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Royal Princess Crown Cake
Royal Princess Crown Cake
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Prep Time:
40 minutes
Total Time:
3 hours 20 minutes
Create a charming cutout cake effortlessly with this easy recipe!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Neon pink liquid food color
  • Neon purple liquid food color
  • Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil
  • 24 pink pearlized small ball-shaped candy-coated chocolate candies
  • 2 sticks pink rock candy, broken up into small pieces (1/4 cup)
  • 2 tablespoons light pink decorator sugar crystals
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pan). Follow the instructions on the box to make and bake the cake in a 13x9-inch pan. Allow it to cool for 10 minutes, then gently loosen the cake from the sides of the pan using a knife and transfer it to a cooling rack. Let it cool completely for about 1 hour. Before cutting, chill the cake in the freezer for 30 minutes to minimize crumbs.
  • In a large bowl, combine frosting with 7 drops of pink food color and 3 drops of purple food color. Set aside 1/4 cup of the colored frosting in a small bowl.
  • Place the cake top side up on a tray or a cardboard. Then, use a crown template to guide you as you carefully cut out the crown shape from the cake using a serrated knife. (Link for template provided below.)
  • Spread a thin layer of frosting all over the cake to seal in the crumbs, then chill in the freezer for about 30 minutes to allow the frosting to set. Once set, frost the entire cake with the remaining frosting.
  • Arrange pink ball-shaped candies in a row just 1 inch above the base of the crown. Sprinkle some rock candy in the inch space between the ball-shaped candies and the base of the crown. Place the rest of the rock candy on the points of the crown. Finish by sprinkling the cake with pink decorator sugar crystals.
  • Enhance reserved 1/4 cup frosting with 4-5 extra drops of purple food coloring. Transfer the frosting into a resealable plastic bag used for food storage. Snip off a small corner of the bag to create a piping tip. Decorate the cake with the frosting to form the desired numbers. Keep the cake stored loosely covered at room temperature.

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