Rock Star Cake

Easy Chocolate Cake

Easy Butter Icing


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Using diagram as guide, cut guitar body out of large cake; cut guitar neck, in sections, out of small cake. Place guitar body on short end of large cake board.

Remove 3 cups (750 mL) of the white icing to bowl. Remove 1-1/4 cups (300 mL) icing to separate small bowl; tint blue. Remove 3/4 cup (175 mL) icing to separate small bowl; tint black. Remove 1/2 cup (125 mL) icing to separate small bowl; tint light brown. Remove 1/4 cup (50 mL) icing to each of 5 small bowls; separately tint light grey, red, orange, yellow and green.

Using a little white icing, assemble and stick guitar neck to guitar body. Spread 1 cup (50 mL) of white icing over top and sides of cake to mask and seal in crumbs. Chill until firm, about 30 minutes.

Spread a little white icing on top to form pick guard. Using photo as guide, spread remaining top and sides of guitar body with blue icing. Spread top and sides of guitar neck with light brown icing.

Using piping bag fitted with small plain tip, pipe light grey icing to make frets, tuning pegs and strings.Using piping bag fitted with small plain tip, pipe dots of green icing at ends of strings.

Using piping bags fitted with small plain tips, pipe red, orange and yellow icings into flames on guitar. Attach licorice ropes for cord if desired. Chill until firm, about 30 minutes.

Meanwhile, spread remaining white icing over cupcakes. Using pastry bag fitted with large plain tip, pipe black icing into musical note on each. Arrange around guitar.