Login to Save Like

Ingredients

Cake:

• Nonstick cooking spray, for pans
• All-purpose flour, for pans
• 2 (18.25 ounce) boxes yellow cake mix
• 7 tablespoons unsalted butter, softened
• 6 eggs
• 2 1/2 cups buttermilk

Royal Icing:

• 2 cups confectioners' sugar
• 1 1/2 tablespoons meringue powder
• 1 tablespoon lemon juice
• 1/4 to 1/3 cup warm water
• 2 (16-ounce) cans white frosting

Decorating:

• 5 sugar cones
• 1/2 cup piping gel
• 1/4 cup pink and orange nonpareil sprinkles
• 1 (80-ounce) package ready to use white rolled fondant icing (available at craft stores)
• Cornstarch, for rolling fondant
• 18 pink candy coated licorice candies (recommended: Good and Plenty)
• 12 rainbow licorice twists, 8 pink and 4 orange (recommended: Swizzles)
• 3 orange sour candies (recommended: Starbursts)
• 5 orange candies (recommended: Spree)
• 4 strawberry candies (recommended: Starbursts)
• 5 cherry candies (recommended: Starbursts)
• 51 white candy coated gum (recommended: Chiclets)
• 21 orange segment jelly candies

Special equipment:

• 2 (7 by 3-inch) high square cake pans
• Extra-large muffin pan
• 7-inch square cardboard cake board
• 3-inch round cardboard cake board
• Resealable plastic bag

Description

Food Network Invites You To Try This Tablescape Centerpiece - Candy Castle Cake Recipe From Sandra Lee.

Food Network