King of the Forest cake uses a few sweet tricks for quicker decorating. Body of cake is iced with a spatula then tinted coconut is added for the textured mane and tail. Cut spearmint candies are arranged around the base for the leaves!
Prepare Icing 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 3/4 cups buttercream icing: Tint 2 1/2 cups golden yellow/lemon yellow combination (thin with 2 Tablespoons of light corn syrup)
Tint 1/4 cup brown
Reserve 1 cup white (thin with 1 tablespoon of light corn syrup)
Tint 1 1/2 cups shredded coconut brown by placing in resealable plastic bag and adding a small amount of Brown Icing Color. Knead bag until all coconut is covered. Let dry on waxed paper.
Decorate in Order
Using thinned white icing, ice cake sides and background areas smooth.,/p>
Using thinned white icing and tip 12, pipe in small background areas that won't accommodate spatula.
Using thinned golden yellow/lemon yellow combination icing, ice face, body and part of tail smooth.
Using brown icing, ice mane and end of tail smooth.
Cover mane and end of tail with brown tinted coconut.
Cover nose area with flattened chocolate nougat candy.
Position candy-coated chocolates in eye areas.
Position pieces of black shoestring licorice for mouth, toenails and eyebrows.
Position cut spearmint leaves around bottom border.
Baking Instructions 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.