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.
Tint 1/4 cup black
Tint 1/2 cup brown
Tint 1/4 cup light yellow (thin with 1 teaspoon light corn syrup)
Tint 2 cups yellow
Decorate in Order
1. Ice inside of ears smooth with thinned light yellow icing.
2. Use spatula and yellow icing to build up ears to a point.
3. Use tip 5 and black icing to pipe in eyes, nostrils and mouth (smooth with finger dipped in cornstarch).
4. Use tip 16 and brown icing to pipe pull-out hair.
5. Use tip 16 and yellow icing to cover face and ears with stars.
6. To make horns, soften chocolate nougat candy rolls in microwave for 5-10 seconds on 50% power. Roll out and wrap around 2 lollipop sticks. Roll candy into 2 balls and insert onto top of sticks.
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.
Rated 5 out of
I loved making this cake. The only problem I ran into was trying to build up the ears to make them pointy. I ended up using cardboard and then decorating them.
Date published: 2014-02-06
Rated 5 out of
I made the giraffe cake, along with several other animal cakes, for my daughter's first birthday. The cakes were all huge hits.
The giraffe was easy as can be! The ears did take a tiny bit of time to figure out how to make them pointy. I'd never had to do something like that before, but once I allowed myself to just do it and not worry that I would mess it up, it was fine.
For the pointy ears, it's helpful to remember to build up from the bottom if need be.
Date published: 2013-03-10
Rated 5 out of
baking mama of 2 from
This pan is great to add your own touch to, I was able to make this cake as a novice decorator and make it look like a professional did it. You can also look online for quick easy ideas to do cupcakes to go with it!