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 1 cup buttercream icing: Tint 1 cup green (thin with 3 teaspoons light corn syrup)
Decorate in Order
Spray pan with cooking spray and mold 2 recipes of crisped rice cereal treats.
Unmold treat and position on foil-covered cake board.
Use tip 12 and green icing to outline and pipe-in leaves. Smooth and score lines in leaves with spatula.
Flatten spice drops slightly with rolling pin on granulated sugar covered surface. Position spice drops in flower shapes on tree; add spearmint leaves.
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.
Tropical Cereal Treat Tree is rated
5.0 out of
Rated 5 out of
I made the trunk with chocolate crispy cereal and the top with the regular crispy cereal. I piped green stars for the palm leaves. Decorated with monkey I made from the monkey lollipop mold.
Date published: 2011-05-16
Rated 5 out of
It does get tedious cutting these but it's not horrible. We're creating a couple to open up our patio, which has an outdoor tropical theme, in a few weeks at a bbq! I tried one a week or so ago just to see how it went and I think I will decorate with frosting completely and then add some small "coconuts" if I can find fake ones or figure out how to create them with my icing! Any ideas?