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Fairy Tale Princess Cake

  • Prep 40 min
  • Total 3 hr 40 min
  • Ingredients 6
  • Servings 30

Ingredients

2
boxes Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
3
containers Betty Crocker™ Rich & Creamy vanilla frosting
Red food color
1
fashion doll (11 1/2 inches tall)
1/4
cup Betty Crocker™ star-shaped candy decors

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
370
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
3 1/2g
17%
Trans Fat
2 1/2g
Cholesterol
40mg
14%
Sodium
310mg
13%
Potassium
45mg
1%
Total Carbohydrate
56g
19%
Dietary Fiber
0g
0%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Delight your princess with a magical cake that's made foolproof with an easy cake mix and purchased frosting.

Do you need to bake cake layers in batches? Just cover and refrigerate batter in the mixing bowl while the first batch is baking. An extra minute or two for baking the second batch may be needed.

To make fairy princess hat, cut a 3 1/2-inch round out of pink construction paper. Roll the paper in a cone shape so that the top comes to a point; secure it with tape, and trim the bottom so it is flat. Embellish hat with ribbon and a yellow star candy. For magic wand, attach a yellow candy star and ribbons to a toothpick. Attach wand to hand with small piece of tape, if necessary.

Directions

  • 1 Heat oven to 325°F. Grease a 1 1/2-quart ovenproof bowl (8 inches across top) and three 8-inch round cake pans with shortening; coat with flour (do not use cooking spray).
  • 2 In large bowl, make both cake mixes as directed on boxes. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/4 cups batter into 1 1/2-quart bowl and divide remaining batter among 3 pans (almost 2 cups batter into each cake pan).
  • 3 Bake cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. Chill cake in freezer 45 minutes before cutting to reduce crumbs, if desired. If necessary, cut off rounded tops of cakes. Cut bowl cake in half horizontally. Cut 2-inch-diameter hole in center of all 5 cake layers.
  • 4 Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with a small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt."
  • 5 Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • 6 Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake.
  • 7 Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair. Store cake loosely covered.

Delight your princess with a magical cake that's made foolproof with an easy cake mix and purchased frosting.

Rate and Comment

Delight your princess with a magical cake that's made foolproof with an easy cake mix and purchased frosting.