How To Make A Minion Cake Recipes

MINION SHEET CAKE

Steps:

• 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.

HOW TO MAKE A MINION CAKE

Steps:

• Make the fondant the night before. Start by cleaning and sanitizing a space on your counter where you will knead the fondant dough.
• Mix the marshmallows and water and melt in a double boiler. Stir frequently with a greased spoon. Remove from the heat when the marshmallows are completely melted. Gradually stir in the sugar.
• Divide the fondant for coloring. With a greased knife, cut away a small amount of white fondant and reserve this for the eye. Remove one quarter of the fondant and set it aside in a greased bowl (for the blue fondant).
• Make the yellow fondant. Grease your hands and counter space with vegetable shortening. Add several drops of yellow food coloring to the large fondant ball and begin kneading on the greased countertop. Add more food coloring as needed to achieve minion yellow. Knead for about 8 minutes, until you have an elastic ball and the food coloring has been worked through. Re-grease your hands as needed if they stick to the dough. Add water by the half tablespoon as necessary if the fondant cracks or tears during kneading.
• Make the blue fondant. Re-grease the countertop and your hands, and repeat the coloring and kneading steps with the quarter ball of fondant using blue food coloring.
• Make the white fondant. Repeat the greasing and kneading for the smallest ball of fondant, without adding any coloring.
• Rest the fondant. Cover each fondant ball with a thin layer of shortening, wrap each ball in plastic wrap, and seal them in plastic bags. Refrigerate overnight or longer. It will keep in the refrigerator for a couple weeks, and can be prepared well in advance. Fondant can be used immediately if you haven't prepared it the night before, but it's best to let it rest.

MINION CUPCAKES

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
• Reserve 2 tablespoons frosting. Place remaining frosting in medium bowl; tint with yellow food color. Frost cupcakes with yellow frosting.
• Use kitchen scissors to cut 1/4-inch circles off both ends of 16 marshmallows to make 32 total rounds.
• Use reserved frosting to stick milk chocolate candies to marshmallows. Place marshmallow eyes on cupcakes, placing two eyes on some cupcakes and one eye on others. Cut 2 small pieces of licorice rope for each cupcake. Place licorice rope pieces on sides of eyes. Use black decorating gel to pipe a mouth onto each cupcake.