Monday, 25 March 2013

Funny car cake


Step 1

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 4 cups buttercream icing:
Tint 1/4 cup gray (use small amount of black; thin with 3/4 teaspoon of light corn syrup)
Tint 1 1/4 cups blue
Tint 1/2 cup red
Tint 1/4 cup green
Tint 1/4 cup yellow
Tint 1 1/4 cups black
Tint 1/4 cup light blue

Step 2

Decorate in Order
Ice windows, windshield and headlight areas smooth with thinned gray icing.

Step 3

Using tip 16 and green icing, pipe star detail on hood and back of car.

Step 4

Using tip 16 and yellow icing, pipe star detail on hood and back of car and star numbers on door and top.

Step 5

Using tip 16 and light blue icing, pipe star detail on hood and back of car.

Step 6

Using tip 16 and blue icing, cover center section of car with stars.

Step 7

Using tip 16 and red icing, cover front and back sections of car with stars.

Step 8

Using tip 21 and black icing, pipe swirl tires.

Step 9

Using tip 3 and black icing, pipe dot hubcaps.

Step 10

Using tip 3 and black icing, outline doors.

Step 11

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.

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