy instead. good luck!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-83983185621807292992010-08-21T16:30:19.001-07:002010-08-21T16:30:19.001-07:00hi thanks for the advice i made a trial ten inch o...hi thanks for the advice i made a trial ten inch of ue cake but it only rose about an inch and half do u use two cake pans or one and slice in the middle and do u think if i use a silicone pan it will have an effect on how the cake cooks and one last thing could u tell me how many teaspoons of baking powder is needed for the the inch cake thanks again for ur help it is very much appreciated (",)dimitranoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-85927222243704357672010-08-16T22:38:52.960-07:002010-08-16T22:38:52.960-07:00Dimitra,
As you can see, this is "Part 4"...Dimitra,<br />As you can see, this is "Part 4" of a four part series of posts. I took about a week to complete the whole cake. I made all the fondant flowers first of course and left the cake until the day before to ice and stack.<br />The filling was a buttercream. I would use something suitable to the climate you are living in. If it is hot and humid, I would use a buttercream that has shortening in it or use a stable buttercream like a Swiss Meringue Buttercream. <br />If you backtrack and look at Part 1-3 posts about the Castle cake...you can find these linkes on my sidebar...you'll see the process and what I used.<br />You must ice your cake individually before stacking. Just go about making separate cakes and then insert dowels to ensure things don't slide around. Then stack. No dowels means you may have a lopsided cake or one that might not make it through transport. Each cake tier could be resting on a cardboard round if you want; or you can go without but you might again have the squishing cake issue. I think it depends on how high you want to go. If it's just two tiers and it's a small cake, it doesn't matter as much to put a cardboard round on the top cake tier.<br />My cake kept quite well because I made it the day before serving. I just left it on the dining room table out of danger's way...and it wasn't too hot or humid so I was safe. It wasn't ever going to fit into my refrigerator. I think if you are concerned about not refrigerating a cake, you should use an all shortening icing. I wasn't concerned too much about mine though. Let's just say I stayed up really late the night before I had to serve the cake. I finished around 11pm and went to bed. The cake stayed on the table uncovered until I had to take it to the party in the morning...so it wasn't too bad for timing. It was very fresh and tasted great.<br />You have to plan ahead about transportation and ensure your vehicle can accommodate the full height of your cake. I had mine on a large stable hard plastic board with an anti-slip fabric under it (use that stuff that you put under area carpets). Build your cake on something sturdy like a large styrofoam cake circle and/or foil-covered board and you'll be much more confident about lifting it and moving it around. If you check out my Winnie the Pooh bday cake, you'll see an example of that.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-37942072842129010042010-08-16T22:38:50.979-07:002010-08-16T22:38:50.979-07:00Dimitra,
As you can see, this is "Part 4"...Dimitra,<br />As you can see, this is "Part 4" of a four part series of posts. I took about a week to complete the whole cake. I made all the fondant flowers first of course and left the cake until the day before to ice and stack.<br />The filling was a buttercream. I would use something suitable to the climate you are living in. If it is hot and humid, I would use a buttercream that has shortening in it or use a stable buttercream like a Swiss Meringue Buttercream. <br />If you backtrack and look at Part 1-3 posts about the Castle cake...you can find these linkes on my sidebar...you'll see the process and what I used.<br />You must ice your cake individually before stacking. Just go about making separate cakes and then insert dowels to ensure things don't slide around. Then stack. No dowels means you may have a lopsided cake or one that might not make it through transport. Each cake tier could be resting on a cardboard round if you want; or you can go without but you might again have the squishing cake issue. I think it depends on how high you want to go. If it's just two tiers and it's a small cake, it doesn't matter as much to put a cardboard round on the top cake tier.<br />My cake kept quite well because I made it the day before serving. I just left it on the dining room table out of danger's way...and it wasn't too hot or humid so I was safe. It wasn't ever going to fit into my refrigerator. I think if you are concerned about not refrigerating a cake, you should use an all shortening icing. I wasn't concerned too much about mine though. Let's just say I stayed up really late the night before I had to serve the cake. I finished around 11pm and went to bed. The cake stayed on the table uncovered until I had to take it to the party in the morning...so it wasn't too bad for timing. It was very fresh and tasted great.<br />You have to plan ahead about transportation and ensure your vehicle can accommodate the full height of your cake. I had mine on a large stable hard plastic board with an anti-slip fabric under it (use that stuff that you put under area carpets). Build your cake on something sturdy like a large styrofoam cake circle and/or foil-covered board and you'll be much more confident about lifting it and moving it around. If you check out my Winnie the Pooh bday cake, you'll see an example of that.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-87098163545195994682010-08-16T22:38:49.343-07:002010-08-16T22:38:49.343-07:00Dimitra,
As you can see, this is "Part 4"...Dimitra,<br />As you can see, this is "Part 4" of a four part series of posts. I took about a week to complete the whole cake. I made all the fondant flowers first of course and left the cake until the day before to ice and stack.<br />The filling was a buttercream. I would use something suitable to the climate you are living in. If it is hot and humid, I would use a buttercream that has shortening in it or use a stable buttercream like a Swiss Meringue Buttercream. <br />If you backtrack and look at Part 1-3 posts about the Castle cake...you can find these linkes on my sidebar...you'll see the process and what I used.<br />You must ice your cake individually before stacking. Just go about making separate cakes and then insert dowels to ensure things don't slide around. Then stack. No dowels means you may have a lopsided cake or one that might not make it through transport. Each cake tier could be resting on a cardboard round if you want; or you can go without but you might again have the squishing cake issue. I think it depends on how high you want to go. If it's just two tiers and it's a small cake, it doesn't matter as much to put a cardboard round on the top cake tier.<br />My cake kept quite well because I made it the day before serving. I just left it on the dining room table out of danger's way...and it wasn't too hot or humid so I was safe. It wasn't ever going to fit into my refrigerator. I think if you are concerned about not refrigerating a cake, you should use an all shortening icing. I wasn't concerned too much about mine though. Let's just say I stayed up really late the night before I had to serve the cake. I finished around 11pm and went to bed. The cake stayed on the table uncovered until I had to take it to the party in the morning...so it wasn't too bad for timing. It was very fresh and tasted great.<br />You have to plan ahead about transportation and ensure your vehicle can accommodate the full height of your cake. I had mine on a large stable hard plastic board with an anti-slip fabric under it (use that stuff that you put under area carpets). Build your cake on something sturdy like a large styrofoam cake circle and/or foil-covered board and you'll be much more confident about lifting it and moving it around. If you check out my Winnie the Pooh bday cake, you'll see an example of that.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-77478265650416659112010-08-16T22:38:40.243-07:002010-08-16T22:38:40.243-07:00Dimitra,
As you can see, this is "Part 4"...Dimitra,<br />As you can see, this is "Part 4" of a four part series of posts. I took about a week to complete the whole cake. I made all the fondant flowers first of course and left the cake until the day before to ice and stack.<br />The filling was a buttercream. I would use something suitable to the climate you are living in. If it is hot and humid, I would use a buttercream that has shortening in it or use a stable buttercream like a Swiss Meringue Buttercream. <br />If you backtrack and look at Part 1-3 posts about the Castle cake...you can find these linkes on my sidebar...you'll see the process and what I used.<br />You must ice your cake individually before stacking. Just go about making separate cakes and then insert dowels to ensure things don't slide around. Then stack. No dowels means you may have a lopsided cake or one that might not make it through transport. Each cake tier could be resting on a cardboard round if you want; or you can go without but you might again have the squishing cake issue. I think it depends on how high you want to go. If it's just two tiers and it's a small cake, it doesn't matter as much to put a cardboard round on the top cake tier.<br />My cake kept quite well because I made it the day before serving. I just left it on the dining room table out of danger's way...and it wasn't too hot or humid so I was safe. It wasn't ever going to fit into my refrigerator. I think if you are concerned about not refrigerating a cake, you should use an all shortening icing. I wasn't concerned too much about mine though. Let's just say I stayed up really late the night before I had to serve the cake. I finished around 11pm and went to bed. The cake stayed on the table uncovered until I had to take it to the party in the morning...so it wasn't too bad for timing. It was very fresh and tasted great.<br />You have to plan ahead about transportation and ensure your vehicle can accommodate the full height of your cake. I had mine on a large stable hard plastic board with an anti-slip fabric under it (use that stuff that you put under area carpets). Build your cake on something sturdy like a large styrofoam cake circle and/or foil-covered board and you'll be much more confident about lifting it and moving it around. If you check out my Winnie the Pooh bday cake, you'll see an example of that.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-44413012178850013822010-08-16T22:38:36.972-07:002010-08-16T22:38:36.972-07:00Dimitra,
As you can see, this is "Part 4"...Dimitra,<br />As you can see, this is "Part 4" of a four part series of posts. I took about a week to complete the whole cake. I made all the fondant flowers first of course and left the cake until the day before to ice and stack.<br />The filling was a buttercream. I would use something suitable to the climate you are living in. If it is hot and humid, I would use a buttercream that has shortening in it or use a stable buttercream like a Swiss Meringue Buttercream. <br />If you backtrack and look at Part 1-3 posts about the Castle cake...you can find these linkes on my sidebar...you'll see the process and what I used.<br />You must ice your cake individually before stacking. Just go about making separate cakes and then insert dowels to ensure things don't slide around. Then stack. No dowels means you may have a lopsided cake or one that might not make it through transport. Each cake tier could be resting on a cardboard round if you want; or you can go without but you might again have the squishing cake issue. I think it depends on how high you want to go. If it's just two tiers and it's a small cake, it doesn't matter as much to put a cardboard round on the top cake tier.<br />My cake kept quite well because I made it the day before serving. I just left it on the dining room table out of danger's way...and it wasn't too hot or humid so I was safe. It wasn't ever going to fit into my refrigerator. I think if you are concerned about not refrigerating a cake, you should use an all shortening icing. I wasn't concerned too much about mine though. Let's just say I stayed up really late the night before I had to serve the cake. I finished around 11pm and went to bed. The cake stayed on the table uncovered until I had to take it to the party in the morning...so it wasn't too bad for timing. It was very fresh and tasted great.<br />You have to plan ahead about transportation and ensure your vehicle can accommodate the full height of your cake. I had mine on a large stable hard plastic board with an anti-slip fabric under it (use that stuff that you put under area carpets). Build your cake on something sturdy like a large styrofoam cake circle and/or foil-covered board and you'll be much more confident about lifting it and moving it around. If you check out my Winnie the Pooh bday cake, you'll see an example of that.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-74802938385081307612010-08-16T16:58:33.751-07:002010-08-16T16:58:33.751-07:00hi ur cake is amazing im making my daughters tinke...hi ur cake is amazing im making my daughters tinkerbell cake and i was wondering what filling u used in ur cakes,did u ice the cakes before stacking them and did u use something between the tiers if so did u put something under that to stop the buttercream from coming off of the bottem cake. how did u store ur cake before u left home and how many days before did u ice ur cakes before eating it. sorry for all the questions but i really wana get this right thanksdimitranoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-49941540679568611812010-06-18T22:00:28.578-07:002010-06-18T22:00:28.578-07:00Hi, wow you did a wonderful job on that castle cak...Hi, wow you did a wonderful job on that castle cake.<br />As for dowels? <br />I've made many tiered wedding cakes over the years and I use those Wilton candy sticks (made of rolled paper). Not little thin ones they have these thicker ones maybe for chocolate lollies, about 1/4 inch thick. (maybe less) <br /><br />Any ways like straws they take up less real estate and I can mark them and them with a serrated knife.<br />To support all the tiers I would hammer in a wooden dowel in the center right into the cake board. <br />(FYI I usually sharpen the end of the dowel using an electric pencil sharpener and make sure that I've made a hole in each cake board before cakes are made on them. This is so that I can put the center dowel without wrecking everything.)<br /><br />Hope this helps... if you haven't figured out an alternative method by now...Unknownhttps://www.blogger.com/profile/02111865212364506365noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-77324474687654881592010-03-03T00:38:13.210-08:002010-03-03T00:38:13.210-08:00Julie George,
Ah, only a mommy understands the pai...Julie George,<br />Ah, only a mommy understands the pains we go through for our little girls when they, with sparkling dreamy eyes, ask us for the most difficult cake in the world to make. And though our skills may be lacking or the components may have flaws, they don't notice it. Their smiles when the cake is lit with their candles while the song is sung, proves it was all worth it.<br />I'm sure your daughter had the "best cake ever" on her birthday!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-29884041269165157612010-03-02T18:58:05.335-08:002010-03-02T18:58:05.335-08:00I so enjoyed reading this blog! When my daughter w...I so enjoyed reading this blog! When my daughter was 5, she wanted Ariel, fairies, and princesses. I bought the Ariel figure - easy. For the fairies, I got little ballerina figures and made tulle wings with satin roses. The princess was a bridesmaid topper that I embellished with lace cut outs, a gold thread crown, and a string of pearls. Then, of course, I had to make the cake for all of them to nestle on. I enjoyed every minute! Even the blank-eyed one when I finally finished, covered in sugar.....Julie Georgehttps://www.blogger.com/profile/07833719315724082434noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-31560267762014571772010-01-30T07:47:26.315-08:002010-01-30T07:47:26.315-08:00Elise,
I just followed the instructions that came ...Elise,<br />I just followed the instructions that came with the kit. I'm extremely fastidious when it comes to following instructions. <br />As I indicated in my pictures (follow my Part 1, Part 2, Part 3 and Part 4 posts in the sidebar). I started the flowers and securing of the dowels early in the week. The candy melts can be done way in advance. I would never be able to complete the whole cake in one day, as I work also.<br /><br />You essentially bake two cakes. Then layer them and stack them. Cake A is smaller and is split and frosted and put on a cake circle. Cake B is larger (the bottom cake) and is also split, frosted and put on its own cake circle. Then the dowels, with the hardened candy melts (which acts like glue)are shoved into the Cake B after frosting. It wasn't a pretty sight. Mine buckled out the sides. Then it provides support for the little Cake B that rests on top of the dowels. The turrets etc were comparatively easy to place around the cake after that. Hide boo boos with lots of "leaves" and flowers.<br />Go through all four posts chronologically to see how I organized it! good luck!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-5201517636542417462010-01-29T10:57:02.940-08:002010-01-29T10:57:02.940-08:00Hi!
I have this kit and am about to start making ...Hi!<br /><br />I have this kit and am about to start making my daughter's cake this week. I am concerned about the dowels and am not really sure how to use them. Can you tell me step by step what you did to get the dowels, towers, turrets in without issue? <br /><br />Do you have1 or 2 cardboard circles in between the two 6" and two 10" layers? What would you do differently- use a glue gun?Finally, what things can I make ahead?<br /><br />Thank you!<br />EliseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-67774148552800561902010-01-03T21:50:51.397-08:002010-01-03T21:50:51.397-08:00Lori,
No need to hide your cakes, because it's...Lori,<br />No need to hide your cakes, because it's all about taste! Kids love frosting. You can't go wrong with butter and sugar! I'm flattered you're in awe, but I was just following instructions. I'm good at that. It was a marathon though, I must admit.<br />Hope your daughter's birthday goes without a hitch! I have learned (the hard way) that cupcakes are just as awe-inspiring and they're easier to boot!Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-64731581393400283712010-01-03T13:48:32.861-08:002010-01-03T13:48:32.861-08:00So I am totally in awe of you. I have my daughter...So I am totally in awe of you. I have my daughters birthdays coming up and I just want to hide whatever cake I make.Lorihttps://www.blogger.com/profile/06964813048968344420noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-57195807812515029602009-10-20T20:36:09.081-07:002009-10-20T20:36:09.081-07:00Martha,
I used my 40% off coupon at Michaels that ...Martha,<br />I used my 40% off coupon at Michaels that I saved up from friends and family and purchased Wilton's <a href="http://www.wilton.com/store/site/product.cfm?id=3E30CC9B-475A-BAC0-5F9882E09D5A7630&fid=8130DC67-475A-BAC0-5F7AA15D8CA33116" rel="nofollow">Color Mist Food Spray</a>Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.com