My daughter wanted a princess theme for her 5th birthday. I checked out several cakes on this website for inspiration and made my own Princess Castle Birthday Cake. First I did the towers. Each tower is comprised of 2 regular ice cream cones and one sugar cone. I dipped the regular cones in pink candy melts and then rolled them in pink sugar. The sugar cones are dipped in melted white choc chips & rolled in white sugar.

Then I made my favorite cake recipe and made 1 1/2 batches. I split the batter equally into 3 9in square cake pans. While they were cooling, I added a drop of red dye to my buttercream frosting to make it light pink in color. Then I made rolled butter cream that I also tinted pink as nobody in my house likes fondant. Starting with the bottom layer I stacked 2 of the cakes frosting in the middle and crumb coating the out side. Then I rolled my butter cream between 2 pieces of wax paper and transferred it onto the cake and smoothed it.

For the top layer, I took the remaining cake and cut it in half. One half I gave to my kids to keep them from bugging me. The other half I cut in half again. I took those 2 pieces and did the same as with the bottom. I then carefully put it on top of the bigger piece. I used icing to attach the towers to the side and piped on the windows. The white squares on top are ice breakers strawberry smoothie gum.

The doors are wafer cookies coated with melted white choc and sprinkles. I used a graham cracker as the draw bridge and blue decorating gel to make the water. I frosted the rest of the board to attach crushed graham crackers for the road and green sugar for the grass. I also made some bushes with canned green icing and flower shaped sprinkles. Finally I bought a Sleeping Beauty play set at Target for $16.99. It came with Sleeping Beauty, Prince Phillip, a horse and carriage, a squirrel, and lots of outfits which my daughter loves.

It’s not in the picture but I later added flags to the tops of the towers using tooth picks and paper. Together they said Happy Birthday Ellie 5. The entire time my daughter danced around the kitchen singing “it’s beautiful, it’s beautiful”. Everyone at the party (and the party before us) ranted and raved about it.

Basic yellow cake

2 1/4 cups all-purpose flour (do not sift the flour)

1 1/2 cups granulated sugar

3 1/2 teaspoons baking powder

1 box of french vanilla instant pudding

1-teaspoon salt

1 1/4 cups milk

Vegetable oil

1 stick butter (not margarine), softened

1-tablespoon vanilla extract

3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (2) 9 inch pans. Spray the pans with baking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder, pudding, and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Buttercream Frosting

1 1/2 sticks softened butter

3-4 cups powdered sugar

2 tsp vanilla


Whip butter, sugar, and vanilla together. Add milk, a tsp at a time till you reach the desired consistency. Tint any color desired. Beat till fluffy.

Rolled Buttercream

1 cup light corn syrup

1 cup shortening

1/2 teaspoon salt

1 teaspoon clear vanilla extract

2 pounds confectioners’ sugar

I put the ingredients in my stand mixer with some food coloring and used the hook attachment. Combine until it pulls away from the sides. You may need to add more sugar to get the desired thickness. Then I rolled it between 2 sheets of wax paper, peeled off the top, and used the bottom piece to transfer it onto the cake.