Fairy Tale Princess Cake Recipe - Allrecipes.com
Fairy Tale Princess Cake Recipe
  • READY IN 3+ hrs

Fairy Tale Princess Cake

Recipe by  

"Delight your princess with a magical cake that's made foolproof with an easy cake mix and purchased frosting."

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Original recipe makes 30 servings Change Servings
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Directions

  1. Heat oven to 325 degrees F. Grease 1 (1 1/2-quart) ovenproof bowl (8 inches across top) and 2 (8-inch) round cake pans with shortening; coat with flour (do not use cooking spray).*
  2. In large bowl, make both cake mixes as directed on box, using water, oil and eggs for each mix. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/2 cups batter into 1 1/2-quart bowl and 2 1/2 cups batter into each cake pan.
  3. Bake cake pans 35 to 40 minutes and bowl 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes baked in 8-inch pans. Cut 2-inch-diameter hole in center of all 3 cakes.
  4. Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Top with bowl cake.
  5. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Trim side of cake if necessary to make a tapered 'skirt.'
  6. To 'crumb-coat' cake, spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
  7. Fit #24 star tip into decorating bag. Spoon 1/4 cup pink frosting into decorating bag; set aside. Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Use star tip to cover bodice of doll and add decoration to skirt if desired. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair.
Kitchen-Friendly View
  • PREP 40 mins
  • READY IN 3 hrs 40 mins

Footnotes

  • *As shown in How-To Video, cake can be baked in 3 (8-inch) round cake pans and 1 (1 1/2-quart) bowl. Use 3 1/2 cups batter in bowl and 1 2/3 cups batter in each cake pan. Bake cake pans 30 to 35 minutes and bowl 45 to 50 minutes.
  • High Altitude (3500-6500 ft): Bake 1 1/2-quart bowl 50 to 55 minutes.
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Reviews More Reviews

Jan 13, 2009

this cake was great! i'm not very good at cakes, but it turned out really well. i used a white cake, and it was super moist, and the assembly was really easy. i definitely recommend the 'crumb coat' of frosting. i used a rolled fondant, but i rolled it too thin, so it cracked a bit, but still looked great as a skirt. as my 3 year old kept saying "it's so bu-tiful!"

 
Jun 10, 2009

Such a great idea and SO, SO, So cute! Perfect for my daughter's 5th birthday!

 

2 Ratings

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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