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Who doesn't love a Disney cake?
Mickey Mouse is a childhood favourite - the famous cartoon mouse and Disney mascot has been gracing our screens since 1928 and consequently, Mickey Mouse is one of the most famous characters in the world. Kids love Mickey Mouse and kids love cake, so a Mickey Mouse birthday cake sounds like a delight for girls and boys.
Here's how to make a birthday cake with Mickey Mouse on it, starting off with a vanilla cake recipe, then getting into some fancy cake decorating after. Mickey Mouse birthday cakes feature the familiar character and are fun to make, with plenty of opportunities for kids to get involved.
You Will Need:
For The Vanilla Cake:
-Butter or margarine (120g plus more for greasing the tin).
-Sunflower Oil (2 tablespoons).
-Caster sugar (324g).
-Plain flour (360g).
-Salt (1 teaspoon).
-Baking powder (3 and a half teaspoons).
-Vanilla essence (1 tablespoon).
-Large eggs (3).
For Decorating The Mickey Cake:
-Light pink fondant.
For The Mickey Cake Buttercream:
-Butter or margarine (120g).
-Milk or cream (up to 4 tablespoons).
Mickey Cake Baking Equipment:
-Three round cake tins (20cm in diameter).
-Fondant scallop modelling tool.
-Fondant knife cutter.
-A printed A4 copy of Mickey Mouse's face (it's ok if the ears are cut off a bit, but the rest of the face should be its maximum size to fit on the page).
For The Mickey Cake:
1) Preheat your oven to 180C.
2) In a large bowl, whisk or mix the butter, oil and sugar into a fluffy mixture.
3) Sift in the flour, salt and baking powder, then mix.
4) In a small bowl, add the milk and vanilla essence, stir, then mix into the larger bowl.
5) Add and mix each egg, one at a time.
6) Grease the baking tins with extra oil or butter.
7) Carefully pour the contents of the large bowl into the baking tins evenly, leaving around 1cm between the top of the tin and the top of the mixture.
8) Place in the centre of the oven and bake for 50 minutes, checking the mixture regularly after 30 minutes. The Mickey cake will be ready when a toothpick (or knife) inserted in the centre of the cake comes out clean.
9) Place the cakes on a wire rack and leave for a few hours to cool.
For The Mickey Cake Buttercream:
1) Whisk the butter and icing sugar together until very fluffy.
2) Add the milk (or cream) one tablespoonful at a time, enough for a smooth, thick consistency.
To Decorate The Mickey Mouse Cake:
1) Tape aluminium foil smoothly around the cake board (shiny side up).
2) To make the ears: first, arrange the three cooled cakes in an upside-down triangle with the one in the centre being Mickey's face, and the two either side being the ears. Take one of the ears, lift it up and let it overlap slightly with the circle in the centre. Then, cut around the overlap area, so that the rest of the cake fits perfectly around the face. Do the same for the third cake, so that Mickey has two ears that fit snugly around his face!
3) Use the spatula to apply a layer of buttercream between the ears and the face to join them together like glue.
4) Take your Mickey Mouse paper cut-out and lay it over Mickey's face and ears.
5) Use a knife to cut around the paper, so that the cake is the same size as Mickey's face. If the ears were cut off on the paper, cut where you think the ears would have been beyond the paper.
6) Cover the whole cake in a thin layer of buttercream, then use the rolling pin to roll a large thin sheet of red fondant, enough to cover Mickey's whole face (including the ears) then lay it over and smooth with the icing smoother.
7) Roll some more red fondant into a long, thin cord (as thick as a pencil). Then wrap it around the bottom of Mickey's face and ears, using a small amount of buttercream to stick it on.
8) Cake decorating extra: use the scallop modelling tool to press into the red fondant cord all around the bottom of the cake.
9) Cut out Mickey's ears and the outside part of his face (the black part) from the paper. Use a craft knife, so that the pieces are completely intact.
10) Roll out some black fondant around 0.5cm thick, lay the ears and black part of the face over, and cut out.
11) Lay the ears and black part of Mickey's face in place on top of the red fondant-covered cake, using a few dollops of buttercream as 'glue'. Use a small amount of buttercream in this way to stick all of Mickey's features on.
12) Cut Mickey's mouth, nose and eyes out of his face, and lay the remaining white paper on white fondant - cut out and lay over the cake.
13) Use white and black fondant to recreate Mickey's eyes, then place the white part, followed by the black part, on the cake.
14) Use the cut-out of Mickey's nose to create the nose in black fondant, then place on the cake.
15) Use light-pink fondant (or a mix of white and red) to create Mickey's tongue, using the cut-out.
16) Stick Mickey's tongue on the cake and you're done!
-Use whichever type of milk you like! If you don't want to use dairy, any substitute such as oat or almond works just fine.
-A quarter cup of cocoa powder will transform this cake into a delightful Disney chocolate cake!
-For those who love cake decorating, why not swap the fondant for some piping bags and coloured frosting instead?
-Fancy baking a Minnie Mouse cake? Just swap the red frosting on the base for pink, add some white polka dots, some eyelashes on the face and you're done.
-We think this recipe would make for some epic Mickey Mouse cake pops too!
-The Mickey Mouse cake can stay at room temperature for up to three days and up to 10 days in the fridge, if well-sealed.
-Wrap up well in cling film and your Mickey Mouse cake could last up to six months in the freezer.
-We recommend that this Disney Birthday cake should be enjoyed by those aged two and up.
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