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 5 cups buttercream icing: Tint 3/4 cup lemon yellow
Tint 1 cup light rose (thin 1/4 cup with 3/4 teaspoon light corn syrup)
Tint 1/2 cup dark rose
Tint 1/4 cup copper (skin tone)
Tint 1/4 cup brown
Tint 1/4 cup black
Reserve 2 cups white (thin 1 cup with 1 tablespoon light corn syrup)
Decorate in Order
Using thinned white icing, ice cake sides and windows smooth.
Using thinned light rose icing, ice inside wheels smooth.
Using tip 3 and lemon yellow icing, outline carriage roof, hood and running board.
Using tip 3 and light rose icing, outline carriage bottom, front bumper, carriage back and crown.
Using tip 5 and light rose icing, pipe in carriage bottom, front bumper, carriage back and crown (smooth with finger dipped in cornstarch).
Using tip 5 and lemon yellow icing, pipe in hood (smooth with finger dipped in cornstarch).
Using tip 3 and dark rose icing, pipe dots around windows.
Using tip 12 and lemon yellow icing, pipe outline wheels (pat smooth with finger dipped in cornstarch).
Using tip 5 and dark rose icing, pipe in spokes on wheels.
Using tip 5 and white icing, pipe dot axles on wheels (flatten and smooth with finger dipped in cornstarch).
Using tip 16 and light rose icing, cover carriage with stars.
Using tip 16 and dark rose icing, pipe in scrolls below windows.
Using tip 16 and dark rose icing, pipe shell fleur-de-lis on crown of carriage.
Using tip 16 and lemon yellow icing, fill in roof and running board with stars.
Using tip 12 and copper (skin tone) icing, pipe ball head (flatten and smooth with finger dipped in cornstarch).
Using tip 3 and brown icing, pipe swirl hair.
Using tip 3 and dark rose icing, pipe pull-out spikes for crown.
Using tip 3 and black icing, pipe dot eyes and outline mouth.
Using tip 3 and copper (skin tone) icing, pipe dot nose.
Using tip 16 and white icing, 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.