Pirate Cake

Heat oven to 350°F (180°C) or 325°F (160°C) for dark or non-stick pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of two 8-inch (20 cm) or two 9-inch (23 cm) round baking pans.

Make cake as directed on package. Pour into pans. Bake as directed on package. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Use serrated knife to cut 9-inch (23 cm) cake in half and cut hat as shown in diagram. The remaining half of 9-inch (23 cm) cake will form body of pirate. Cut 8-inch (20 cm) cake as directed in diagram. On tray, place cake pieces. Cut ears and nose from small pieces of cake; attach to cake with small amount of frosting. Cover; freeze 1 hour or until firm.

Reserve 2 tsp (10 mL) chocolate frosting. Frost hat with remaining chocolate frosting. Mix 2/3 cup (150 mL) of the vanilla frosting with reserved chocolate frosting. With tinted white or vanilla frosting, frost head, ears and nose of pirate. Add mint patty for eye patch, marshmallow slice and gumball for eye, and ring shaped candy for earring.

Frost body with remaining 1/3 cup (75 mL) white or vanilla frosting. Cut fruit snack into shapes for shirt stripes, mouth and strap for eye patch; place on cake. Cut licorice to fit hat. Add gum for teeth and chocolate sprinkles for whiskers. Store loosely covered at room temperature.