Tear and share cupcake cakes are just a genius idea – so thank you who ever you are. I think these types of cakes work great for kids parties and even adult parties so no cake cutting it needed to be honest you don’t even need a plate as isn’t that what a cupcake wrapper is for? 🙂
Making this Princess Tear and Share Cupcake Castle for my gorgeous little niece ( well a very close friends daughter) was an absolute joy and so easy. It’s do-able within 2 hours with very little effort, I almost felt like it was too easy! You can get really creative with these type of castles, different arrangements, making them bigger or smaller. Please send my pics or tag me on instagram ( @Tejal_X ) I would love to see your creations.
As a child I used to love rice paper, I remember buying it from the corner sweet shop and it used to cost 3p per small sheet. I don’t actually think you can buy it anymore, but lets put it this way. You got the butterflies on little sheets and the remaining sheet once you pressed out the butterfly went it that big black hole of mine! I consumed it so quickly that by the time my kids came in and said can we have it, It was gone and I didn’t even feel guilty!
I used Dr Oetker Liquid food colour in the cakes and as you can see they colour wasn’t really red or pink. Not sure why, but since I’ve been using the Dr Oetker gel colours and I must admit these are super brilliant, the colour are very vibrant and turn out the colour of the mixture even after being baked. I’ve always gel for fondant colouring but usually frosting and cakes I’ve used the good old liquid ones, but they just don’t seem to come out well.
6oz Caster Sugar
6oz Self Raising Flour
1 Tsp Baking Powder
1 Tsp Vanilla
2 Tbsp Milk
10ml Red Food Colouring
1 Tbsp Sprinkles
1 Tsp Vanilla
1 Tbsp Milk
16oz Icing Sugar
Pink Food Gel
5 Ice Cream Cones
3 Wafer Sheet
Rice Paper Butterflies
Milk Chocolate Buttons
Using all in one method, add all the cake ingredients except the sprinkles to a mixing bowl with paddle attachment and mix on medium speed for about 2 minutes.
Add the sprinkle and stir well. Scoop the batter into 12 cupcake cases and bake in a pre-heated oven at 170c for approximately 18-20 minutes.
Once the cakes are baked, allow to cool completely before assembling the castle.
Meanwhile add butter to a mixing bowl.
Beat the butter until light and creamy.
Add the vanilla, milk and icing sugar and beat the mixture.
Add in a few squeezes of pink food colouring to the icing.
Mix the frosting until the colour has evenly distributed.
Arrange the cupcakes, I decided to have 1 in the centre, with 6 going around like a flower, then add one to each corner, then you have one left to go on top in the middle.
Now liberally cover each cupcake with icing spreading across to the ones next to it, so that it looks like one big cake.
Then finally pipe using the star tip around the 4 corner cupcakes and then around the main cupcake ( just along the edge. Then add piping on the edge of the single cupcake and place in the middle, then pipe on the join of the cupcake too. Add 5 ice cream cones and decorate with rice paper butterflies and marshmallows. As a drawbridge I used 3 wafer sheets piping icing between and stuck milk chocolate buttons on the sides.[yumprint-recipe id=’99’]