skip to content

FREE SHIPPING on all orders over $50! *Limited to domestic U.S. orders only.

Mardi Gras! Cake

Here’s a new twist on traditional New Orleans King’s Cake. Take a novel approach by outfitting a Crown Pan cake with kicky-hued icings and fanciful shapes.

5.0 Average of 1 ratings

Difficulty: Easy
Average of 1 reviews




Instructions:

Step 1

Prepare 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 1/2 cups buttercream icing:
Tint 1 cup yellow (combine Lemon Yellow and Golden Yellow, thin 1/4 cup with 1 teaspoon light corn syrup)
Tint 1/2 cup violet (combine Violet with a little Rose)
Tint 1/2 cup green
Tint 1/2 cup rose
Reserve 3 cups white (thin 1 3/4 cups with 2 Tablespoons light corn syrup)

Step 2

Decorate in Order

Ice sides and background areas smooth with thinned white icing.

Step 3

Ice bottom message area smooth with thinned lemon yellow/golden yellow combination icing.

Step 4

Use tip 3 rose, green and violet/rose combination to outline crown peaks.

Step 5

Use tip 3 lemon yellow/golden yellow combination to outline crown tips.

Step 6

Use tip 16 rose, green, violet/rose combination and lemon yellow/golden yellow combination stars to fill-in crown peaks.

Step 7

Use tip 3 lemon yellow/golden yellow combination to outline swirls on crown tip.

Step 8

Use tip 8 rose, green, violet/rose combination and lemon yellow/golden yellow combination to pipe balls on crown peaks.

Step 9

Use tip 5 white top pipe ball border around crown.

Step 10

Use tip 5 lemon yellow/golden yellow combination pipe ball border around message area.

Step 11

Use tip 3 violet/rose combination to write message on crown.

Step 12

Baking Instructions
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 or Bake Easy Non-Stick Spray for easy release).

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.

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.