*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
Cut cake as shown in diagram. If desired, freeze cake pieces uncovered about 1 hour for easier frosting.
On tray, place cake piece 1. Frost with about 1 1/4 cups frosting. 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. Frost cake with remaining frosting.
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.'