1 day in advance: Make checkered flags. Roll out 32 oz. white fondant 1/16 in. thick. Cut flags with poles using pattern; mark open flagpole areas with toothpick. Reserve remaining fondant. Let flags dry overnight on cornstarch-dusted board. When flags are dry, use ruler and black edible marker to mark 3/4 in. squares. Paint alternating squares with black edible color. Let dry. To add dimension to flagpoles, roll out white fondant 1/8 in. thick. Cut flagpoles using pattern; attach to flagpole area with damp brush. Reserve remaining fondant.

Also: Make letters. Tint 2 oz reserved fondant yellow (or additional if more letters are needed). Roll out 1/8 in. thick. Cut desired letters using cutters from set. Let dry overnight on cornstarch-dusted board.

And: Prepare and cover base board with 48 oz. fondant tinted light blue.

Bake and cool cake. Ice cake sides, background areas, front windshield, mouth, side windows, small lightning bolts, headlights and wheel wells smooth. Pipe tip 3 outlines on car, windows, mouth, headlights, hood, lightning bolts, number and tires. Pipe tip 3 dot eyes and rivets on hood; smooth with finger dipped in cornstarch. Pipe tip 16 lines on tires. Pipe tip 3 dot pupils; smooth. Cover car, lightning bolt and number with tip 16 stars. Pipe tip 3 outline muffler. Pipe tip 5 bead bottom border.

Position flags on base board. Position cake and letters.