Disney Cake

I’ll be honest.. I wasn’t sure I was going to pull this off! The theme choice of the cake was a bit forced on me. We were organising a double birthday party (a boy and a girl) and already had some Minnie and Mikey mouse cupcakes from a local bakery. I like keeping things consistent, so instead of changing theme and making two cakes, I made it all in one!

I hadn’t used my Jumbo Cupcake mould in over a year, so time to dust it out and make good use of it once again. The ingredients to the cake and really simple and they were a delicious combination of flavours and textures! You need time to make this as the different layers have been baked one at the time. I’ll find a more efficient way of doing this eventually! 🙂

The frosting of the cake was extremely tricky as Brisbane weather decided it is finally summer. So make sure you are close to fridge when you are making this.

INGREDIENTS:

For the cake: (makes 4 layers)

375 butter

375 gr sugar

375 gr flour

6 eggs

1 tsp baking powder

3 tbsp milk

For the base:

400 gr white chocolate buttons

For the frosting:

500 gr butter

500gr icing sugar

500 gr cream cheese

cocoa powder

maple syrup essence

red, black and pink colouring

white, black and pink fondant

Make the cake first. Turn on oven 180°. Beat the sugar and butter until combined and fluffy. Add the eggs. Scrape down the bowl and add flour, baking powder and milk. Divide the batter into two bowls. Colour one with black and the other with pink.

Grease and flour the cupcake silicone base. pour half of the pink or black batter in and put in the oven for 30-40 minutes. Cool completely.

You can start making the base. Melt the chocolate. Divide in two bowl, one you be coloured in red and the other will remain white. Make sure the cupcake silicone base is clean! You can with either colour. Pour the chocolate and make sure it only stays in half the mould. Keep the old at 45° angle and move the mould to distribute the chocolate evenly. Put in the fridge.

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Once that is set, repeat the process with the red chocolate on the other half. The coloured chocolate will be denser so you can use a spoon to spread it around. Put in the freezer.

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With a serrated knife, cut the dome top of each cake and the sides and put aside.

img_3802 img_3804 Look at that colour!

Make the frosting. Beat the cream cheese and soft butter together and add a cup of sugar at the time. Add the essence. Put a 1/3 in a piping bag with no nozzle.

Start layering the cake. Take the base out of the freezer and gently peel off the silicone. It should come off very easily.

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Pipe frosting in the bottom and put a layer in the base.

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For each layer, pipe more frosting on top and place, until all layers have been used.

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Put in the freezer to set for 5-10 minutes before cutting and shaping. It will be easier.

In the mean time you can start making the ears (roll out black fondant and cut out two big circles); make some butterflies and heart with the pink fondant and set aside.

Take the cake out again. With a BIG serrated knife, shape the cake into a dome. Cover with a thin layer of frosting and place in the fridge again.

Now divide the remaining frosting in two bowls: one will remain the same, you can pour that in a piping bag with a star nozzle and put in the fridge. Add 1 tbsp of cocoa powder to the second bowl, mix and then put in nozzled piping bag, leave in the fridge.

Make the bow! I actually had two friends try to make this, I just some small adjustments 🙂

Roll out the white fondant, and cut out some circles, that will go on the bow.

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Roll out the pink fondant. Cut out a large rectangle. Fold the short ends of the rectangle as if you were making a fa. If you need you can add a drop of water to make the end stick together.

Attach the two opposite ends to each other. Again use water if needed.

Turn the bow. Fold the long sides of the rectangle downwards, towards the back, where the folds are. Roll out another small strip of pink fondant and wrap it around the center of the bow. Now you can stick the white dots on it and let it dry.

 

Frost the cake. On the red half I piped the chocolate frosting and on the white side, the white.

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I strongly suggest to put this in the fridge (or freezer, depending on how much time you’ve got) and just as you are about to serve it, add the last pieces: ears, butterflies, hears and bow.

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Just to show the size of the cake compared to normal cupcakes! And look at the layers!

It was delicious and gone within the half hour 🙂

Ciao for now! xox

 

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