Shaped Number 1 Cake is an obvious choice for baby?s first birthday. Change the colors and you have a delightful design for a couple?s first anniversary or baby, the first place team or individual contest winner!
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 5 1/4 cups buttercream icing:
Tint 1 cup blue
Tint 1 1/2 cups yellow (thin with 5 teaspoons light corn syrup)
Tint 1 cup rose
Tint 1/4 cup violet (combine Rose and Violet)
Reserve 1 1/2 cups white (thin with 5 teaspoons light corn syrup)
Decorate in Order
Ice sides of cake smooth in thinned yellow icing.
Ice top of cake smooth in thinned white icing.
Use tip 21 and rose icing to pipe star bottom border.
Use tip 21 and blue icing to pipe star top border.
Use tip 5 and violet icing to add message.
Sprinkle cake top with Confetti Sprinkle Decorations.
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 5 out of
I just made this cake for my baby's birthday and it worked out beautifully. I spent hours online searching for a normal, easy recipe that would fit this pan well (not overflow and not be too little) and finally fell back on my cupcake recipe (which yields 24 cupcakes). That quantity was perfect for this pan. Also, the cake came out of the pan really nicely after using regular baking spray (oil plus flour).
I made a video tutorial (that includes the recipe) for anyone who wants to try it:
Date published: 2014-11-23
Rated 5 out of
Its not just 1, for my daughters' 11 birthday i made an 11 one chocolate Shelley one vanilla Lauren
Date published: 2012-01-02
Rated 5 out of
I used the #1 pan for my Mom's birthday and it said just how I felt about her in my life. I used buttercream frosting with pink (her favorite color) star borders, added some sprinkles and stars for added decorations. I don't have my Mom with me anymore but have some wonderful memories and when I see this cake pan and the ideas it's used for, I always smile. Her name was Amanda, too. :)