Ingredients
2
boxes (15.25 oz) Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
Water, vegetable oil and eggs called for on cake mix boxes
1
box (4 oz) white chocolate baking bar, melted
4
tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Violet gel food color
Pink gel food color
Edible white pearls
Small tiara
Preparation
Heat oven to 350°F. Grease 3 (8-inch) and 2 (6-inch) round cake pans with shortening, or spray with cooking spray.
Make cake batter as directed on boxes (both boxes can be made at one time). Fold in melted white chocolate.
Spread 2 1/4 cups cake batter in each 8-inch pan. Divide remaining cake batter evenly among 6-inch pans.
Bake 8-inch pans 24 to 28 minutes, 6-inch pans 18 to 22 minutes 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. Trim off rounded tops of cake layers, if necessary.
Place small amount of frosting in center of plate to keep cake in position. Place one 8-inch cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with second 8-inch cake layer; frost with 1/2 cup frosting. Top with third cake round. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
Place small amount of frosting in center of 8-inch cardboard cake round. Place one 6-inch cake layer bottom side down on cardboard round; frost with 1/3 cup frosting. Top with second 6-inch cake layer; frost top and side with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
Place 1 1/2 cups frosting in each of 3 small bowls. Using food colors, tint frosting in 1 bowl violet, 1 bowl darker pink, 1 bowl lighter pink.
Remove 8-inch cake from refrigerator; frost with vanilla frosting, making smooth surface.
Fit decorating bag with large petal tip. Fill bag with violet frosting; pipe frosting starting at base of cake using slow even up and down long zigzag motion to create loose ruffle around bottom. Pipe 3 complete rows of violet ruffles, one row on top of another, going up side of cake. Fill same bag with darker pink frosting, repeating to create 3 complete rows of darker pink ruffles. Repeat steps with lighter pink frosting. When all 9 rows of ruffles are piped, squeeze any remaining colored frosting out of bag onto cake.
Fit second piping bag with clean large petal tip. Fill bag with 1 cup vanilla frosting; pipe rows of ruffles above lighter pink ruffles. Return to refrigerator.
Meanwhile, remove 6-inch iced cake from refrigerator. Spread layer of vanilla frosting on top and side of cake. Place in center of 8-inch cake. Place pearls around 6-inch round as shown in photo. Top with tiara.
