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Monkey Cake

Encourage plenty of monkeyshines at your next kids’ party. Use our disposable decorating bags, decorating tips and tinted buttercream icings to create a memorable Monkey Pan cake.

(53)

Difficulty: Somewhat Easy



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. Bring to room temperature for decorating.

Make 3 3/4 cups buttercream icing:
Tint 3/4 cup brown/red-red combination
Tint 1/4 cup black
Tint 1/2 cup ivory
Tint 1/4 cup green
Reserve 2 cups white (thin 1 1/4 cups with 4 teaspoons light corn syrup)

Step 2

Decorate in Order

Ice sides and background areas smooth with thinned white icing.

Step 3

Use tip 5 and white icing to outline and pipe in whites of eyes (smooth with finger dipped in cornstarch).

Step 4

Use tip 3 and black icing to outline whites of eyes.

Step 5

Use tip 3 and black icing to pipe in pupils (smooth with finger dipped in cornstarch).

Step 6

Use tip 3 and white icing to pipe dot eye highlights.

Step 7

Use tip 5 and ivory icing to outline and pipe in inner ear and muzzle (smooth with finger dipped in cornstarch).

Step 8

Use tip 3 and brown/red-red combination icing to outline monkey hands, feet, mouth and nostrils.

Step 9

Use tip 16 and brown/red-red combination icing to cover monkey's body with stars.

Step 10

Use tip 16 and ivory icing to cover hands and feet with stars.

Step 11

Use tip 18 and white icing to pipe shell bottom border.

Step 12

Use tip 3 and green icing to pipe outline vines on top of bottom border.

Step 13

Use tip 352 and green icing to pipe leaves on vines.

Step 14

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.