Castle Cake

Cake:
2 (18.25-oz.) pkg. Yellow Cake Mix
2 cups water
2/3 cup oil
6 eggs

Frosting:
2 (16-oz.) tubs Vanilla Frosting
Yellow, purple and blue icing colors (not liquid food color)

Decorations:
Toothpicks
4 (6-inch) wooden skewers
2 sugar ice cream cones
Red chewy fruit snack rolls (from 4.5-oz. pkg.)
22 small gumdrops
10 large gumdrops
Green chewy fruit snack rolls (from 4.5-oz. pkg.)
12 red cinnamon candies
Yellow gummi candy strips
Pretzel sticks (3-inch)
Blue decorator sugar

Heat oven to 350 degrees. Grease and flour two 9x5-inch loaf pans. In large bowl, combine 1 pkg. cake mix, 1 cup water, 1/3 cup oil and 3 eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into 1 greased and floured pan. Repeat with remaining cake ingredients and second pan.

Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire rack. Cool 1 hour or until completely cooled.

Tint 1 1/2 cans (about 2 cups) frosting with yellow icing color. Tint 3 tablespoons frosting with purple icing color and remaining frosting with blue icing color.

Trim all sides of each loaf cake until level and cakes are rectangular. For main section of castle, place 1 loaf cake on platter or foil-covered cardboard. Cut remaining loaf cake in half vertically and stand on end of each side of main section. Attach each end cake piece using about 1 tablespoon yellow frosting and a wooden skewer. Frost entire castle with yellow frosting.

Castle Cake Continued