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Sandcastle cake, mix and match shapes.

Icing gives most cakes their fanciness, but baking containers are what turn this fine-textured pound cake into a castle. You put the cake together much the way you would a sandcastle, mixing and matching shaped created by baking the batter in different-size food cans.

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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jan 1, 1984
Words:574
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