Mickey Mouse Clubhouse Cake

Ingredients & Tools
Instructions

Instructions

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Bake cake.
Prepare cake mix following recipe instructions. Bake and cool Mickey Mouse cake. Position on foil-wrapped cake board cut to fit.
Tint Icing.
Make 2 3/4 cups of buttercream icing:
Tint 1 cup Black in set
Tint 3/4 cup Copper for Mickey face.
Tint 1/4 cup Creamy Peach.
Reserve 3/4 cup white (thin with 1 tablespoon of light corn syrup).
Position cake on board or plate.
Decorate the cake in listed order.
Pipe Outlines.
Using white frosting with tip 3, outline and pipe in whites of eyes (smooth with finger dipped in cornstarch).
Using black frosting with tip 3, outline and pipe in pupils (smooth with finger dipped in cornstarch)
Using peach (or creamy peach) frosting with tip 3, outline and pipe tongue (smooth with finger dipped in cornstarch).
Pipe Outlines.Using black frosting with tip 3 pipe eyes, nose, ears and mouth.
Pipe in mouth in Black with tip 3 (smooth with finger dipped in cornstarch).
Cover ears, head and nose with tip 16 stars in Black.
Cover face with tip 16 stars in Mickey Skin Tone (or Copper).
Pipe highlights in eyes and on nose with tip 3 in white.

Notes

- Use a pastry brush to help spread the non-stick spray into the corners of the pan. This will sharpen the detailed outlines of the cake.
- Allow the cake to cool in the pan on a cooling rack about 10-15 minutes before removing to prevent cracking or breaking. Let the cake cook for about 2 hours before decorating.
Consistencies:
Stiff Consistency: Gradually add additional confectioners' sugar for a stiffer consistency. Best for dimensional decorations that need to retain their shape when piped. This consistency is generally used for piping upright petals for flowers.

Medium Consistency: Add 1 teaspoon of liquid (light corn syrup, milk or water) for each cup of stiff frosting. For pure white frosting, add up to 2 tablespoons of liquid. Medium consistency is used for borders such as stars, dots, and shells, as well as other decorations that will remain relatively flat.

Thin Consistency: Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting. For pure white frosting, add up to 4 tablespoons of liquid. Used for lines, printing and also for icing a cake. If you are making a buttercream intended for writing, use light corn syrup as your liquid. Writing will flow easily and won't break.

How To

How to Pipe an Outline
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
How to Pipe a Star
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
How To Use A Star Piping Tip -Star Tip Cake Decorating and More
The Star piping tip is essential to cake decorating! They are the most versatile of the tip families, used to create a variation of shapes from a basic star or shell border to zigzags, swirls, spirals, rosettes and drop flowers.
Buttercream Frosting Consistency
Whether you’re frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Thankfully, it’s easy to take your buttercream from stiff to soft consistency, and the other way around!
Buttercream Frosting Tips and Tricks
Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We’re here to help!
7 Birthday Cake Flavors
Looking to try a homemade birthday cake this year? Think outside the box (mix) with these 7 birthday cake flavors. Whether you need something traditional like a classic yellow or chocolate cake, or you’re ready to try something a little more adventurous like a 4-layer red velvet masterpiece, these birthday cake flavors are great to have in your wheelhouse.