Pink Princess Party Cake
From mountainmama 15 years ago
- 35 minutes to make
- Serves 12
Make a pretty pink cake with a touch of almond flavor. Make this for that special princess or just as a wonderful dessert to share with friends or a bake sale.
Ingredients
- Cake: shopping list
- 1 box white cake mix shopping list
- water, vegetable oil and egg whites called for on cake mix box shopping list
- 2 teaspoons almond extract shopping list
- 6 drops red food color shopping list
- Garnish: shopping list
- 4 oz vanilla-flavored candy coating (almond bark), chopped shopping list
- 2 teaspoons vegetable oil shopping list
- red food color shopping list
- Frosting: shopping list
- 1/2 cup butter or margarine, softened shopping list
- 1/4 cup shortening shopping list
- 1 teaspoon almond extract shopping list
- 4 cups powdered sugar shopping list
- 4 to 5 tablespoons milk shopping list
How to make it
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.
- Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.
- Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.
The Rating
Reviewed by 22 people-
lovely recipe!
midgelet
in Whereabouts loved it
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picture looks great love the cake thanks
momo_55grandma
in Mountianview loved it
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gosh that's beautiful! Thanks for the recipe!
arpam
in Thompson loved it
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