Ingredients

Cake

• 250g butter, softened
• 2 teaspoons vanilla bean paste
• 1½ cups (330g) CSR Caster Sugar
• 3 eggs
• 1¾ cups (260g) White Wings Self Raising flour
• 1/3 cup (50g) White Wings Plain (all-purpose) Flour
• ¾ cup (180ml) milk

Frosting: 

• 150g unsalted butter, softened 
  
• 250g CSR Vanilla or Strawberry Buttercream Icing mixture 
  
• 3 tsp water 

Decorations:  

• Ice cream cones 
  
• CADBURY Baking White Chocolate melts  
  
• PASCALL Jubes 
  
• Sprinkles 

Method

1. Preheat oven to 160°C. Grease a deep 20cm square cake pan or deep 22cm round 
   cake pan, line base and sides of pan with baking paper, extending the paper 5cm above 
   the sides.
2. Beat butter, vanilla and CSR Caster sugar in a medium bowl with an electric 
   mixer until light and fluffy. Add eggs one at a time, beating until just combined between 
   additions. Transfer mixture to a large bowl; fold in combined sifting White Wings flours 
   and milk in two batches. Spread mixture into pan.
3. Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out 
   clean. Leave cake in pan for 5 minutes before turning onto a wire rack to cool.
4. For buttercream, place butter in a bowl and using electric beaters, mix until smooth. 
   Add icing mix and water, mixing well.
5. Spread icing immediately on the cake, allowing a little to drip over the sides.
6. Melt 100g of CADBURY Baking White Chocolate melts. Dip the open end of each ice cream cone in the melted chocolate & then cover with sprinkles.
7. Use PASCALL Jubes to create the windows & walls of your castles and to decorate