Princess Peach Castle Cake


A delicious peaches and cream flavored Princess Peach inspired Castle Cake.

Makes one 2-tier castle cake


Things you'll need

Peach Cake
  • 12 tablespoons unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 1/4 cup cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoons salt 
  • 2 egg whites, room temperature
  • 3 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup peach nectar, room temperature
  • 1 cup peach preserves
Vanilla Swiss Meringue Buttercream
  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 4 sticks (16 ounces) unsalted butter, room temperature
Puffed Rice Cereal & Marshmallow Treat
  • 3 tablespoons butter
  • 1 package (10 ounces) mini marshmallows
  • 7 cups puffed rice cereal
    • Fondant: Pink, white, black, brown, green and yellow
    • Royal Icing: navy, yellow, tan, pink and light grey
    • Shortening
    • Corn starch, for rolling fondant
    • Tylose powder
    • 5 toothpicks
    • Corn syrup
    • Three 4-inch round cake pans
    • Two 6-inch square cake pans
    • 12-inch thick square cake board
    • 6-inch square cake plate
    • 4-inch round cake plate
    • Silicon brick impression mat
    • Thermometer
    • Cake pop sticks
    • Fondant tools
    • #1 piping tips
    • Food-safe glue stick
    • Black ribbon

    Let's get started!

    Peach Cake

    1. Preheat oven to 350F°. Grease and line the three 4-inch round and two 6-inch square pans. 
    2. In a medium bowl, whisk together the flour, baking powder and salt. 
    3. Using a stand mixer with a paddle attachment, cream together the butter and the sugar until light and fluffy, 3 to 5 minutes.
    4. Add the eggs to the butter mixture one at a time, mixing after each addition. Add the vanilla extract and mix to combine. 
    5. Alternate adding the flour mixture and peach nectar in three addition, starting and ending with the flour. Do not overmix.
    6. Pour 1/2 cup of batter in each 4-inch pan, and split remaining batter between the two 6-inch pans. Make sure batter is spread evenly. 
    7. Bake 4-inch cakes until toothpick inserted in center comes out clean, about 20 minutes. Bake 6-inch square cakes until toothpick inserted in center comes out clean, about 35 minutes.
    8. Let all 5 cakes cool completely, then level with a serrated knife. 
    9. Cut both 6-inch squares into 2 layers, making four 6-inch layers.

    Swiss Meringue Buttercream

    1. In a medium saucepan, fill to 1-inch of water and bring to a simmer.
    2. In the bowl of a stand mixer, whisk together the egg whites, granulated sugar, powdered sugar, cream of tartar and vanilla until combined.
    3. Place the bowl over the simmering water, making sure the bottom doesn't touch the water. Whisk until the temperature reaches 140F°. 
    4. Put mixing bowl on stand mixer fitted with a whisk attachment, whisk on high speed until mixture cools to almost room temperature, 15 to 20 minutes. 
    5. On low speed, slowly add the butter, 1 tablespoon at a time until fully combined. 
    6. Mix on low to medium speed until buttercream is smooth and silky. 

    Puffed Rice Cereal Treat

    1. In a large pot, melt the butter. 
    2. Add the marshmallows. Stir until completely melted.
    3. Add the puffed rice cereal and stir until combined. 
    4. Pour into a greased bowl, let mixture cool until it's warm.
    5. Split mixture into four even portions. Form into four cylinders: 5 1/2" tall and 1 1/2" wide for the castle tower bases. 

      Time to Decorate!

      1. Stack a 6-inch cake on the 6-inch square cake plate. Using a piping bag filled with buttercream, ice the top of the cake. Then pipe a border line around the edges. Using a small amount of peach preserve, fill and spread evenly across the top with the border. Stack next layer and repeat.
      2. Using the cookie cutters, cut one 4-inch round cake to 3 1/4" and one to 2 5/8". 
      3. Stack the small cakes in the order 4-inch, 4-inch, 3 1/4-inch, 2 5/8-inch with a thin layer of frosting in between each, a barrier around the edges of buttercream and filled with a thin layer of peach preserves. 
      4. Frost both the square and round stacked cakes with buttercream and smooth. Chill in refrigerator, 1 hour. 
      5. Towers: Roll out white fondant and use the silicone brick impression mat to create brick texture. Cut out four 5 1/2" x 5" rectangles. 
      6. Spread a thin layer of shortening over the rice cereal dowels and wrap the brick rectangles around. 
      7. Tower Tops: On paper, trace and cut two 4 1/4" circles and one 8" circle. Cut in half and tape edges together creating 4 small cones and 1 big cone.
      8. Mix 1/4 teaspoon tylose powder into a baseball size of pink fondant and roll out. Using cutters, cut two 4 1/2" circles and one 8" circle. Cut in half and wrap edges together to create 4 small cones and 1 big cone. Place in paper cones set upright to harden completely at room temperature.  
      9. Stained Glass Window: Mix a pinch of tylose powder in quarter sized ball of white fondant and roll out. Cut out a 2 3/4" oval and let harden completely at room temperature. 
      10. Use a toothpick to draw and outline of Peach's stained glass window design on the oval fondant. 
      11. Use the navy, yellow, tan, pink and light grey royal icing in bags fitted with a #1 piping tip, decorate the window. Pipe in sections and let harden to prevent colors from bleeding together. 
      12. Flags: Roll out small amount of pink fondant and cut out 5 small, long triangles. Wrap the wide end around a toothpick. Place the fondant flag on a cake pop sticks to create a ripple effect. Let garden completely at room temperature. 
      13. Door: Roll out brown fondant. Using a sharp tool, create a wood grain texture. Cut out an arched door shape. Make a line down the center creating two doors look. using yellow fondant, roll two small doors for handles and attach using water as an adhesive. 
      14. Mix 1/2 a teaspoon of tylose powder into a softball sized ball of white fondant. Roll out the fondant and use the silicone brick impression mat to create a brick texture.
      15. Cut out 4 rectangles 6 1/2" x 4 1/2" from the brick textured white fondant. Let firm at room temperature, 20 minutes. 
      16. Roll out pink fondant and cut out a 6 1/2" x 6 1/2" square. Let firm at room temperature, 20 minutes.
      17. Grass: Roll out green fondant. In a small bowl, mix corn syrup and water. Using a paintbrush, brush the corn syrup mixture onto the 12-inch cake board. Cover board with green fondant and trim off any excess.
      18. Optional: Using a food-safe glue stick, glue the black ribbon around the edge of the cake board. 
      19. Brick Walls: Press the white brick triangles on the four sides of the 6-inch square cake. Place the pink fondant square on top of the cake. Trim off any excess.
      20. Top Tower: Roll out rest of the white fondant and use the silicone brick impression mat to create a brick texture. Cut it into a rectangle about 5" x 13". Wrap the fondant around the 4" stacked cake.
      21. Place the 4-inch cake to the top middle of the 6-inch cake using royal icing & top with the large pink cone.
      22. Attach the four towers to each corner of the cake with royal icing. Top with the four small pink cones. 
      23. Using a sharp cutting knife, in the front and center of the 4-inch cake, cut out an oval from the fondant the size of the stained glass window. Place the dried royal icing Peach window design into the cut oval. 
      24. Roll out the black fondant, cut out 12 arched windows. Using royal icing, attach them to the front of the square cake and towers. 
      25. Place the dried flags on the top of each cone.




        Written By Rosanna Pansino

        You may also like

        View all