Her First Birthday Cake
Baking Her First Birthday Cake is a simple matter when you use our shaped #1 Pan. The royal icing drop flowers are made ahead of time so party day is less hectic. (See His First Birthday Cake for a design made for little boys.)
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
light corn syrup
Cake serves 12.
- Easy-Add #1 Pan Add to shopping list #1 Pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 104 Add to shopping list Tip: 104
- Easy-Add Tip: 224 Add to shopping list Tip: 224
- Easy-Add Tip: 352 Add to shopping list Tip: 352
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
One Day in Advance:
Make 1 3/4 cups royal icing:
Tint 1 1/2 cups rose
Reserve 1/4 cup white
Make approximately 80 tip 224 rose drop flowers with tip 3 white dot centers. Make extras to allow for breakage and let dry.
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 1/4 cups buttercream icing:
Tint 1 3/4 cups rose (thin 1 1/2 cups with 5 teaspoons light corn syrup)
Tint 1/2 cup green
Reserve 3 1/2 cups white (thin 1 1/2 cups with 5 teaspoons light corn syrup)
Decorate in Order
Ice sides smooth in thinned rose icing.
Ice cake top smooth with thinned white icing.
Use tip 3 and rose icing to add printed message on cake top.
Use tip 3 and white icing to add dots to cake top.
Use tip 16 and white icing to add shell bottom border. Use tip 104 and white icing to pipe bottom ruffle border on shell border.
Use tip 3 and white icing to pipe beads on ruffle.
Position royal icing drop flowers on top border..
Use tip 352 and green icing to add leaves to drop flowers.
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.