Acoustic Guitar Cake
light corn syrup
Cake serves 12.
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 1/2 cups buttercream icing:
Tint 3/4 cups light brown (add a little red color to brown)
Tint 1 1/2 cups brown (add a little red color to brown) (thin 1 cup with 1 tablespoon light corn syrup)
Tint 1/2 cup black
Reserve 3/4 cup white (thin 1/2 cup with 1 1/2 teaspoons light corn syrup)
To Transfer Pattern to Cake
Trace pattern onto waxed paper with a pencil or a non-toxic marker. Ice cake and let icing set until it has a slight crust.
Position waxed paper pattern on cake. Insert sharp toothpicks along pattern lines to transfer a dotted line of pattern onto the cake.
Remove toothpicks and pattern; connect dots with icing outlines.
Decorate in Order
Tint approximately 1/2 cup melted white candy black using equal amounts of red and blue candy colors. You will use nearly all of the red and blue color in the set. Candy will darken upon setting in refrigerator.
Using "To Make Candy Plaque Using the Pan" directions, mold the following candy plaques: Using black candy, separately mold the fingerboard, tuners and the bridge. Using light cocoa candy, mold the headstock. Using black candy, mold the sound hole on the outside of pan.
Use light brown icing and spatula to lightly ice top area of cake where pick guard pattern will be traced. Let set until it has a slight crust. Follow directions to transfer pattern to cake.
Use thinned brown icing and spatula to ice sides of guitar body smooth.
Use thinned white icing and spatula to ice sides around headstock and fingerboard smooth.
Use tip 18 and brown icing to pipe stars around outer top border of guitar.
Use tip 18 and light brown icing to pipe stars on remainder of guitar top.
Use tip 3 and black icing to outline pick guard pattern. Use tip 18 and black icing to cover pick guard with stars. 9. Position candy plaques on cake.
Use tip 3 and white icing to pipe horizontal frets and then pipe vertical strings.
Use tip 3 and white icing to pipe dots to cover ends of strings.
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 or Bake Easy Non-Stick Spray for easy release).
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.
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