PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. IN ADDITION, to decorate
cake you will need:
Decorating Bag and Coupler or parchment triangles.
Tips 3, 12, 16, 21 (alternate designs use tips 5, 7).
Icing Colors in Red-Red, Black, Royal Blue
(alternate designs use Teal, Violet, Lemon Yellow, Leaf Green and Sky
Blue).
One 2-layer cake mix or ingredients to make favorite layer cake recipe.
Foil-covered cake board or serving plate.
PAN USED: Stock No. 2105-2025 Available
HERE
To Decorate Her Ride
You will need Americolor
Icing Colors in Black, Teal, Violet, Lemon Yellow; tips 3, 5, 7, 12.
Make 5 cups buttercream icing, Ready-made
available HERE:
Tint 1 114 cups teal (thin with 1 tablespoon
and 3/4 teaspoon light corn syrup)
Tint 314 cup violet
Tint 3/4 cup light grey
Tint 114 cup dark grey
Tint 3/4 cup black
Tint 114 cup yellow
Reserve 1 1/4 cups white
Ice sides and Tip 12 tight Tip 7 black Tip 5 light grey lip 3 yellow
background areas grey pipe-in pipe-in pipe-in pipe-m smooth with thinned
teal icing.
Tip 3 videt print
Tip 5 black pipe-in
Tip 3 light grey pipe-in
Tip12 dark grey pipe-m
Tip 5 black pipe-in Tip 12 white zigzag puff border Tip 12 black pipe-in
To Decorate Motorcycle Cake
You will need Wilton Icing Colors in Red-Red, Black and Royal Blue;
Tips 3, 12, 16, 21. We suggest that you tint all icings at one time while
cake cools. Refrigerate tinted icings in covered containers until ready
to use.
Make 5 cups buttercream icing:
Tint 1 1/4 cups blue (thin with 1 tablespoon and 3/4 teaspoon light
corn syrup)
Tint 3/4 cup black
Tint 112 cup dark grey
Tint 3/4 cup light grey
Tint 112 cup red
Reserve 1 1/4 cups white
WITH THINNED BLUE ICING: WITH RED ICING:
Ice sides and background areas Use tip 3 and 'To Outline"
smooth with spatula directions to outline fenders
WITH DARK GREY ICING: and gas tank top
Use spatula to ice inside of wheels Use tip 16 and 'To Make Stars"
and background of motorcycle engine directions to cover fenders and
smooth gas tank top
Use tip 3 and 'To Pipe-In" directions WITH BLACK ICING: to pipe in
center of hubcaps Use spatula to ice seat
WITH LIGHT GREY ICING: smooth.
Use tip 3 and 'To Outline" directions Use tip 3 and 'To Print'
to outline headlight and shocks directions to print message
Use tip 3 and 'To Make Zigzags" Use tip 3 and 'To Outline"
directions to fill in headlight and directions to outline grips on
shocks handle bars and wheels
Use tip 3 and 'To Outline and Pipe- Use tip 12 and 'To Pipe-In"
In" directions to outline and pipe-in oil directions to pipe in wheels
tank, transmission, cylinders and and handle bar trim
cylinder cover WITH WHITE ICING:
Use tip 12 and 'To Pipe-In" directions Use tip 21 and 'To Make
to pipe wheel spokes, handle bars Zigzag Puffs" to pipe zigzag
and chrome exhaust trim puff border
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 c"E!' without crumbs every time, giving
you the ideal surface for decorating. Now in convenient dispensing bottle.
Certified Kosher. 8 oz.. 702.6016
Ice smooth with Tip 21 white Tip 16 red
Wads icing zigzag puff stars border'
Tip 12
black pipe-in
Tip3red outlines
Tip 16
red stars
lip 3
dark grey
pipe-in Tip 12 light grey pipe-in
Tip 3 light grey Tip 3light grey Ice smooth with
outlines pipe-in dark grey icing.
Tip 3 black
outlines
Tip 12 light
grey pipe-in
To Decorate Kicking Up Dirt
You will need Wilton Icing Colors in Leaf Green, Black, Sky Blue, Lemon
Yellow; tips 3, 5, 7, 12, 21.
Make 5 3/4 cups buttercream icing:
Tint 3/4 cup green
Tint 1 314 cups blue
Tint 3/4 cup grey
Tint 1 cup black
Tint 1/4 cup yellow
Reserve 1 114 cups white (thin with 1 tablespoon and 3/4 teaspoon
light
corn syrup)
Ice sides and background areas Tip 12 blue Tip 5 .grey Tip 12 green
smooth with thinned white icing. pipe-in pipe-in pipe-in Tip 3 yelloe
pipe-in
A
Tip 5 black ~jr s Tip 12 green
printing _ :AIL Pipe-in
1 ip 5 black pipe-in
Tip 5 green pipe-m
Tip 3 blue outlines
Tip 12 grey Tip 3 black dots Tip 3 green Tip 3 black dots Tip 21 black
pipe-in outlines pipe-in
For more Decorating Techniques &Tips
Visit our website at www.wilton.com -
Learn To Decorate - Basic Decorating Lessons.
Using Your Decorating
Bag and Coupler
You can make many different designs with just one decorating bagful
of icing by using the Wilton Featherweight or Disposable Decorating bags
and coupler and changing decorating tips.
Just follow these steps:
1. Screw ring off coupler to expose series of tiny threads 112 in.
above coupler base.
2. Force coupler base as far down into decorating bag as it will go.Then
mark where bottom thread of coupler shows through 3
bag; remove coupler and trim bag at pencil ,.,~
mark with a pair of scissors. 6--.- pi"
3. Reposition coupler in bag and push end 4. 4 through opening to expose
bottom two threads.
4. Position decorating tip over coupler and screw ring in place to
secure. To change tips, unscrew ring, replace tip and replace ring.
5. To fill, cuff open end of bag over your hand and insert icing with
a spatula. Fill bag no
more than half full.
6. To close, unfold cuff and twist top of bag shut. Hold twist between
your thumb and forefinger. Note: You can eliminate any air bubbles that
may have have formed by squeezing bag gently over icing bowl until air
is released. Important: Be sure to wash the Featherweight bag in hot soapy
water, then rinse and dry afterevery use. A degreaser can make clean-up
easier.
Baking Instructions
Preheat oven to 350°For 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 'r?a~ f//~
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 useNew 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 ,,R
necessary, spread the batter around with a spatula to ,r
fill all areas of the pan evenly. Be careful not to touch pw:j:~. 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. \Mile 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.
Using Parchment Bags
Parchment bags made from parchment paper triangles give you more versatility
and the convenience of one-time use. Follow package directions. To "pipe-in"
using a cut parchment bag, cut the point of the bag to desired opening.
Decorating With Wilton Icings
Wilton Frosting Mix: You will need 2-3 packages of Creamy White Icing
Mix. To prepare, follow package directions. Each package makes about 2
cups icing. Excellent for tinting any shade required. If you're using another
type of frosting mix, you will need three 15.4 oz. packages of the creamy
vanilla type that will frost two 8 in. or 9 in. layers. For each package
of frosting mix, use four less teaspoons water than package directs. Each
package makes about 1 3/4 cups icing. Do not refrigerate icing before decorating.
Cake may be refrigerated after it is iced.
Wilton Ready-to-Use Decorator's Icing: You will need approximately
2-3 cans of our delicious white icing. Each 16.5 oz. can holds about 2
cups. It's ideal for all of your decorating needs frosting, decorating
and flower making.
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: 3 CUPS.
1/2 cup solid vegetable shortening 1/2 cup butter or margarine
4 cups (1 lb.) sifted confectioners' sugar 2 tablespoons milk
1 tsp. Wilton Clear Vanilla Extract
Cream butter and shortening with electric mixer. 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.
*To thin for icing cake, add a small amount of fight can syrup.
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.
Let's Practice Decorating
Use decorating bag and coupler as directed in this booklet. Practice
each of the following techniques on the back of a cookie sheet with white
icing. The practice decorations can be scraped off the cookie sheet back
into the mixing bowl and rewhipped for use again. To hold bag while decorating,
curl fingers
around bag with the end twist locked between your thumb and index finger.
This forces the icing down into the tip each time you squeeze. Apply an
even pressure with all four fingers and icing will come out of the tip
until you stop squeezing. As you decorate, periodically twist the bag down
further, forcing the icing down into the tip. Use fingers of other hand
to guide as you decorate. For more about decorating, refer to the Wilton
Yearbook of Cake Decorating.
Icing Smooth With A Spatula .,, --
With a spatula, place icing on cake. Spread icing over ,,,0rr!!'
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. For a fluffy
effect, swirl icing into peaks using the edge of the spatula.
To Make Outlines
Use tip 3. Hold bag at a 45° angle and touch tip to surface. Squeeze
at starting point so that icing sticks to surface. Nowraise 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 Outline & Pipe-In
After outlining, using the same tip. squeeze out rowsof 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 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. a `'
To Write or Print
Use tip 3. Hold bag at a 45° ° angle to surface of cake ,
with bag toward your right so that fingers face you , j-(see illustration).
As you write or print, always work
from left to right. To write, squeeze out icing with a s. 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 21. Hold decorating bag straight up with tip 1 /8 in. above
surface. Squeeze and hold tip in place
momentarily, then move tip around to the right using a J
short circular motion. Stop pressure just before reaching Top
original starting point and pull tip away. VIEW Ws-
To Make Zigzags
Use tip 3 or 21. Hold bag at a 45° angle with tip lightly touching
surface. As you squeeze out icing with a steady, even pressure, move hand
in a side-to-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.
To Make Zigzag Puffs
Use tip 12 or 21. Hold bag at a 45° angle to surface, fingertips
on bag facing you. Touch tip to surface and use a light-to-heavy-to-light
pressure and zigzag motion to form puff. Repeat procedure again and again
as you move tip in a straight line to form row of puffs. To end
row, stop pressure, pull tip away. ~.q.
To Make Dots
Use tip 3. Hold bag at 90° angle with tip almost touching surface.
jib Steadily squeeze out a dot of icing, lifting the bag slightly and
keeping tip in icing as it builds up into a small mound. Then stop
pressure and pull tip away. Vary size of dots by lengthening the OGYJOCO
amount of time you apply pressure to the bag. TOPVIEW