Sandcastle cake, mix and match shapes.
Putting together a castle cake is a project that invites participation; even the smallest helper can be responsible for some chore, such as assembling a paper cone to make a castle turret, or dusting on the sugar snow.
Thin slices can be eaten like cookies. Serve with ice cream, perhaps for a winter birthday party. Sandcastle Cake
With an electric mixer, beat 1-1/2 cups (3/4 lb.) butter or margarine until creamy. Add 1 pound (1 box or 4-1/2 sifted cups) powdered sugar; stir to incorporate, then beat at high speed until mixture is light and fluffy. Add 6 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla and 2-3/4 cups sifted cake flour, then bean until well mixed.
Butter baking cans and dust with flour; you should have about 6-3/4 cups batter and will need cans with total volume of 13-1/2 cups. Use cans in which food has been processed. For the castly above, we baked the batter in four 6-ounce-size (tomato paste, fruit juice) cans; two 8-ounce-size (tomato sauce, fruit, vegetable) cans; two 1-pound-size (fruit, vegetable) cans; and one 1-pound 12-ounce-size (whole tomatoes) can. You can put together any combination to get the kind of castle you want--check the grocery shelves for inspiration.
Fill cans about half-full with batter. For easier handling in the oven, set cans at least 1 inch apart on a rimmed baking sheet (about 10 by 15 in.). Bake in a 350[deg.] oven until cake just begins to pull from can sides and a thin wooden skewer inserted in center comes out clean.
Baking times will be about 25 minutes for a 6-ounce can, 30 minutes for an 8-ounce can, 45 minutes for a 1-pound can, and 55 minutes for a 1-pound 12-ounce can.
Let each cake stand about 10 minutes, then tip out of can and set flat end down on a rack to cool.
To assemble the castle, arrange sections as you wish; as you stack one section on another, hold it in place with thin wooden skewers.
To make castle shown above, put the large cake in the center of a flat tray; on top and to the back of the big cake, place two of the 6-ounce-can cakes side by side and secure each with a thin wooden skewer that extends about 8 inches. On each side of large cake, slightly back, place a 1- pound-can cake. On each of these 1- pound units, arrange a 6-ounce-can cake secured with a thin wooden skewer that extends about 12 inches. In front of the large cake, on each side, place an 8-ounce- can cake; leave a space between them for drawing a castle door. Into each small cake, push a wooden skewer that extends about 6 inches.
Use purchased icing with decorative tip to draw on a castle door and a few windows or battlements, as desired.
Make paper cones for turrets; slide onto skewers and top with tiny banners. Fold a paper square in half to make the center roof. Dust with powdered sugar.
To serve, slice sections of the castle into thin pieces. Makes about 24 servings.
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|Date:||Jan 1, 1984|
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