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Ricky's Ladybug Cake

Prep Time: 40 Min

Start to Finish: 2 Hr 15 Min

2 boxes Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes

1/2 cup Betty Crocker® Rich & Creamy chocolate frosting (from 16-oz container)

2 containers (12 oz each) Betty Crocker® Whipped strawberry mist frosting

6 pink sugar wafer cookies

6 yellow sugar wafer cookies

8 pretzel rods

1 strawberry licorice twist candy

Betty Crocker® Easy Flow yellow decorating icing (from 6.4-oz can)

Betty Crocker® Easy Flow black decorating icing (from 6.4-oz can)

2 gummy worm candies

2 sugar-style ice cream cones with pointed ends

Betty Crocker® Easy Flow green decorating icing (from 6.4-oz can)

2 shoestring potato snacks (from 1 1/2-oz can)

Heat oven to 350°F. Grease bottoms and sides of 2 (13x9-inch) pans with shortening or cooking spray. Make and bake each cake mix as directed on box, using water, oil and eggs. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
To assemble, place 1 cake in middle of large tray or 24-inch square of cardboard covered with foil. Spread chocolate frosting evenly over top of cake. Top with second cake. Trim 1 1/2 inches from corners of cakes to make rounded corners. Frost top and sides of cake with strawberry frosting.
On each long side of cake, place 3 pink cookies along top edge and 3 yellow cookies along bottom edge. Insert 4 pretzel rods into each long side of cake for legs. On one short side of cake, insert twist candy for tail.
Using yellow icing with writing tip, pipe a line lengthwise down center of cake. Using black icing with star tip, randomly make small dollops on top of cake for ladybug spots. On short side of cake, add gummy candies for lips.
For eyes, fill cones with green icing, using star tip. Add yellow icing to centers of eyes. Insert cones into top of short side of cake, 1 1/2 inches from edge. Insert shoestring potatoes on top of cake for antennae.

24 servings

High Altitude (3500-6000 ft): No change.

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