Ingredients
1
box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor)*
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
Neon pink liquid food color
Tray or cardboard (15x12 inches), covered with wrapping paper and plastic food wrap or foil
1/2
cup white vanilla baking chips
1/4
cup colored pearlescent sugar sprinkles, if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
In large bowl, mix frosting and food color to desired color. Using serrated knife, cut rounded top off cake to level surface; place cake top side up. Use toothpicks to mark sections of cake to be cut. (See link below for template.) Cut cake into crown shape. Place on serving tray.
Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake.
Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave baking chips uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe star and squiggle shapes as desired on waxed paper; immediately top with sprinkles. Refrigerate 10 minutes to set.
To decorate cake, place white chocolate shapes on top of cake. Store loosely covered at room temperature.
