Minion Sheet Cake Recipe

Minion Sheet Cake Recipe

Posted on June 26, 2015

What better way to celebrate our favorite characters than to make a cake in their honor? As the release date of Minions gets closer and closer, we have been brainstorming food ideas for our party – and we found the perfect fit! This Minion cake is cute, fun to make and an easy way to feel like a champion in the kitchen. Complete with licorice pants, peppermint patty eyes and chocolatey buttons – who wouldn’t want this at their next Minion party?

Minion Sheet Cake Recipe Instructions

minion sheet cake recipe

Prep Time: 45 minutes

Total Time: 3 hours and 30 minutes

Yield: 12
Cooking Directions

  • 1 box yellow cake mix
  • Water, butter and eggs called for in cake mix
  • 1 container whipped cream frosting
  • Yellow food color
  • 1 tube blue decorating icing
  • 7 pieces black string licorice
  • 1 chocolate-covered peppermint patty
  • 3 milk chocolate candy drops or pieces
  • 5 pieces (1 inch in diameter) chewy chocolate candies
  • 1 teaspoon corn syrup
  • 1 ounce silver decorating sugar
  • Black decorating icing
  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 13×9-inch pan with baking spray.
  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 for about 1 hour.
  3. With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 side flat to make bottom of cake.
  4. Mix frosting and yellow food coloring. 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 for the pants of the Minion.
  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. Refrigerate cake 30 to 45 minutes.
  8. 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.
  9. Knead together chewy chocolate candies. When completely combined and malleable, roll candy between palms into a rope. Press rope around plastic tumbler; press loose ends together to secure. Gently lift tumbler away from candy. With pastry brush, coat chocolate candy ring with a little corn syrup. Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.
  10. Remove cake from refrigerator. 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.
  11. 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.
  12. 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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