A fantasy castle

A fantasy castle

Toffee cake

The Birthday Cake Book
Laura Edwards

Perfect for any little princess!


Quantity Ingredient
1 Toffee cake
2 quantities toffee buttercream, (see note)

Special equipment

Quantity Ingredient
30 cm round cake drum
20 cm round cake board
15 cm round cake drum
5 dowelling rods
13 mm blossom cutter

To decorate

Quantity Ingredient
icing sugar, to dust
2.35kg white sugarpaste
5 pointed ice cream cones
400g white royal icing
1 bottle white sparkling sugar
piping bag, fitted with no. 1 nozzle
55 white sugar cubes
4 mm dragees in mixed colours
pearlised sugar pearls
white glitter writing icing tube
40cm 5 mm-wide pink gingham ribbon
double-sided sticky tape
1 metre fluffy white or pink ribbon


  1. To decorate: Cover the 30 cm round drum a day before. On a work surface dusted with icing sugar, roll out 1 kg of sugarpaste to a circle larger than the drum and about 5 mm thick. Sprinkle the drum with icing sugar and flick over a little water. Loosely roll the sugarpaste around the rolling pin and lift on to the drum. Rub with your hands. Cut away excess and reserve. Roll sausages of sugarpaste for the five turrets, and cut to size. My tallest was 6 cm, and they ranged from 3–3.5 cm wide. Dry flat, rolling now and again so there is no flat side. Cover the cones with royal icing and roll in sparkling sugar. Stand upright to dry.
  2. If necessary, trim the cakes level. Turn flat side up and sandwich the two 20 cm cakes with buttercream. Split the 15 cm cake in half and spread buttercream in the centre. Spread the remaining buttercream all over both cakes. Using royal icing, adhere the 20 cm cake to the 20 cm board, and the 15 cm cake to the 15 cm drum. Next, cover both cakes with sugarpaste, one at a time: on a work surface dusted with icing sugar, roll out two circles slightly larger than each cake and sides, about 5 mm thick, roll loosely around your rolling pin and lift on to the cake. Rub over the top and sides until smooth.
  3. Adhere the large cake to the 30 cm drum with royal icing. Spread royal icing on top and place on the top tier. Insert a dowel into each turret. Spread the bases with royal icing and push four into the top tier, sticking the fifth to the drum. The dowelling is higher than the top of each turret, but helps to support the cake; trim as necessary. Stick the ice cream cones to the turrets. To make the ramparts, roll out 22 x 2 cm strips of sugarpaste, each 5 mm thick. Cut out squares along one long side. Stick on the ramparts with royal icing. Next, stick sugar cubes to the edges of the cakes with royal icing, attach dragees to the ramparts and a sugar pearl to each sugar cube. Using the icing glitter tube, (or no. 1 nozzle and royal icing), pipe windows, door and flower stems. Roll a piece of sugarpaste to 2 mm thick, cut out 30–40 blossoms and adhere to the stems. Finish with a piped centre. Make five ribbon flags, tape to cocktail sticks and insert into the cones. Tape the fluffy ribbon around the base.


  • For the toffee buttercream, simmer 80g of softened unsalted butter, 60 g light muscovado sugar and 2 tablespoons golden syrup over a low heat in a pan until it is a deep caramel colour. Remove from the heat and add 1 teaspoon cream and 1 teaspoon vanilla extract. Keep stirring. Allow to cool.

    In an electric mixer, beat 160 g softened unsalted butter until really pale and fluffy, add 200 g sifted icing sugar and beat for at least five minutes, or until light and creamy. Add all the cooled toffee mixture and beat in well. Note you will need to double this recipe for the required amount of buttercream.
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