Top off the celebration with fun Minnie Mouse and Mickey Mouse hat cakes inspired by your favorite Disney characters. Wilton Candy Melts candy, Ready-To-Use Rolled Fondant and Minnie and Mickey Icing Decorations make it easy.
*For Minnie?s bow, tint a portion of fondant rose with a dot of violet for pink shown. Knead 1/8 teaspoon of Gum-Tex into fondant.
Make bow: Roll out pink fondant to 1/16 in. thick. Cut three strips 1 1/2 in. x 1/2 in., fold two strips into loops, brush ends with water pinch ends. Place loop ends touching. Wrap the third strip around center, securing with damp brush. Attach to Minnie?s hat with damp brush.
Bake and cool cakes. Position cakes on cooling grid over waxed paper.
Melt Dark Cocoa Candy Melts and add black candy color. Pour over cakes, tap grid gently to cover cakes evenly and eliminate air bubbles. Let set.
Make ears: Place medium round cut-out on cookie sheet. Pour melted candy into center of cut-out filling 1/8 to 1/4 in. deep. Tap sheet gently to eliminate air bubbles. Make two ears for each cake. Refrigerate until set. Gently remove.
Attach ears: On warming tray or warm cookie sheet, gently slide edge of ear to melt and attach to cake. Hold in place until set. Repeat for second ear.
Attach icing decoration and fondant bow with dot of melted candy.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.
Earn Your Ears Mini Cakes is rated
4.5 out of
Rated 5 out of
This is a terrific Idea! I love it
Date published: 2013-03-11
Rated 4 out of
I have made this cake several times. Make sure to allow for prep time to make the ears and the bow. Make sure to use candy coloring, not icing coloring as it will cause the candy melt to harden. I opted to use a chocolate ganache the second time, which worked well; however, you can not handle as easily if covered with the candy coating.