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Princess Castle Cake
Princess Castle Cake
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Prep Time:
40 minutes
Total Time:
4 hours 25 minutes
Create a fun and easy cake for kids that looks like building blocks.
Ingredients:
  • 6 eggs
  • 2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2 cups water
  • 1 cup vegetable oil
  • 3 1/2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Red food color
  • Tray or cardboard (18x18 inches), covered with wrapping paper and plastic food wrap or foil
  • 5 ice cream cones with pointed ends
  • Betty Crocker™ pink decorating sugar
  • 5 candy stars
  • 28 sugar cubes
  • 4 pink gum balls
  • 5 pink sugar wafer cookies
  • 1 tube (4.25 oz) Betty Crocker™ white decorating icing
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and grease four 8-inch square pans. In a large bowl, use an electric mixer to combine the cake mix, water, oil, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter between 2 pans and bake them for 23 to 29 minutes (26 to 34 minutes for dark or nonstick pans) until a toothpick comes out clean. Let them cool for 10 minutes, then transfer to cooling racks to cool completely for about 30 minutes. Repeat the process with the remaining cake mix, water, oil, and eggs. Chill the cooled cake in the freezer for 45 minutes before cutting to reduce crumbs.
  • Transfer the frosting to a large bowl and swirl in the food color until your perfect pink hue is achieved.
  • Trim the domed tops off each cake using a serrated knife to ensure they stack evenly. Start by placing one cake cut side down on a tray and spread 1/3 cup of frosting over the top. Place the second cake cut side down on top of the frosting and spread another 1/3 cup of frosting over the top. Add the third cake cut side down and do not frost it.
  • Cut the fourth cake into quarters. Spread a small amount of frosting in the center of each cake quarter. Stack the quarters on top of each other, spreading 1 tablespoon of frosting between each layer. Cut the remaining quarter of the cake into four 2-inch squares. Place one square on top of the second tier of cakes, spreading frosting on top. Top with another 2-inch piece.
  • Coat the layered cake with a delicate layer of frosting to lock in the crumbs. Place the cake in the freezer for 30 to 60 minutes.
  • Frost pointed-end cones with frosting then coat in pink sugar. Frost cake with the remaining frosting. Place one upside-down cone on each corner of the bottom cake layer and one on top for the center steeple. Garnish each cone with a candy star.
  • 1. Arrange sugar cubes along the edges of the bottom and middle layers. 2. Place a gum ball on top of each sugar cube at the corners. 3. Use 2 cookies to create doors on one side of the bottom layer. 4. Cut 2 more cookies to your preferred size for windows, positioning each cookie on the sides of the doors. 5. Cut the last cookie in half and place one half in the center of the middle layer to make an accent window. 6. Use white icing to pipe on window panes and doorknobs. 7. Store the cake loosely covered.

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