Here's a great Gift Idea!

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Blue Ribbon
Wilton Cake Pan

Description: Here's a sturdy, aluminum, party cake pan from Wilton - Fun not just for adults, but for kids who want to help! It takes a regular-sized, 2 layer, box cake mix, any brand or flavor you like. When it's cooled, you can decorate it with colored buttercream frosting you make yourself, using piping bags and decorating tips by Wilton, which are usually available at department stores and chain craft stores like Hobby Lobby and Michaels. With ordinary care, you can use this pan for generations.

Below are general directions for baking and icing your cake - You can print them out at your convenience. Have fun and let the kids help!

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  • Size: About 11" by 13" by 1.5" deep. (The pop can is to show scale.)

  • Manufacturer: Wilton # 502-2286, UPC# 07089602908, Made in Korea.

  • Condition: Used, good condition - no dents. Includes complete baking and decorating instructions. (The booklet has a stain from a piece of tape.)
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    This would make a great gift!

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    GENERAL BAKING AND DECORATING INSTRUCTIONS FOR WILTON CAKE PAN

    Before first and after each use, hand wash in warm, soapy water. Rinse and dry thoroughly with a soft cloth. Do not place in dishwasher and avoid using metal utensils. Acid from some foods may stain the pan, but occasional staining or scratches will not affect the performance of the bakeware.

    To bake cake: 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 the pan completely 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 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, vegetable oil pan spray with flour or Wilton Cake Release 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. Bake cake on middle rack of 350°F oven for 35-40 minutes or until cake tests done according to recipe directions. Remove cake from oven and cool on cooling grid 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, run a rubber spatula around edge, 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 plate, 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, for instructions on making a foil-wrapped board, cut to fit the cake, visit www.wilton.com.

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    Making Buttercream Icing: The thick, but creamy texture of this flavorful icing makes it ideal for decorating. For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. YIELD: about 3 CUPS.

  • 1/2 cup solid vegetable shortening
  • 1 teaspoon Wilton Imitation Clear Vanilla Extract
  • 2 tablespoons milk
  • 1/2 cup (1 stick) butter or margarine, softened
  • 4 cups (approx. 1 lb.) sifted confectioners' sugar

    In large bowl, beat butter and shortening with electric mixer until light and fluffy. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

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    Decorating with Wilton Icings:

    Wilton Icing Mix: You will need 2 packages of our Creamy White Icing Mix. To prepare, follow package directions. Each package makes about 2 cups icing. Excellent for tinting any shade required.

    Cake may be refrigerated after it is iced.

    Wilton Ready-To-Use Decorator Icing: You will need approximately 2 cans of our delicious white icing. Each 16 oz, can holds about 2 cups. It's ideal for all of your decorating needs - icing, decorating and flower making.

    Coloring Your Icing: Wilton Icing Colors are best for decorating because they are concentrated and give the deepest, most vivid icing colors. Use a toothpick to swirl icing color into icing, then mix well. Add color gradually until you get the icing color you desire. Use a new toothpick each time you add more color,

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    Decorating Techniques

    To Ice Smooth: With a spatula, place icing on cake. Spread icing over area to be covered. For a smooth effect, run spatula lightly over the icing in the same direction, blending it in for an even look.

    To Make Outlines: Use Wilton tips 3, 5, 12. Hold bag at a 45° angle and touch tip to surface. Squeeze at starting point so that icing sticks to surface. Now raise the tip slightly and continue to squeeze. The icing will flow out of the tip while you direct it along surface. To end an outline, touch tip back to surface, stop squeezing and pull away. If icing ripples, you are squeezing bag too hard. If icing outline breaks, you are moving bag too quickly or icing is too thick.

    To Outline & Pipe-In: After outlining, using the same tip, squeeze out rows of lines to fill area. Pat icing down with fingertip dipped in cornstarch or smooth with dampened art brush.

    To Make Stars: Use tip 16. Hold bag at 90° angle with tip 1/8 in. above surface. Squeeze until a star is formed, then stop pressure and pull tip away. Your stars will be neatly formed only if you stop squeezing before you pull the tip away.

    My tips?:

  • This pan doesn't have to be used just to make the intended design! Shaped the way it is, you can decorate it to make a hundred other things. You should be having fun and if you try something and it doesn't work out the first time, you still get a delicious cake to eat!

  • Before baking, grease the pan with shortening and then coat the shortening with flour. Let the baked cake cool completely and it usually comes out without breaking. If it does break, glue the pieces together with frosting and nobody will be the wiser.

  • The newly-baked cake will always have loose crumbs, so professional bakers smear on a coating of thin frosting they call a "crumb coat" and let it dry before proceeding. It glues all the crumbs down so they won't interfere with your decorating. This Wilton cake requires no shaping or cutting, other than leveling (if desired) but for cakes that do, I sometimes freeze the cake first.

  • Wilton makes special cardboard boards to place your cake on while decorating, but I just cut a piece of cardboard to the shape I want and cover it with tinfoil. That way, if you bring this cake to a party you don't have to bring anything home.

  • Wilton makes reuseable plastic piping bags, and also sheets of parchment paper that you can roll into a bag for one-time use. If you're going to have a lot of colors, the parchment paper is the way to go. I sometimes use a plastic bag with the corner cut out when I just have a little detail to finish up.

  • Speaking of colors, the liquid food coloring you get at the grocery store is fine (as is the vanilla or almond extract you'll use to make the frosting) but if you're going to make a lot of cakes, you're better off using the paste-type food coloring made by Wilton. Better variety of colors and easier to use.

  • Finally, buttercream frosting is simple to make and tastes great! But if you want chocolate frosting, use the ready-made type, like Duncan Hines or Pillsbury. They're like eating candy bars! You won't regret it.

  • Have fun and let the kids help with the decorating - And take pictures!

    THANK YOU!

     
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