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Saturday, August 10, 2013

Despicable Me Minion Sheet Cake

Despicable Me Minion Sheet Cake

Celebrate the newly released Despicable Me 2 with a cute homemade minion cake!

Call me a kid at heart, but even at my age I love the Despicable Me movies. They are undeniably cute, outrageously funny and the characters are absolutely charming. Especially the minions! Unpredictable and mischievous, they’ll keep you in stitches with their clowning! They always bring a smile, and that’s a great reason to celebrate those cute little guys in cake form.

This minion cake is easily made with a box of Betty Crocker SuperMoist Butter Recipe Yellow cake mix and a 9- by 13-inch sheet pan.

To get started you’ll need to bake your cake and let it cool completely. Place it on a large baking sheet that has been lined with a non-stick paper such as parchment or wax coated paper.
Trim away the square edges of the cake with a serrated knife. This doesn’t have to be perfectly even, just as long as the cake is an oblong shape, it’ll do fine.
Trim a short end flat. Don’t remove too much of the cake, just 1/2-inch or so. This flat end will be the bottom of the cake
Place 3/4 of the container of whipped frosting into a bowl and stir in yellow food coloring. Add food coloring a little at a time until a bright yellow color is achieved.
Frost cake with a thin coat of yellow icing. This is known as a “crumb coat”, which means it will catch all the loose crumbs (and doesn’t have to look perfect). Place in the refrigerator for 30 minutes.
Remove cake and frost with a final coating of yellow icing. A large offset spatula will help create a perfectly smooth coating, so if you have one, be sure to use it! Next the cake will need to be refrigerated until the icing is firm, about 15 minutes.
When the icing is set, use an offset spatula to make an upward curving line in the icing about 4 inches from the bottom of the cake.
Place the blue Betty Crocker Decorating Icing in a small bowl and stir until smooth. This icing is thicker than normal icing, so if you have trouble spreading it, heat it in the microwave in a heat-proof bowl until it can be stirred smooth, about 10 seconds.
Frost the bottom (including bottom edges) of the cake with the blue icing up to the line.
Use a licorice lace to cover the line made by the spatula. This will neaten the edge. Use a pair of dedicated kitchen scissors to snip away the excess licorice, if needed. Now you’ll refrigerate cake for 30 to 45 minutes.
For the minion’s eye, frost the chocolate-covered mint patty with a thick layer of the remaining whipped cream frosting.
The icing should stand about three-quarters of an inch above the mint patty.
Place a chocolate drop into the icing pointed-end-down. I chose to put the chocolate drop slightly off-center, but you could put it in the middle if you want your minion to look straight ahead.
Knead together the five chewy chocolate candies.
When completely combined and malleable, roll the candy between your palms into a rope. Press the rope around a plastic tumbler with a 3 1/4- 3 1/2-inch diameter rim. Press the loose ends together to secure.
Gently lift the tumbler away from the candy. Coat the chocolate candy ring with a little corn syrup using a pastry brush—you may not have to use all of the corn syrup.
Place the silver sugar in a dish and dip the chocolate ring into the sugar.
Remove the cake from the refrigerator. Gently peel it away from the paper and place the cake onto a cake board or serving platter (I used a black sheet of foam core board from the craft store). Place the eye towards the top center of the cake.
Place the silver ring around the eye.
Press two chocolate drops into the blue portion of the cake just under the licorice lace to the left and right side to create “buttons “on the jumper.
Lay a four-inch piece of licorice onto the cake a few inches below the eye in a half-curve to create the Minion’s smile. You could also use a larger piece of licorice to give him a great big smile!
Cut two licorice laces into three-inch pieces and insert them into the top of the cake to create the minions’ hair.
Use more licorice laces to outline the bottom edges of the cake. Use one to outline the minion’s jumper.
Attach the plain tip (provided) to the Betty Crocker Easy Flow icing nozzle.
Draw two lines of icing about two inches apart on either side of the silver eye piece. Fill in the lines with more icing and then smooth it with a small knife or spatula.
Shortcut Tip: Looking for another way to add a dose of Minion cuteness to your Despicable Me 2 party? Check out these easy-order cake ideas from DecoPac!

Prep Time:
45 min
Total Time:
3 hr 50 min


1box Betty Crocker® SuperMoist® butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
1container Betty Crocker® Whipped whipped cream frosting
Golden yellow food color
1tube (4.25 oz) Betty Crocker® blue decorating icing
7pieces (12 inches each) black string licorice
1chocolate-covered peppermint patty (1.4 oz), unwrapped
3milk chocolate candy drops or pieces, unwrapped
5pieces (1 inch in diameter) chewy chocolate candies, unwrapped
1teaspoon corn syrup
1oz silver decorating sugar
Betty Crocker® Easy Flow black decorating icing (from 6.4-oz can)

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.
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.
With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 short side flat to make bottom of cake.
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.
Remove cake from refrigerator. Frost cake with final coating of yellow frosting. Refrigerate until frosting is firm, about 15 minutes.
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.
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.
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.
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.
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.
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.

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