instructions
Prepare Icing
We suggest 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 5 cups buttercream icing:
Tint 1 1/2 cups light rose (thin 1 cup with 1 tablespoon light corn syrup)
Tint 1/4 cup dark rose
Tint 1/4 cup copper (skin tone)
Tint 1/4 cup black
Tint 1/4 cup lemon yellow
Reserve 2½ cups white (thin ¼ cup with ¾ teaspoon light corn syrup)
Make ¼ cup royal icing:
Tint dark rose
Decorate in Order
1. In advance, use tip 3 and dark rose royal icing to make 5 bead hearts. Use tip 5 and dark rose royal icing to make 3 bead hearts. Make extras to allow for breakage and let dry.
2. In advance, make flower bouquet. Using tip 5 and dark rose royal icing, pipe a small mound for base. Using tip 16 and dark rose royal icing, cover mound with stars to form bouquet. Let dry overnight.
3. Using thinned light rose icing, ice cake sides and windows smooth.
4. Using thinned white icing, ice crown of carriage, and inside wheels smooth.
5. Using tip 3 and white icing, outline carriage roof, running board, hood, front bumper, crown and back.
6. Using tip 5 and dark rose buttercream icing, outline windows and pipe in scrolls below windows.
7. Using tip 16 and white icing cover carriage with stars.
8. Using tip 5 and white icing, pipe outline spokes on inside wheels.
9. Using tip 12 and white icing, pipe in wheels (smooth with finger dipped in cornstarch).
10. Using tip 3 and white icing, pipe dots on wheels and crown of carriage.
11. Using tip 12 and copper (skin tone) icing, pipe ball heads (flatten and smooth with finger dipped in cornstarch).
12. Using tip 3 and black icing, pipe dot eyes and outline mouths.
13. Using tip 3 and copper (skin tone) icing, pipe dot noses.
14. Using tip 3 and black icing, pipe outline hair on groom.
15. Using tip 3 and lemon yellow icing, pipe swirl hair on bride.
16. Using tip 5 and black icing, pipe outline arm on groom.
17. Using tip 5 and white icing, pipe outline arm on bride.
18. Using tip 3 and copper (skin tone) icing, pipe dot hands on bride and groom.
19. Using tip 3 and white icing, pipe pull-out headpiece on bride.
20. Using tip 5 and white icing, pipe outline veil (pat smooth with finger dipped in cornstarch).
21. Using tip 3 and white icing, attach flower bouquet to bride and bead hearts to wheels and carriage with dots.
22. Using tip 5 and light rose icing, pipe bead bottom border.
Baking Instructions
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.