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Princess Crown Cake
Princess Crown Cake
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Prep Time:
35 minutes
Total Time:
3 hours 15 minutes
Easy crowd-pleasing cut-out cake, better than store-bought.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)*
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Neon pink liquid food color
  • Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil
  • 1/2 cup white vanilla baking chips
  • 1/4 cup colored pearlescent sugar sprinkles, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan). Prepare cake as instructed on box for a 13x9-inch pan and bake. Allow the cake to cool for 10 minutes, then gently loosen the sides with a knife and transfer to a cooling rack. Let the cake cool completely, approximately 1 hour. For easier slicing, chill the cake in the freezer for 30 minutes before cutting.
  • Combine frosting and food color in a large bowl until you achieve your desired color. Use a serrated knife to level the cake by cutting off the rounded top and then placing it top side up. Use toothpicks to mark sections for cutting the cake into a crown shape. Refer to the template link provided for guidance. Finally, place the crown-shaped cake on a serving tray.
  • Spread a thin layer of frosting over the cake to create a crumb coat. Chill in the freezer for approximately 30 minutes to allow the frosting to set. Frost the entire cake.
  • Cover a cookie sheet with waxed paper. In a 1-cup microwavable measuring cup, heat baking chips in the microwave uncovered on Medium (50%) for 30 seconds. Stir and continue to microwave in 10-second intervals, stirring after each, until the chips are completely melted and smooth. Transfer the melted mixture into a small resealable plastic bag, seal it, and snip a tiny corner off the bag. Squeeze the bag to pipe star and squiggle shapes onto the waxed paper as desired, and quickly add sprinkles on top. Chill in the refrigerator for 10 minutes to allow the shapes to set.
  • Place elegant white chocolate shapes on the cake for a stunning presentation. Store the cake loosely covered at room temperature.

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