Ice Cream Castle

Directions

1. 1
   Place a 10-inch square cake board and a small baking pan lined with parchment paper in the freezer for 30 mins.
2. 2
   Turn Neapolitan ice cream onto chilled cake board. Using a 1 1/2-inch round cutter, trim 1 inch off each corner, to create space for cone towers. Freeze for 1 hour.
3. 3
   Scoop 4 large rounds of vanilla ice cream onto chilled pan. Freeze.
4. 4
   Beat cream in a large bowl with an electric mixer to soft peaks. Beat in food color until tinted pink. Working quickly, use a spatula to spread cream over sides and top of ice cream cake. Position 2 stacked cone cups in each corner. Freeze for 1 hour.
5. 5
   Cut 2 wafers in half diagonally, to create 4 flags. Insert a toothpick into tip of each mini cone. Carefully thread flags onto toothpicks. Trim 3 wafers to create a door shape. Cut wafers into squares for turrets. Arrange on cake as shown. Place mini marshmallows between turrets. Press flowers onto cake to decorate and to create a path on board. Freeze until ready to serve.
6. 6
   Top cone towers with frozen ice cream scoops and mini cone flags.