Using a long serrated knife, trim rounded top of cake flat. Invert cake and place on a large flat tray or serving platter. Trim sides of cake to make a large jelly bean shape. Using a melon baller or cookie scoop, make a round, shallow indentation in top of cake for the palette's finger hole.
Transfer 2 cups of the Creamy White Frosting to a medium bowl. Add Chocolate Butter Frosting; stir slightly to swirl frostings together. Spread swirled frosting over top and sides of cake. With some of the remaining white frosting, spoon 1 tablespoon frosting each into five or six small bowls or custard cups. Tint each portion a different color using food coloring (make sure to tint one portion black). Spoon black frosting into the hole, spreading the frosting inside the hole to cover the cut edges. Arrange each of the remaining colored frostings on top of cake, spreading each color slightly with the back of spoon. If desired, sprinkle with colored sugars.
For paintbrush, use scissors to cut fringe into one edge of fruit leather strip. Wrap strip around breadstick, about 1 inch from one end. Place on top of cake.
Chocolate Butter Frosting
In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar and cocoa powder until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts the tops and sides of two 8- or 9-inch cake layers. Makes 4 1/2 cups.
Nutrition Facts (Chocolate Butter Frosting)
( 7 g
Creamy White Frosting
In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.