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.
Make 4 cups buttercream icing: Tint 3/4 cups brown
Tint 1 1/4 cups orange
Tint 1/2 cups green
Tint 1/2 cup yellow
Tint 1/4 cups blue
Reserve 3/4 white
Decorate in Order
Use tip 4 and brown icing to outline cab windows and for wheel spokes.
Use tip 18 and brown icing to cover windows, train apron and top of smokestack with stars.
Use tip 18 and orange icing to pipe stripes on wheel rims.
Use tip 16 and blue icing to cover area between wheel and spokes with stars.
Use tip 4 and yellow icing to outline cap on engine.
Use tip 4 and orange icing to outline engine parts.
Use tip 18 and green icing to cover engine with stars.
Use tip 16 and yellow icing to pipe stripes on engine body and apron.
Use tip 18 and orange icing to cover the cab with stars.
Use tip 16 and yellow icing to cover bottom part of smokestack, trim on engine face, apron and center of wheels with stars.
Use tip 16 and yellow icing to pipe zigzag axles on tiny wheels on engine side.
Use tip 16 and yellow icing to pipe rosette tiny wheels on engine side.
Use tip 16 and yellow icing to pipe stripe bars connecting axle bar across wheels.
Use tip 18 and orange icing to cover cap on engine with stars.
Use tip 18 and white icing to cover face on front of engine with stars.
Use tip 12 and white icing to pipe spiral smoke on top of smokestack.
Use tip 16 and white icing to pipe smoke puffs behind bottom wheels.
Use tip 4 and white icing to print message on cake top.
Use tip 4 and brown icing to pipe dot eyes on engine.
Use tip 4 and brown icing to outline mouth on engine.
Use tip 4 and brown icing to outline wheel spokes again.
Preheat oven to 350 F or temperature per recipe directions. 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 vegetable oil pan spray with flour, in place of solid shortening and flour, or use New Wilton Cake Release, for perfect, crumb-free cakes!).
Make cake mix according to package directions, or use your favorite scratch recipe. (You will need a full 6 cups of batter.) Pound cake, yellow or chocolate batters, packaged mixes or your own recipe are firm and offer the best results.
Pour batter into the front half of pan. The batter will come right to the rim, almost to the point of overflowing. Snap the back half of the pan in place and tie pans tightly together in two places with household string or wire, to prevent rising batter from forcing pans apart. Place pan on a cookie sheet and bake on middle rack of oven for 50-60 minutes, until toothpick inserted in vent hole on top of pan comes out clean. Top half of pan may be removed during last ten minutes of baking to check cake.
When cake is done, remove from oven and place on cake rack to cool for 5 minutes. Then remove top half of pan and cool 5 minutes more. Replace top pan, turn cake over and remove bottom pan. It may be necessary to tap pan with the handle of a spatula to free cake from pan.
We recommend hand washing pan in hot, soapy water.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
The star tip creates the most popular, easily accomplished decorations! The serrated
edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders,
details such as buttons and facial features, flower centers, filling in cakes baked in