Royal Princess Crown Cake


  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 container Betty Crocker™ Rich & Creamy vanilla frosting
  • Neon pink liquid food color
  • Neon purple liquid food color
  • 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


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; 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.