Ballerina's Bouquet Cake
Lay flowers at her feet! After icing our Ballet Slippers Pan cake, pipe a beribboned spray of 3-D roses on the banner.
- Easy-Add Royal Blue Icing Color Add to shopping list Royal Blue Icing Color
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
- Easy-Add Red-Red Icing Color Add to shopping list Red-Red Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
light corn syrup
Cake serves 12.
- Easy-Add Ballet Slippers Pan Add to shopping list Ballet Slippers Pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 21 Add to shopping list Tip: 21
- Easy-Add Tip: 104 Add to shopping list Tip: 104
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 4 1/4 cups buttercream icing:
Tint 1/4 cup dark blue (thin with 3/4 teaspoon light corn syrup)
Tint 1 cup light blue
Tint 1/4 cup red
Tint 1/4 cup green
Reserve 2 1/2 cups white (thin 1 1/4 cups with 1 Tablespoon + 3/4 teaspoon light corn syrup)
Decorate in Order
Ice inside slipper with thinned dark blue icing.
Ice sides, banner and background areas smooth with thinned white icing. /p>
Use tip 16 and light blue icing to cover slippers.
Use tip 16 and light blue icing to pipe zigzags on bows.
Use tip 16 and light blue icing to pipe rosette knot on bow.
Use tip 3 and light blue icing to outline banner.
Use tip 104 and red icing to pipe red rosebuds.
Use tip 3 and green icing to pipe sepals and calyxes.
Use tip 3 and green icing to pipe stems.
Use tip 104 and red icing to pipe bow.
Use tip 21 and white icing to pipe star bottom border.
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.