Train Cake

I used the Wilton Choo-Choo pan to make a gingerbread train during the winter, so this time I decided to try out it's intended use and make a cake.  The instructions stated that I needed to fill one of the pans (the one without the hole) until it was almost full. I figured this would take about 2 boxes of cake mix so I used two different ones, chocolate and Funfetti, and alternated layering them.

I first prepared the cake batter. (Beat eggs, then add oil, then water, and lastly, cake mix) I greased both halves of the pan with vegetable shortening by using a paper towel to wipe shortening into every nook and cranny. I started the layering process with the chocolate cake batter. I poured a small amount in the pan and used a spatula to spread it evenly, adding more batter if necessary. Next, I added the Funfetti batter. I continued alternating between the two types of cake batter until the train pan was full. I placed the filled half on a baking sheet to ease the transitions to and from the oven (and to catch any possible overflow while it was baking). I placed the other half on top and moved everything into a 350F oven.

Since the cake would rise to meet the top of the pan, I wanted to make sure that the shape would still be preserved even if it rose too much. I originally planned on putting a sheet cake pan on top, but realized that it would block steam from exiting the hole in the top pan. Instead, I solved the problem using a cupcake baking tray. It was heavy enough to keep the top down, and the shape allowed the hole to remain unblocked. Cake batter came out of the side of the pan while it was baking, but sitting the cake pan on a baking sheet helped me avoid a mess in my oven.

Because of the cake's thickness, it takes a while to bake. To check on the status of the cake without risking damage to its form, you can insert a skewer into the steam hole.

When the cake is done, take it out of the oven and let it cool for a few minutes. Carefully remove the top piece. If you have greased the pan well, this should be fairly easy. After removing it, place it back on the cake and flip the pan over. Removed the other pan carefully. Replace the pan. When the cake has cooled completely, place it on your cake board.

I frosted the cake with Wilton Buttercream.

A piece of sliced cake.

 
I wanted to try something new with the excess cake batter. I got a set of cookie cutters and decided to try and make mini shaped cakes. I picked a few cookie cutters, put each on a square of aluminium foil that I had already greased with shortening, and folded up the sides of the foil to match the shape of the cookie cutter.

I removed the cookie cutter, filled each foil shape half full with cake batter, and then baked them on a baking sheet. When they were ready, I let them cool for a few minutes, then carefully peeled the foil off. 

It's best to choose distinctive shapes--after the cakes have baked, they may loose a bit of detail. In this case you can see that I had used an elephant cookie cutter but the train is a little difficult to make out.