I pulled my ideas for this Sandcastle Cake from other cakes from this site.
I baked a 9X13 chocolate cake. Thought if there were crumbs, would be dirt! I also baked a loaf pan with about half of a second chocolate cake mix (made cupcakes to freeze with other half). Let the cakes cool.
I frosted the 9X13 with homemade chocolate butter-cream frosting. I thought chocolate would again help with the dirt effect. I cut off 1/3 of the loaf cake and let the kids eat that; I placed the 2/3 portion in the middle of the frosted 9X13. I did insert some dowel rods to help stabilize. I then frosted the loaf cake portion.
The night before, I ground 1 box of vanilla wafers for the sand. I thought by letting them dry out a little would add to the texture. I then covered the frosted cakes with the “sand.” The vanilla wafers worked just like sand. It could be molded and even cracked like a real sandcastle.
While the frosted and sanded cakes were in the fridge, I covered the ice cream cones with some thinned down white butter-cream (added some Caro syrup). Covered with sprinkles; I wanted some color on the cake. Could easily use colored sugar and make a theme. I placed cones in the fridge to set-up.
When closer to party, I placed the cones on the cake. I edged the cake with some teal colored butter-cream flowers and topped the cones. My goal was to place candles on 4 of the cones, but was an outside party, so didn’t do that. This cake did have to travel for 1 hour and did remarkably well. It was a big hit at the water park and with my 4 year old daughter!
This cake is a modified version of those described in this site. It was created for my 3 year old who loves castles. We were not having a party and it was just going to be the immediate family and pictures!! My younger daughter's birthday was a few days earlier and we still had cake leftover from that! (It was a Carousel cake adapted from this site also)
My objective was to mark the occasion without having too much cake left over...again.
Building on the ideas I found here I built it as follows:
I used a 9X13 inch cake pan and cut the cake into three tiers. I used frosting between each tier, and kept all 3 layers in place with two wooden skewers. The pillars are flat based ice cream cones stuck together with melted marshmallows. I used warmed apricot jam to stick the pink sugar crystals to the cone heads.
The chocolate cake was refrigerated for 30mins before I frosted it (buttercream) so there were less crumbs.
I frosted the tiered cake then the cone pillars. I used a spoon to cut the rounded shape off the corners of the tiered cake and then slid the pillars in. Next I mounted the sugar cones and then the gumball flags. The flags were made of paper and held in place to the toothpick with frosting. I stuck these into white gumballs in which I premade holes so that they could sit atop the cones easily.
I decided to use marshmallows to line the edges to stick with the pink theme and used wafers for windows and doors and put them on last to stay fresh.