:teddybear2: Princess Castle Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 to 2 teaspoons red food color
1 can (6.4 oz) Betty Crocker® Easy Flow pink decorating icing
1 cup round colored candies
11 banana-shaped hard candies
11 candy wafers
1/2 cup pillow mints
Small candy-coated gum pieces, if desired
4 Betty Crocker® crazy curl candles
1. Heat oven to 325°F. Generously grease Nordic Ware® Castle Bundt® cake pan with shortening and lightly flour, or spray pan with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and food color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
3. Bake 35 to 40 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.
4. Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Pipe pink icing around base of cake; place round candies in 3 rows around base in icing. Add round candies to top of castle as desired, attaching with icing.
5. Pipe icing to outline window shapes on cake; top each window with 1 banana-shaped candy. Push 1 candy wafer, flat side up, into cake at bottom edge of each window to look like windowsill. Pipe icing to outline door, roof and entrance of castle. Place mints in icing at entrance of castle to look like walkway. Add gum to rooftop for shingles. Top each tower with candle.
High Altitude (3500-6500 ft): Increase water to 1 1/2 cups; decrease oil to 2 tablespoons. Beat on low speed 30 seconds, then on medium speed 3 minutes. Bake cake 40 to 45 minutes.
