In The Kitchen: Camp Bergenholtz Cooking Camp

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Sandcastle Cake from Family Fun
8-inch round yellow cake
9-inch square yellow cake
2 (12-ounce) cans whipped vanilla frosting
Vanilla wafers, 12-ounce box
4 jumbo ice-cream cups
2 small ice-cream cups
6 sugar cones
Graham cracker sticks (we used Nabisco Honey Maid Grahams Honey Sticks)
Candy seashells and rocks

Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks. Serves 12.




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