Skip to Content
Ver en Español
Menu

Mini Princess Bride Cakes

  • Save Recipe
  • Prep 45 min
  • Total 1 hr 45 min
  • Ingredients 5
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Delicious cupcakes stacked on top of each other create a wedding dress fit for a royal princess.
by Qué Rica Vida Cocina
Updated Aug 23, 2011
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 12 decorative bride picks (4 1/2 inches)
  • Candy decors and sprinkles, if desired

Directions

  • 1
    Heat oven 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Remove paper baking cups; cut off rounded tops of cupcakes.
  • 2
    To assemble each bride cake, place 1 cupcake, cut side down, on individual serving plate. Spread cupcake bottom with 1 teaspoon frosting. Place another cupcake, cut side down, on top of frosted cupcake.
  • 3
    Spread frosting over stacked cupcake with downward strokes to make ruffled skirt. Add decorations to skirt if desired. Insert bride pick in top of frosted cupcake to complete princess. Continue with remaining cupcakes and frosting, making a total of 12 bride cakes. Store loosely covered.

Expert Tips

  • tip 1
    Add a glimmering touch to the princess wedding dress by sprinkling with edible glitter. Edible glitter comes in a variety of colors and is available at craft stores.
  • tip 2
    Want to make your own ‘Kate’ Mini Princess Bride Cake? Click here for a downloadable image that you can print and cut out. Then just attach a stick to the back of the image, insert it into the center of your mini cake, and enjoy!”
  • tip 3
    If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Delicious cupcakes stacked on top of each other create a wedding dress fit for a royal princess.
© 2024 ®/TM General Mills All Rights Reserved