Click To Mark Complete
1 day in advance: Make heads. Using royal icing tinted in various
skin tones, pipe 200 puddle dots, 1/2 in. diameter, on
waxed paper-covered boards. Let dry. Use edible marker to
draw dot eyes and smiles.
Make candy trims. Cars: Tint candy assorted colors. Use
painting or piping method to mold eight racecars
without pretzels. Chill until firm. Swipe over warm cookie sheet
to slightly flatten wheels so cars will stand freely.
cutters from set placed on non-stick cookie sheet to mold
red candy letters, 1/4 in. deep. Chill until firm. Attach lollipop
sticks to back using melted candy, extending 3 in. at bottom to
insert into cake.
Flags: Use cutter from set on non-stick cookie
sheet to mold two white flags, 1/4 in. deep (reverse one cutter).
Chill until firm. Use toothpick to score 3/8 in. squares on flag
for checkerboard pattern. Outline and fill in black checks and
pole with black tinted candy. Chill until firm. Fill in white candy
checks. Chill until firm. Attach lollipop stick to back using melted
candy, extending 4 in. at bottom to insert into cake.
Also: Prepare and cover cake base
with 18 oz. fondant tinted gray.
Bake and cool 3-layer cake following pan directions and using
white and chocolate batter tinted black for checkerboard
design. Ice cake smooth. Position on prepared base board.
tip 1D (smooth side up), band for bottom border. Attach heads
with tip 3 icing dots. Insert flags and letters. Position cars.
Adding color details to candies makes the design pop, bringing the candy to life!
Versatile disks of thinned royal or color flow icing are made in advance, dried, and used as accents, buttons and faces.