INGREDIENTS

1 bag white candy melts
1/3 cup light corn syrup
1 box devil’s food cake mix
1 cup buttermilk
1/3 cup vegetable oil
3 large eggs
2 cans vanilla frosting 16 oz each
2 large marshmallows
1 9 1/2 inch breadstick
powdered sugar
2 cups white pearlized jimmies
1 tube chocolate decorating icing

INSTRUCTIONS

Make candy clay: Melt the candy melts per package directions. Stir in the corn syrup until well combined (it will look grainy). Spoon onto plastic wrap, cover, and let stand for 3 hours to fi rm up.
Preheat the oven to 350°F. Coat a 1-cup and a 4-cup ovenproof measuring cup and a 1-quart ovenproof glass bowl with cooking spray.
Make the cake batter according to package directions, using 1 cup buttermilk in place of the water. Pour 1 cup batter into the 1-cup measure; 2 cups into the 4-cup measure, and the remaining batter into the 1-quart bowl. Bake on a baking sheet until golden and a pick inserted comes out clean, 25 to 35 minutes. Let cool for 10 minutes, then invert onto a rack to cool completely.
Level the tops of the cakes. Place the bowl cake, fl at side up, on a small saucer. Frost the top with vanilla frosting. Place the larger cupcake on top, trimmed side down. Frost the top. Place the smaller cupcake on top, trimmed side down. Insert a drinking straw down the center of the cakes for support; trim the straw. Freeze for 30 minutes.
Remove from freezer and frost very top. Attach a marshmallow, on its rounded side, near one edge of the top. Halve the other marshmallow on the diagonal (discard one half) and use frosting to attach, pointed end up, to the other marshmallow (see image). Halve the breadstick. For arms, insert the cut ends of the halves on each side. Freeze for 30 minutes.

6. Knead the candy clay; divide into smaller pieces. Roll out between sheets of wax paper (dusted with powdered sugar) to a 1/8-inch thickness. Cut two 2 x 3 x 3-inch triangles and one 4 x 5 x 5-inch triangle.

7. Place the chilled cake on paper-lined baking sheet. Spread some frosting along the underside of the “arms” and down each side of the cake. Press a small candy-clay triangle into the frosting on each arm and side of the cake (see below). Spread frosting where the tail should be. Attach the large candy clay triangle to the frosting, bending the tail to look as if it is moving.

8. Spread the remaining vanilla frosting over the cake, marshmallows, arms, and tail. Lightly press the jimmies into frosting to coat completely. Transfer to a platter.

9. To make eyes, using a melon baller, scoop two 1-inch-deep holes. Pipe in chocolate icing and smooth.