Happy Landing! Cake
Cake serves 54, each cookie serves 1.
1 day in advance, make cookies: Cut out 8 gingerbread boys using cutter and 2 space ships using patterns. Tint remaining cookie dough using lemon yellow with a touch of golden yellow.
Cut out 12 medium stars and 15 large stars using Star Cut-Outs; sprinkle with yellow sugar. Make extras of all cookies to allow for breakage. Bake and cool.
Make color flow icing and tint light violet, dark violet, black, gray, red, and reserve some white. Mark large circles and door pattern on space ship cookies using toothpick. Using full strength color flow and tip 3, outline details on spaceship and astronauts.
Thin black, violet and white color flow and flow in background areas using a cut parchment bag. Let set overnight.
Bake and cool 1-layer 8 in. round 3 in. high and 1 layer 10 and 12 in. rounds, each 2 in. high. Ice lightly in buttercream icing to prepare for rolled fondant covering.
Tint fondant gray, roll out to 1/4 in. thick and cover cakes. Smooth with Easy Glide Smoother.
Use assorted round household objects: measuring spoons, melon baller, thimble, bottle caps, etc. to imprint craters on cakes.
Spray with Color Mist in random dark and light areas. Let dry, set aside and keep cakes out of direct light to prevent fading.
Using full strength color flow and tip 6, outline details and pipe dots on spaceship. Using tip 3, pipe patches on astronaut´s uniforms. Pat down and let dry.
Attach some stars to cake sides. Attach lollipop sticks to remaining stars, astronauts and spaceship using full strength color flow. Let dry.
Position cakes on cake stand. Trim sticks as needed and insert into cakes. Make flag: Cut index card to 2 1/2 x 3 1/2 in.
Color 1 1/4 x 1 1/2 in. blue field. Mark 1/4 in. red and white alternating stripes. For stars, dab liquid correction fluid in star pattern on blue field using a toothpick.
Attach flag to lollipop stick using double stick tape. Insert into cake.
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