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 5 1/4 cups buttercream icing.
Tint 2 1/2 cups light royal blue (thin 1 1/4 cups with Tablespoon and 3/4 teaspoon light corn syrup)
Tint 1 cup light cornflower blue
Tint 1/2 cup dark cornflower blue
Tint 1/4 cup red
Tint 1/4 cup yellow
Tint 3/4 cup gray
Decorate in Order
Ice sides and background areas smooth with thinned light royal blue icing.
Ice sides of windows with gray icing.
Use tip 3 and gray icing to outline castle and windows; pipe tip 3 dot details below window with gray icing.
Use tip 16 and gray icing to cover castle with stars.
Use tip 3 and gray icing to pipe vertical stripes on door.
Use tip 3 and yellow icing tip pipe zigzag lines on door.
Use tip 3 and gray icing to pipe bricks around door.
Use smooth side of tip 47 and dark cornflower blue icing to pipe overlapping stripes on turrets.
Use tip 352 and yellow icing to pipe pull-out flags on turrets.
Use tip 3 and red icing to outline and pipe in flags below windows (smooth with finger dipped in cornstarch). Use tip 3 and yellow icing to pipe polls above flags; add tip 3 yellow dots at ends.
Use tip 3 and yellow icing to print number on flag.
Use tip 3 and red icing to print message on cake.
Use tip 21 and light royal blue icing to pipe star 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.