Wilton Dad is King Cake

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by Wilton Design Team

Wilton Dad is King Cake

Ask any Dad, and he’ll tell you that fatherhood rules! Officially crown him the king with a candy-studded cake baked in a crown pan. Not just for Father’s Day, this coronation confection would work for a homecoming party, birthday buffet, or Mardi Gras bash.

Project Details

  • Level:beginner
  • Time:1 hour

Project Instructions

  • 1
    Project time does not include the time to bake and cool cake. We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
  • 2
    Preheat oven 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.
  • 3
    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!).
  • 4
    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.
  • 5
    Bake cake according to recipe instructions.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    Make 4 cups buttercream icing. Tint 2 cups Yellow (thin with 2 tablespoons light corn syrup). Reserve 2 cups White (thin with 2 tablespoons light corn syrup).
  • 10
    Ice background areas of cake smooth in thinned White icing.
  • 11
    Ice cake sides and crown smooth in thinned Yellow icing.
  • 12
    Ice base of crown fluffy in thinned White icing.
  • 13
    Cut string licorice into lettering and place on cake top.
  • 14
    Attach candy-coated chocolate dots to outline crown.
  • 15
    Attach candy-coated chocolate dots at crown points and on base of crown.

Project Details

  • Level:beginner
  • Time:1 hour

Project Supplies

  • Wilton Icing Colors 1 oz. Golden Yellow 104103403
  • Your Favorite Cake Recipe
  • Your Favorite Buttercream Icing Recipe
  • Wilton Cake Pan Crown 104103653
  • (Wilton Cake Release 104105008 optional - see step 3)
  • (Wilton 10 inch x 16 inch Cooling Grid 104106022 optional - see step 7)
  • Wilton 6 pc. Cake Boards 10 inch x 14 inch 104105908
  • Wilton Fanci-Foil Wrap Silver 104103289
  • Light Corn Syrup
  • Large Candy-coated Chocolate Dots
  • Mini Candy-coated Chocolate Dots
  • Medium Size Red String Licorice
  • Mini Size Red String Licorice