Prepare Icing We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use. Bring to room temperature for decorating.
Make 5 1/2 cups buttercream icing: Tint 1 1/4 cups light blue (thin with 4 teaspoons light corn syrup)
Tint 3/4 cup dark blue
Tint 1/4 cup yellow
Tint 1/2 cup violet/rose combination
Tint 1/4 cup copper (skin tone)
Tint 1/4 cup red
Tint 3/4 cup light brown
Tint 1/4 cup dark brown
Tint 1/2 cup black
Reserve 3/4 cup white
Decorate in Order
Ice sides and background areas of cake smooth with thinned light blue icing.
Use smooth side of tip 47 and light brown icing to pipe in deck of ship; ice smooth with spatula.
Use smooth side of tip 47 and light brown icing to pipe stripe wooden planks on side of ship.
Use tip 3 and black icing to outline and pipe in porthole windows and background of crow's nest (smooth with finger dipped in cornstarch).
Use tip 5 and dark brown icing to outline portholes.
Use tip 12 and dark brown icing to outline front rail of deck and bottom of mast.
Use tip 5 and dark brown icing to outline back rail of deck and top of mast.
Use tip 5 and white icing to outline and pipe in sails; ice smooth with spatula.
Use tip 5 and violet/rose combination icing to outline and pipe-in flags (smooth with finger dipped in cornstarch).
Use tip 3 and white icing to pipe in skulls and crossbones on both flags.
Use tip 5 and yellow icing to pipe in mast lines on crow's nest and "boom" lines on tops of sails.
Use tip 12 and copper (skin tone) icing to pipe faces (smooth with finger dipped in cornstarch).
Use tip 3 and copper (skin tone) icing to pipe ears and dot noses.
Use tip 3 and black icing to pipe dot eyes, outline mouths, eyebrow, moustache, goatee and eye patch.
Use tip 3 and yellow icing to pipe in earring.
Use tip 5 and black icing to outline and pipe in hat.
Use tip 5 and red icing to outline and pipe in kerchief.
Use tip 3 and red icing to pipe ties on kerchief.
Use tip 3 and white icing to pipe dots on kerchief.
Use tip 21 and dark blue icing to pipe c-motion scroll bottom border.
Baking Instructions Preheat oven to 350°F or temperature per recipe directions. Before first and after each use, we recommend hand washing pan in warm soapy water. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 tablespoons flour inside pan and shake so that flour covers all greased surfaces. Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or Wilton Cake Release or Wilton Bake Easy? Non-Stick Spray, in place of solid shortening and flour).
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan. Bake cake on middle rack of 350°F oven for 40-45 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking. To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.