Additional Ingredients

For the Second Cake:

175 grams	Butter
175 grams	Golden Caster Sugar (Billington's)
3	Free Range Eggs
175 grams	Self Raising White Flour (Allinson Nature Friendly)
75 grams	Plain White Flour (Allinson Nature Friendly)
1	Lemon finely grated zest

Further Additional Ingredients

For the Filling & for the Decoration:

	For the filling:
350 grams	Raspberry Jam seedless
	For the decoration:
500 grams	Icing Sugar (Silver Spoon Homegrown)
500 grams	Butter unsalted
1 tsp	Vanilla Extract
1 tbsp	Strawberry Jam
	Pink Food Colour (Silver Spoon Create)
	Piping Icing Red
	Sugared Jelly Sweets
	Edible Gold Baubles
	Red Liquorice Torpedoes
175 grams	White Chocolate
5	Ice Cream cones
	Sparkling Sugar Pink
	Sparkling Sugar Blue
	Pink Sugar Hearts
	Red Sugar Sprinkles

How to make Castle Cake

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1. For the first cake: heat the oven to 160°C,325°F, gas 3. Grease and line a 28cm x 18 cm x 4 cm|11\" x 7\" x 1 1/2\" baking tin.
2. Beat the butter and sugar in a mixnig bowl until light and fluffy.
3. Gradually beat in the eggs, one at a time until smooth.
4. Sift in the flours and stir gently until combined. Stir in the lemon zest
5. Spoon into the tin and bake for 60-70 minutes until risen and golden and firm to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool.
6. Chill the cake to allow it to firm up.
7. For the second cake: heat the oven to 160°C,325°F, gas 3. Grease and line a 900g/2 lb loaf tin.
8. Use the same method to make the second cake and spoon into the tin. Bake for 45-50 minutes until firm and risen. Cool as above and then chill to firm up.
9. Slice off the risen top of both cakes to make them perfectly flat. Trim off the crusty eges from both cakes.
10. Cut the first cake in half through the middle to form 2 squares. Cut the loaf cake in half through the middle and trim to form 2 squares.
11. Spread 2/3 of the jam on 1 larger cake square and place the other half on top. Spread the reamining jam on 1 smaller cake square and place the other half on top.
12. Place the smaller cake on top of the larger cake, securing it with a dab of jam.
13. For the decoration: sift the icing sugar into a mixing bowl and add the butter and vanilla. Whisk with an electric whisk until light and fluffy. Put 1/4 of the buttercream into a smaller bowl and beat in the strawberry jam and a few drops of pink food colouring.
14. Spread the white buttercream over both cakes, leaving a space on the lower cake for the \'door\'.
15. Spread pink buttercream on the front of the lower cake to form a door. Put the remaining pink buttercream into a piping bag and pipe lines to outline the cake edges.
16. Decorate with red piping icing as in the photo. Attach the sugared jelly sweets, edible gold baubles and red liquorice torpedoes as in the photo.
17. Melt the chocolate in a bowl over a pan of simmering (not boiling) water. Working with 1 ice cream cone at a time, brush the melted chocolate all over the cone and immediately roll in sparkling sugar to coat. Place on a wire rack to set.
18. Place the cones upside down on the cake, as in the photo. Place small sweets on top of the lower cake. Scatter the red sugar sprinkles on top of the smaller cake.

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