Prep 45 mins
Cook 45 mins
My most elaborated recipe posted yet! While I was waiting in the lobby for my aromatherapy session, I spotted this cake recipe in Family Fun magazine. Fun is right! Lots of possibilities with this one! I want Mommy to make this cake and give it a Tinkerbell sprinkling of fairy dusty! Not tested yet.
- 1 (8 inch) round prepared yellow cake layer
- 1 (9 inch) square prepared yellow cake layer
- 2 (12 ounce) canswhipped vanilla frosting (colored with food dye if desired)
- 1 (12 ounce) box vanilla wafers
- 4 large ice cream cups (jumbo size)
- 2 small ice cream cups
- 6 sugar ice cream cones
- graham cracker sticks (we used Nabisco Honey Maid Grahams Honey Sticks)
- candy, seashells and rocks (optional-for a beach themed cake)
- Notes and tips: I read through the recipe reviews on the Family Fun site and they are worth noting here. One reviewer stated that the cake does not transport well, another added fruit roll up shaped like flags to the tops of the turrrets.
- Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, as shown, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
- Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
- Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks, if using.
- Servings estimated.