Space Shuttle Cake

 

1

box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard (17x12 inches), covered with wrapping paper and plastic food wrap or foil

2

containers Betty Crocker® Rich & Creamy vanilla frosting

Red string licorice

Red and blue miniature candy-coated chocolate baking bits

2

red gumdrop stars

3

small candy stars

6

soft red round candies

1

tube (0.68 oz) Betty Crocker® black decorating gel

3

candles

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour until firm.
• 2 Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake as shown in diagram.
• 3 On tray, place cake piece 1. Arrange pieces 2, 3 and 4 as shown in diagram, trimming to fit, standing up piece 3 for top fin. Trim point of piece 2 for nose of shuttle. Attach each piece with a small amount of frosting.
• 4 Frost cake with a thin layer of frosting to seal in crumbs. Freeze 30 to 45 minutes to set frosting. Add final coat of frosting to cake, using up remaining frosting.
• 5 Use licorice to make diagonal lines across nose of shuttle and to outline top fin. Use baking bits to outline tip, wings and back of shuttle. Add large and small stars to wings and back; add round candies to both sides of fin. Write "USA" or another message on top of fin with decorating gel. Insert candles at end of shuttle. If desired, just before serving, light candles for "liftoff." Store loosely covered.