- 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 (18×18 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)
- 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.