Prepare Icing We suggest 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 4 1/4 cups buttercream icing: Tint 1 1/2 cups lemon yellow/golden yellow combination (thin 1 cup with 1 tablespoon light corn syrup)
Tint 1 1/2 cups violet/rose combination
Reserve 1 1/4 cups white (thin 1/4 cup with 3/4 teaspoon light corn syrup)
Make 3/4 cup royal icing: Tint 1/2 cup violet/rose combination
Reserve ¼ cup white
Decorate in Order
In advance, use tip 224 and violet/rose combination royal icing to make approximately 50 drop flowers. Use tip 3 and white royal icing to add dot centers. Make extras to allow for breakage and let dry.
Using thinned lemon yellow/golden yellow combination icing, ice cake sides, background and window areas smooth.
Using thinned white icing, ice inside wheels smooth.
Using tip 12 and violet/rose combination icing, pipe in wheels (pat smooth with finger dipped in cornstarch.
Using tip 3 and violet/rose combination icing, outline carriage roof, running board and windows.
Using tip 3 and violet/rose combination icing, pipe curtains with side-by-side outlines.
Using tip 3 and violet/rose combination icing, pipe outline fleur-de-lis over large windows and bead fleur-de-lis over small windows.
Using tip 3 and violet/rose combination icing, pipe in scrolls below windows and swirls inside wheels.
Using tip 16 and white icing, cover carriage, front bumper, crown, back and bottom of carriage with stars.
Using tip 16 and violet/rose combination icing, cover running board,roof, headlight and hood areas with stars.
Using tip 3 and violet/rose combination icing, pipe in windows on crown of carriage (flatten and smooth with finger dipped in cornstarch).
Using tip 5 and lemon yellow/golden yellow combination icing, pipe bead bottom border.
Using tip 3 and violet/rose combination icing, attach drop flowers to wheels, under windows and on crown of carriage with dots.
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.