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 3¾ cups buttercream icing: Tint 1 cup blue
Tint ¾ cup black
Tint ¾ cup gray
Tint ¼ cup red
Tint ¼ cup green
Reserve ¾ cup white (thin 1/4 cup with ¾ teaspoon light corn syrup)
Decorate in Order
Ice background areas and side of club area smooth with thinned white icing.
Use tip 4 and gray icing to pipe in 3 club heads (pat smooth with finger dipped in cornstarch).
Use tip 4 to outline shafts with gray icing.
Use tip 4 and green icing to pipe in 1 club head cover (pat smooth with finger dipped in cornstarch).
Use tip 4 and red icing to pipe in 2nd club head cover (pat smooth with finger dipped in cornstarch).
Use tip 3 and blue icing to outline bag.
Use tip 3 and gray icing to pipe in zipper areas (pat smooth with finger dipped in cornstarch).
Use tip 3 and blue icing to pipe in top opening of bag.
Use tip 16 and blue icing to cover bag sections with stars.
Use tip 16 and white icing to cover tee section of bag with stars.
Use tip 16 and black icing to cover trim areas and bottom of bag with stars.
Use tip 5 and red icing to pipe in tees (pat smooth with finger dipped in cornstarch).
Use tip 3 and gray icing to outline towel ring and loop
Use tip 3 and gray icing to pipe lines on club heads and zippers.
Use tip 3 and black icing to pipe outline stitches.
Use tip 3 and white icing to outline numbers and pipe pullout pompoms.
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.