of Your Pan
& Letters Diagrams
Jell-o® & Cake
of Your Pan
Grease pan and inserts with spray
Immediately after removing cake,
soak pan and inserts in warm water.
A toothpick works great for removing
particles that may be left in corners.
Wash in dishwasher or hot soapy water.
||1. Pre-heat the oven
and prepare your cake batter.
2. Choose the figure you want to
make from the diagrams below.
3. Now, place the inserts (open side
up) in the pan to form the desired figure.
||4. Fill the cake form
area 1/2- to 2/3-full with cake batter. With a narrow blade knife, guide
the cake batter to assure filling in the corners.
5. Place your cake in the oven and
bake according to your cake mix recipe.
||6. After baking, allow
the pan to cool on a rack, for 5 minutes.
7. If your figure needs cutting,
do it now, referring to the diagrams and using the inserts as a guide.
Follow any important instructions that may be noted next to the shape diagram.
||8. Remove the inserts
and let the cake cool for another 10 minutes.
||9. While the cake is
still in the pan, place a cake rack on top, turn it over and remove the
10. Allow the cake to cool completely.
||11. Brush any loose crumbs
from the cake.
12. Place a cake board or platter
on top of the cake, again turn it over and remove the rack.
13. Now is the time to assemble multiple-piece
letters, and to frost and decorate your creation.
In the Number and Letter Section below, the figures shown at the top of
each page are 14" long, and 10" long at the bottom of the pages. Try your
hand at figures that are 12, 8 and 6" long, as well as many other special
shapes and forms not shown here.
VOLUME: Approximately 10 squares
in the large size Educated Cake Pan are equivalent to an 8" round pan.
So count the squares to determine the amount of batter needed. Experiment
with other size pans.
SHAPES: Most figures are made
in the pan in their final shapes, but some need a small amount of cutting
or arranging. Diagrams show areas to be filled with batter, dotted lines
show cuts and dark areas not to be used in the final figure. In cases where
rearrangement is needed, a second diagram shows the assembled figure.
& Letters Diagrams
figures are made in reverse, as they are only turned over once.
One 3 oz. package makes 3-1/2 squares
using mold instructions.
Set up desired figure IN REVERSE
in the pan.
Place in refrigerator to chill.
Add 1 cup boiling water to gelatin.
Stir until dissolved, about 2 minutes.
Add 3/4 cup cold water.
Place in the refrigerator until thickened
before adding fruit, vegetables or spooning into the figure that is being
Place back in the refrigerator for
at least 4 hours or overnight.
To unmold, edge with knife and place
pan in warm water to the rim for about 10 seconds.
Place a wet serving plate on top
of the pan, invert.
Decorate as desired.
DO NOT use fresh or frozen pineapple
or kiwi fruit.
To make a design, put a thin layer
of partial thickened gelatin in the bottom of chilled pan.
Place your choice of fruit or vegetables
Jell-o® and Cake
1. Using 8 inserts place in every
2. Place 4 inserts across the 5th
3. Fill squares that DO NOT have
the inserts 1/2 fill with cake batter.
4. Bake as recipe instructs.
5. Cool on cake rack 5 minutes and
remove inserts; now allow cake to cool completely in the pan.
1. Mix 3 packages gelatin (3 oz.
ea.) with 3 cups hot water until all is dissolved. Add 2-1/4 cups cold
2. Place in refrigerator until thickened.
3. Spoon thickened gelatin in squares
around the cake.
4. Place back in the refrigerator
for at least 4 hours or overnight.
5. Edge gelatin with a knife.
6. Place pan in warm water for 10
7. Place serving plate on top and
8. Frost with whipped cream.
9. Keep chilled until serving.
in Educated Cake Pan the necessary inserts for your figure of choice.
2. Melt 5 tablespoons butter in a
sauce pan and add 1 cup (firmly packed) brown sugar.
3. Heat slowly until butter and sugar
4. Spread in pan where cake batter
will be poured.
5. Drain crushed or chunk pineapples
6. Place on top of the brown sugar
and butter mixture.
7. Place well-drained Maraschino
Cherry halves on top of each pineapple slice.
8. Pour the cake batter over the
mixture until half full.
9. Bake according to cake mix instructions.
10. Cool in pan for 10 minutes.
11. Remove inserts, place serving
plate on top of the cake, and invert.
12. Serve warm or cold, with or without
Brown sugar mixture is enough for
favorite roll or bread recipe.
Pinch off small pieces and form balls
about the size of a small walnut.
The amount needed will depend on
the figure you are using.
Dip balls in melted butter or margarine.
Place balls in outline of figure,
making sure most areas are covered.
Cover tightly with a cloth and set
aside in a warm place until double in bulk.
Bake as instructed for your recipe.
Individual rolls are made by placing
3 balls that have been dipped in butter and placed in an insert.
For bread, measure the length of
the figure of choice; then roll the dough about 1" in circumference.
If cross pieces are needed, slit
dough and add pieces by pinching together.
Brush top with melted butter.
Individual bread rolls are made by
making a ball the size of half the insert; place in the insert and brush
with melted butter.
|Train, Dollar Sign,
Small Racer, Large Racer
batter may be used to make additional square cupcakes or petit
fours, by placing cake batter in the inserts 1/2 full. Be sure to grease
and flour first. Use a knife blade to assure that the corners are filled.
Petit fours may be decorated as Baby Blocks, Gift Boxes, Dice and Playing
Cards in Spades, Hearts, Diamonds and Clubs.
cakes, place 4 inserts across the center of the pan for two
on top of gelatin mold before inverting on serving plate.
mixed with salad dressing makes a nice mixture for decorating a vegetable
or chocolate chip cookies would make any child from 1 to 100 very happy.
your favorite pate` or cheese mousse for your next party.
With the Educated Cake Pan the possibilities
noted above are for the original pans, which were 14" (large) and 10" (small)
and instructions come from an old set of instructions, and although
care has been taken to insure accuracy, the recipes have not been tested.
If you have been using one of the
old, original pans and you have additional hints, corrections, etc. that
you wish to contribute, please send us an email.