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Melt chips in a microwave safe bowl at 20 second intervals, stirring between the intervals, until chips have melted. Cool slightly and then pour into a pastry bag or plastic zipper bag. Snip off the tip and carefully pipe the white chocolate into the candy mold.

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How to make edible sand for a cake. . Crush cookies (either in a food processor or a fill a bag and crush with a mallet). There are a few options for making sand depending on taste preference - graham crackers or Nilla wafers. Mix in some crystal sugar for a sparkly sandy effect. Tint icing using copper gel color.

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Step 1: For this cake you will need, shell moulds (these can be shaped by hand if preferred) coloured straws, edible glue, 10" round cake drum and coloured ribbon. Step 2: To bake the cakes, pre-heat the oven to 180°C (Fan 160°C/gas 4). Grease two 6" sandwich tins and two 8" sandwich tins then line the base of each tin with baking parchment.

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Depending on the size and shape of your cake, you may need more or less cones than I used. For my Sandcastle Cake I used 5 cones: one on each corner of the lower layer and one in the center on top. If you aren't sure how many you'll use, go ahead and make a couple of extras just in case. Start by cutting the tip off of each cone.

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Fondant. Fondant smoother. Step 1: Cut paper towel cardboard tubes to desired length. Step 2:Cover tubes in gumpaste. Using a ball tool press into the gumpaste for the window. Step 3: Measure around your covered tube. Roll and cut out a piece of gumpaste specific to your measurements. This is going to be the top portion of you castle turret.

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Sand castle. 1. Preheat oven to moderate, 180ºC (160ºC fan forced). Lightly grease and flour a 9-cup pudding basin. 2. Spoon cake mixture into pan, smoothing top. Bake 40-45 minutes, until cooked when tested with a skewer. Cool in basin 5 minutes before transferring to a wire rack to cool completely. Trim base of cake to create a flat surface.

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Preheat the oven to 350°F. Grease castle molds lightly with butter. In a medium bowl, whisk together the flour, baking powder and salt. In a small bowl, lightly beat the eggs together. In a large bowl, using an electric mixer on medium speed, beat the butter until soft and fluffy. Gradually add the sugar and continue beating until pale.

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The cake starts with two tiers of brown sugar cake (yum!), one 8-inch and 6-inch. The sea salt caramel buttercream firms well in the refrigerator and when chilled, it has just enough tackiness for the graham crackers to stick to the sides. The towers/spires are made with frosted cake cones and sugar cones - which is nothing new to the world.

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Blitz all the biscuits in a food processor until fine (we used a combination of light and dark biscuits to get the crumb resembling the same colour of sand). Grab your Iceream cones and spread with Royal Icing, roll in the 'sand' mixture and set aside to dry. Whip up some easy buttercream icing. Stack the cake to determine a suitable castle.

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Directions. Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. For the cakes: Coat two 8-inch round cake pans and two 6-inch round cake pans with nonstick.

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Step 2: Toast coconut for the sand mixture. Preheat oven to 350 degrees, then lay out several cups of coconut on a baking sheet. Toast in oven for 10-12 minutes until coconut is completely golden brown, stirring several times throughout the process to ensure it is toasted evenly. Step 3: Make "sand" mixture. Place 2-3 packages graham.

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Preheat oven to 350 degree. 8. Place the coconut onto a baking sheet lined with parchment paper and spread it out so it is in an even layer. 9. Place in the oven for 5-10 minutes or until lightly toasted, and the color of sand you are looking for. 10. Allow to cool. 11.

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More info here: http://fromscratchwithmaria.com/sand-castle-cake/twitter: @mariaprovenzanoInstagram: @fromscratchwithmariasnapchat: fromscratchMPFaceboook: h.

Sand Castle Cake

Tips for making a Sand Castle Cake *Make sure to do a "crumb coat" first! This means that you put a thin layer of icing all over the cake to smooth out, and hold down, any crumbs. Then you place it in the fridge for about 15-30 minutes. *When making the buttercream icing, make sure all of the ingredients are room temperature.

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Last year, for my daughter's 3rd birthday, I made this sparkly, pink princess castle cake: I was all set to make the same cake this year when she turned 4, but then she told me she wanted a sand castle cake. No problem, I Googled for ideas and found some cute round sand castle cakes to get ideas from.

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2 tablespoons (or more) of butter or shortening. Step One: Microwave marshmallows for 1 minute to begin melting them. Step Two: Stir in the water and vanilla extract while marshmallows are hot. Step Three: Transfer the hot mixture to a stand mixer and gradually mix in 2 pounds of powdered sugar.