Make Sand Castle Beach Theme Wedding Cake

This is an example of a cake that looks far more difficult than it is, the marbled effect is created by not quite mixing the color of the icing in, and it is easier to create than the fondant with the color incorporated fully.

It is vital that you make more icing than you need because whilst it is impossible to color match icing, it is even more impossible to achieve the same marbled effect twice.

The weights given are for excess fondant because it is impossible to ascertain how thinly it will be rolled; therefore it is better to be safe than sorry.

Steps

Hot Toddy Fruitcake Recipe

  1. Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.
  2. Next day heat oven to 160C/fan 140C/gas 3 and grease and double-line the cake tin with non-stick baking paper. Using electric beaters cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn't been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin.
  3. While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, and then spoon over the surface. If you're making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. The cake can be matured for a month if well wrapped in an airtight container in a cool, dry place before decorating. If short on time, the cake can be made the same day that you decorate it.
  4. Soaking in whisky, tea and marmalade makes for the juiciest fruit and a rich, but not overpowering, cake. If you use orange juice instead of whisky, the result will still be good.

Dark Chocolate Marshmallow Fondant

Covers 2, 8 x 2-inch cake layers

  1. The way the sugar is added is important, most recipes say put half the sugar in at once. If you do this and have added the corn then it will clump together. The sugar has been sifted to avoid it becoming crystallized, add the sugar slowly.
  2. If you are using a mixer to knead the MMF, put the marshmallows, chocolate and water in the mixer bowl and place over a pan of hot water, make sure that the bowl is not touching the water or the chocolate will go grainy and spoil. Once the mixture has melted cool for about five minutes and place on the mixer stand. Add a little Crisco to the paddle attachments.
  3. If you intend to knead the MMF by hand then place the marshmallows and water in the microwave for a half a minute, just long enough to melt them, if they are still not melted pub back in for five seconds and repeat this until they are melted. Take them out and very carefully stir with a wooden spoon, they are very hot and thin and accidents happen easily at this point. Add a little Crisco. If using corn syrup add now and stir with the wooden spoon or the mixer.
  4. Add the confectioners’ sugar one cup at a time, using the one with the cocoa powder in first and fold in until the mixture is not sticky before adding the next cup. When half the sugar has been incorporated knead by hand for about seven minutes, or use a bread hook on the mixer. Whilst you are kneading dip your hands in a light coating of Crisco and knead it in. Use sparingly to start with, as the finished product will be sticky if you have added too much. Add a little more sugar once the last cup has been incorporated. If it is too hot to do by hand then use a wooden spoon. This mixture will become very stiff and resistant to handling as you add more sugar. Re-grease your hands and rework the MMF until it is smooth and elastic and pliable.
  5. The whole process of kneading working the dough and adding the sugar should take about seven or eight minutes by hand. If you are doing it with the dough hook then keep it on low and knead for about four minutes.

Instructions for Marshmallow Fondant Icing

  1. If you are using a mixer to knead the MMF, put the marshmallows, and water in the mixer bowl and place over a pan of hot water, make sure that the bowl is not touching the water. Once the mixture has melted cool for about five minutes and place on the mixer stand. Add a little Crisco to the paddle attachments.
  2. If you intend to knead the MMF by hand then place the marshmallows and water in the microwave for a half a minute, just long enough to melt them, if they are still not melted pub back in for five seconds and repeat this until they are melted. Take them out and very carefully stir with a wooden spoon, they are very hot and thin and accidents happen easily at this point. Add a little Crisco. If using corn syrup add now and stir with the wooden spoon or the mixer.
  3. Add the confectioners’ sugar one cup at a time, and fold in until the mixture is not sticky before adding the next cup. When half the sugar has been incorporated knead by hand for about seven minutes, or use a bread hook on the mixer. Whilst you are kneading dip your hands in a light coating of Crisco and knead it in. Use sparingly to start with, as the finished product will be sticky if you have added too much. Add a little more sugar once the last cup has been incorporated. If it is too hot to do by hand then use a wooden spoon. This mixture will become very stiff and resistant to handling as you add more sugar. Re-grease your hands and rework the MMF until it is smooth and elastic and pliable.
  4. The whole process of kneading working the dough and adding the sugar should take about seven or eight minutes by hand. If you are doing it with the dough hook then keep it on low and knead for about four minutes.

To Decorate the Castle

To Make the Cakes:

  1. Bake the cakes and leave to cool overnight. Drizzle the glace over them or use a favourite butter to give the fondant a base to attach itself to.

To colorize the icing.

  1. Make up two batches of Marshmallow fondant one plain and one dark chocolate and leave wrapped in plastic wrap in the refrigerator overnight. Also make a ½ lb of antique gold for the edges of the turrets and the cones.
  2. To Create the Marble Effect In the Icing.
  3. Whilst this looks effective it is really easy and it will take you longer to read it than to do it! To marble colors take a ball of two colors, the white and the dark chocolate and roll out each piece of color into a rough cigar shape about a foot long and the width of your finger, there is no need to be precise at all here.
  4. Pinch them together lightly and then twist the colors together, take each end in one hand, roll one colors in one hand away from you and at the same time roll the dough in the other hand towards you. The effect is like a bread stick a rope of colors. The more that you twist the icing the more marbled the final effect will be. Then pull the two ends to the centre, which, means the dough is intertwined, and in a rough U shape. Lightly dust your work surface with cornstarch to stop the icing from sticking and place the rope on it. Roll-out.
  5. When you are happy that you have achieved the colors and the size you are aiming at, you are ready to ice the cake.
  6. Icing and Decorating the Cake
  7. Place the largest 12-inch cake on the cake stand and cover with the already marbleized colored brown icing to cover the layer.
  8. Trim the icing at the base, and then gently place the shells around the base for decoration, if you wish they can be stuck into the icing.
  9. Top the 10 inched sized cake topped with the marbled icing, and cut roughly at the base, place this cake over the bottom layer of the cake on the cake stand.
  10. Roll out a little of the icing to two cigar shapes and top with two inverted ice cream cones covered with the fondant. Cut the icing with a fondant Heat Emboss to cut out the windows, and cut out a little of the icing for the door. Place a roll of icing on the workbench and cut out the little rectangles for the top of the keep
  11. Cover the eight inch cake with the marbled icing over it, trim the base roughly and place over the other two layers on the cake stand. Add a darker piece of the fondant to the base and cut out the windows and doors.
  12. Place the smallest cakes which were cooked in the circular mugs on the top of the cake and cover with the fondant. Cut out the white fondant to decorate the windows. Cut out strips of icing and emboss as decorations on top of the castle. Invert the last ice cream cone and cover with the fondant. Use the antique gold to highlight areas you want highlighting as in the gold base of the ice cream cone.
  13. Cut out a selection of anchors and sea horses with the remaining white icing and place at strategic points around the cake. Decorate with the remaining shells. Decorate parts of the cake with luster dust to highlight the color contrasts.

Tips

  • Other suitable cakes are pumpkin, carrot or beetroot and chocolate as the rustic look blends well with more sophisticated flavours.

Warnings

  • When choosing a cake for this castle bear in mind that there is a weight issue because there is three layers and a fruitcake or a pound cake would be ideal.

Things You'll Need

Cake supplies

  • 1 x 4 inch Hot toddy fruitcake recipe baked in small circular mugs for the top turrets
  • 1 x 5 inch Hot toddy fruitcake recipe
  • 1 x 8 inch Hot toddy fruitcake Cake recipe
  • 1 x 10 inch Hot toddy fruitcake Cake recipe
  • 1 x 12 inch Hot toddy fruitcake Cake recipe

Icing

  • 3 x dark chocolate marshmallow fondant icing
  • 2 x marshmallow fondant
  • ½ lb of antique gold marshmallow fondant icing using the golden yellow and leaf green made by adding this to the basic white

Icing Colorings

  • Golden yellow
  • Leaf green

Other cake decorating materials

  • Icing embosser (optional for the windows and doors)
  • 3 ice cream cones
  • Assortment of painted shells
  • Gold luster dust to highlight the metallic sheen on the top layer of the cake.
  • (Luster dusts are dusts that gives cakes a metallic and shiny sheen. Hey can be brushed on and then blown, but beware whilst this is the most effective way of applying the dust it is impossible to do without getting flecks of the dust on your face. It looks like blusher and takes days to come off. They can also be thinned with alcohol and used in an airbrush to spray the color onto the icing, but they will need to be stirred often and the airbrush needs to be thoroughly cleaned or it will get clogged).

Ingredients For Hot Toddy Fruitcake:

  • 200ml hot, strong black tea (use any type)
  • 5 tablespoons of whiskey (just kidding)
  • 3 tablespoons good-quality thick orange marmalade,
  • 700g mixed dried fruits (include peaches figs dates apricots and cranberries
  • 100g mixed peel
  • 100g glacé cherries
  • 225g butter
  • 225g caster sugar
  • 4 eggs, beaten
  • 225g plain flour
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cinnamon
  • finely grated zest 1 lemon

To Feed the Cake

  • 2 teaspoon caster sugar
  • 50ml hot black tea
  • 3 tablespoons whisky (or use orange juice if you prefer)

Ingredients for Dark Chocolate Marshmallow Fondant

  • 1lb white mini-marshmallows
  • 2 tablespoons water
  • 1 Ounce Bittersweet chocolate at least 65 percent cocoa solid (Lindt is ideal)
  • 2 teaspoons corn syrup (optional)
  • 2 pounds confectioners' or powdered sugar (approx. 8 cups or more), sifted twice
  • 1 tablespoons natural or Dutch processed cocoa powder (sifted and added to one cup of the sugar)
  • ½ cup Crisco shortening or more as needed

Ingredients For Marshmallow Fondant Icing

  • 1lb white mini-marshmallows
  • 2 tablespoons water
  • 2 teaspoons corn syrup (optional)
  • 2 pounds confectioners' or powdered sugar (approx. 8 cups or more), sifted twice
  • ½ cup Crisco shortening or more as needed

Related Articles

  • Decorate for a Beach Wedding Reception
  • Color Sand
  • Make a Wedding Shower Towel Cake
  • Perform Sarpa Samskara ( Naga Dosha) at Kukke Subramanya
  • Decide On Bachelorette Party Themes
  • Keep Your Wedding As Simple As Possible
  • Resist That Chocolate Cake in Your Fridge
  • Make a Fondant Bunny
  • Have a Cupcake Wedding Theme

Sources and Citations

Retrieved from "https://kipkis.com/index.php?title=Make_Sand_Castle_Beach_Theme_Wedding_Cake&oldid=296831"