Make 1 1/2 cups buttercream icing: Tint 1 cup Lemon Yellow/Golden Yellow combination
Reserve 1/2 cup white
Tint 1 3/4 cups Chocolate Ready-To-Use Decorator Icing Black
Decorate in Order
Make 2 wings. Trace heart cookie cutter on cardboard; cut out. Cut 1 1/2 in. off pointed ends of hearts. Ice smooth with spatula; let dry. Tape lollipop sticks to backs of wings with cellophane tape. Set aside.
Make stinger. Trim sugar cone to 3 in. and ice smooth with black icing. Let set.
Use tip 4 and white icing to pipe mouth and pipe in whites of eyes.
Use tip 4 and black icing to pipe in pupils (smooth with finger dipped in cornstarch.)
Use tip 18 and black icing to cover face and black stripes with stars.
Use tip 18 and Lemon Yellow/Golden Yellow combination icing to cover yellow stripes with stars.
Use tip 4 and black icing to pipe antennae and tip 12 and black icing to pipe balls on antennae ends.
Insert wings and tail.
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.