Ballet Slippers 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 4 1/4 cups buttercream icing:
Tint 1/4 cup dark rose (thin with 3/4 teaspoon light corn syrup)
Tint 1 1/2 cups light rose
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 of slippers smooth with thinned dark rose icing.
Ice cake sides and background areas smooth with thinned white icing.
Use tip 3 and light rose icing to outline inside of slipper and banner.
Use tip 16 and light rose icing to cover slippers with stars.
Use tip 104 and light rose icing to pipe ruffles on slipper bows.
Use tip 104 and light rose icing to pipe rosette knot on bows.
Use tip 104 and light rose icing to pipe ribbon on slippers. (*Note: May also be made ahead in royal icing; instructions below.)
Use tip 3 and light rose icing to print message.
Use tip 21 and white icing to pipe shell 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.
*Note: For more durability, you may make ribbons or streamers in advance using 1 cup royal Icing. Cover ribbon area on outside of pan with cellophane wrap; pipe tip 104 streamers over ribbon area. Let dry on pan, then peel off cellophane. Position on cake before serving.
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