Bake 2 layers of 10 inch by 6 inch rectangle cakes and 2 layers of 8 inch square cakes. Each layer should be approximately 2 inches high. Cool all the cake layers completely before carving and decorating.

Make the buttercream for the filling and crumb coat.

Once completely cooled down, level all 4 layers.

Sandwich the rectangle cake layers with buttercream. Carve the top layer of the stacked cakes to make a stairway in the center and curves on both sides of the stairs.

Mix the carved out cake pieces with buttercream to make a thick cake paste (like making cake pops). Use this to shape the remaining 3 steps at the bottom of the stairway.

Crumb coat the whole cake. Cover the sides with blue fondant, the top with green and the stairs in white.

Next, add the dark green shrubs on the top of the cake and sides of the stairs. Roll dark green fondant into sausages and attach to the cake with glue. Poke the top in random order with a star piping tip to create the leaves effect. Add red fondant flowers (cut using the smallest of the flower plunger cutter).

To make the trees, roll brown fondant to form the trunk and use a medium flower cutter to make the leaves for the trees. Attach to the cake with shortening.

For the green 3D flowers with the “happy birthday’ wording, cut them using the flower plunger cutter and attach to a toothpick. Use thick fondant so that you can poke the toothpicks into the fondant. Cut all the red letters in red tinted gum paste using Tappit letter cutters. Attach to the green flowers with shortening. Let the flowers set before attaching to the cake.

Cut the purple and pink flowers using flower plunger cutter as well. Attach to the front of the cake with shortening.

To create the bricks design on the stairs, draw the lines with a needle tool. Hand paint the lines with purple food coloring (diluted with water).

Brush the cake board with shortening and cover it with green fondant. Cut the fondant into 4 separate rectangles and attach to the cake board.

Sandwich the square cake layers with buttercream. Cut out two 2 square pieces - one measuring 5 inches square and the other measuring 3 inches square for the top and bottom tiers of the castle.

Crumb coat both tiers separately with buttercream and cover with pink fondant. Use a needle tool or a toothpick to draw the brick lines on both tiers.

Add the door and windows on the sides. Roll and cut by hand and attach with shortening.

Add CMC to some pink fondant, roll it thin and cut it into 4 rectangle pieces measuring approximately 4 inches high and 6 inches wide.

Wrap each piece around the cardboard rolls, trim any excess and secure the joints with fondant glue. Set these aside for the glue to set and then gently remove the cardboard rolls.

Repeat the process for single tower for the top of the castle.

Add windows to each tower.

To make the pointy roofs, cut out circles in CMC-added purple fondant. Cut each circle into half and join the straight end of the semi circles to form a cone. Glue the joints with fondant glue. Set aside to dry.

Decorate the tiara with an embossed heart design in the center. Add small flower and heart fondant cut outs on the sides.

Shape the tiara by wrapping it around any cylindrical items like a cookie jar or glass bottle. Choose an item with a diameter that fits the top of the castle cake ( it should fit within the bottom castle tier and able to fit the top castle tier within its diameter).

Let the tiara set completely before removing from the jar or bottle. Use the extruder tool to pipe out a long strip of fondant roll and attach it to the top rims of the princess tiara with fondant glue.

Poke four bubble tea straws into the garden cake where you wish to position the castle. These should be within the size of the castle cake and should not be visible once you place the castle on them.

Add the second tier of the castle cake. Next add all the towers. Secure them in place with fondant glue.

Finally, place the princess tiara on the cake. Hold it in place with fondant glue to complete the cake.