Queen for a Day Cake
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Color Flow Mix Add to shopping list Color Flow Mix
- Easy-Add Pink Cake Sparkles™ Add to shopping list Pink Cake Sparkles™
- Candy-coated chocolate dots
- black licorice twists
- red licorice twists
- Vegetable oil pan spray
- light corn syrup
Cake serves 12.
- Easy-Add Crown Pan Add to shopping list Crown Pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 12 Add to shopping list Tip: 12
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 104 Add to shopping list Tip: 104
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Easy-Add Flower Nail No. 7 Add to shopping list Flower Nail No. 7
- Easy-Add Nesting Star Cutter Set Add to shopping list Nesting Star Cutter Set
- Waxed paper
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 6 3/4 cups buttercream icing:
Tint 1 1/4 cups rose
Tint 1/4 cup medium rose
Tint 2 1/4 cups dark rose
Reserve 3 cups white (thin 1 3/4 cups with 2 tablespoons light corn syrup)
Make color flow icing following directions on package
Tint medium rose
Decorate in Order
Bake 1 large, 2 medium and 2 small star cookies. Cool. Cover cookies with color flow icing, let dry. Using tip 3 outline stars and add message. Immediately cover cookies with Pink Cake Sparkles™. Let dry.
Using tips 12, 104 and Flower Nail No. 7, make approximately 7 roses using dark rose buttercream icing. Make extras to allow for breakage. Set aside.
Ice background areas and cake sides with thinned white icing.
Use tip 3 and dark rose icing to outline crown.
Use tip 16 and rose icing to cover crown with stars.
Use tip 16 and rose icing to add rosettes to crown points.
Use tip 5 and white icing to add message. Overpipe with tip 3 and dark rose icing.
Use tip 12 and medium rose icing to add dots.
Attach star cookies to crown points with dots of buttercream icing.
Position roses at bottom base of crown, securing with dots of icing if necessary.
Use tip 5 and white icing to pipe ball bottom border.
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.