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. Bring to room temperature for decorating.
Make 5 1/4 cups buttercream icing: Tint 1 1/4 cups orange/red-red combination
Tint 1/2 cup lemon yellow/golden yellow combination
Tint 1/4 cup rose
Tint 1/2 cup black
Reserve 2 3/4 cups white (thin 2 cups with 2 tablespoons light corn syrup)
Decorate in Order
Ice sides and background of cake smooth with thinned white icing.
Use tip 3 and rose icing to outline and pipe in inside of mouth (smooth with finger dipped in cornstarch).
Use tip 3 and black icing to outline and pipe in pupil and nostril (smooth with finger dipped in cornstarch).
Use tip 3 and orange/red-red combination icing to outline and pipe-in outer nostril area.
Use tip 3 and black icing to outline white of eye, outer nostril area, teeth, nails, spikes, body, tail, head and arms.
Use tip 3 and white icing to pipe in white of eye, teeth, nails (smooth with finger dipped in cornstarch).
Use tip 3 and white icing to pipe dot eye highlight (smooth with finger dipped in cornstarch).
Use tip 16 and lemon yellow/golden yellow combination icing to cover spikes, stomach and under tail with stars.
Use tip 16 and orange/red-red combination icing to cover head, body, tail and arms with stars.
Use tip 21 and white icing to pipe shell bottom border.
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.