Look for a mix or recipe that makes enough batter for two 8 inch (20. 3 cm) cake rounds, or a 2 layer cake. 1 box of cake mix is usually enough. [1] X Research source Most box cake mixes require only a few fresh ingredients–usually eggs, oil, and water.
Mix the batter thoroughly–no lumps or bumps, or you will find clumps in your finished cake.
Be wary of using too much red dye. Sometimes the amount of dye needed to achieve a bright red can affect the flavor of the frosting. Look for a no-taste red dye or a highly concentrated red to avoid a bitter aftertaste. Some grocery stores carry pre-dyed frosting in cans with an easy to use nozzle, as with a can of cheese wiz or whipped cream. You can use this if it is easier for you to decorate, just make sure you have enough. Refrigerate dye until you are ready to decorate.
Never use squid ink for black dye. This works for savory dishes only! Refrigerate dye until you are ready to decorate.
If you want your filling to be colored, you’ll only need about 1/2 cup of white frosting and can dye the rest the desired color. [3] X Research source
Greasing the pan not only ensures your cake will pop out easily, it helps the cake climb the sides of the pan and gives your it more volume. [6] X Research source Turn the pan over and tap gently to remove any excess flour. If you are baking a chocolate cake, you may want to use cocoa powder to prevent a white film that may be left by the flour. [7] X Research source
You can use a core shaped like a nail, placing the “head” of the nail on the bottom with the spike pointing upward, or one that is shaped like a long, narrow plug, with the opening pointing up. [8] X Research source You can bake this cake without a heating core, but the depth of the pan means you may over-brown the exposed top and sides of your cake. [9] X Research source A heating core may also prevent your cake from deflating or sagging in the middle.
If you use a plug-shaped heating core, don’t forget to fill the core with cake batter, too. Fill it a little higher than the level of batter outside the core. The plug-shaped bit of cake will fit into the hole created by the core once it’s removed.
Test the cake by skewering near the center (but not inside the heating core) with a toothpick or kebab stick. If the stick comes out clean (a few crumbs is ok), then the cake is ready. [11] X Research source If the cake is done, the sides should be just starting to pull away from the pan and the center should feel springy when you press it with your finger. [12] X Research source
If the top of the cake is raised above the pan, use a knife to carefully trim it flat. [13] X Research source
You can loosen the sides by gently running a knife around the edges. [15] X Research source Allow the cake to cool for at least an hour. Frosting or slicing a cake before it has cooled can ruin your cake and will cause your icing to melt.
Make sure you hold the knife straight and steady. It should slide easily and cleanly through the soft cake. You may want to trace the cut first. Before you cut all the way through, hold the knife beside the cake so the teeth will just cut into the side and turn the cake on the table. This can guide your knife better when you cut your layers. Be conscious of where the knife is going in relation to the hand on top of the cake. Don’t accidentally slice into your hand.
Wrap the bowl with plastic wrap and put it in the freezer for about 30 minutes. You may choose not to layer and fill your cake, but because the cake is so tall your guests may find they have big mouthfuls of cake with no frosting.
You can also heat the pan with a hairdryer or blowtorch to help force the bowl to release the cake. Place the plattered cake on your cake wheel or turn table. You can use a bit of sticky fabric, like a mesh shelf liner, to keep the platter from slipping while you decorate.
Use an even amount of pressure for each star to keep a uniform size. [16] X Research source Constantly refill your piping bag with frosting, especially when it starts to get soft. Your stars will lose their shape and definition if the icing is not stiff. [17] X Research source
Use the round decorating tip for the straight line. You can smooth the line using a finger dipped in corn starch. [19] X Research source
Remember to use consistent pressure and keep the stars close together. [20] X Research source
Experiment with borders. Try piping big red stars along the bottom edge of the cake for a nice border. Or make some green frosting and use the start tip to pipe it all over the platter to look like grass.
