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 7 1/4 cups buttercream icing: Tint 1 cup dark Kelly Green/Moss Green combination
Tint 1 cup medium Kelly Green/Moss Green combination
Tint 1 cup light Kelly Green/Moss Green combination
Tint 1 1/4 cups Kelly Green
Tint 3/4 cup copper
Tint 1/4 cup brown
Tint 1/2 cup black
Tint 1 1/4 cups blue (thin with 1 Tablespoon + 3/4 teaspoon light corn syrup)
Reserve 1/4 cup white
Decorate in Order
Ice sides and background areas smooth with thinned blue icing.
Use tip 3 and medium Kelly Green/Moss Green combination icing to outline helmet and military uniform.
Use tip 3 and black icing to outline shoes.
Use tip 3 and black icing to outline mouth and pipe-in eyes (smooth with finger dipped in cornstarch).
Use tip 3 and white icing to pipe-in shirt (smooth with finger dipped in cornstarch).
Use tip 3 and medium Kelly Green/Moss Green combination icing to pipe-in inside of sleeves (smooth with finger dipped in cornstarch).
Use tip 6 and brown icing to pipe-in handle of rifle (smooth with finger dipped in cornstarch).
Use tip 6 and black icing to pipe-in rifle barrel and handle (smooth with finger dipped in cornstarch).
Use tip 16 and copper icing to cover face and hands with stars; overpipe three layers of stars to build up nose.
Use tip 3 and black icing to outline strap on hat.
Use tip 16 and dark/medium/light Kelly Green/Moss Green combination stars to cover helmet and uniform.
Use tip 18 and black icing to cover boots with stars.
Use tip 16 and Kelly Green icing to pipe pull-out star grass 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.