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.
- Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Easy-Add Red-Red Icing Color Add to shopping list Red-Red Icing Color
- Easy-Add Ivory Icing Color Add to shopping list Ivory Icing Color
- Easy-Add Black Icing Color Add to shopping list Black 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
One 2-layer cake mix or your favorite cake recipe
light corn syrup
Cake serves 12.
- Easy-Add Monkey Pan Add to shopping list Monkey Pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 18 Add to shopping list Tip: 18
- Easy-Add Tip: 352 Add to shopping list Tip: 352
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
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)
Decorate in Order
Ice sides and background areas smooth with thinned white icing.
Use tip 5 and white icing to outline and pipe in whites of eyes (smooth with finger dipped in cornstarch).
Use tip 3 and black icing to outline whites of eyes.
Use tip 3 and black icing to pipe in pupils (smooth with finger dipped in cornstarch).
Use tip 3 and white icing to pipe dot eye highlights.
Use tip 5 and ivory icing to outline and pipe in inner ear and muzzle (smooth with finger dipped in cornstarch).
Use tip 3 and brown/red-red combination icing to outline monkey hands, feet, mouth and nostrils.
Use tip 16 and brown/red-red combination icing to cover monkey's body with stars.
Use tip 16 and ivory icing to cover hands and feet with stars.
Use tip 18 and white icing to pipe shell bottom border.
Use tip 3 and green icing to pipe outline vines on top of bottom border.
Use tip 352 and green icing to pipe leaves on vines.
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.