Gugel Family Cookbook
...beloved recipes of the Gugel family
classic family favorites...
Enchanted Castle Cake
(from Betty Crocker's New Boys and Girls Cook Book - circa 1968)
- 1 package yellow cake mix
- 2 packages fluffy white frosting mix
- 2 pointed ice cream cones
- 1 package pink pillow mints
- 2 milk chocolate candy bars (7/8 ounce each)
- Toothpicks
- Pink and Red construction paper for flags
- Blue foil paper to cover tray (water for moat)
- Coconut tinted green (grass)
- Pink decorators sugar
If you need a larger cake than is shown try doubling the layers on the cake or make two cakes and set them back to back. When you set the cakes back to back you then have four turrets instead of two.
1. Cover a large flat tray or piece of cardboard with aluminum foil for the serving tray. Note: If you like, cover the tray or board with blue foil and leave a border of this foil showing around castle for the water in the moat. Cover remaining foil with green-tinted coconut grass as shown in picture.
2. Bake cake batter in oblong pan (13" x 9.5" x 2"), as directed on the package for one package of cake mix.
3. Cool in pan 10 minutes. Remove from pan. Cool thoroughly.
4. Cut the cake in the following manner (see Diagram 1): First cut the cake in half crosswise into two rectangles, 8" x 6". Cut one half into three equal pieces, each about 6" x 2.5". Cut the center piece in half to make two small squares (D in Diagram 1). With a sharp knife, trim these squares to round the cut edges. These pieces are for the towers.
Cutting Guide
5. Prepare frosting as directed on one package of fluffy white frosting mix.
6. Place large cake rectangle (piece "A" in Diagram 1) on foil-covered tray with the longer side to the front. Frost top. Place pieces "B" and "C" on top as shown in Diagram 2. Spread a thin coating of frosting on all cut sides. Frost cake completely, making edges as square as possible.
7. Prepare another package of fluffy white frosting mix. Use as needed.
8. Place the "D" pieces at the front corners of the cake so that they extend beyond the front edge (see Diagram 2). Frost.
Assembly Guide
9. Frost the two pointed ice cream cones (place cones over fingers to frost). Sprinkle cones with pink decorators sugar. Place on top of "D" pieces.
10. Arrange pink pillow mints along the top edges of the castle and towers.
11. Break two milk chocolate bars into sections. Trim and place on the front and back of the castle for windows. (For round windows, trim chocolate squares with sharp knife.) Use chocolate sections for center door and drawbridge.
12. Cut flags from construction paper. Fasten with frosting onto toothpicks. Insert in cake and in tips of cones.
Ellen received this cookbook as a Christmas gift from Aunt Mary back in the sixties. We all loved this cookbook, especially the twins. Most of the pretty colorful pictures didn't survive the twins who tried to eat most of the pictures. The first one to go was the picture of the Enchanted Castle Cake.