Making a Mickey Mouse Cake is fairly easy with the right supplies and preparation. Here are the steps you need to take:
1. Gather the necessary supplies – you will need a round cake pan (or two, depending on the size you want your cake to be), cake mix, frosting, cookie cutters (or freehand with a sharp knife), and any other decorations you may want to add.
2. Preheat the oven and prepare the cake pans according to the directions on the box. If using two pans, make sure to put a layer of parchment paper in each pan before adding the mix.
3. Pour the mix into the cake pans and bake according to the instructions on the box. Test with a toothpick or cake tester to make sure the cakes are fully cooked before taking them out of the oven.
4. Once the cakes have cooled, it’s time to assemble your Mickey Mouse cake. Put one cake on the serving platter and spread a thin layer of frosting to help keep the top cake in place. Stack the second cake on top and spread a thin layer of frosting over the entire surface of the cake.
5. Using your cookie cutters or freehand template, cut out the shape of Mickey’s head, ears, and bow. Put these cutouts onto the cake, pressing lightly to make sure they adhere.
6. Decorate the cake with frosting, sprinkles, and/or other decorations of your choice. Consider making a stiff frosting (buttercream or whipped cream) to make sure the decorations stay in place.
7. Let the cake set and enjoy!
What can I use for Mickey Mouse ears on a cake?
For Mickey Mouse ears on a cake, you can either use chocolate, fondant, or candy. To make the ears with chocolate, you can melt dark or white chocolate in a double boiler and then pipe it on parchment paper in the shape of Mickey Mouse’s ears.
Allow to cool and firm up before gently popping it off the paper. Once firm, carefully place the ears atop the cake.
To make ears with fondant, roll out fondant and cut out two pieces of oval shapes for Mickey Mouse’s ears. Once cut, shape and pinch the fondant to make the correct shape for the ears and gently add them to the top of the cake.
You can also use pre-made candy and marshmallows to make ears. Pre-made candy ears can be purchased from many baking and craft stores. Otherwise, you can make them yourself by cutting marshmallows into two oval shapes and then placing them at either the top of the cake or standing up around the side of the cake.
Depending on the type of candy chosen, you may need to heat it in the microwave for a few seconds before adding it to the cake.
How do you put fondant on a cake step by step?
Step 1: Prepare the Cake
To prepare the cake for fondant, start by baking your cake and allowing it to cool thoroughly. Once cooled, use a knife or serrated cake knife to level off any domed tops and smooth out any bumps. Place the cake on a cardboard cake circle that is slightly bigger than the cake and cover the cake in a crumb coat of buttercream icing.
Use a bench scraper or a knife to smooth the crumb coat; however, the crumb coat doesn’t need to be perfectly smooth. Chill the crumb-coated cake in the refrigerator for an hour or until the buttercream is firm.
Step 2: Roll Out the Fondant
Roll out the fondant with a rolling pin (or use a pasta roller, if available). Roll the fondant to ¼-inch thick (or about 6 millimeters thick). Turn the fondant out onto the fondant mat or cutting board.
The extra fondant should hang over the edges of the cake circle.
Step 3: Lift and Drape
Using your hands or a fondant smoother, lift and drape the fondant over the cake. To do this, work from the center and drape the fondant over the top of your cake. Be careful not to stretch the fondant too much or it will tear, and it should lay nicely over the sides.
Smooth out any bumps with your hands or a fondant smoother.
Step 4: Trim and Smooth
To finish, trim the excess fondant around the bottom edge of the cake and smooth any edges by pressing them down gently. Finally, if desired, you can use a dusting of powdered sugar on a pastry brush to eliminate any fingerprints.
What do you put on the cake before fondant?
Before adding fondant to a cake, there are several steps that are important to take in order to prepare the cake for fondant. The most important thing to do before applying fondant to the cake is to make sure the cake has been completely chilled.
You can either chill the cake in the refrigerator for about an hour or, for best results, freeze the cake for a few hours prior to adding fondant. This helps ensure that the surface of the cake is firm and that the buttercream or other frosting won’t smudge or melt beneath the fondant.
Once the cake has been chilled, other preparatory steps should be taken. If the cake has a buttercream or other frosting, the surface of the cake should be made as smooth as possible. This can be done by using a cake scraper to smooth the surface of the buttercream and get it as smooth as possible.
If using an alcohol-based colored luster dust, brush this on the surface of the buttercream while it is still soft and spread it outward, blending it into the edges of the cake.
Finally, if the fondant is being used to cover the entire cake, a crumb layer should be added before the fondant is applied. This involves the use of a thinned-out layer of buttercream (often referred to as a dam) that is spread over the cake.
This helps to ensure that no cake crumbs will be visible beneath the fondant. All of these steps should be taken before applying the fondant, in order to ensure success with decorating the cake.
What do you use to stick fondant to cake?
To stick fondant to cake, you can use either a thin layer of water-based edible glue or a thin layer of shortening. For both methods, the cake should be completely iced with a crumb layer of buttercream, then chilled until the icing sets.
When using water-based edible glue, you need to dissolve the glue in water, then use a pastry brush to paint a thin layer on the cake in the area where the fondant will be applied. Wait a few minutes for the glue to become tacky before applying the fondant.
When using shortening, use a thin crumb coat of shortening on the cake before applying the fondant. To ensure the fondant sticks securely, use a fondant smoother to lightly press and smooth the fondant onto the cake.
How do you cover a cake with fondant for beginners?
Covering a cake with fondant can be a daunting task for beginners. To start, prepare the cake surface. If the cake is iced with buttercream, make sure it is chilled and it is smooth, with no holes or gaps.
Any buttercream left on the cake will cause the fondant to stick to the cake. Another way to prepare your cake is to use a crumb coat. A crumb coat is a very thin layer of buttercream that is used to seal in the surface of the cake and prevent any crumbs from showing on the fondant.
Once your cake is prepared, measure the length and circumference of the cake to find the amount of fondant you need. Fondant tends to dry out quickly, so measure out only what you will need, as you will be covering the cake in one sitting.
To roll out the fondant, lightly dust a work surface with cornstarch and begin to roll the fondant until it is about 1/8 inch thick. Lift the fondant with a rolling pin and lightly drape it over the cake.
Smooth the fondant over the cake with your hands and trim the access. To securely attach the fondant, start from the bottom of the cake and gently pinch the fondant between your fingers moving up the side of the cake and upwards.
Decorate your fondant cake with a variety of edible decorations and embellishments as desired. Finally, store the fondant cake in a cool, dry place and make sure humidity is kept low.
What icing goes under fondant?
When it comes to preparing a fondant cake, you will want to use a smooth icing underneath. This will provide a nice and even base for your fondant. You can choose to use a variety of icings, depending on the look you are trying to achieve.
The most common type of icing to use under fondant is buttercream, however you can also use ganache, cream cheese frosting, cream-based frosting, or Swiss meringue buttercream as well. Whichever icing you decide to use, a thin layer applied in an even, consistent manner will provide the best results.
Additionally, you should make sure you give the cake ample time to chill in the refrigerator before applying your fondant, as this will help ensure that it adheres nicely to the icing underneath.
How do you get fondant to stick to icing?
Making fondant stick to icing is a delicate process. Generally, to properly adhere fondant to icing, first start by ensuring the icing has fully set and the cake is completely cooled before applying the fondant.
Once that is done, lightly brush the cake with water or icing sugar or syrup which will act as glue for the fondant to stick onto the cake. Do not over wet the icing when doing this as you do not want it to become soggy as it will weaken the fondant’s stick.
Gently place the fondant onto the cake and smooth it over the top and sides. If needed use a fondant smoother and a cake board to even out the fondant’s surface so it is flat. Make sure to gently press the fondant onto the cake so that it adheres well to the surface.
Finally, use a very light dusting of edible cornstarch or confectioners’ sugar to take out any extra stickiness, making sure not to over do it.
How far in advance can you decorate a cake with fondant?
It depends on what type of fondant you are using and how you want to store it. If you are using a commercial fondant like Wilton or Satin Ice, it can last 2-3 weeks as long as it is stored properly in an airtight container.
If you are making your own homemade fondant, keep it refrigerated in an airtight container and it should last around a week. If you plan on making fondant decorations ahead of time and allowing them to dry out, they should last around 7-10 days.
Ultimately, it is best to decorate your cake as close to the event as possible as fondant tends to dry out and crack over time.
What can I use instead of icing spatula?
A common alternative to an icing spatula is a regular kitchen knife. A knife can be used to spread thin layers of icing on a cake or other baked goods. Additionally, certain types of knives, like an off-set spatula, are specifically designed to make the process of spreading icing easier.
Other kitchen spoons and spatulas such as a spoonula or a flexible spatula can also be used to spread icing or other thick viscous ingredients like cream cheese frosting. If you have silicone baking tools, such as a silicone pastry brush, these can also be used for spreading icing.
Finally, an angled icing spatula is an excellent tool for getting into the nooks and crannies of a cake when decorating as it can fit into tight spots much better than a regular kitchen knife.
What’s the difference between frosting and icing?
Frosting and icing are two terms that are often used interchangeably, but in reality they refer to two different types of sweet toppings. Frosting is a thicker and fluffier mixture than icing, which is thinner and glossier.
Frosting is typically made with butter, powdered sugar, and cream or milk; it is usually used to fill cakes and cupcakes and can be piped onto various desserts. Icing is usually made with powdered sugar and corn syrup; it is often used for glazes and for piping simpler decorations on cakes, cookies, and cupcakes.
Additionally, icing is usually shinier and smoother than frosting, which has a smoother, glossier finish.
What are the 5 types of frosting?
The five most common types of frosting are buttercream, American-style buttercream, cream cheese frosting, Swiss meringue buttercream, and ganache.
Buttercream is a classic frosting made with butter and confectioners’ sugar. It is used to frost cupcakes and layer cakes, and can be flavored with extracts, spices, and cocoa powder to provide a variety of different flavors.
American-style buttercream is similar to buttercream but with the addition of shortening or vegetable oil, making it more stable and easier to pipe. It is the most popular frosting for decorating cakes and cupcakes because of its versatility.
Cream cheese frosting is made with cream cheese, butter, and confectioner’s sugar. It is usually used on cakes and is popular for traditional desserts like carrot cake and red velvet cake.
Swiss meringue buttercream is a luxurious buttercream made with egg whites, sugar, butter, and flavoring. It is silky smooth and more stable than regular buttercream, making it popular for cake decorating.
Ganache is a rich, decadent chocolate frosting made with equal parts cream and chocolate. It is usually used as a glaze or a filling but can also be used as a frosting. It is best used on cupcakes and makes perfect drips for drip cakes.