Liz's Crown Cake
by Kelly Little-Smalley
(Van Buren, Arkansas , USA)
I used 3 cake mixes to make this crown cake. One big hexagon pan, 1 small oval pan and a 6" round pan.
Bake according to directions and let cool completely.
I iced with buttercream. I trimmed the oval cake for the crown royal bag and smoothed the icing with a Viva towel.
I used fondant for the drawstrings and gumpaste for the crown. The jewels are not edible but everything else is.
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