Princess Tiara Cake Recipes

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PRINCESS TIARA CAKE



Princess Tiara Cake image

Topped with our Betty Crocker™ vanilla frosting, try this beautiful and delicious Princess Tiara Cake recipe - a spectacular treat for special occasions and birthdays.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 18

Number Of Ingredients 8

2 boxes Betty Crocker™ 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 containers (16 oz each) Betty Crocker™ Rich & Creamy vanilla frosting
Violet gel food color
Pink gel food color
Edible white pearls
Small tiara

Steps:

  • Heat oven to 350°F. Grease 3 (8-inch) and 2 (6-inch) round cake pans with shortening, or spray with cooking spray.
  • Make cake batter as directed on boxes (both boxes can be made at one time). Fold in melted white chocolate.
  • Spread 2 1/4 cups cake batter in each 8-inch pan. Divide remaining cake batter evenly among 6-inch pans.
  • Bake 8-inch pans 24 to 28 minutes, 6-inch pans 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.
  • Place small amount of frosting in center of plate to keep cake in position. Place one 8-inch cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with second 8-inch cake layer; frost with 1/2 cup frosting. Top with third cake round. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  • Place small amount of frosting in center of 8-inch cardboard cake round. Place one 6-inch cake layer bottom side down on cardboard round; frost with 1/3 cup frosting. Top with second 6-inch cake layer; frost top and side with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  • Place 1 1/2 cups frosting in each of 3 small bowls. Using food colors, tint frosting in 1 bowl violet, 1 bowl darker pink, 1 bowl lighter pink.
  • Remove 8-inch cake from refrigerator; frost with vanilla frosting, making smooth surface.
  • Fit decorating bag with large petal tip. Fill bag with violet frosting; pipe frosting starting at base of cake using slow even up and down long zigzag motion to create loose ruffle around bottom. Pipe 3 complete rows of violet ruffles, one row on top of another, going up side of cake. Fill same bag with darker pink frosting, repeating to create 3 complete rows of darker pink ruffles. Repeat steps with lighter pink frosting. When all 9 rows of ruffles are piped, squeeze any remaining colored frosting out of bag onto cake.
  • Fit second piping bag with clean large petal tip. Fill bag with 1 cup vanilla frosting; pipe rows of ruffles above lighter pink ruffles. Return to refrigerator.
  • Meanwhile, remove 6-inch iced cake from refrigerator. Spread layer of vanilla frosting on top and side of cake. Place in center of 8-inch cake. Place pearls around 6-inch round as shown in photo. Top with tiara.

Nutrition Facts : Calories 580, Carbohydrate 90 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 69 g, TransFat 0 g

PRINCESS CROWN CAKE



Princess Crown Cake image

This sweet and simple cut-out cake feeds a crowd and is less hassle than ordering a cake from a bakery or grocery store.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
1 container 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

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 and food color to desired color. Using serrated knife, cut rounded top off cake to level surface; place cake top side up. Use toothpicks to mark sections of cake to be cut (see diagram); cut cake into crown shape. Place on serving tray.
  • Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake.
  • Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave baking chips uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe star and squiggle shapes as desired on waxed paper; immediately top with sprinkles. Refrigerate 10 minutes to set.
  • To decorate cake, place white chocolate shapes on top of cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 2 g

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