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Pint-Size Police Cake

4.0 Average of 1 ratings

Difficulty: Medium
Average of 1 reviews


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 3/4 cups buttercream icing:
Tint 1 1/4 cups light blue
Tint 1/4 cup dark blue
Tint 1 cup light brown
Tint 1/2 cup black
Tint 1/4 cup gray (use a small amount of black)
Reserve 2 1/2 cups white (thin 1 1/4 cups with 1 Tablespoon + 3/4 teaspoon light corn syrup)

Step 2

Decorate in Order

Ice sides and background area of cake smooth with thinned white icing.

Step 3

Use tip 3 and dark blue icing to outline hat and uniform; pipe inside sleeves (smooth with finger dipped in cornstarch).

Step 4

Use tip 3 and light brown icing to outline head, ears and hands.

Step 5

Use tip 3 and black icing to outline shoes, nightstick, mouth, hat brim; pipe in dot eyes.

Step 6

Use tip 8 and black icing to pipe-in top half of nightstick and hat brim (smooth with finger dipped in cornstarch).

Step 7

Use tip 3 and light brown icing to outline and pipe-in nightstick handle (smooth with finger dipped in cornstarch).

Step 8

Use tip 3 and black icing to outline stripes on nightstick handle.

Step 9

Use tip 3 and gray icing to outline and pipe in uniform badge and shield on hat (smooth with finger dipped in cornstarch).

Step 10

Use tip 16 and light blue icing to cover uniform and hat with stars.

Step 11

Use tip 16 and light brown icing to cover face, hands and ears with stars; overpipe three layers of stars to build up nose.

Step 12

Use tip 8 and black icing to pipe-in shoes (smooth with finger dipped in cornstarch). .

Step 13

Use tip 2 and black icing to print message on hat and pipe dot buttons on uniform.

Step 14

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

Step 15

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!).

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.

We recommend hand washing pan in hot, soapy water.