Trendsetting Tote Cake
- Easy-Add Violet Icing Color Add to shopping list Violet Icing Color
- Easy-Add Leaf Green Icing Color Add to shopping list Leaf Green Icing Color
- Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
- light corn syrup
Cake serves 12.
- Easy-Add Purse Pan Add to shopping list Purse Pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 2B Add to shopping list Tip: 2B
- Easy-Add Tip: 21 Add to shopping list Tip: 21
- Easy-Add Cake Board Add to shopping list Cake Board
- 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.
Make 4 1/4 cups buttercream icing:
Tint 1 1/4 cups light violet (thin 1 cup with 3 teaspoons light corn syrup)
Tint 1/4 cup dark violet
Tint 1/4 cup rose
Tint 1/2 cup green/yellow combination
Reserve 2 cups white (thin 1 1/4 cups with 3 1/2 teaspoons light corn syrup)
Decorate in Order
Ice background area and sides smooth in thinned white icing.
Ice cake top and handle area smooth with thinned light violet icing.
Use tip 3 and light violet icing outline purse.
Use tip 5 and light violet icing to pipe dots on flap and edge of flap.
Use tip 2B and green/yellow combination icing pipe 7 stripes on cake top spacing approximately 3/4 in. apart.
Use tip 3 and rose icing to overpipe outlines on stripes
Use tip 5 and rose icing to outline and pipe-in medallion on flap.
Use tip 5 and dark violet icing to pipe balls at center and edge of medallion.
Use tip 3 and dark violet icing to outline handle.
Use tip 3 and dark violet icing to add zigzags between stripes.
Use tip 21 and white icing to add bottom star 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.
We recommend hand washing pan in hot, soapy water.