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Ladybug Cake and Cupcakes
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Prep Time:
45 minutes
Total Time:
4 hours
Celebrate with both a ladybug cake and cupcakes for double the sweetness!
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • Tray or cardboard (18x15 inch), covered with foil or wrapping paper and plastic wrap
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • Red food color
  • 6 chocolate-covered peppermint patties, unwrapped
  • 1 large marshmallow
  • 2 blue candy-coated chocolate candies
  • 2 pieces (6 inch) black licorice twist
  • 8 brown candy-coated chocolate candies
  • 2 large black gumdrops
  • 4 blue miniature candy-coated chocolate candies
  • 4 pieces (2 inch) black string licorice
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease two 8-inch round cake pans with shortening or cooking spray and line 24 regular-size muffin cups with paper baking cups.
  • Prepare the cake mixes following the instructions on the box with water, oil, and eggs. Pour half of the batter into cake pans and divide the rest evenly among muffin cups, filling them about two-thirds full. Bake according to the instructions for both cakes and cupcakes. Let cool for 10 minutes, then transfer the cakes to cooling racks. Allow them to cool completely for about 1 hour before serving.
  • Set aside 5 cupcakes; store the rest for another time. Chill or freeze the cake for 30 minutes to 1 hour until firm for easier handling.
  • Place one cake layer, rounded side down, on a serving plate or foil-covered tray. Remove the paper liners from three reserved cupcakes and place them against the front of the cake at a slight angle to create the ladybug's head. Carefully spread a thin layer of chocolate frosting over the bottom cake layer and cupcakes to seal in the crumbs. Chill in the refrigerator or freezer for 30 minutes to 1 hour.
  • In a separate bowl, combine vanilla frosting with red food coloring. Spread the second cake layer with the red frosting. Cut the second layer in half horizontally, then frost the rounded top and cut sides. Chill in the refrigerator or freezer for 30 minutes to 1 hour. Frost the bottom cake layer and 3 cupcakes with chocolate frosting. Arrange the red cake halves, rounded side up and slightly angled, on the bottom layer to resemble ladybug's wings. Add peppermint patties on the red cake to create spots.
  • Cut a marshmallow in half horizontally, then press one blue candy into each half. Use the marshmallows as eyes for the ladybug and insert pieces of licorice twist for the antennae.
  • Prepare the baby ladybugs by cutting off and saving the rounded tops of the 2 remaining cupcakes. Spread chocolate frosting on the flat cupcake tops and then spread red frosting on the reserved tops. Cut them each in half and position them angled on the cupcakes to resemble wings. Decorate the wings with brown candies for spots. Flatten gumdrops and attach one to the front of each cupcake for the head, then use frosting to stick blue miniature candies for eyes and insert string licorice for antennae.

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