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.
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 (template can be found under the Tips below).
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.
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.
Use licorice to make diagonal lines across nose of shuttle and to outline top fin. Use M&M's™ minis chocolate candies 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.
Tips from the Betty Crocker Kitchens
410 Calories, 17g Total Fat, 1g Protein, 62g Total Carbohydrate, 44g Sugars
Serving Size:1 Serving (Cake and Frosting Only)
- Calories from Fat
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- 3 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice4 *Percent Daily Values are based on a 2,000 calorie diet.
- Trademarks referred to herein are the properties of their respective owners.
© 2021 ®/TM General Mills All Rights Reserved
Flying rocket cake
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper.
Make packet cakes following packet directions or homemade cakes (see related recipe). Spread into prepared pan. Bake for 1 hour or until cooked through. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.
Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
Using a serrated knife, level top of cake if necessary. Place cake, cut-side down, on board. Place template on cake (see notes). Secure with toothpicks. Cut around template to form body and 'fins'. Arrange on board.
Spoon 1/2 cup icing into a bowl. Tint red. Spoon 1/2 cup remaining icing into a bowl. Tint blue.
Using picture as a guide, spread plain icing over top and sides of rocket tip and fins. Spread remaining cake with blue and red icing. Place 2 sour straps across top of cake, trimming to fit. Cut red strips from 2 sour straps. Place on cake where body meets fins, trimming to fit. Using picture as a guide, decorate rocket with M&Ms, cachous and Life Savers. Cut remaining sour straps into uneven lengths. Position at base for flames. Serve.
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Simple 2-D cake toppers are an easy and cost-effective way to really jazz up your birthday–cake designs. This rocket–cake tutorial from Lori Mahoney is a great way to boost your celebration cake business into 2019!
- Rocket ship template
- 1,000 g of white fondant, 100 g of red fondant, 50 g each of light blue, yellow, and gray fondant
- CMC or tylose powder
- Various sizes of round plungers, cookie cutters, or icing tips
- Medium- and small–size star plungers
- Small rolling pin
- Small paintbrush
1.Print out the rocket ship template provided onto plain whitepaper, and cut out the template as shown. Take half of the white fondant and add 1/4 teaspoon of tylose powder to stiffen the fondant. Roll out the fondant to 1/8″ thickness, then place the template over the top and cut out the pattern. Roll out the second half of the white fondant (without the tylose) and repeat the step to create two rocket shapes, as shown.
2.Roll the red fondant into a long strip approximately 3/16 of an inch thick. With a scalpel, cut out the red portions of the design, using the template as a guide.
3.Roll out the gray fondant, then, using two round plungers or circle cutters (one larger than the other), cut two circles to create the window for the rocket ship. Cut a strip for the bottom of the rocket. Cut a small circle from blue fondant for the inside of the window. Allow to dry.
Lori notes: I used the back of a large piping tip to cut one circle and a smaller one to cut out the middle.
4.Roll out the yellow fondant quite thinly, and, using the stars plungers, cut out enough stars to cover the bottom of the cake.
5.Push a dowel about halfway into the thicker rocket cut out from step 3, and brush with water. Place the thinner cutout on top and let dry.
6.Attach the remaining precut pieces of fondant to the rocket with a little water, and allow to dry overnight.
7.Push the rocket topper into the top of the cake, leaving about an inch clearance.
8.Roll a variety of different–size balls of white fondant and adhere to the top of the cake, around the base of the rocket. This will form the plume.
9.Roll more fondant balls and adhere around the base of the cake tier. Attach the fondant stars to the cake, ensuring an even coverage.
- 1 hr cooking
- Makes 1 Item
- 3 x 340g packets buttercake mix
- 250 gram butter
- 3 cup (480g) icing sugar
- 4 tablespoon milk
- blue, red and green food colouring
- 2 raspberry straps, cut into thin strips
- 1 teaspoon yellow sprinkles
- 50 blue m&m's
- 1/4 cup (80g) apricot jam, warmed, sieved
- 1/4 cup (55g) white sugar
- blue food colouring
- 3 sparklers
- Preheat oven to 180°C; grease and line deep 26cm x 36cm baking dish.
- Make cake according to directions on packets, pour into pan; bake about 1 hour. Stand cake in pan 10 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
- Turn cake cut-side down. Using picture as a guide, cut out rocket ship; reserve leftover cake. Assemble cake on 35cm x 45cm prepared rectangular board, cut-side down, to form rocket ship.
- To make butter cream, beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
- Tint a quarter of the butter cream blue. Divide remaining butter cream in half. Tint one half green and the other half red. Using picture as a guide, spread rocket with green and red butter cream.
- Use raspberry strips to define and decorate red area. Place 5cm star cutter on cake; cover the area inside cutter with yellow sprinkles, carefully remove cutter.
- Mark an 8cm circle on cake, press M&M's upright around circle, then fill circle with remaining M&M's.
- Cut stars from reserved cake, spread sides of stars with warm jam.
- Place sugar and blue colouring in small plastic bag; rub until sugar is evenly coloured. Lightly sprinkle sides of stars with blue sugar; position around rocket.
- Position sparklers in cake; light just before serving.
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