Coal Caboose Cake
This is one train you don’t want to see pulling up to the house at Christmastime! This cake features an engine pulling a Coal Caboose that’s overflowing with licorice candy coal.
- Easy-Add Black Icing Color Add to shopping list Black Icing Color
- Easy-Add Red (no-taste) Icing Color Add to shopping list Red (no-taste) Icing Color
- Easy-Add Royal Blue Icing Color Add to shopping list Royal Blue Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
light corn syrup
Black licorice bites
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 1/4 cups buttercream icing:
Tint 2 1/4 cups blue (thin with 2 tablespoons + 3/4 teaspoon light corn syrup)
Tint 1/2 cup gray (use a small amount of black)
Tint 1/2 red
Make 2 cups chocolate buttercream icing or use 1 can Wilton Chocolate Ready-To-Use Decorator Icing, tint black
Decorate in Order
Ice sides and background smooth with thinned blue icing.
Use tip 3 and black icing to outline train engine, smokestack and track on bottom of cake.
Use tip 3 and gray icing to outline cowcatcher, smokestack base and roof of engineer's cab.
Use tip 3 and gray icing to pipe in dot hubcaps (smooth with finger dipped in cornstarch), tip 3 pipe in on cowcatcher, front of engine, accent dots on engine and roof of engineer's cap (smooth with finger dipped in cornstarch).
Use tip 7 and black icing to outline tires.
Use tip 3 and black icing to pipe spokes on wheels and dot in center of wheel.
Use tip 3 and gray icing to pipe axle on engine.
Use tip 16 and red icing to cover freight car with stars.
Use tip 16 and red icing to pipe rosette light on front of engine.
Use tip 7 and black icing to print name on freight car.
Use tip 7 and white icing to pipe spiral clouds on smokestack.
Position black licorice bites in freight car.
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.