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
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Steps
1
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.
2
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.
3
Place cake top side up on tray or cardboard. Place crown template on cake. (See link below for template.) Using serrated knife, cut crown shape from cake.
4
Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake with remaining frosting.
5
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.
6
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.
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Feel free to mix up the color of the crown using different amounts of purple and pink neon liquid food color. Or go with a completely different color altogether!
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Nutrition Facts are not available for this recipe
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