Best Sand Castle Cake Recipes

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YELLOW BUTTER CAKE FOR VANILLA-PECAN SAND CASTLE



Yellow Butter Cake for Vanilla-Pecan Sand Castle image

Use this recipe to make our Vanilla-Pecan Sand Castle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch Square Cake

Number Of Ingredients 8

2 sticks (16 tablespoons) melted unsalted butter, plus more for pan
2 1/2 cups cake flour (not self rising), plus more for dusting
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square cake pan. Line bottom with parchment paper; butter parchment. Dust pan with flour, and tap out excess. Sift cake flour, sugar, baking powder, and salt together into the bowl of an electric mixer fitted with the paddle attachment.
  • Add eggs, milk, and vanilla to flour mixture. Mix on low speed until almost combined. Mix in the melted butter. Raise speed to medium. Mix until smooth, about 30 seconds.
  • Transfer batter to prepared pan. Bake until a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack. Run a knife around edges to loosen. Invert, and unmold onto wire rack. Peel off parchment. Flip cake; let cool completely. If using cake for the Vanilla-Pecan Sand Castle, wrap cake in plastic, and refrigerate until cold, up to 2 days (or freeze up to 1 week).

FAMILY FUN'S SAND CASTLE CAKE C/O --TASTY DISH--



Family Fun's Sand Castle Cake C/O --tasty Dish-- image

My most elaborated recipe posted yet! While I was waiting in the lobby for my aromatherapy session, I spotted this cake recipe in Family Fun magazine. Fun is right! Lots of possibilities with this one! I want Mommy to make this cake and give it a Tinkerbell sprinkling of fairy dusty! Not tested yet.

Provided by COOKGIRl

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (8 inch) round prepared yellow cake layer
1 (9 inch) square prepared yellow cake layer
2 (12 ounce) cans whipped vanilla frosting (colored with food dye if desired)
1 (12 ounce) box vanilla wafers
4 large ice cream cups (jumbo size)
2 small ice cream cups
6 sugar ice cream cones
graham cracker sticks (we used Nabisco Honey Maid Grahams Honey Sticks)
candy, seashells and rocks (optional-for a beach themed cake)

Steps:

  • Notes and tips: I read through the recipe reviews on the Family Fun site and they are worth noting here. One reviewer stated that the cake does not transport well, another added fruit roll up shaped like flags to the tops of the turrrets.
  • Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, as shown, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
  • Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
  • Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks, if using.
  • Servings estimated.

SAND CASTLE CAKE



Sand Castle Cake image

Number Of Ingredients 14

1 package Betty Crocker SuperMoist cake mix (any flavor)
water, oil and eggs called for on cake mix package
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup graham cracker crumbs
3 tubs Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or
3 recipes Vanilla Buttercream Frosting (see Fabulous Frostings and Glazes chapter)
2 sugar-style ice cream cones with pointed ends
20 miniature butter cookies (from 10-ounce package)
28 small gumdrops
14 flat round candies
1 graham crackers square
1 (1.65 ounce) milk chocolate candy bar
gummy fish candies or sugar-coated fish candies, if desired

Steps:

  • 1- Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Bake cake as directed on package. Cool 10 minutes. Run knife around sides of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.2- Mix brown sugar, granulated sugar and cracker crumbs in medium bowl cover and set aside. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired.3- Cover large flat tray or piece of cardboard with blue plastic wrap, blue foil or aluminum foil. Arrange cake pieces on tray as shown in diagram. Frost cake, attaching pieces with small amount of frosting. Sprinkle entire cake with about 1 cup brown sugar mixture to coat.4- Spread outside of ice-cream cones with thin layer of frosting. (Place cones over fingers to frost.) Roll cones in brown sugar mixture to coat place upside down on top of towers. Arrange cookies around base of cones. Arrange gumdrops along top edges of castle. Press flat candies into side of castle.5- Break graham cracker in half. Place one half in center of lower portion of castle to form door. Break off two pieces of candy bar. Place one piece on each side of graham cracker to resemble opened doors. Reserve remaining candy bar for the drawbridge.6- Spread remaining frosting on covered tray in front of castle. Sprinkle with remaining brown sugar mixture to create a beach, leaving space between the castle and the sand for a moat. Place drawbridge across, and arrange fish in moat. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package for 13 x 9-inch rectangle.1 Serving: Calories 695 (Calories from Fat 280) Fat 31g (Saturated 17g) Cholesterol 55mg Sodium 370mg Carbohydrate 100g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 6%.Betty's Tip: Make flags for your castle with chewy fruit snack rolls. Cut fruit snack into triangle shapes, and wrap around toothpicks. Insert 1 flag in tip of each cone (cut off tip of cone if necessary). If blue plastic wrap or foil is unavailable, create the moat using canned blue decorating frosting or a tube of decorating gel.Cutting and Assembling Sand Castle Cake* Cut cake crosswise in half. Cut 1 half into 3 equal pieces. Cut center piece in half to make 2 small squares. Trim squares, using a sharp knife, to round the cut edges. (These pieces will be the tower bases.)* Place piece 1 on center of tray. Place pieces 2 and 3 on top of piece 1. Place pieces 4 and 5 at front corners of cake so they extend beyond front edge.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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