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 5 cups buttercream icing:
Tint 1 1/4 cups rose
Tint 1/2 cup dark rose
Tint 1/4 cup violet (combine violet with a little Rose)
Reserve 3 cups white (thin 1 1/2 cups with 1 1/2 tablespoons light corn syrup)
Decorate in Order
Ice background areas and sides of cake smooth in thinned white icing.
Use tip 3 and violet icing to outline crown.
Use tip 3 and white icing to outline hearts.
Use tip 16 and rose icing to cover crown with stars.
Use tip 21 and rose icing to add rosettes to bottom edge of crown.
Use tip 5 and dark rose icing to fill in hearts. Pat smooth with finger dipped in corn starch.
Use tip 5 and dark rose icing to outline inside edge of crown.
Use tip 5 and violet icing to add dots to points of crown and to bottom edge of crown.
Use tip 5 and white icing to add dots to points of crown and bottom edge of crown.
Use tip 5 and white icing to add spirals to points of crown.
Use tip 5 and white icing to print name.
Use tip 21 and white icing to add 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.
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