Ready for Takeoff Airplane Cake
Cake serves 20.
Bake and cool a two-layered cake. Position on foil-wrapped cake board. Ice smooth with sky blue buttercream.
For clouds, use Rotary Cutter to cut three rectangles, 5 long x 2 1/2 in. wide, and three rectangles, 5 in. long x 2 in. wide, from White Sugar Sheets! Using border punch with Bubbles Border Cutting Insert, punch the tops and sides. With blue FoodWriter, draw random curves.
For the airplanes, cut six ovals from each Red and Purple Sugar Sheets! colors using Oval Cutting Insert. From Bright Yellow Sugar Sheets! cut only five ovals. You'll have a total of eight plane bodies. Set aside three ovals of each color for the airplane bodies.
For tail wing, using Rotary Cutter, cut an oval of each color into quarters. Trim straight side 1/2 in. wide and round the other end to form tail of plane. Attach two tail pieces per plane body using piping gel.
For wing, use Rotary Cutter to cut one oval of each color in half. Trim straight side 3/4 in. wide.
Using punch with Small Star Cutting Insert, punch stars from Sugar Sheets! colors. Cut stars apart and use two side stars. Attach to wings with piping gel. Attach wing to body using piping gel, and place a small piece of cotton under the wing. Let dry 30 minutes.
Using punch with Oval Cutting Insert, cut five ovals from White Sugar Sheets! With Rotary Cutter, cut windows, 3/4 in. high, for each oval. Attach to plane body.
Using Rotary Cutter, cut freehand 18 propeller blades, 1 long x 3/8 in. wide, from Black Sugar Sheets. Use the narrow end of tip 10 to cut nine circles. Attach two blades and one circle to each plane with piping gel.
Attach clouds and planes to cake using piping gel.
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