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Mickey Mouse rainbow layer cake


MIickey Mouse rainbow layer

Ingredients 22
Servings 25-30
Time 20 MIN

Ingredients

  • 170
    g
    butter at room temperature
  • 500
    ml
    sugar
  • 5
    egg whites
  • 10
    ml
    vanilla essence
  • 125
    ml
    sour cream
  • 15
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 2,5
    ml
    salt
  • 125
    ml
    milk
  • pink, blue, orange, purple, yellow and green food colouring
  • ICING
  • 4
    4 basic butter icing
  • red food colouring
  • GANACHE
  • 100
    g
    dark chocolate
  • 125
    ml
    cream
  • TO FINISH
  • 250
    g
    fondant icing
  • black and yellow food colouring
  • cornflour for dusting
  • mickey Mouse cookie cutter
  • popcorn to garnish
 

Method

20-30 MIN
 

Preheat the oven to 180°C.  Grease six 18-20cm spring- form cake tins with non- stick spray and line with baking paper.

1 CAKE using a hand beater or stand mixer, beat together the butter and sugar until light and fluffy. 

2 Add the egg whites a little at a time and whisk until well incorporated. Add the vanilla essence and sour cream and mix well.

3 In a separate bowl, sift together the dry ingredients. Add 250ml (1c) at a time to the wet ingredients, alternating with a little milk. Whisk on low speed until smooth. 

4 Divide the batter among 6 bowls and add a few drops of colouring to each. Gently fold in the colour. Pour the batter into the prepared baking tins and bake for 20-30 minutes or until a skewer inserted in the middle comes out clean. Set aside for 5 minutes then transfer to a cooling rack to cool completely.

 5 ICING prepare the basic butter icing and divide in two. To one half add a few drops of red food colouring and set aside.

6 Cut the tops off each cake to level. Put one cake on a board, spread plain butter icing on top and add another cake. Repeat with all the cakes. Spread red icing over the top and sides of the cake. Chill in the fridge while making the ganache.

 7 GANACHE Put the chocolate and cream in a glass bowl and melt in the microwave for 2 minutes, stirring every 30 seconds. Keep stir- ring for another minute to cool it slightly before carefully pouring over the cake. Make sure the ganache drips down the sides of the cake.

8 TO FINISH divide the fondant in two. Colour one half black and the other half yellow. Roll out the black fondant on a surface lightly dusted with cornflour. Cut out two Mickey Mouse shapes and chill in the fridge.

9 Use the yellow fondant to make two large balls then flatten slightly and shape into ovals. Using the leftover butter icing as glue, fix the two Mickey Mouse shapes on top of the cake as ears and the yellow ovals on the front of the cake as feet. Garnish with the popcorn.

 

 

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