What a challenge to make a racetrack cake. The cake is made from two 12 inch cakes. Cut one side flat then use that piece on top of one edge of the other cake to insure that you are cutting the same amount off. I did leave them on cake boards and overlap them when put together with icing in between the two cakes.
This is a big cake, so if transporting be prepared with a strong enough plate or board for the size and weight of the cake. Ice the sides and middle with white and wait until it is flat and ready to add the black. Flatten the icing all around the cake. I used a flower former from Wilton to mark the checker design on the side of the cake. You just place the flower former against the side of the cake and press it gently into the icing, them go over to the side and where the last line is use that for one side and mark again all the way around. TIP: To get true black or red icing purchase and mix in the store made colored icing with your icing in small amounts to insure the rich colors.
You will also add regular icing coloring, but this really does help and save your arms from doing that much more mixing and saves time.
Love the sides of the cake and your track is so smooth! Thanks for the flower former tip for measuring. I’m going to do this for my son’s 3rd birthday soon!