Quick Brownie Monkey
- Easy-Add Black Icing Color Add to shopping list Black Icing Color
- Easy-Add Ivory Icing Color Add to shopping list Ivory Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
- Favorite brownie recipe
- Jelly spearmint leaves
- Yellow candy-coated chocolates
- Easy-Add White Ready-To-Use Decorator Icing Add to shopping list White Ready-To-Use Decorator Icing
- Easy-Add Chocolate Ready-To-Use Decorator Icing Add to shopping list Chocolate Ready-To-Use Decorator Icing
Brownies serve 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 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.
Using White Ready-To-Use Decorator Icing:
Tint 1/2 cup ivory
Reserve 1/2 cup white
Using Chocolate Ready-To-Use Decorator Icing:
Add 1/4 cup of White Ready-To-Use Decorator Icing to 1/4 cup of Chocolate Ready-To-Use Decorator Icing for light chocolate
Tint 1/4 cup black
Reserve 1/4 cup chocolate
Decorate in Order
Use tip 3 and light chocolate icing to outline body, arms, hands, tail, ears, feet and muzzle.
Use tip 5 and ivory icing to pipe in inner ears, muzzle and feet (smooth with finger dipped in cornstarch).
Use tip 5 and white icing to pipe in whites of eyes (smooth with finger dipped in cornstarch).
Use tip 3 and black icing to outline nostrils and mouth.
Use tip 3 and black icing to pipe in pupils (smooth with finger dipped in cornstarch).
Cut jelly spearmint leaves in half horizontally and attach to bottom border of cake with tip 3 dots of chocolate icing.
Use tip 3 and chocolate icing to attach yellow candy-coated chocolates to jelly spearmint leaves.
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.