Candy Cargo Cake
light corn syrup
Candy wafer discs
Red gum sticks
Chocolate sandwich cookies
3-in. diameter chocolate chip cookie
Ice cream cone
Red shoestring licorice
Cake serves 12.
Refrigerate tinted icings in covered containers until ready to use.
Make 2 3/4 cups buttercream icing:
Tint 1 1/2 cups yellow (thin with 1 tablespoon + 1 1/2 teaspoons light corn syrup)
Reserve 1 1/4 cups white (thin with 1 tablespoon + 3/4 teaspoon light corn syrup)
Decorate in Order
Ice side and white background areas smooth with thinned white icing.
Ice train smooth with thinned yellow icing.
Cut ice cream cone in half vertically and position on cake for smokestack.
Position sandwich cookie and chocolate chip cookie wheels.
Roll out spice drops on surface dusted with granulated sugar and cut for windows shapes and front of engine; position on cake.
Cut red gum sticks and position on cake front for cowcatcher.
Attach whole spice drop on engine front for light; attach with icing.
Outline train with red shoestring licorice cut to fit.
Position candy stick axle and trim on top of freight car; attach with icing.
Add candy-coated chocolate trim around front window, engine, smokestack, freight car and in center of back wheels; attach with icing.
Position large marshmallow on top of smokestack and mini marshmallows around base for 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.
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