ROYAL PRINCESS CROWN CAKE
Making an adorable cutout cake is easier than ever with this simple recipe!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
- In large bowl, mix frosting with 7 drops pink food color and 3 drops purple food color. Reserve 1/4 cup of the frosting in small bowl.
- Place cake top side up on tray or cardboard. Place crown diagram on cake (template can be found under the Tips below); using serrated knife, cut crown shape from cake using diagram as a guide.
- Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake with remaining frosting.
- Place pink ball-shaped candies in horizontal row 1 inch from base of crown. Sprinkle some of the rock candy in the inch between ball-shaped candies and base of crown. Place remaining rock candy on points of crown. Sprinkle cake with pink decorator sugar crystals.
- Add 4 or 5 more drops purple food color to reserved 1/4 cup frosting. Place frosting in resealable food-storage plastic bag. Cut off small corner of bag. Pipe frosting to make desired number on cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 420, Carbohydrate 62 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 23 g, TransFat 2 g
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