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Minion Sheet Cake
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Prep Time:
45 minutes
Total Time:
3 hours 50 minutes
Make adorable minion cupcakes for your Despicable Me fan - they're sure to be the life of the party!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
  • Golden yellow food color
  • 1 tube (4.25 oz) Betty Crocker™ blue decorating icing
  • 7 pieces (12 inches each) black string licorice
  • 1 chocolate-covered peppermint patty (1.4 oz), unwrapped
  • 3 milk chocolate candy drops or pieces, unwrapped
  • 5 pieces (1 inch in diameter) chewy chocolate candies, unwrapped
  • 1 teaspoon corn syrup
  • 1 oz silver decorating sugar
  • Betty Crocker™ Easy Flow black decorating icing (from 6.4-oz can)
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans). Place a large cookie sheet lined with parchment paper or waxed paper. Give a light spray of baking spray with flour to the bottom of a 13x9-inch pan.
  • Prepare and bake the cake mix following the instructions on the box, using water, butter, and eggs. Allow to cool for 10 minutes in the pan on a cooling rack, then gently turn the cake out onto a paper-lined cookie sheet. Let it cool completely for about 1 hour before serving.
  • Use a serrated knife to round off the square corners of the cake to create an oblong shape. Then, trim one short side flat to create the bottom of the cake.
  • Transfer three-fourths of the frosting from the container into a medium bowl. Mix in the yellow food color. Proceed to frost the cake with a light coat of the yellow frosting. Chill in the refrigerator for 30 minutes.
  • Take the cake out of the refrigerator and spread a final layer of yellow frosting over it. Chill until the frosting sets, approximately 15 minutes.
  • 1. Create a graceful curve with an off-set spatula about 4 inches from the bottom of the cake. 2. Mix blue decorating icing in a small bowl until smooth. 3. Frost the bottom part of the cake with the blue icing up to the curved line, ensuring to cover the bottom edges. 4. Lay 1 licorice string over the line, trimming any excess with kitchen scissors as needed. 5. Refrigerate the cake for 30 to 45 minutes before serving.
  • Frost the mint patty generously with the remaining white frosting. Place one of the chocolate candy drops, pointed end down, into the frosting on top of the patty. Set aside.
  • Combine chewy chocolate candies and knead until smooth. Roll the candy into a rope and wrap it around a plastic tumbler with a 3 1/4- to 3 1/2-inch diameter rim, pressing the ends together. Carefully remove the tumbler. Brush the chocolate ring with corn syrup and dip it into silver sugar to coat.
  • Take the cake out of the refrigerator. Carefully remove the cake from the paper and transfer it to a cake board or serving platter with the eye positioned at the top center. Surround the eye with a silver ring.
  • Place 2 chocolate drops onto the blue part of the cake, right under the licorice string, to form buttons. Position a 4-inch piece of licorice a couple of inches below the eye in a slight curve to craft a smile. Cut 2 licorice strings into 3-inch pieces and insert them into the top of the cake for hair. Use additional licorice strings to outline the jumper design.
  • 1. Attach the plain tip provided to the Easy Flow icing nozzle. Draw two lines of icing approximately 2 inches apart on each side of the silver eye ring. Fill in the lines with additional black icing and use a small knife or spatula to smooth out the icing. Store the cake loosely covered.

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