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 3 3/4 cups buttercream icing:
Tint 1 1/2 cups blue (thin with 4 1/2 teaspoons light corn syrup)
Tint 1/4 cup copper
Tint 1/4 cup brown
Reserve 1 3/4 cups white (thin 1 1/2 cups with 4 1/2 teaspoons light corn syrup)
Decorate in Order
Ice sides and background areas smooth with thinned blue icing.
Ice stork body and blanket areas smooth with thinned white icing.
Roll out and shape green taffy to size of blanket area. Position taffy in blanket area. Imprint taffy with end of brush to form creases.
Use tip 12 and copper icing to pipe dot baby head (flatten slightly and smooth with finger dipped in cornstarch).
Roll out and shape yellow taffy to size of beak and feet areas. Position taffy in beak and feet areas. Imprint with end of brush to form smile line and separate feet.
Roll out and shape pink taffy for top and bill of hat. Roll out and shape purple taffy for hat band. Cut taffy into strips and position in hat area.
Use tip 3 and white icing to pipe dot eye for stork.
Use tip 3 and brown icing to pipe dot pupil for stork.
Use tip 3 and brown icing to outline baby's eyes and mouth.
Sprinkle shredded coconut on stork body and head.
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 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 sides or bottom of pan.
Bake cake on middle rack of 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.
Easily applied icing ensures this Stork Express Pan cake arrives on time. Use Angled and Straight Spatulas to smoothly ice the cake, add scored dimension to wings, and create lines that define beak and legs.