Wilton Cake Pan Directions - Boba Fett
Wilton Cake Pan Directions - Boba Fett
Wilton Cake Pan Directions - Boba Fett
Call: 800-942-8881
Wilton Industries, Inc. Woodridge, Il. 60517 www.wilton.com
Lucasfilm Ltd. (LFL) 1983 All Rights Reserved TM Trademark owned by Lucasfilm LTD. and used by Wilton under authorization
Tip 16 copper stars Tip 3 brown written message Tip 16 yellow stripes Tip 4 brown detail outlines
Tip 16 yellow stars Background areas on cake top and sides iced smooth with thinned white icing
Cake Release
For perfect, crumb-free cakes!
No need to grease and flour your baking pan Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides with a pastry brush and fill with batter. Cakes release perfectly without crumbs every time, giving you the ideal surface for decorating. Now in convenient dispensing bottle. Certified Kosher. 8 oz. 702-6016
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Cake
Baking Instructions
Preheat oven to 350OFor 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 or Bake Easy Non-Stick Spray for easy release). 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 350OF 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.
You will need Wilton Icing Colors in Leaf Green, Brown, Copper, Sky Blue and Golden Yellow; tips 4 and 18. 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 yellow Tint 1/4 cup copper Tint 2/3 cup brown Tint 1/3 cup blue Tint 1/2 cup moss green (add a small amount of sky blue and brown to light leaf green) Reserve 2 cups white (thin 1 1/3 cups with 1 Tablespoon milk or 2 Tablespoons light corn syrup)
Tip 18 moss green stripes Tip 4 brown printed message Tip 18 yellow rosette Tip 18 moss green zigzags Tip 18 copper zigzags Tip 18 brown zigzags Tip 18 copper stripes
Tip 4 brown detail outlines Tip 18 blue stripes Tip 18 yellow zigzags
Background areas on cake top and sides iced smooth with thinned white icing Tip 18 blue Tip 18 yellow zigzags stripes
To Write or Print
Use tip 3 or 4. Hold bag at a 45O angle to surface of cake with bag toward your right so that fingers face you (see illustration). As you write or print, always work from left to right. To write, squeeze out icing with a steady, even pressure as you glide tip along surface in a smooth continuous motion. Keep wrist straight; use your arm, not your fingers to form each line, letter or word. Tip should lightly touch cake at all times. To print, touch tip to surface and then raise tip slightly as you continue to squeeze. The icing will flow out of the tip while you direct it along surface. Stop squeezing and touch tip to surface to end each stroke of printed letter, then lift tip and pull away.
To Make Rosettes
Use tip 18. Hold bag straight up and down with tip 1/8 in. above surface (see illustration). Squeeze and hold tip in place momentarily, then move tip around to the right in a short circular motion, stopping pressure just before you reach your original starting point. Pull tip away and you have a rosette.
TOP VIEW
To Make Outlines
Use tip 3. Hold bag at a 45O angle and touch tip to surface. Squeeze at starting point so that icing sticks to surface. Now raise the tip slightly andcontinue 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 Make Shells
Use tip 16 or 18. Hold decorating bag at a 45O angle, slightly above surface with end of bag pointing towards you. Squeeze until icing builds up and fans out into a base as you lift tip slightly. Relax pressure as you lower tip until it touches surface. Stop pressure and pull tip away without lifting tip off surface to draw shell to a point. Practice this procedure until you can produce a clean shell shape. To make a row of shells, rest head of one on tail of preceding shell. For larger shells, increase pressure; for smaller shells, decrease pressure.
To Make Zigzags
Use tip 4 or 18. Hold bag at a 45O angle with tip lightly touching surface. As you squeeze out icing with a steady, even pressure, move handin a sideto-side motion for a zigzag effect. To end zigzag, stop pressure and pull tip away. Loose, overpiped zigzags are made following the basic zigzag technique. As you move the tip in the side-to-side motion, vary the width of the zigzags and overpipe areas to create dimension. Cover the entire area, with no background showing.
Bake Easy
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To Make Stars
Use tip 16 or 18. Hold bag straight up and down (see illustration) 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.
Wilton Method
Decorating Classes
Discover The Fun of Cake Decorating!
Find Classes Near You!
In U.S.A., Call 800-942-8881 Or visit our website at www.wilton.com
In Canada, call (416) 679-0790 x200 Or E-mail: classprograms@wilton.ca
To Make Stripes
Use tip 16 or 18. Hold decorating bag at a 45O angle to surface. As you squeeze out icing with a steady, even pressure, move tip in a vertical direction, laying out a stripe of icing. To end a stripe, stop pressure and pull tip away. Stripes can be made straight or curved in order to fill an area.
Millions have learned how much fun cake decorating can be in Wilton Method Classes. Our students keep coming back for more, because each Wilton Class helps anyone get beautiful results even those who have never decorated before! The secret of success? Wilton Method Instructors. Their friendly, patient way of teaching makes learning a pleasure. Our Instructors work with you, giving personal attention to help you perfect each technique. Wilton Method Instructors make learning fun.