Lightning McQueen Cake
light corn syrup
Cake serves 12.
If Wilton Lightning McQueen Icing Color Set is not available, you will need Wilton Icing Colors in Golden Yellow, Royal Blue, No-taste Red and Black; Buttercream Icing. 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 1/2 cup cup Black
Tint 1/4 cup Gray (using Black)
Tint 1/4 cup Yellow
Tint 1 cup Red in set (or No-Taste Red)
Tint 1/4 cup Dark Red (add Brown to Red)
Tint 1/4 cup Blue (add a little Black to Blue)
Tint 1/4 cup Light Blue
Tint 1/4 cup Orange (add Yellow to Red)
Reserve 2 1/4 cups white (thin with 1 1/4 cups with 4 teaspoons light corn syrup)
Decorate in Order
Ice cake sides, background areas, front windshield, mouth, headlights smooth with thinned white.
Ice side windows and small lightning bolt smooth in Light Blue.
Ice wheel wells smooth in dark Red.
Outline car, windows, mouth, headlights, hood, lightning bolts and tires with tip 3 in Black.
Outline number with tip 3 in White. Add tip 3 dot rivets on hood.
Cover tires with tip 16 lines in Black.
Pipe-in eyes with tip 3 in Blue (smooth with finger dipped in cornstarch). Pipe-in pupils with tip 3 in Black (smooth with finger dipped in cornstarch).
Cover car with tip 16 stars in Red.
Cover lightning bolt with tip 16 stars in Yellow and Orange.
Cover number tip 16 stars in Orange.
Pipe muffler with tip 3 in Gray.
Pipe shell bottom border with tip 21 in White.
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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