How to make a Castle Cake

July 27, 2011 § 18 Comments

What do you do when you come across a cake mold that is shaped like a castle? INSTANT PURCHASE.

Since it was Fritter Man’s birthday as well, we even had an occasion to put it to use.

I was wary about the resulting cake catching on the complex detailing in the silicon cake mold, and thought it best to use a muffin recipe to avoid any loss of lines and shapes. After washing the mold and allowing it to dry completely, we sprayed the insides with a light coat of vegetable oil and inverted it.

Vegetable oil and not butter, because evidently butter tends to leave the mold lines yellowish once baked. Inverted because any excess oil can drain out before it’s time to use the mold.

We used a recipe for Chili Chocolate muffins and because we didn’t double the ingredients or think too much about the volume of the mold, we ended up with a castle without steps (but ha ha what castle has steps eh?) or a base.

This is what we used:

Bittersweet dark chocolate broken into pieces – 125 gms

Butter – 125 gms

All-purpose flour – 150 gms / 1 cup

Cocoa powder (unsweetened) – 2 tbsps

Baking powder – 2 tsps

Chili powder – 1/4 tsp (use a teaspoon of it if you have mildly hot chili powder – ours is pretty flammable)

Salt – 1/4 tsp

Almonds (finely ground) – 125 gms / 1+1/4th cup)

Eggs (large) – 2

Sugar – 80 gms

Milk – 250 ml / 1 cup

This is what we did:

Keep all your ingredients out and ready and ensure your cake mold is ready to use. The oven needs to be preheated to 180 degrees C (electric) or level 4 (gas).

The chocolate and butter need to be melted via double boiling. Double boiling involves bringing a pot of water to simmering heat and placing a bowl containing the chocolate and butter in it. Keep stirring this mixture until it has melted completely and is of a thick, creamy consistency. Once done, take the bowl off the heat and allow the mixture to cool naturally.

In a medium mixing bowl, combine the flour, cocoa, baking powder, chili and salt. Stir in the almonds.

 In a larger mixing bowl, beat the eggs, sugar and milk on medium speed (with an electric beater) until smooth. Lower the speed and gradually beat in the dry ingredients. Alternate these with the cooled butter and chocolate mixture.

The consistency of the batter will be thick and flowing. Add this mixture to the castle mold, ensuring the deeper bits are filled well. Smooth the batter with a spatula to ensure an even distribution in the mold. Set the mold on a flat oven-proof plate like a pizza pan or a baking tray and gently bang it on a flat surface to settle the batter in even better.


Place the mold with the baking tray into the oven and bake for 30-45 minutes. Unlike the 15-20 minutes required to bake muffins, a cake baked in a complex silicone castle mold will require 30-45 minutes of bake time. Insert a skewer/chopstick after this time to check if it has baked. If it comes out dry and clean, your castle cake is done. If it hasn’t, allow it to bake for another 5-8 minutes.


The cake should be springy to your touch once done. If your cake hasn’t filled out the mold even after rising (like what happened with our cake), it will be difficult to flatten the base of the cake. In this case, you either decorate the base with some ribbon or just spray whipped cream at its base. No one will be the wiser, trust me.

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§ 18 Responses to How to make a Castle Cake

  • dude. ur a champ! i actually thought this was store bought when i saw pics on FB and now you unleash this….*respect*!

  • Foogya Girl says:

    Thanks Reem! The mold was simply amazing and so easy to handle too.

  • kexkezkerry says:

    just bought this mould yesterday and discovered the same thing. My goodness it holds a lot of cake. I did 1 1/2 the recipe because I was out of sugar. cocoa and eggs and size wise it looks about the same amount as yours did after it cooked. Hope mine fills out a little more. Mine will be a dark choc/light choc wave castle

  • meggy says:

    Hey! I also bought the castle mould recently and I followed your recipe too. Unfortunately the 4 turrets broke off :( I’m gonna try to make it again tomorrow and I was wondering if you have any tips to keep the castle all in one piece. Thanks!

    • Foogya Girl says:

      Hi Meggy, you could try coating the inside of the turret section with more butter/baking spray perhaps. I’ve found that the butter tends to harden the batter during baking. So you end up with turrets that are a bit crunchy compared to the rest of the cake. Apart from that, I can only think of being very careful when removing the cake from the mould – wait for it to reach room temperature. Hope this helps. Good luck!

  • [...] was an awful lot of mould to fill with cake mix! A quick google on how best to use it bought me to this rather lovely blog, and some very hand tips on what kind of cake to use (muffin, good call!), [...]

  • bakearama says:

    Thanks for your tips – definitely better to go for a muffin mix as it held it’s shape much better!

    Next time I will invest in some Wilton Cake Release though, even covering with oil and butter I couldn’t get my turrets as perfect as yours :-)

    http://bakearama.wordpress.com/2012/04/19/king-of-the-castle-cake/

    • Foogya Girl says:

      I’m glad to be of help. Your cake looks so much more authentic than mine too!

      Cake release sounds like an excellent idea. I’m going to try the soyabean oil baking spray next time as I’ve heard that’s good too. Will state the results. Cheers!

  • Sarah says:

    How would you go icing such a cake?
    I purchased a mould similar to this but haven’t figured out how to ice it yet.

    • Foogya Girl says:

      I haven’t really tried icing my castle cake, Sarah. However, I’d probably use icing that would be easy to pour over the mould and which would then cool down to cling to the shapes of the exterior of the castle.

      It sounds simple in my head, but could turn out messy in reality. My best bet would be to pipe icing to accentuate details in the exterior – like how I did with my edible gel tubes and use cachous and similar edible food ornaments. Good luck!

  • Raeanne says:

    Thank you for this, I too have the same mould. I shall be following your tips this weekend, but will find a none chocolate muffin mix as my plan is to put red food colouring in the mix to hopefully result in a pink fairy castle for my daughter!

  • Kate says:

    How long did you wait before you removed the mould?

    • Ree says:

      Just wait till the cake cools – about 30 minutes or so, Kate. Ensure that you’re tapping the turrets and tiny areas gently while you slowly ease it out.

  • Ivano says:

    A good trick, used by professional bakers, is to put the mould in the freezer for a couple of hours. It will be much easier to handle and decorate the cake!

  • LouG22 says:

    How much do I fill the castle up? Right to the top or half way? I know because it rises etc I just don’t know ha! Looks great any wait to use it! :)

    • Ree says:

      Hello, I filled it to the top (may have left about 3-4 cms) and hid the curving base with a ribbon when presenting.

      You can always slice the base with a knife to make it level if the cake rises more than you intended it to. Good luck!

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