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1
Cut a 2-inch piece from one cake for the eraser; set aside.
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2
Trim 1/2 inch from the uncut ends of both cakes.
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3
Line up the cakes to make 1 long cake.
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4
Using a paring knife, score 2 lines down the length of both cakes, 1 1/4 inches in from each side.
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5
With the lines as a guide, trim the cake sides at an angle, as shown.
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6
Mix 1/2 cup vanilla frosting, the red food coloring and 3 drops yellow food coloring in a glass liquid measuring cup.
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7
Microwave the frosting about 20 seconds, stirring every 5 seconds.
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8
Make the eraser: Put the 2-inch piece of cake on a rack set over a baking sheet.
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9
Pour the warm pink frosting evenly over the cake.
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10
Chill until set, about 20 minutes.
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11
Microwave the chocolate chips in a resealable plastic bag (unsealed) in 5-second intervals until melted.
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12
Push the chocolate to one corner, twist the bag and secure with tape; freeze until set.
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13
Mix the remaining 1 1/2 cups frosting and 20 drops yellow food coloring.
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14
Frost the cake with an offset spatula, following the beveled edges.
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15
Make the tip: Cut one end of the cake into a tip, shaving it with a paring knife so the pencil looks sharpened.
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16
Remove the chocolate cone from the bag and trim the base to make it flat.
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17
Attach the chocolate tip to the pencil with frosting; attach the eraser to the other end.
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18
Lay the sour belts across the end of the pencil near the eraser, trimming as needed.
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19
Gently press into the frosting to secure.
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20
Photograph by Kang Kim
