Best 6 Cinderella Cakes Recipes

CINDERELLA CAKE

Steps:

• Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
• Combine dry ingredients and blend into egg mixture.
• Add pumpkin and mix well.
• Pour into well greased 9 inch tube pan.
• Bake at 350 degrees Fahrenheit for 55 minutes.
• Let cake stand in pan 10 minutes.
• Turn out on rack to cool.
• Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.

CHRISTINA'S CINDERELLA'S CASTLE CAKE

Steps:

• To make the cake base: Preheat the oven to 350 degrees F.
• Grease a 9 by 9-inch cake pan.
• Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
• To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
• To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
• To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
• Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
• Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all.

CINDERELLA CAKE

Steps:

• Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
• Combine dry ingredients and blend into egg mixture.
• Add pumpkin and mix well.
• Pour into well greased 9 inch tube pan.
• Bake at 350 degrees Fahrenheit for 55 minutes.
• Let cake stand in pan 10 minutes.
• Turn out on rack to cool.
• Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.

CINDERELLAS

Steps:

• In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• Blend together the confectioners' sugar, 3/4 cup mashed potatoes, coconut, and amaretto. Cover and refrigerate for at least four hours or overnight.
• To Make Frosting: Using double boiler, mix together the frosting mix, corn syrup, water and butter or margarine. Stir until butter is melted and mixture becomes smooth. Remove from heat.
• Form pieces of potato mixture into walnut-sized balls. Dip in frosting mixture. Set on cookie sheet, unfrosted side down. Refrigerate at least two hours.

CINDERELLA CHEESECAKE

Steps:

• For the crust-----------.
• Preheat oven to 350.
• Grease a 9-inch springform pan.
• Dust with flour.
• Melt unsweetened chocolate and butter in small saucepan over low heat.
• Cool.
• Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
• Beat in melted chocolate mixture, vanilla, and chopped chocolate.
• Add flour and baking powder.
• Mix until just blended--do not overbeat.
• Spread 1 cup brownie batter over bottom of pan.
• Bake until firm, about 17 minutes.
• Cool baked crust in freezer for about 15 minutes.
• Maintain oven temperature.
• For the filling---------.
• Blend cream cheese and sugar until smooth.
• Add eggs and sour cream.
• Add peanut butter and flour.
• Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
• Pour in filling, which will not be as high as brownie batter.
• Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
• (About 50 minutes) For topping---------.
• Blend sour cream and sugar.
• Spread on top of cheesecake to within 3/4 inch of edge.
• Bake cheesecake 3 more minutes.

CINDERELLA PUMPKIN CAKE RECIPE - (4.2/5)

Steps:

• Cake: Beat sugar and eggs until light. Add oil and continue beating. Add pumpkin and mix well. Add dry ingredients and bake in a greased Bundt pan or angel food pan at 350º for 55 minutes. Let cake stand in pan for 10 minutes, then turn out on rack or cake plate. Frost with Coachman's Icing. Coachmna's Icing: Beat well. Optionally, tint with light orange and decorate with chocolate curls.