Copenhagen Crown Cake Recipes

ROYAL PRINCESS CROWN CAKE

Royal Princess Crown Cake image

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

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container 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

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

DANISH CHRISTMAS CAKE

Danish Christmas Cake image

This festive cake slices into beautiful torte-like layers-just right for the holidays.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 8

Ingredients

1 package yellow cake mix (regular size)
2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (11-1/2 ounces) macaroons, crushed
1 jar (10 ounces) currant jelly
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake., In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 348 calories, Fat 17g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 256mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

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