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Charming Princess Castle Cake

Ingredients List

Charming Princess Castle Cake
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Equipment and Decorating Supplies:

  • Two 9 X 2-inch square baking pans
  • Wax paper or parchment paper, for lining pans
  • Large round cake plate, about a 10 to 12 inch diameter
  • Four ice cream cones
  • Candy wafers
  • Candy necklaces (stripped for the entrance “stones”)
  • Small decorating candy hearts
  • One graham cracker (for drawbridge)
  • Satin ribbon, for drawbridge
  • Food coloring (blue, green and pink – or your favorite rose color (use paste for more intense colors)
  • Domino® Granulated Sugar (about 2 cups – for water)
  • Three pastry tubes or zipper-style freezer bags
  • Two plastic couplers
  • Large star tip (we used # 32)
  • Small round tip (we used # 4)
  • Slightly larger round tip (we used # 5)
  • Leaf tip (we used # 352)
  • Small rose tip (we used # 60)

For the Cake:

  • 1 cup - butter, softened
  • ½ cup - vegetable shortening
  • 2 ¾ cup - Domino® Granulated Sugar
  • 5 - large eggs
  • 3 cups - cake flour, sifted
  • ¼ tsp. - baking powder
  • ¾ cup - evaporated milk
  • ¼ cup - water
  • 2 tsp. - vanilla extract

For the Icing:

  • 1 cup - butter, softened
  • 1 cup - vegetable shortening
  • 2 lbs. - Domino® Confectioners Sugar
  • ¼ cup - cake flour
  • 2 tsp. - vanilla extract
  • 4 to 5 tbsp. - milk


For the Cake:

Preheat oven to 350° F and arrange racks to oven center. Spray two 9-inch square baking pans with a nonstick spray containing flour and line bottoms with wax paper or parchment paper. Spray top of paper again for a little added insurance!

Cream butter and shortening with sugar until very light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and set aside. Combine milk with water and vanilla extract. Add flour mixture to batter alternately with milk mixture, beginning and ending with flour mixture.

Divide batter evenly among pans and bake 35-40 minutes, or until a wooden pick inserted in the center of the cake comes out clean. Cool layers in pans for 10 minutes, then turn out onto racks to complete cooling. Cool thoroughly before icing.

For the Icing:

Beat butter and shortening until smooth and creamy. Whisk confectioners' sugar with flour until evenly blended, then gradually beat into butter mixture. Add vanilla extract and milk, beating to a good spreading and piping consistency.

To Create a Charming Princess Castle:

Spread a spoonful of icing directly onto the cake platter to secure cake well, then begin “building” your castle, spreading an even layer of icing between the cake layers and smoothly over the top and sides of the castle. Do not worry if your icing is not perfectly smooth. Once decorated, imperfections will seem to fade away!

Choose the front side of your castle and insert a graham cracker into the cake to form a drawbridge. Place inverted ice cream cones on the top of the cake to form turrets. Insert a plastic coupler into a large pastry bag or a large zipper-style freezer bag with snipped corner. Fill with icing, then attach the round decorating tip (# 5) and cover the ice cream cones with layers of icing dots (to look like a dripped sand castle). Change out the decorating tip for the large star tip (# 32) and pipe large icing swirls around the top edge and down each corner of the castle. Pipe swirls in an arch over the graham cracker to form a doorway, and on top of each ice cream cone “turret”. Insert candy wafers around the top edge of the roof and on top of each turret. We used candy beads from candy necklaces to form our archway “stones”, and then sprinkled small candy decorating hearts over the roof of the castle for a more romantic touch! Pipe a small swirl of icing on the two corners of the “drawbridge”, and use a toothpick to press two pieces of satin ribbon into the drawbridge corners and to the top edge of the cake.

Divide remaining icing and tint ¼ pink and ¾ green. Insert a plastic coupler into a pastry bag or zipper-style freezer bag with one corner snipped away and fill this bag with the green icing. Attach the small round icing tip (# 4) to the bag and pipe vines over the sides of the cake. Change tip to leaf tip (# 352) and set aside. Fit remaining pastry bag or zipper-style freezer with one corner snipped with a small rose tip (# 60) and pipe small rose buds (just use a simple zig-zag motion with the wide end of the tip pointed down – it’s easy!) over the vines. Then add leaves to the base of each rosebud.

And for the finishing touch, place about 2 cups of granulated sugar into a large zipper-style bag and add a small dab of blue paste food coloring or several drops of liquid blue food coloring. Seal the bag and rub between your hands until the color is evenly distributed. Fill your “moat” with “water” and let the Pageantry begin!