Prep Time 40 minutes
Cook Time 3 hours
Additional Time 10 minutes
Total Time 3 hours 50 minutes
- 2 boxes of Betty Crocker SuperMoist yellow cake mix
- The water, vegetable oil and eggs indicated on the boxes
- recipientes de frosting de vainilla Rich & Creamy de Betty Crocker®
- Red food coloring
- 1 fashion doll (11 1/2 inches tall)
- 1/4 cup Betty Crocker® star-shaped candies
- Preheat the oven to 325 degrees Fahrenheit. Grease a 1 1/2-quart ovenproof bowl (8-inch diameter) and three 8-inch round cake pans (do not use cooking spray); flour the pans.
- Prepare both cake mixes according to the directions on the boxes in a large mixing bowl. (You can make two boxes of cake mix at the same time; do not make more than two boxes and do not increase the mixing time.) Pour 3 1/4 cups of the batter into a 1 1/2 gallon bowl and divide the remaining batter among the three ramekins (about 2 cups batter in each cake pan).
- Bake the cake pans for 23–30 minutes and the bowl for 47–53 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 10-minute cooling period. Remove cakes from pans and bowls; place on cooling racks, rounded sides up. Allow 1 hour to cool completely. If desired, place the cake in the freezer for 45 minutes before cutting to reduce the amount of crumbs. Cut the rounded surfaces of the cakes if necessary. Remove the cake from the bowl and cut it in half horizontally. Make a 2-inch-diameter hole in the center of each of the five cake layers.
- Fill a large mixing bowl halfway with frosting. Add enough food coloring to achieve the desired pink color. Place an 8-inch cake on a serving tray and top with 1/3 cup frosting. Spread 1/3 cup frosting on top of the second 8-inch cake. Continue with the third layer. Place a cake layer from the largest bowl on top, cut side up. Spread a small amount of frosting on top. Place a round cake layer from the bowl on top, cut side down. Trim the cake's side if necessary to create a tapered "skirt."
- To seal in the crumbs, spread a thin layer of frosting over the sides and top of the layered cake. Allow the cake to freeze for 30 to 45 minutes to allow the frosting to set.
- Wrap the doll's hair and the underside in plastic wrap. Insert the doll into the cake's center.
- A decorative sleeve should have a # 24 star tip attached to it. Reserve 1/4 cup pink frosting in a decorative sleeve. Cover the cake in a downward motion, beginning at the wrist's waist, to create a ruffled skirt. Cover the doll's yoke with a star-shaped tip and, if desired, add decorations to the skirt. To decorate the neckline and skirt, gently press the star decorations into the frosting. Take off the plastic wrap from your hair. Store the cake in an airtight container with a loosely fitted lid.
- Is it necessary to bake the cake layers in separate batches? While the first part bakes, simply cover and refrigerate the batter in the mixing bowl. The baking time for the second part may need to be increased by a minute or two.
- Cut a 3 1/2-inch-diameter round of pink cardboard to make a fairytale princess hat. Roll the cardboard into a cone, with the top forming a point; secure with tape and cut the bottom to make it flat. Make a hat out of ribbon and a yellow star-shaped candy. Glue a yellow star-shaped candy and ribbons to a toothpick to make the magic wand. If necessary, use a small piece of tape to secure the wand to your hand.
Amount Per Serving Calories 292Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 497mgCarbohydrates 58gFiber 1gSugar 32gProtein 3g