Wilton Topsy Turvy User Manual

Instructions for

Baking & Decorating

Topsy Turvy Cakes

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

• Wilton Decorating Bags, Couplers or Parchment Triangles

• Tips 3, 21 (alternate designs also use tips 7, 8, 12, 47, 104, 352)

• Wilton Icing Colors in Violet, Lemon Yellow, Rose, Orange, Royal Blue (alternate designs use Kelly Green, Peach, Ivory)

• Wilton Meringue Powder

• Cake Board, Fanci-Foil Wrap or serving tray

• One 2-layer cake mix or make your favorite layer cake recipe

• Buttercream, Royal Icings (recipes included)

• Alternate designs use Wilton Flower Nail No. 7; Wilton Alphabet/Numerals Icing Decorations, Wilton Flowerful Medley Sprinkle Assortment (confetti sprinkles used); Wilton Ready-To-Use Rolled Fondant; Wilton Meringue Powder; candycoated chocolates, candy sticks, yellow spice drops, 5/8 in. wide white ribbon (1 1/2 yards)

Wilton Method Cake Decorating Classes

Call: 800-942-8881

Stock No. 2105-4946

To Decorate Topsy Turvy

You will need Wilton Icing Colors in Violet, Lemon Yellow, Rose, Orange, Royal Blue; tips 3, 21; Wilton Rainbow Nonpareils. We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.

Make 4 1/4 cups buttercream icing:

• Tint 1/2 cup violet

• Tint 1/4 cup yellow

• Tint 1/2 cup rose

• Tint 1/4 cup orange

WITH THINNED WHITE ICING

• Use spatula to ice sides and background areas smooth.

WITH ROSE ICING

• Use disposable decorating bag cut with a 3/8 in. diameter opening and "To Pipe-In" directions to pipe icing dripping down side of top "tier". Smooth icing with spatula and sprinkle with Rainbow Nonpareils.

WITH YELLOW ICING

• Use disposable decorating bag cut with a 3/8 in. diameter opening and "To Pipe-In" directions to pipe icing dripping down side of middle "tier". Smooth icing with spatula and sprinkle with Rainbow Nonpareils.

• Tint 1/4 cup blue

• Reserve 2 1/2 cups white (thin 1 3/4 cups with 1 1/2 Tablespoons light

corn syrup)

WITH VIOLET ICING

• Use disposable decorating bag cut with a 3/8 in. diameter opening and "To Pipe-In" directions to pipe icing dripping down side of bottom "tier". Smooth icing with spatula and sprinkle with Rainbow Nonpareils.

WITH WHITE ICING

• Use tip 21 and "To Make Shells" directions to pipe "bottom borders" on each "tier".

WITH BLUE ICING

• Use tip 3 and "To Print" directions to print message.

WITH ORANGE ICING

• Use tip 3 and "To Print" directions to print message.

To Decorate Pop Art

You will need Wilton Icing Colors in Rose, Kelly Green, Royal Blue, Lemon Yellow, Violet; tips 3, 21, 47.

Make 4 cups buttercream icing:

• Tint 1/2 cup rose (thin with 1 1/2 teaspoons light corn syrup)

• Tint 1/2 cup green (thin with 1 1/2 teaspoons light corn syrup)

Tip 3 blue dots

Ice smooth with thinned rose icing

Tip 47 (serrated side up) violet stripes

• Tint 1 cup blue (thin 3/4 cup with 2 teaspoons light corn syrup)

• Tint 1/4 cup yellow

• Tint 1/4 cup violet

• Reserve 1 1/2 cups white

Tip 21 white rosettes

Ice smooth with thinned green icing

Tip 3 yellow spirals

Ice smooth with thinned blue icing

Tip 21 white rosettes

Pipe in with yellow icing using cut bag

Pipe in with violet icing using cut bag

Tip 21 white shell bottom border

Sprinkle with nonpareils

Tip 3, orange print message

Pipe in with rose icing using cut bag

Ice smooth with thinned white icing

Tip 21 white shell bottom border

Ice smooth with thinned white icing

Tip 3, blue print message

To Decorate A Delicate Balance

You will need Wilton Icing Colors in Peach, Kelly Green, Ivory; tips 3, 7, 8, 47, 104, 352; Flower Nail No. 7; Wilton Ready-To-Use Rolled Fondant; Wilton Meringue Powder; 5/8 in. wide white ribbon (1 1/2 yards needed).

Make 4 1/2 cups buttercream icing:

• Tint 1 1/2 cups ivory

• Tint 1/2 cup green Make 2 cups peach royal icing

Using peach royal icing and "To Make Roses" directions, make 7 tip 104 roses with tip 8 bases. Using peach royal icing and "To Make Rosebuds" directions, make 20 tip 104 rosebuds. Make extras of all to allow for breakage and let dry.

Tip 3 white dots

Tip 7 white balls

Tip 3 ivory balls

• Reserve 2 1/2 cups white (thin 1 3/4 cups with 1 1/2 Tablespoons light corn syrup)

Tip 104 peach royal icing rosebuds

Tip 352 green leaves

Tip 47 (serrated side up) ivory bands 1 in. apart

Cake iced smooth with thinned white buttercream icing and covered with white fondant (directions on package)

To Decorate Full-Tilt Celebration

You will need Wilton Icing Color in Lemon Yellow; tip 12; Wilton Alphabet/Numerals Icing Decorations; Wilton Flowerful Medley Sprinkle Assortment (confetti sprinkles used); candy-coated chocolates, candy sticks, yellow spice drops.

Make 3 cups buttercream icing:

• Tint 1 3/4 cups yellow (thin with 1 1/2 Tablespoons light corn syrup)

• Reserve 1 1/4 cups white

Candy stick "candles"; flatten and cut yellow spice drop "flames". Attach with tip 12 white mounds of icing

Ice smooth with thinned yellow icing

Tip 12 white pipe-in;

Message icing decorations

smooth with spatula when needed

Tip 3 ivory drop strings 41/2 in. apart and 2 in. deep, overpiped with tip 7 ivory balls

Tip 7 white balls

Tip 3 ivory lattice 1/2 in. apart on angle

Tip 3 ivory beads

Tip 104 peach royal icing roses with tip 8 bases

Confetti sprinkle decorations

Baking Instructions

Preheat oven to 350OFor 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 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 W i l t o n

Cake Release, for perfect, crumb-free cakes or Bake Easy Non-Stick Sprayfor easy release).

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. 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. 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. 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.

For more Decorating Techniques & Tips

Visit our website at www.wilton.com -

Learn To Decorate - Basic Decorating Lessons

Using Your Decorating

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 1/2 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 bag; remove coupler and trim bag at pencil mark with a pair of scissors.

3. Reposition coupler in bag and push end 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 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.

Bag and Coupler

Candy-coated chocolate bottom borders

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