Smooth Sailing Crispy
Loaded with tasty plunder, this ship transports imaginations back to buccaneering times. Mold crisped rice cereal treats in our Pirate Ship Pan, add icing details and finish the vessel with colorful candy embellishments. Good eats, ahoy!
- 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 Cake Release Add to shopping list Cake Release
- Easy-Add Vanilla Whipped Icing Mix Add to shopping list Vanilla Whipped Icing Mix
Favorite crisped rice cereal treat recipe
purple taffy NOT SALT WATER
yellow taffy NOT SALT WATER
Mini candy-coated chocolates
Fruit-flavored round candies
Chocolate nougat candy
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 entire package of Vanilla Whipped Icing Mix:
Tint 1 cup brown/red-red combination
Reserve 1/2 cup white
Leftover portion can be stored in airtight container in refrigerator for 1 week
Decorate in Order
Press 2 crisped rice cereal treat recipes into pan that has been prepared with non-stick vegetable pan spray. Unmold.
Use spatula and thinned white icing to ice sails on ship.
Use spatula and thinned Brown/Red-Red combination icing to ice side of ship.
Score lines on side of ship with edge of spatula.
Roll out yellow taffy and cut into flag shape; position on ship.
Roll out purple taffy and cut into number "7" shape; position on flag.
Roll out chocolate nougat candy and position for mast.
Position peppermint sticks above each sail.
Position jelly ring "portholes" on ship.
Fill in ship's deck with spice drops, mini candy-coated chocolates and fruit-flavored round candies. >
Add half jelly ring for crow's nest and half jelly ring on top of mast.
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.