Wilton Dora User Manual

Baking and Decorating

Instructions for

Dora

Cake Pan

PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. IN ADDITION, to decorate cake you will need:

• Wilton Decorating Bags and Coupler or Parchment Triangles (Instructions included with all bags)

• Decorating Tips 3, 16, 21

• Wilton Icing Color in Royal Blue, Lemon Yellow, Black, Red-Red, Copper, Rose, Brown and Violet.

• Two-layer cake mix or favorite layer cake recipe

• Buttercream Icing (recipe included)

• Wilton Cake Board, Fanci-Foil Wrap

• Cornstarch, light corn syrup

• Toothpicks

Wilton, the Wilton logo and Wilton Method Classes are either registered trademarks or trademarks of Wilton Industries, Inc. in the United States and/or other countries.

Decorating Techniques

To Ice Smooth: With a spatula, place icing on cake. Spread icing over area to be covered. For a smooth eect, run spatula lightly over the icing in the same direction, blending it in for an even look.

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. Now raise the tip slightly and continue to squeeze. The icing will ow 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 rows of lines to ll area. Pat icing down with ngertip dipped in cornstarch or smooth with dampened art brush.

To Make Shells: Use tip 21. Hold decorating bag at a 45° 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 o 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 Stars: Use tip 16. Hold bag at 90° angle with tip 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 the U.S.A. Call 1-800-942-8881. Or visit

www.wilton.com

In Canada, call 1-416-679-0790 x200

Or email: classprograms@wilton.ca

⁄8 in.

Use and Care: Before rst and after each use, hand wash in warm, soapy water and dry thoroughly with a soft cloth. Do not place in dishwasher and avoid using metal utensils. Acid from some foods may stain the pan, but occasional staining or scratches will not aect the performance of the bakeware.

To bake cake: Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Prepare inside of pan using Wilton Bake Easy! non-stick spray or vegetable pan spray. Or, spread Wilton Cake Release pan coating on inside of pan with pastry brush. 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 ll all areas of the pan evenly. Be careful not to touch sides or bottom of pan. Bake cake on middle rack of 350°F oven for 35-40 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 o the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking. To remove cake from pan, run spatula around edge, place cooling rack against cake and turn both cake rack and pan over. Lift pan o carefully. Cool cake at least one hour. Brush loose crumbs o cake. To transfer cake to serving plate, hold a cake board against cake and turn both cake and rack over. Lift o 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. For instructions on making a foil-wrapped board, cut to t the cake, visit www.wilton.com.

Making Buttercream Icing: The thick, but creamy texture of this avorful 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: about 3 CUPS. ½ cup (1 stick) butter or margarine, softened ½ cup solid vegetable shortening 1 teaspoon Wilton Imitation Clear Vanilla Extract 4 cups (about 1 lb.) sifted confectioners’ sugar 2 tablespoons milk In large bowl, beat butter and shortening with electric mixer until light and uy. 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 uy.

Decorating with Wilton Icings:

Wilton Icing Mix: You will need 2-3 packages of our Creamy White Icing Mix. To prepare, follow package directions. Each package makes about 2 cups icing. Excellent for tinting any shade required. Do not refrigerate icing before decorating. Cake may be refrigerated after it is iced.

Wilton Ready-To-Use Decorator Icing: You will need approximately 2-3 cans of our delicious white icing. Each 16 oz. can holds about 2 cups. It’s ideal for all of your decorating needs – frosting, decorating and ower making. 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. Use a new toothpick each time you add more color.

Make 4 cups of buttercream icing:

Make 4 cups buttercream icing:

• Tint ½ cup Copper (Dora skin tone)

• Tint ½ cup Brown (thin 2 tablespoons with ½ teaspoon light corn syrup)

• Tint ¼ cup light Brown

• Tint ¼ cup Violet

• Tint ¼ cup Rose

• Tint ¼ cup Blue

• Tint ¼ cup light Blue

• Tint ¼ cup Yellow

• Tint ¼ cup Black

• Tint ¼ cup Red

• Reserve 1 cup white (thin ½ cup with 1½ teaspoons light corn syrup)

Cake Release™

For perfect, crumb-free cakes!

No need to grease and our your baking pan—Cake Release pan coating coats in one step. Cakes release perfectly every time without crumbs, giving you the ideal surface for decorating. In convenient dispensing bottle. 8 oz. Certied Kosher.

702-6016

Decorate in numerical order:

1. Trace pan shape on cake board. Cut board and wrap with Fanci-Foil Wrap. Position cake on board. Ice sides and background areas of cake smooth with thinned white icing.

2. Ice underside of hair smooth in thinned brown.

3. For outlines of hair, face and arms, pipe with tip 3 and brown icing. For outlines at underside of hair, pipe with tip 3 and light brown icing.

4. For Dora and Map’s eyes, ice smooth in white icing.

5. For outlines of Dora’s eyes, pipe with tip 3 and light brown icing. Pipe in eyes with tip 3 in light brown icing (smooth with nger dipped in cornstarch).

6. For Dora’s eye centers, pipe with tip 3 and black icing (smooth with nger dipped in cornstarch).

7. For glint in eyes, pipe with tip 3 and white icing.

8. For outlines of Dora’s mouth, nose and chin, pipe with tip 3 and light brown icing.

9. For Map’s mouth, ice smooth in red icing. Outline mouth and pipe in tongue with tip 3 and red

icing (smooth with nger dipped in cornstarch).

10. For outlines of Map’s eyes and top edges, pipe with tip3 and black icing. For eye centers, pipe with tip 3 and black icing.

11. For Map, cover with tip 16 stars and yellow icing. For Map’s eyebrows, pipe with tip 3 and yellow icing.

12. For Dora’s face and arms, cover with tip 16 stars and Dora skin tone icing.

13. For hair, cover with tip 16 stars and brown icing.

14. For backpack, outline with tip 3 and purple icing. Cover backpack with tip 16 stars in purple icing.

15. For outlines of Dora’s shirt, pipe with tip 3 and pink icing. Cover shirt with tip 16 stars in pink icing.

16. For bracelet, pipe with 3 dots and yellow, blue, and light blue icings (smooth with nger dipped in cornstarch).

17. For bottom shell border, pipe with tip 21 and white icing.

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www.wilton.com

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For home use only.

Stock No. 2105-6305