Bake Cakes per Packaging

• Bake two 9 inch square cakes and one 9 inch round cake per packaging instructions; leave cakes out to cool. When cool, remove the cakes from their baking tins. Tip: Pudding and pound cakes work best as they are moist and stack well. You may choose whatever flavor cake you enjoy; the resulting color does not matter because they will be frosted.
  
  

Begin Frosting

• Frost the top of one square cake. Place the second (unfrosted) square cake directly on top of the first. Ice the top of the cake (hint: dye icing by mixing food coloring directly into the icing tub) and all the way down the sides of both cakes. Smooth icing with a spatula.
  
  

Place the Top

• Trim the round cake so it is slightly smaller than the square cakes, then place it directly on top, pressing slightly so the bottom of the round cake is anchored into the icing. Frost the top and sides of the cake (choose a different color food coloring and icing if you would like contrast).
  
  

Add Cones

• Frost the outside of four sugar ice cream cones (the pointy-bottom kind). Press them into the top square cake so they appear as turrets on a castle.
  
  

Edible Sparkle

• Use crystallized sugar and sprinkles to add sparkle to the castle. With a piped icing bag, squeeze small balls of icing onto the tops of the turret cones, and pipe icing rosettes all around where the square cakes meet, where the square and round cake meet, and where the cones meet the square cake. This serves two purposes: it looks pretty and also secures the ingredients to each other.