Fits Her to a Tee Cake
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Violet Icing Color Add to shopping list Violet Icing Color
- Easy-Add Black Icing Color Add to shopping list Black Icing Color
light corn syrup
Cake serves 12.
- Easy-Add Golf Bag Pan Add to shopping list Golf Bag Pan
- Easy-Add Tip: 2B Add to shopping list Tip: 2B
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 4 Add to shopping list Tip: 4
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Easy-Add Spatula Add to shopping list Spatula
- Easy-Add Cake Board Add to shopping list Cake Board
- 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. Bring to room temperature for decorating.
Make 3¾ cups buttercream icing:
Tint ¾ cup rose
Tint ½ cup dark rose
Tint 1 cup violet/rose combination
Tint ¾ cup gray
Reserve ¾ cup white (thin ¼ cup with ¾ teaspoon light corn syrup)
Decorate in Order
Ice background areas and side of club area smooth with thinned white icing.
Use tip 4 and gray icing to pipe in club heads and shafts (pat smooth with finger dipped in cornstarch).
Use tip 2B (smooth side up) and white icing to pipe in trim areas of bag (pat smooth with finger dipped in cornstarch).
Use tip 4 and gray icing to pipe in zipper areas (pat smooth with finger dipped in cornstarch).
Use tip 4 and rose icing to pipe in top opening of bag (pat smooth with finger dipped in cornstarch).
Use tip 3 and rose icing to outline sections of bag.
Use tip 3 and violet/rose combination icing to outline bottom, ball pocket and tee areas of bag.
Use tip 16 and dark rose icing to cover club head covers with stars.
Use tip 16 and rose icing to cover bag sections with stars.
Use tip 16 and violet/rose combination icing to cover bottom, ball pocket, towel ring loop and tee area with stars.
Use tip 5 and dark rose icing to pipe in tees (pat smooth with finger dipped in cornstarch).
Use tip 3 and gray icing to pipe lines on club heads, zippers and towel ring.
Use tip 3 and violet/rose combination icing to pipe outline stitching.
Use tip 4 and white icing to pull out pompoms.
Preheat oven to 350°F or temperature per recipe directions. Before first and after each use, we recommend hand washing pan in warm soapy water. 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 Wilton Cake Release or Wilton Bake Easy™ Non-Stick Spray, in place of solid shortening and flour).
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 40-45 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.