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 1/4 cup rose
Tint 1/4 cup dark violet/rose combination
Tint 1/4 cup light violet/rose combination
Tint 1 1/2 cups blue (thin 1 1/4 cups with 4 teaspoons light corn syrup)
Tint 1/2 cup light yellow
Tint 1/4 cup dark yellow
Tint 1/4 cup black
Tint 1/4 cup copper (skin tone)
Tint 1/2 cup green
Reserve 1 1/4 cups white

Decorate in Order

Ice sides and background areas smooth with thinned blue icing.

Use tip 3 and blue icing to outline stork body.

Use tip 3 and dark yellow icing to outline feet and beak.

Use tip 3 and dark violet/rose combination icing to outline top of hat.

Use tip 16 and dark violet/rose combination icing to fill in top of hat with stars.

Use tip 3 and light violet/rose combination icing to outline bottom of hat.

Use tip 16 and light violet/rose combination icing to fill in bottom of hat with stars.

Use tip 3 and rose icing to outline bill of hat.

Use tip 16 and rose icing to fill in bill of hat with stars.

Use tip 3 and green icing to outline baby blanket.

Use tip 16 and green icing to fill in baby blanket with stars.

Use tip 16 and light yellow icing to fill in beak and feet with stars.

Use tip 12 and copper (skin tone) icing to make ball for baby's head (pat smooth and flatten slightly with finger dipped in cornstarch).

Use tip 16 and white icing to cover stork body with stars.

Use tip 3 and white icing to outline and pipe in stork eye (pat smooth with finger dipped in cornstarch).

Use tip 16 and white icing to pipe pull-out star wings.

Use tip 21 and white icing to pipe shell bottom border.

Use tip 3 and black icing to outline baby's eyes and mouth.

Use tip 3 and black icing to pipe dot pupil on stork.

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.