Minion Sheet Cake

Steps

• 1

  Heat oven to 350°F (325°F for dark or nonstick pans). Line large cookie sheet with cooking parchment paper or waxed paper. Spray bottom only of 13x9-inch pan with baking spray with flour.
• 2

  Make and bake cake mix as directed on box, using water, butter and eggs. Cool 10 minutes in pan on cooling rack. Turn cake out onto paper-lined cookie sheet. Cool completely, about 1 hour.
• 3

  With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 short side flat to make bottom of cake.
• 4

  Spoon three-fourths of the container of frosting into medium bowl. Stir in yellow food color. Frost cake with thin coat of yellow frosting. Refrigerate 30 minutes.
• 5

  Remove cake from refrigerator. Frost cake with final coating of yellow frosting. Refrigerate until frosting is firm, about 15 minutes.
• 6

  Use off-set spatula to make an upward curving line in frosting about 4 inches from bottom of cake. Place blue decorating icing in small bowl; stir until smooth. Frost bottom (including bottom edges) of cake with blue icing up to curved line. Use 1 licorice string to cover line; if needed, use kitchen scissors to snip away excess licorice. Refrigerate cake 30 to 45 minutes.
• 7

  For eye, frost mint patty with thick layer of remaining white frosting. Place 1 of the chocolate candy drops, pointed end down, into frosting; set patty aside.
• 8

  Knead together chewy chocolate candies. When completely combined and malleable, roll candy between palms into a rope. Press rope around plastic tumbler with 3 1/4- to 3 1/2-inch diameter rim; press loose ends together to secure. Gently lift tumbler away from candy. With pastry brush, coat chocolate candy ring with a little corn syrup (you may not need all of the corn syrup). Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.
• 9

  Remove cake from refrigerator. Gently peel cake away from paper; place cake on cake board or serving platter. Place eye towards top center of cake. Place silver ring around eye.
• 10

  Press 2 chocolate drops into blue portion of cake just under licorice string to create buttons on jumper. Arrange 4-inch piece of licorice onto cake a few inches below eye in a half-curve to create smile. Cut 2 licorice strings into 3-inch pieces; insert into top of cake to create hair. Use more licorice strings to outline jumper.
• 11

  Attach plain tip (provided) to Easy Flow icing nozzle. Draw 2 lines of icing about 2 inches apart on either side of silver eye ring. Fill in lines with more black icing; smooth icing with small knife or spatula. Store cake loosely covered.