Sweet Kaleidoscope Cake
Invite your kids to decorate a pink-frosted Butterfly Pan cake. Let them use store-bought candies to build the body, head, antennae and wing patterns.
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
vegetable pan spray
Chocolate nougat candies
Taffy not salt water
- Easy-Add Black shoestring licorice Add to shopping list Black shoestring licorice
Two-layer cake mix
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.
Make 3 cups buttercream icing:
Tint 3 cups rose (thin with 3 tablespoons)
Decorate in Order
Ice cake sides smooth with thinned rose icing.
Ice cake top fluffy with thinned rose icing.
Roll out chocolate nougat candy and form 3 mounds for body sections.
Roll out taffy on surface dusted with granulated sugar. Cut 2 large and 2 small teardrop shapes; brush with water and sprinkle with granulated sugar.
Attach small taffy teardrops to large taffy tears drops with damp brush.
Position spice drops around top border.
Insert spice drops on tops of black shoestring licorice and insert into to cake for antennae.
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.