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 3 cups buttercream icing: Tint 3 cups rose (thin with 3 tablespoons)
Decorate in Order
Ice cake sides smooth with thinned rose icing.
Ice cake top fluffy with thinned rose icing.
Roll out chocolate nougat candy and form 3 mounds for body sections.
Roll out taffy on surface dusted with granulated sugar. Cut 2 large and 2 small teardrop shapes; brush with water and sprinkle with granulated sugar.
Attach small taffy teardrops to large taffy tears drops with damp brush.
Position spice drops around top border.
Insert spice drops on tops of black shoestring licorice and insert into to cake for antennae.
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.
Sweet Kaleidoscope Cake is rated
4.0 out of
Rated 4 out of
Instead of molding chocolate nougat, I used the pan as a chocolate mold and made the butterfly body that way. Make sure if you do this that you do it the night before and not much further in advance or your chocolate will look dried out. Cutting the fondant pieces was a bit time consuming because I didn't have a cookie cutter that shape but it still turned out great. Instead of sparkles i dipped the fondant in sugar but it mostly melted so you couldn't really tell. This pan is really versital - love it!
Date published: 2010-12-06
Rated 4 out of
Sugara Pie from
Very fun cake for a little girl. I used heart shaped cookies for body.