Princess Castle Cake and a giveaway
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Recently, I was selected among an exclusive group of bloggers to help spread the word about all the exciting birthday party planning ideas on Betty Crocker´s website, www.BettyCrocker.com. I was given the opportunity to throw an awesome Princess castle cake birthday party for my daughter, Betty Crocker style. I was given VIP coupons for Betty Crocker Cakes and Frosting, a $100 debit card to purchase party decorations, place settings or other groceries I needed for the party, and a flip video camera to take videos of the party courtesy of Betty Crocker and MyBlogSpark.
Of course my daughter wanted a princess party and it had to be pink.
So we went to the Betty Crocker website and found the perfect cake, a pink princess castle. The next task was to get stuff for the cake and party supplies. We went for white cake which went well with the pink frosting. I did choose to make my own frosting for the cake instead of using the frosting in the tubs. I am not a fan of the taste of the frosting in the tubs. Then we found the perfect princess plates and napkins along with a banner, princess tiaras, and balloon. I also found some small princess figurines to place around the princess castle cake.
Not only does the Betty Crocker website have all kinds of ideas for birthday cakes, but they have food, games, and activities to go along with each theme. Party planning couldn’t be any easier. I must admit, I always get frustrated when decorating birthday cakes. This time wasn’t different, but the tips from Betty Crocker definitely help relieve some of my frustration. The problem is I am too much of a perfectionist and expect my cake to look magazine perfect.
The cake still turned out great, but I still feel it was not good enough.
There were also additional tips that I discovered while making the cake that were helpful. When putting my cake layers together, the top was still wobbly. With all the episodes of cake decorating I have seen on the food network, I quickly grabbed a bamboo skewer and inserted it down the center of the cake. This solved the wobbly problem.
I have listed the instructions for the cake below with my changes. Also, I recommend watching the video clip on making the cake on the Betty Crocker website. I am a visual learner and enjoyed watching the clip and used more of what I saw on the clip than the written instructions to make the cake. I also included pictures of the party along with video that I took using the flip camera provided by Betty Crocker and MyBlogSpark. My hubby edited the video and added the text and music. Thanks honey!
I have a giveaway to pass along to one lucky reader. The winner will get a prize pack that includes VIP coupons and the baking tools they would need to recreate the cake I made for the party. To enter, just go to the Betty Crocker website and pick which birthday cake you would like to make. Then tell me which cake you chose in the comment portion of this post. You have until Tuesday January 12 at midnight (MST) to enter. I will announce the winner will be on Wednesday January 13.
Princess Castle Cake
Real Mom Kitchen
Ingredients
- 2 boxes Betty Crocker® SuperMoist® yellow cake mix I used white cake
- Water vegetable oil and eggs called for on cake mix boxes
- 3 containers 12 oz each Betty Crocker® Whipped fluffy white frosting (I used this recipe 4 times to get enough frosting)
- Red food color
- Tray or cardboard 18x18 inches, covered with paper or foil (I just used a glass platter)
- 5 ice cream cones with pointed ends
- 1 flat-bottom ice cream cone I didn't use this
- Pink decorating sugar Found with the sprinkles
- 5 candy stars I did find this, i just used other candy
- 28 sugar cubes
- 4 pink gum balls I used purple
- 5 pink sugar wafer cookies
- 1 tube 4.25 oz Betty Crocker® white decorating icing (I just left a small amount of my homemade frosting aside to use before adding the red food coloring)
- I also used a bamboo skewer
Instructions
- 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. Then freeze the cakes for 30-60 minutes.
- Spoon frosting into large bowl. Stir in enough food color until desired pink color.
- 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.
- 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.) Insert skewer down center of cake for stability of layers leaving a small amount poking out of the cake. This will eventually be covered by a ice cream cone.
- To "crumb-coat" cake, spread thin layer of frosting over layered cake to seal in crumbs. Freeze cake 30 to 60 minutes.
- 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.
