Gluten Free Castle Cake

OK, as promised: The GF Castle Cake recipe! I have some photos to go along. The cake was yummy, but I was a bit disappointed in it because it was so hot out that the cream cheese frosting melted a bit. It did taste good, though, and all the kids were duly impressed. Once again, the cake uses my gf cake basic recipe with some additions. I made links to websites where you can get the specialty items used in this recipe…they’re for your convenience and I don’t have any affiliation with the websites whatsoever (I’m able to get them locally)…just thought it might make it easier for you. Here it is:

1 1/2 cups white rice flour
3/4 cups tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
3 teaspoons gluten free vanilla extract

2 boxes cream cheese
3 cups powdered sugar
4 teaspoons gluten free vanilla

1/2 bag Mi-del mini chocolate chip cookies (buy them here or at another grocer or online store)
4 gluten free ice cream cup cones (Barkat brand…buy them here)
4 gluten free sugar cones (Barkat brand…buy them here)

Preheat over to 350 degrees F. Grease 1 bunt cake pan and one long loaf pan (or two regular loaf pans). Mix the dry ingredients except for the sugar in one bowl, mix eggs, sugar, vanilla, and mayo in a different bowl until well combined. Add the flour mixture a bit at a time, alternating with the milk.

Pour mixture into pans. Bake for 25 minutes our until a toothpick comes out clean.

Mix 2 boxes softened cream cheese well, add the sugar and vanilla and whip until fluffy.

Remove cakes from pans and let cool. Cut the loaf cake into 4 equal parts (or cut both loaf cakes into 2 equal parts, if you used smaller pans). Cover a large cookie sheet with foil.

Place the bunt cake in the center of the pan, and frost all over with the frosting. Using a sharp knife, trim top and bottom of the 4 rectangular pieces so that they are level. Frost the tops and sides of all 4 cakes, and place them around the center cake.

Assemble the turrets: Using a frosting bag or decorating ‘gun’, pipe frosting around the top of a cup-style ice cream cone. Place a dab of frosting on the bottom of the cone as well. Place a sugar cone on top of the cup cone, and then place the finished turret on top of a rectangular cake. Repeat these steps for the remaining 3 rectangular cakes. Assemble the last cones as described, and place in the center of the bunt cake, over the hole (you may need to place a small drinking glass or other container upside down in the hole to stand the cones on).

Process 1/2 bag of Mi-Del chocolate chip cookies in a food processor or blender until you have fine crumbs. Press these crumbs over the frosting, and along the sides of the castle to resemble sand.

Enjoy your cake!

2 thoughts on “Gluten Free Castle Cake

  • June 17, 2008 at 5:57 am

    I can say that it taste really yummy too! It was soo cute and my kiddos are still talking about it! Thank you Erica for such a fun double birthday celebration!

  • June 17, 2008 at 4:37 pm

    Our scientific power has outrun our spiritual power.We have guided missiles and misguided men. – Martin Luther King, Jr

    from DH


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