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Princess Tiara Cake
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Prep Time:
1 hour 30 minutes
Total Time:
4 hours 10 minutes
Indulge in a stunning Princess Tiara Cake with decadent Betty Crocker™ vanilla frosting, perfect for special occasions and birthdays.
Ingredients:
  • 2 boxes Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 1 box (4 oz) white chocolate baking bar, melted
  • 4 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Violet gel food color
  • Pink gel food color
  • Edible white pearls
  • Small tiara
Instructions:
  • Preheat oven to 350°F. Grease 3 (8-inch) and 2 (6-inch) round cake pans with shortening or cooking spray.
  • Prepare the cake batter following the instructions on the boxes. You can make both boxes simultaneously. Gently incorporate the melted white chocolate into the batter.
  • Evenly distribute 2 1/4 cups of cake batter into each 8-inch pan, then divide the remaining batter among the 6-inch pans.
  • Bake in 8-inch pans for 24 to 28 minutes, or 6-inch pans for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to cooling racks. Once completely cooled for about 1 hour, trim off any rounded tops if needed.
  • Spread a dollop of frosting in the center of the plate. Position the first 8-inch cake layer, bottom-side down, on the plate, and frost with 1/2 cup of frosting. Add the second 8-inch cake layer and frost it with 1/2 cup of frosting. Place the third cake round on top. Apply a light layer of frosting on the top and sides of the cake as a crumb coat. Chill in the refrigerator for 30 minutes.
  • Spread a small amount of frosting in the center of an 8-inch cardboard cake round. Place the first 6-inch cake layer bottom side down on the cardboard round and frost it with 1/3 cup of frosting. Add the second 6-inch cake layer on top and cover the top and sides with a thin layer of frosting for a crumb coat. Chill in the refrigerator for 30 minutes.
  • Divide 1 1/2 cups of frosting evenly into 3 small bowls. Add food colors to tint each bowl - violet, darker pink, and lighter pink.
  • Take the 8-inch cake out of the refrigerator and generously frost it with vanilla frosting until you achieve a perfectly smooth surface.
  • Prepare a decorating bag with a large petal tip and fill it with violet frosting. Pipe the frosting at the base of the cake using a slow, even up-and-down long zigzag motion to create a loose ruffle around the bottom. Pipe 3 rows of violet ruffles, one on top of the other, moving up the side of the cake. Refill the bag with darker pink frosting and repeat the process to create 3 rows of darker pink ruffles. Repeat the same steps with lighter pink frosting. Once all 9 rows of ruffles are piped, squeeze out any remaining colored frosting onto the cake.
  • Prepare a piping bag with a large petal tip. Fill it with 1 cup of vanilla frosting and pipe rows of ruffles on top of the lighter pink ruffles. Chill in the refrigerator.
  • Take out the chilled 6-inch iced cake. Generously spread vanilla frosting all over the top and sides of the cake. Transfer the cake to the center of an 8-inch cake. Surround the 6-inch cake with pearl decorations, then crown it with a tiara for a finishing touch.

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