Make cape. Roll out 24 oz. red fondant to 1/16 in. thickness. Cut cape shape: 2 in. wide at top, 14 in. wide on right side, 16 1/2 in. wide on left side and 10 in. wide at bottom.

Dust surface with cornstarch. Mold cape, using pan to determine placement and pan inserts and paper towels to hold cape in position. Let dry 8 to 10 hours.

Bake cake. Use instructions in tin packaging to form “4”. Bake and cool cake. Remove from tin.

Prepare board. Place cake and cape on cake board. Trace around cake and cape, leaving about 1/2 in. boarder around cake and cape. Remove cake and cape. Cut board to shape and cover board Fanci-Foil. Place cake on board. Ice smooth with white icing.

Make fondant decorations. Roll out 2 oz. red, yellow and blue fondant to 1/16 in. thickness.

Cut out starburst shapes, about 5 in. across. Cut out mask shape from blue fondant, about 4 in. across.

Using small amount of white icing, attach starbursts to cake, trimming edges as necessary.

Roll out 1 1/2 oz. black fondant. Using small end of tip 10, cut out 300 circles. Attach to outer edge of cake in four staggering rows.

Decorate cake. Tint 1/4 cup icing black using black icing color. Add to decorating bag prepared with tip 6. Pipe inscriptions on cake.

Attach cape to cake with white icing.