First Mate Cake
- Easy-Add Black Icing Color Add to shopping list Black Icing Color
- Easy-Add Copper Icing Color (light skin tone) Add to shopping list Copper Icing Color (light skin tone)
- Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
- Easy-Add Royal Blue Icing Color Add to shopping list Royal Blue Icing Color
- Easy-Add Red (no-taste) Icing Color Add to shopping list Red (no-taste) Icing Color
- Easy-Add Christmas Red Icing Color Add to shopping list Christmas Red Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
light corn syrup
Cake serves 12.
- Easy-Add Little Pirate Pan Add to shopping list Little Pirate Pan
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 7 Add to shopping list Tip: 7
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 21 Add to shopping list Tip: 21
- 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
- Easy-Add Spatula Add to shopping list Spatula
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 No-Taste Red/Christmas Red combination
Tint 1/4 cup black
Tint 1/2 cup copper (skin tone)
Tint 1/4 cup yellow
Tint 1/4 cup dark blue
Tint 2 1/4 cups light blue (thin 1 1/4 cups with 1 1/2 Tablespoons light corn syrup)
Reserve 1/2 cup white
Decorate in Order
Bake cake and cut raised areas off pirate design.
Ice sides and background areas smooth with thinned blue icing.
Use tip 3 and copper icing to outline face and hands.
Use tip 3 and dark blue icing to outline suit.
Use tip 3 and black icing to outline shoes,
Use tip 7 and white icing to outline and pipe-in hat, suit collar, and boat sails (smooth with finger dipped in cornstarch).
Use tip 7 and red icing to outline and pipe-in tie and boat (smooth with finger dipped in cornstarch).
Use tip 5 and black icing to pipe in boat's mast.
Use tip 16 and copper icing to cover face and hands with stars.
Use tip 16 and dark blue icing to cover suit with stars.
Use tip 16 and black icing to cover shoes with stars.
Use tip 3 and white icing to pipe-in whites of eyes and stripes on sleeves.
Use tip 3 and black icing to pipe-in pupils and outline mouth.
Use tip 3 and yellow icing to pipe yellow pull-out hair.
Use tip 2 and light blue icing to pipe c-motion 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.