Image © Rod Long, under a Creative Commons license.If you’re planning a birthday party for your Disney-obsessed toddler and friends, baking a sweet treat for your Minnie Mouse-mad daughter, or celebrating the first birthday of your little girl, you’ll love these Minnie Mouse cake ideas and recipes.This incredible Minnie Mouse face chocolate layer-cake comes with an easy-to-follow guide, so there’s no need to panic at the prospect of making a character cake. Minnie Mouse birthday cakes are adored by little girls across the globe and make a show-stopping centrepiece at any birthday party.IngredientsFor the large cakes: 175g unsalted butter, 175g golden caster sugar, 100g self-raising flour, 50g cocoa powder, three large eggs, one teaspoon milk, pinch saltFor the small cakes: 195g unsalted butter, 195g golden caster sugar, 110g self-raising flour, 55g cocoa powder, three large eggs, two teaspoons milk, pinch saltFor the buttercream icing: 100g dark chocolate, 170g unsalted butter, 350g sieved icing sugarFor the cake topper: Icing pens in black and white, ready-to roll fondant icing in black, white, red, pink, and light beigeEquipment: Two 20cm round cake pans, four 11cm round cake pans, cake board, greaseproof paper, rolling pinImage © Johanna’s Paul Undurthi, under a Creative Commons license.MethodPreheat the oven to 190C/ Gas Mark 5.Line the cake pans with greaseproof paper.Starting with the large cakes, cream the butter and sugar together until the mixture is light and creamy.Add in one egg, and keep mixing.Using a separate bowl, sieve in the cocoa powder, floor, and salt.Give the dry ingredients a stir, and then add a third of it to the wet ingredients and mix well.Mix in another egg and another third of the dry ingredients.Now add the final egg and the rest of the dry ingredients.Mix until you have a thick, smooth cake batter; add a splash of milk if needed.Split the cake mix between each large cake pan. Use a spoon to smooth the tops.Repeat steps three to ten for the small cakes.Bake the four small cakes for 15-20 minutes and the two large cakes for 20-25 minutes, until they feel springy to the touch. To ensure they are fully cooked, insert a skewer into the middle of each cake; it will come out clean if the cakes are cooked.Turn them out and leave until they are completely cool.Assembly And IcingTo make the buttercream icing, cream the butter until it is fluffy, mix in the icing sugar, then melt the chocolate and add that to the mixture. The icing needs to be firm and spreadable so if it is a bit runny, put it in the fridge until the consistency is right.Use a thin layer of buttercream to attach one of the large cakes to the cake board. Use a thicker layer of buttercream to stick the other large cake on top. This large layer cake is the head of your Minnie Mouse cake.Stick two of the small cakes together with buttercream, then do the same with the other two small cakes. These two small layer cakes are the Minnie Mouse ears.Position the Minnie Mouse ears at the top of the large layer cake.Take a sharp knife and cut semi-circles off the Minnie Mouse ears, so that they slot in place on the large cake.Use buttercream to attach the small cakes to the board and to the large cake.Cover the Minnie Mouse cake with the rest of the buttercream.Image © Gione Josh Jorquin, under a Creative Commons license.Minnie Mouse Cake TopperPrint two Minnie Mouse face templates that match the size of your cake; cut one out and keep one of the templates to use for reference.Place your template onto black ready-to-roll fondant icing. Use a sharp knife to cut round it, then lay on to greaseproof paper.Cut the bow out of your paper template and use it to cut an edible bow out of red fondant.Repeat this step with for the Minnie Mouse face, using light beige fondant icing.Attach the face and bow to the black base using a little bit of water.Repeat step three, using white fondant icing for the Minnie Mouse eyes, and black for the nose and mouth. Attach to the face.Now, use the template to cut the tongue out of pink fondant and the pupils of eyes out of black.Use black icing pen to outline Minnie Mouse’s eyes, and to add the eyelashes, line under the eyes, sides of the mouth, and lines on the bow.Finally, use white icing pen to add the spots on Minnie Mouse’s bow.Once all the pieces of the Minnie Mouse face cake topper are dry and firmly in place, gently remove it from the greaseproof paper and attach to the top of your cake.Tips And Recommendations-Vegan-friendly butter and margarine alternatives and gluten-free flour are fine to use for your make Minnie Mouse cakes with.-If possible, make Minnie Mouse cake toppers a few days before you make the birthday cake so that they have time to properly dry.-You can also make the buttercream icing up to three days in advance, as long as you store it in the fridge. Stir it until it is smooth before you use it.-If you don’t want to make the topper for your cake, Minnie Mouse toppers can be purchased ready-made, or you could use Minnie Mouse birthday cake decorations.Image © Deva Williamson, under a Creative Commons license.Alternative Methods-If you’re looking for easier Disney birthday cake ideas, you’ll love this simple-to-make Minnie Mouse cake. Bake a large layer cake, cover with buttercream frosting, and attach a Minnie Mouse head cake topper or other Minnie Mouse cake decorations.-If you’re good with a piping bag, use different coloured piped icing, rather than ready-to-roll icing, to create your Minnie Mouse face.-Minnie Mouse cakes that are easy to grab are guaranteed to be a hit with your little princess. Back a batch of cupcakes, top with pipped red icing, and use Oreos for ears. Finish with white chocolate chips spots and edible sugar bows. Display in the shape of Minnie and add candles for a fab Minnie Mouse birthday cake.Good To Know-Young children will have fun helping you mix the ingredients, but any cutting should be saved for much older kids and done under supervision.-To freeze your Minnie Mouse birthday cake for up to two months, put in the freezer unwrapped until the icing sets. Then wrap in two layers of cling film, followed by a layer of foil.
Image © Rod Long, under a Creative Commons license.
