Pirate Ship Cake
One 2-layer cake mix or your favorite cake recipe
light corn syrup
Cake serves 12.
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 5 cups buttercream icing:
Tint 1/4 cup black
Tint 1 1/4 cups light blue (thin with 4 teaspoons light corn syrup)
Tint 3/4 cup dark blue
Tint 1/2 cup lemon yellow/golden yellow combination
Tint 1/4 cup orange/red-red combination
Tint 1 cup brown/red-red combination
Tint 3/4 cup golden yellow/brown/ivory combination
Reserve 1/4 cup white
Decorate in Order
Ice sides and background of cake smooth with thinned light blue icing.
Use tip 3 and brown/red-red combination icing to outline ship, portholes, mast and deck.
Use tip 5 and brown/red-red combination icing to pipe in deck, inside of ship and mast (smooth with finger dipped in cornstarch).
Use tip 3 and black icing to pipe in center of porthole windows.
Use tip 5 and lemon yellow/ golden yellow combination icing to pipe in circle in porthole.
Use tip 16 and brown/red-red combination icing to cover ship with stars.
Use tip 3 and black icing to outline and pipe in flags (smooth with finger dipped in cornstarch).
Use tip 3 and white icing to pipe in skulls and crossbones on flags.
Use tip 3 and black icing to pipe in facial features on skulls.
Use tip 3 and golden yellow/brown/ivory combination icing to outline sails.
Use tip 16 and golden yellow/brown/ivory combination icing to cover sails with stars.
Use tip 5 and lemon yellow/golden yellow combination icing to pipe "boom" lines above sails.
Use tip 5 and orange/red-red combination icing to pipe in rails on deck and crow's nest.
Use tip 21 and dark blue icing to pipe c-motion scroll bottom border.
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.
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.
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