Race Car Cakes

1. For each car, cut one of the cake layers in half crosswise, making two half-circles. Using about 1/4 cup of the Creamy White Frosting, sandwich the bottoms of the two half-circles together. Place cake cut sides down.

2. Using a serrated knife, cut a small L-shape notch in one end of each cake to make the front windshield and hood of a car. Tint about 1 1/2 cups of the frosting aqua blue (using sky blue and leaf green food colorings). Tint another 1 1/2 cups of the frosting lime green (using leaf green and golden yellow food colorings). Spread each car with a different color of frosting.

3. Use the remaining white frosting to attach flat licorice candy, licorice twists, oval mints, gumdrops, and/or candy-coated pieces for windows, racing stripes, bumpers, headlights, and racing numbers. Insert black licorice pieces for antennas, adding a bit of frosting at each tip.

4. If desired, make a racing track on a large flat serving platter or tray with strips of colored tape. Using large spatulas, carefully transfer race car cakes to platter. Press chocolate sandwich cookies into sides of race cars for wheels; use frosting to attach ring-shape candies for wheel covers.

Creamy White Frosting

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Flower Car Cakes:

Prepare as directed, except tint frosting pink, purple, green, and/or yellow instead of aqua blue and lime green. Instead of decorating cakes with stripes, use assorted candy-coated fruit-flavor pieces to make flowers on cars.