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 3 3/4 cups buttercream icing: Tint 3/4 cup light rose (thin 1/4 cup with 3/4 teaspoon light corn syrup)
Tint 1 cup dark rose
Tint 1/4 cup lemon yellow/golden yellow combination
Tint 1/4 cup violet/rose combination
Reserve 1 1/2 cups white
Decorate in Order
Ice windows and inside wheels smooth with thinned light rose icing.
Use tip 3 and dark rose icing to outline carriage, windows and back trim.
Use tip 3 and white icing to outline inside wheels.
Use tip 16 and white icing to cover door and wheel sections with stars.
Use tip 16 and dark rose icing to cover roof, front fender, headlight, hood and base sections with stars.
Use tip 16 and light rose icing to cover running board and back sections with stars.
Use tip 16 and lemon yellow/golden yellow combination icing to cover crown of carriage with stars.
Use tip 5 and violet/rose combination icing to pipe bead spokes on wheels.
Use tip 3 and violet/rose combination icing to pipe dot wheel centers.
Use tip 3 and violet/rose combination icing to pipe swirls on wheel centers, scallops on wheels and pipe in scrolls below windows.
Use tip 3 and violet/rose combination icing to pipe in teardrop shapes between windows.
Use tip 3 and dark rose icing to pipe in diamond shape on crown of carriage (pat smooth with finger dipped in cornstarch).
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.