Capture the imagination of your special Little Hero by putting his favorite figure on his party cake. This young fire department recruit is ready to man the hose to put out those pesky birthday candles!
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 6 1/4 cups buttercream icing: Tint 1/2 cup No-Taste Red/Christmas Red combination
Tint 1 cup yellow
Tint 3/4 cup copper (skin tone)
Tint 1/4 cup black
Tint 1/4 cup brown
Tint 1/4 cup light gray (use a small amount of black)
Tint 3/4 cup dark gray (use a small amount of black)
Reserve 2 1/2 cups white (thin 1 1/4 cup with 1 Tablespoon + 3/4 teaspoon light corn syrup; remaining reserved white icing will be used in bag which is spatula striped with No-Taste Red, Orange and Lemon Yellow Icing Colors).
Decorate in Order
Ice sides, background areas and shirt smooth with thinned white icing.
Use tip 3 and dark gray icing to outline fireman's coat, bottom shoes and hose.
Use tip 3 and red icing to outline hat.
Use tip 3 and black icing to outline mouth and pipe-in eyes (smooth with finger dipped in cornstarch).
Use tip 3 and light gray icing to pipe-in hat shield (smooth with finger dipped in cornstarch).
Use tip 3 and dark gray icing top pipe-in hose, nozzle and bottoms of shoes (smooth with finger dipped in cornstarch).
Use tip 3 and dark gray icing to overpipe lines on nozzle.
Use tip 3 and red icing to pipe-in inside of hat (smooth with finger dipped in cornstarch).
Use tip 3 and yellow icing top pipe-in inside of sleeves (smooth with finger dipped in cornstarch).
Use tip 16 and red icing to cover hat and overpipe shield with red stars.
Use tip 3 and dark gray icing to print letters on hat shield.
Use tip 16 and dark gray icing to cover belt and bottom band of coat with stars.
Use tip 16 and yellow icing to cover coat with stars.
Use tip 16 and black icing to cover shoes with stars.
Use tip 16 and copper icing to cover face and hands with stars; overpipe three layers of stars to build up nose.
Use tip 3 and brown icing to pipe pull-out string hair.
Use tip 21 and No-Taste Red/Yellow/Orange icing to make
spatula striped, pull-out star 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.