| 2 | boxes Betty Crocker® SuperMoist® yellow cake mix |
| Water, vegetable oil and eggs called for on cake mix boxes |
| 3 | containers (12 oz each) Betty Crocker® Whipped fluffy white frosting |
| Red food color |
| Tray or cardboard (18x18 inches), covered with paper or foil |
| 5 | ice cream cones with pointed ends |
| 1 | flat-bottom ice cream cone |
| Pink decorating sugar |
| 5 | candy stars |
| 28 | sugar cubes |
| 4 | pink gum balls |
| 5 | pink sugar wafer cookies |
| 1 | tube (4.25 oz) Betty Crocker® white decorating icing |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 4 (8-inch) square pans with shortening or cooking spray. Make 1 cake mix as directed on box, using water, oil and eggs. Divide batter between 2 pans. Bake 2 pans at a time, following times on cake mix box for 8-inch round pans. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Repeat with remaining cake mix. |
| 2. | Spoon frosting into large bowl. Stir in enough food color until desired pink color. |
| 3. | Using serrated knife, cut off domed top from each cake so they will be flat when stacked. On tray, place 1 cake, cut side down; spread 1/3 cup frosting over top. Add second cake, cut side down; spread top with 1/3 cup frosting. Add third cake, cut side down; do not frost. |
| 4. | Cut fourth cake into quarters. Spread small amount of frosting on bottom of 1 quarter; place frosted side down on top of stacked cakes. Spread top of stacked cake quarter with 1 tablespoon frosting. Place second quarter on top of first quarter; spread top with 1 tablespoon frosting. Add third quarter; do not frost. Cut fourth quarter into quarters to create four 2-inch squares. Spread a small dollop of frosting on the top center of the second tier of cakes. Place one 2-inch piece on the center; spread top with frosting. Top with one more 2-inch piece. (Discard remaining 2 pieces.) |
| 5. | To "crumb-coat" cake, spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes. |
| 6. | Frost cake with remaining frosting. Place 1 pointed-end cone on upside-down flat-bottom cone for center steeple. Frost stacked cones with pink frosting; roll in pink sugar. Place the stacked cones upside down on the top cake layer. Frost remaining 4 pointed-end cones with frosting; roll in pink sugar. Place 1 upside-down cone on each corner of the first cake layer. Top each cone with a candy star. |
| 7. | Place sugar cubes around edges of the first and second layers. Top each of the 4 corner sugar cubes with a gum ball. Attach 2 cookies on one side of first layer to create doors. Cut 2 additional cookies to desired size for windows; place each cookie on opposite sides of doors. Cut remaining cookie in half; place 1 half in center of second layer to create accent window. Pipe on window panes and doorknobs with white icing. |
| Follow High Altitude cake mix directions and bake times for 2 (8-inch) round pans. |
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| Need some extra help? See how to make it. |
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| Treat kids to a candy-store trip to select the candies for cake decorating. |
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| No serving platter or tray? Cut a piece of cardboard, and wrap it with shiny foil or gift wrap. |
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| Get a party menu, prep guide, tips, party games, activities and more for a Magical Princess Castle Party! |
Nutrition Information:
350 ( 140); 16g ( 4g, 3g); 40mg; 270mg; 48g ( 0g, 33g); 3g 0%; 0%; 6%; 4% 1 ; 2 ; 0 ; 3 3