Gingerbread Castle Cake
Prep Time: 45 Mins
Yields: 12 servings
Ingredients:1 box Betty Crocker® SuperMoist® Spice Cake Mix
1 1/4 cups water
1/3 cup vegetable oil
1 cup semisweet chocolate chips, melted
1/2 cup Betty Crocker® Rich & Creamy® Vanilla Frosting
4 round peppermint candies
4 peppermint candy sticks
1/2 cup small gumdrops
3 spearmint gumdrop leaves
Betty Crocker® Assorted Decorating Decors
Betty Crocker® Holiday Decor Hollyberry Decor
Edible glitter, if desired
Instructions: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
2. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
3. Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Place melted chocolate chips in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe melted chocolate on cake to outline door and window panes.
4. Using small amount of frosting, attach round candies to 4 candy sticks; let dry. Place remaining frosting in corner of small microwavable resealable food-storage plastic bag. Seal bag; microwave on High 10 seconds. Snip off tiny corner of bag. Pipe frosting to decorate roof, tops of towers and windows. Decorate top and sides of castle with gumdrops. Place candy sticks (topped with round candies) on top of each tower; drizzle tops with frosting if desired. Add 2 spearmint leaves to front entrance. Roll remaining spearmint leaf and shape into wreath shape; attach to door with small amount of frosting. Decorate wreath and entrance with decorating decors as desired. Sprinkle edible glitter around entire castle and over top of castle to look like snow.