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 2 1/2 cups buttercream icing: Tint 1 cup dark rose
Tint 1/2 cup rose (thin with 1 1/2 teaspoons light corn syrup)
Tint 1/4 cup lemon yellow/golden yellow combination (thin with 3/4 teaspoon light corn syrup)
Reserve 3/4 cup white (thin 1/2 cup with 1 1/2 teaspoons light corn syrup)
Decorate in Order
Ice bottle nipple with thinned lemon yellow/golden yellow combination icing (smooth with finger dipped in cornstarch).
Ice indentations on bottle ring smooth with thinned white icing (smooth with finger dipped in cornstarch).
Ice indentations on bottle smooth with thinned rose icing (smooth with finger dipped in cornstarch).
Use tip 3 and thinned white icing to outline indentations on bottle ring.
Use tip 5 and thinned rose icing to outline indentions on bottle.
Use tip 16 and white icing to cover bottle ring with stars.
Use tip 16 and dark rose icing to cover bottle with stars.
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.