This post was published 1 year 6 months 17 days ago which may make its information invalid. Countdown to D23 is not responsible for any misunderstanding.
This cake was made/designed (and article put together) by my wonderful and talented friend Holly. Enjoy!
6+ decorator bags (always good to have more in case one rips)
1 Wilton Tip 3
1 Wilton Tip 5
Wilton Icing colors in Black, Royal Blue, and Pink
2 6in cake circles
1 10in cake circle
1 10in decorator circle
1 9in Straight Spatula
1 9in Angled Spatula
1 cake stand
1 paint brush
1 6in round pan
1 cupcake/muffin pan
1 Wilton 12in Bake-Even Strip
1 Betty Crocker Chocolate Fudge Cake mixe (cake mix instead of making from scratch chosen to make things a little easier, and more economical)
½ cup Apple Sauce (substituting for oil helps keep the cake moister)
1 ¼ cups water
1 container of Betty Crocker Triple Chocolate Chip Frosting
1 stick of butter, softened
12 oz solid vegetable shortening (not vegetable oil)
2 pounds of powdered sugar
1 teaspoon of vanilla
¾ to 1 cup of milk
We will start with the Frozen Buttercream transfer, as this will have to sit in the freezer for a minimum of 90 minutes (although can sit for a few days if necessary). To watch a video of a Frozen Buttercream Transfer, I recommend watching Susan Matusiak’s video on Wilton.com. Begin with taping your image to a decorator circle, or other solid surface. You will want to make sure that you are taping the REVERSE image of what you will want. Remember, this is going to be frozen, and then FLIPPED over to place on your cake. Any words need to be written backwards, so that when its placed on your cake, it reads correctly. Once the image is taped down, place a piece of wax paper over the image and tape it down as well, so it does not move while you are decorating the image. Separate your frosting out and mix up the colors you will need. I created a handy color chart and laid out all my mixing bowls for each color. You will need enough black to fully outline your image. Once you have approximately 1cup of icing mixed with the black icing color, fill up your decorator bag and place a #3 Wilton tip on the end. This will ensure a nice even line, that’s not too thick as to overpower the design. Completely trace over the outline of your image. Once your outline is finished, begin filling in the spaces with rest of the colors. For Stitch’s ears and tongue, I did a nice pink. For the bulk of his body I did a medium blue, while the accents were in a darker and lighter shade of blue. Make sure to fill in the spaces with even strokes of icing, and using a toothpick to fill in any small holes throughout.
Once the image is completely iced in with the colors you want to use, you will want to place a border and backing on the image you will want to choose a color that will match the color your cake is iced. I am icing my cake in just plain white, so I am going to do a white border and backing. Using a #5 Wilton tip, fill a decorator bag with white icing. Start by going all the way around the outer border of the image. You will want to slightly cover the original black border as you do this. Once you have the border, completely fill in the white over the top of the image. Do not worry about smudging the image, it will be fine. Once the image is covered in icing, use a straight spatula to gently smooth out the back. Finally, place the image in the freezer while you finish the rest of the cake decorating.
Follow instructions on cake box mix for baking times and temperatures. I substitute Apple Sauce for the Vegetable oil, as it makes for a softer, moister cake. I use Wilton Bake-Even strips when I bake cakes as it helps prevent the “dome” on top of a cake. This recipe has enough left over that you can make a dozen cupcakes to go with your cake. After it has been baked, and cooled, carefully remove any remaining dome on top of the cake. I do this by either using a serrated knife, or a cake leveler (one can be purchased at Michael’s very a relative reasonable price). Once the dome is removed, using a serrated knife or the cake leveler, cut your cake in half. This will help create the two pieces with which to fill at a later time. At this point, place the cakes in the freezer for about 15-30 minutes. Remove from the freezer and gently rub off any large crumbs. Using some white icing, pipe a border around one of the pieces of cake. Once you have a nice thick border, fill the middle with whichever filling you choose. I went with a Triple Chocolate Chip frosting from Betty Crocker. Place the other piece of the cake directly on top and make sure that it is even. Next, make a crumb coat with your frosting (creating a very light coating of frosting all over the cake to hold in the remaining crumbs). Place the cake in the freezer for approximately 30 minutes.
Once you pull the cake out of the freezer, finish icing the cake with about ¼ inch frosting all the way around. Having a turning cake stand can definitely help with this step. Make sure to use an angled spatula and ice the cake and smooth as possible. A trick I like to use is to fully ice the cake as best I can. Once I’ve done that, and there are still marks on the cake from the spatuly, I put the cake BACK in the freezer for another 30 minutes. Then, I pull out the cake and gently place parchment paper over the top and sides, in small sections, and just rub gently. This helps smooth out some of the additional lines on the cake.
Now your cake is decorated, time to place on the image! Take your frozen image out of the freezer and gently loosen up the sides. Carefully place the image in the spot you would like it to appear, and remove the waxed paper. Lightly press down the sides of the image so that it stays on the cake. Next, just finish up any additional decorating on your cake, and you have a beautiful Stitch cake for the Disney lover in your family!
As an additional touch, I used the left over cupcakes and icing to create a Happy Birthday message! For a fun slideshow of pictures of this cake, click the link below: