Castles are not only very tasty, but also very nice to give as a treat. These castles also do well with children because of the fun colors and flowers.
What you need to make your dutch castles:
- 330 g FunCakes Mix for Sponge Cake
- 250 g FunCakes Marzipan Classic Pink
- 250 g FunCakes Marzipan Golden Yellow
- 250 g FunCakes Marzipan Grass Green
- 125 g FunCakes Mix for Buttercream
- 100 g FunCakes Marzipan Floral White
- FunCakes Marzipan Decorations Chrysanthemum
- FunCakes Icing Sugar to sprinkle
- 150 g unsalted butter
- 125 ml water and 33 ml water
- 5 eggs (approx. 250 g)
- FunCakes Bake Release spray
- FunCakes Edible Glue
- Wilton spatula
- Rose leaf punger small, for example from PME
- Square baking frame, for example from Patisse
- Knife scriber tool, for example from FMM
- Baking tray
- Parchment paper
- Rolling pin
- Bread knife
Preheat the oven to 175°C (convection oven 160°C).
Prepare 330 g of FunCakes Mix for Sponge Cake as indicated on the package. Place a sheet of parchment paper on the baking tray. Pull the baking frame out completely, grease it with the bake release spray and place it on the baking tray. Fill the baking frame with the sponge cake and bake it for approx. 30-35 minutes. Remove the baking frame and let the biscuit cool on the counter with the parchment paper.
Prepare 125 g of FunCakes Mix for Buttercream as indicated on the package.
When the sponge cake has cooled, remove the parchement paper, cut the sponge cake in half once with a knife and fill with a layer of buttercream. Cut this into squares of about 5 × 5 cm and cover all the cubes of biscuit with buttercream.
Knead the marzipan well and roll it out on a with icing sugar dusted work surface to a thickness of approx. 2 mm. Cut strips from the marzipan using a knife and ruler. The strips should be at least once the height of your biscuit cube. Fold the strip of marzipan around the cube of biscuit and carefully fold the top together.
Knead some green and white marzipan together into a light green color, roll it out thinly and cut out small leaves with the plunger. Stick the leaves and chrysanthemum flowers on the front of the castle with edible glue. Place the castles in the refrigerator until serving.