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Cross Cake Zoom

Cross Cake


Ever wonder how decorators manage to create beautiful cakes on short notice? Many keep a supply of assorted royal icing roses, rosebuds and drop flowers on hand at all times. Makes cakes like this a snap!
Makes: Cake serves 16.
Skill Level: Somewhat Easy

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Additional Information

Step 1

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 5 cups buttercream icing:
Tint 3/4 cup peach
Tint 1 1/4 cups green
Reserve 3 cups white (thin 1 1/2 cups with 2 teaspoons light corn syrup)

Step 2

Decorate in Order

Use spatula and thinned white icing to ice sides and top of cake smooth.

Step 3

Use Flower Nail No. 9, tip 104 and tip 12 (for base) and peach icing to make 6 roses. Use tip 104 to make 9 rosebuds. Let dry

Step 4

Use tip 3 and green icing to make double drop strings on top of cross.

Step 5

Use tip 225 and peach icing to make 95 drop flowers with tip 2 white icing dot centers. Make extra to allow for breakage and let dry.

Step 6

Use tip 3 and green icing to pipe vines on cake top and use pipe dots on veins.

Step 7

Use tip 16 and white icing to pipe top and bottom borders.

Step 8

Use tip 67 and green icing to add leaves to roses, rosebuds and drop flowers.

Step 9

Baking Instructions
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 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 350 F oven for 30-40 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.

We recommend hand washing pan in hot, soapy water.

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Creamy Peach Icing Color

Creamy Peach Icing Color

Moss Green Icing Color

Moss Green Icing Color

light corn syrup

light corn syrup

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8 in. Spatula

8 in. Spatula

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

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Cross Cake is rated 4.785714285714286 out of 5 by 14.
Rated 5 out of 5 by from I made this cake more than 40 years ago for my little cousins first communion. I combined it with a doll cake with a dress that was like her first communion outfit. I was so proud of it and my cousin, Cindy really loved it. I started cake decorating in an evening class at the junior college and it has helped me with cakes my entire life. I have been using Wilton products for over 40 years and will continue to use them. You make some wonderful products and make it so easy for everyone.
Date published: 2010-12-01
Rated 5 out of 5 by from I did a version of this for an order at work one day. I couldn't make the cross shape, but did all the deesigns on the cake. The customer was denied by a co-worker for the baptismal cake he wanted, so when I found out and ask the boss he said go with it, so i did. did the cross, scroles flowers and such, and the customer was so happy, he and his wife both loved it.
Date published: 2010-12-04
Rated 5 out of 5 by from I made this cross as a fundraiser entry for local college campus ministry event. The cake received the highest donation, and I received "Best of Show" I decorated it with white icing and rose color flowers. I also made the vines. Be sure to level off the side that will be on the bottom, to help with frosting and it sits level.
Date published: 2011-05-15
Rated 5 out of 5 by from This was one of my first cakes and maybe it was a bit too hard to tackle as a beginner. Using the very small shell border without the proper icing consistency just caused me a bit of trouble. It turned out pretty though. I"ll have to try it again now that it's been a few years. I'm sure it will go much easier this time
Date published: 2011-05-12
Rated 4 out of 5 by from I did this one for my daughters confirmation group. I did it similar to the picture. It looked amazing when done and i had a lot of compliments on it. I had fun making the flowers, especially the roses. I wish I could attend a wilton class but I don't believe there are any in my neck of the woods
Date published: 2011-05-12
Rated 5 out of 5 by from This is a wonderful pan. I used it to make a cake for my daughter's First Communion 2 years ago. I iced it a creamy white with a shell border, and put some green vines and little pink flowers all over it. Then I piped a big "S" for Sarah on it. Similar to this cake, but with my own twist.
Date published: 2011-05-13
Rated 4 out of 5 by from I made this cross cake for a St Joseph's Day alter. It cam out great but I did have a small problem. I apparently didn't grease the pan completely enough because I had some sticking and therefore had to repair it by shaving all the sides down. Everyone loved the cake.
Date published: 2011-05-15
Rated 5 out of 5 by from I made a cake similar to this for a church function to welcome our new pastor and his family. It came out great, looked beautiful & received rave reviews! Such a great cake that you can do lots of different ways & change it up to suit your personal style/taste.
Date published: 2010-12-03
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