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Pink Princess Crown Cake

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A perfectly royal cake for every Pink Princess
Ingredients
For cake
  Non-stick cooking spray 4 (Cake:)
  Sugar 1 Cup (16 tbs)
  Eggs 2 Large
  Strawberry extract 1 Teaspoon
  Pink food coloring 1 Pinch (Paste Form)
  Baking powder 2 Teaspoon
  Table salt 1⁄4 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
For buttercream frosting
  Unsalted butter 4 Tablespoon (1/2 Stick, At Room Temperature)
  Powdered sugar 4 Cup (64 tbs)
  Milk/Half and half 2 Tablespoon (Use More If The Frosting Is Too Stiff To Spread)
  Half-and-half/Milk 2 Tablespoon (Use More If The Frosting Is Too Stiff To Spread)
  Vanilla extract 1 Teaspoon
  Food coloring paste 1 Teaspoon (Pink Colored, Adjust Quantity As Needed)
  Assorted candies 2 Tablespoon
  Decorative sprinkles 2 Tablespoon
Directions

Let’s make a Princess cake!
1. Preheat the oven to 350 degrees. Spray the inside of one 8-inch round cake pan and one 6-inch round cake pan with cooking spray. Line the bottom of each pan with a circle of waxed paper or parchment paper.
2. In a medium bowl, cream together the butter and sugar with an electric mixer at medium speed. Beat in the eggs, one at a time. Stir in the vanilla and strawberry extracts and a dab of food coloring for color.
3. In another bowl, stir the baking powder, salt, and flour together with a whisk. Add to the butter mixture alternately with the milk. Beat at medium speed until smooth and creamy, about 1 minute.
4. Pour the batter into the cake pans.
5. Bake for 30 to 35 minutes. The smaller layer may be done a few minutes before the bigger one. The layers should be golden brown. When you touch the top lightly, you should not leave a fingerprint.
6. Cool the layers in the pans for 10 to 15 minutes. Carefully remove them by placing a plate or rack over each pan and inverting the layer onto the plate or rack. Cool another 10 to 15 minutes before frosting.

Let’s make frosting!
7. Beat the butter with an electric mixer in a large bowl until butter is soft and fluffy. Slowly add the powdered sugar, ½ cup at a time, alternately with the milk. Beat in the vanilla.
8. Beat in a tiny bit of pink food coloring. Add extra milk, 1 teaspoon at a time, if necessary.
9. When the layers are cool, center the smaller layer on top of the larger one.
10. Frost the cake and decorate with candies and sprinkles.

This recipe has been excerpted from Barbara Beery’s Pink Princess Party Cookbook. To purchase this book visit, KidsCookingShop.com.

Recipe Summary

Cuisine: 
American
Course: 
Dessert

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