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 2 1/2 cups buttercream icing:
Thin with 4 1/2 teaspoons light corn syrup
Tint 12 oz. green (reserve 2 oz. and tint dark green)
Tint 8 oz. rose
Tint 4 oz. violet
Tint 2 oz. yellow
Reserve 12 oz. white
Decorate in Order
1. Ice sides and background areas smooth in thinned white icing.
2. Roll out green fondant 1/8 in. thick. Cut to fit iced cake top.
3. Roll out violet fondant 1/8 in thick. Cut out letters using cookie cutters. Position on cake top.
4. Roll two 3/4 in. diameter balls using violet fondant. Position on cake top.
5. Roll approximately twelve 3/4 in. diameter balls using rose fondant. Position on cake top for handle.
6. Roll out rose fondant 1/16 in. thick and cut flowers using smallest cutter. Roll 1/8 in. diameter balls using yellow fondant and position in flower centers. Position flowers on cake top.
7. Form dark green fondant into leaf shapes. Position on cake top.
8. Roll 1/2 in. diameter white fondant balls and position at 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.
Rated 4 out of
I love this pan. My best friend wanted a "Coach" purse for her birthday. I used the "Blossom Bag Cake" pan for my foundation. The cake came right out of the pan and was so easy to add fondant to. I don't have any suggestions on how to make this pan any better. Its the perfect size and it allows you to put as much or as little detail in to it.