Despicable Me Minion Sheet Cake

Ingredients

• 3  chocolate 
• 1 teaspoon plus 
• 12 servings food coloring yellow
• 4.3 oz chocolate icing blue betty crocker®
• 6.4 oz chocolate icing black betty crocker®
• 5 pieces m&m candies ( in diameter)
• 1.4 oz nonpareils 
• 84 inches green beans black
• 1 oz sugar 
• 1 container whipped cream betty crocker®

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• wire rack
• spatula
• kitchen scissors
• serrated knife
• pastry brush

Directions

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.
7. 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.
8. For eye, frost mint patty with thick layer of remaining white frosting.
9. Place 1 of the chocolate candy drops, pointed end down, into frosting; set patty aside.
10. 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).
11. Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.
12. Remove cake from refrigerator. Gently peel cake away from paper; place cake on cake board or serving platter.
13. Place eye towards top center of cake.
14. Place silver ring around eye.
15. 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.
16. Cut 2 licorice strings into 3-inch pieces; insert into top of cake to create hair. Use more licorice strings to outline jumper.
17. 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.