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Ladybug Cake
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Prep Time:
35 minutes
Total Time:
2 hours 40 minutes
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs or egg whites called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • Black paste food color
  • Red paste food color
  • 3 tablespoons red sugar
  • 1 large marshmallow, cut in half
  • Black string licorice, cut into 2-inch pieces
Instructions:
  • Preheat oven to 350°F. Grease a 2-quart round heatproof bowl generously with shortening and lightly dust with flour. Prepare cake mix according to package instructions, using water, oil, and eggs or egg whites. Pour the batter into the bowl.
  • Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then gently loosen the cake by running a knife around the side of the bowl and transfer it onto a cooling rack. Allow it to cool completely for about 1 hour.
  • Place the cake on a serving plate with the rounded side up, trimming the bottom if necessary. In a small bowl, combine 1/2 cup of frosting with black food coloring until well blended. Mix the rest of the frosting with red food coloring until smooth. Spread the red frosting on two-thirds of the cake and sprinkle with red sugar.
  • Spread black frosting on one-third of the cake to create the head. Transfer the remaining black frosting to a piping bag fitted with a small round tip. Use it to pipe wings and dots on the sugared portion of the cake.
  • Gently place marshmallow pieces for the eyes and pipe black frosting for the pupils. Then, use red frosting for the mouth and insert licorice pieces into the cake for the antennae. Store the cake loosely covered.

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