First Prize Cake
Your guy deserves an award! Our Ribbon Pan bakes a cake that’s best in show, topped with a giant round cookie and finished with fun ruffled detail.
- Easy-Add Royal Blue Icing Color Add to shopping list Royal Blue Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
Ready-Made Sugar Cookie Dough Refrigerated
light corn syrup
Cake serves 12.
- Easy-Add Ribbon Pan Add to shopping list Ribbon Pan
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 18 Add to shopping list Tip: 18
- Easy-Add Tip: 127D Add to shopping list Tip: 127D
- Easy-Add Cookie Sheet Add to shopping list Cookie Sheet
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add 6 in. Cake Circle Add to shopping list 6 in. Cake Circle
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
To Make Cookie: Roll out dough 1/8 in. thick and use 6 in. cake circle as pattern to cut cookie. Bake cookie on ungreased cookie sheet 6-7 minutes or until cookie is lightly browned; let cool.
Make 4 1/4 cups buttercream icing:
Tint 2 cups blue
Reserve 2 1/4 cups white (thin 2 cups with 2 tablespoons light corn syrup)
Decorate in Order
Ice sides smooth in thinned white icing.
Ice ribbon tails on top smooth with blue icing.
Ice cookie smooth with blue icing. Position on cake top.
Use 127D and blue icing to add ruffle around cookie edge.
Use tip 5 and blue icing to add bead border on cookie.
Use tip 5 and white icing to add message.
Use tip 18 and white icing to pipe 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.
We recommend hand washing pan in hot, soapy water.