Royal Princess Crown Cake Recipes

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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

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

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

ROYAL PRINCESS CROWN CAKE



Royal Princess Crown Cake image

Royal Princess Crown Cake might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains roughly 2g of protein, 11g of fat, and a total of 389 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up cardboard, cake mix, neon pink liquid food color, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Provided by Foodiez

Categories     Dairy Free, Side Dish

Time 3h15m

Number Of Ingredients 6

59 milliliters colored pearlescent sugar sprinkles, if desired
12 servings Neon pink liquid food color
1 container Betty Crocker® Whipped fluffy white frosting
118 milliliters white vanilla baking chips
1 box Betty Crocker® SuperMoist® cake mix (any flavor*)
12 servings Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil

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.
  • 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.
  • 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.

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