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Royal Princess Crown Cake

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Royal Princess Crown Cake
  • Prep 40 min
  • Total 3 hr 20 min
  • Servings 12
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Making an adorable cutout cake is easier than ever with this simple recipe!
Updated Mar 23, 2016

Ingredients

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 diagram on cake (template can be found under the Tips below); using serrated knife, cut crown shape from cake using diagram as a guide.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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!

Nutrition

420 Calories, 17g Total Fat, 2g Protein, 62g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
4g
20%
Trans Fat
2g
Cholesterol
45mg
16%
Sodium
350mg
15%
Potassium
50mg
1%
Total Carbohydrate
62g
21%
Dietary Fiber
0g
0%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 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 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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