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 3 1/2 cups buttercream icing: Tint 1 3/4 cups Lemon Yellow/Golden Yellow combination (thin with 2 tablespoons light corn syrup)
Tint 1/4 cup red
Reserve 1 1/2 cups white (thin 3/4 cup with 2 teaspoons light corn syrup)
Decorate in Order
Pipe tip 12 vertical stripes on bottom half of cake in white icing.
Ice top half of cake fluffy with thinned Lemon Yellow/Golden Yellow icing.
Print tip 3 message in red icing.
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.
Make spice drop flowers. Roll spice drops flat in granulated sugar and use scissors to cut into 5-petal flowers, approximately 1 in. diameter. Add cut white spice drop centers. Cut spearmint leaves ¾ in. long for leaves. Position on top half of cake.
Rated 3 out of
I used this cake pan one time for my sister's birthday, but it did not turn out to look like a cupcake. So, I turned it into a basket of flowers! Now, I see this idea in your Wilton site called fancy flowers cake. That is interesting. I used the rim of the top of the cupcake to create a handle for the basket that I made, and then I put lots of different types of flowers in the "basket". I think it turned out very well...much better than a large cupcake, too!