Baby Buggy 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 7 ¾ cups buttercream icing:
Tint 1¼ cups yellow
Tint ¼ cup light rose
Tint ½ cup rose
Tint ¼ cup blue
Reserve 1 ½ cups white (thin 1 cup with 1 tablespoon light corn syrup)
Decorate in Order
Ice sides and background areas smooth in thinned white icing.
Use tip 3 and white icing to outline rim and ribs on hood of buggy
Use tip 5 and blue icing to pipe spokes on wheels (smooth with finger dipped in corn starch).
Use tip 12 and blue icing to pipe rims on wheels and handle on buggy (smooth with finger dipped in corn starch).
Use tip 16 and yellow icing to cover buggy bottom and hood with stars
Use tip 16 and rose icing to cover rim area of buggy.
Use tip 3 and white icing and pipe 5-Petal Bead Flowers at wheel centers and hood hinge. Add tip 3 dot centers to flowers in light rose icing.
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.
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