Minnie Mouse Birthday Cake

Minnie Mouse Cake

When my daughter told me she wanted a Princess Sofia birthday cake, I thought…uh oh. That sounds like a stretch. 

We’ve had trouble finding a nut-free bakery, so I have been making birthday cakes in recent years. So far, they’ve turned out fine, but Sophia is far beyond my limited skill set.

I was grateful a week later when she decided she wanted Minnie Mouse instead.

Minnie Mouse? Phew, I actually think I can do that.

My talented best friend made a Minnie Mouse cake last year for her daughter’s first birthday. She sent me pictures and it was so pretty! It was her cake-making skill and encouragement that gave me confidence to make this cake for our daughter’s Ballerina third birthday party. With a little practice under my belt, a Minnie Mouse cake seemed reasonable to attempt.

The process is pretty straight forward. Bake, freeze, assemble, and decorate. I carefully took a ton of photos while making it only to have my trusty camera memory card meet its untimely and frustrating death…along with those photos. Ugh. Such a bummer!  But, I think you’ll be able to figure it out from the description below and I’m happy to answer any questions.

The birthday girl couldn’t decide between Funfetti or Chocolate cake, so I made a two-layer cake. One layer Funfetti, one chocolate. I am so grateful to Rose Bakes for her Crusting Cream Cheese Buttercream Recipe {Great for Decorating}. It is quick, easy to work with and tastes delicious.

You guys, you need to make this Buttercream. It’s fantastic.

One box of each cake mix was divided between one 10″ pan (head) and two 6″ pans (ears).  After cooling, each baked cake was wrapped in cling wrap and frozen overnight. Freezing makes them easy to handle. Cutting a semi-circle from each 6″ cake so they fit snugly against the 10″ cake was easy. The bottom layer was Funfetti, the top Chocolate.

A generous layer of frosting was used to secure the ears, head, and layers together. For a little extra flavor, Santa Cruz Seedless Red Raspberry Fruit Spread was added between layers with the frosting. Who would have thought a little jar from the jelly section of the grocery store could taste so decadent?

So far, so good.

Then I started to decorate the cake and things got a little messy. Literally, frosting was getting everywhere. The cake board is a mess (see those greasy spots?). Next time it will be covered while decorating since I’m apparently incapable of not making a mess.

That is when I began to panic. It had been a while since I piped frosting and I was quite rusty.

I decided this was going to be the ugliest cake attempt that ever was.

At that point, I may have asked, er…demanded that my husband remove the children from this house. He may be a saint because he patiently and kindly obliged, asking no questions and reassuring me it was going to look great as he swept them out the door. True story – he’s awesome.

20 minutes later in a silent house, I stood looking at a finished cake feeling foolish for freaking out.

My husband was right, the cake did turn out fine and was delicious.

In the coming weeks I’ll post the Minnie Mouse party decorations but in the meantime…

sunshine girl 2

 

 

 

 

 

 

 

Happy Birthday Sunshine Girl.

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A Ballerina 3 Year Old Birthday: A Homemade Ballerina Birthday Cake

Our 3 year old girl loves to twirl. I think she spends a quarter of her day spinning.

So, when she saw one video of a ballerina, she was hooked. This made it no surprise that she wanted a ballerina birthday cake.

Order one, right? Wrong. We have food allergies in our family and have trouble finding a bakery that guarantees a peanut and tree nut free cake.

This ballerina cake needed to be homemade – a tall order.

Baking is not my strong suit. But I’ve been making an effort to learn and develop the skill because baking safe birthday cakes will be my job for years to come.

After much research, I decided to make this chocolate cheesecake layer cake from Recipe Girl. The recipe was well written, easy to follow, and the cake is delicious!

The recipe was modified to fit our needs as follows:

  • Line the pan with Parchment Paper: After reading reviews of how to ensure each layer of cake releases easily from the pan, each pan was lined with parchment paper. Not only did it work well, it was less messy than greasing and flouring the pans.
    • To line with parchment paper, spray the pan with cooking spray (I used PAM), then trace and cut out a circle of parchment paper to place in the pan. Finally, spray the top of the paper with cooking spray.
  • Freeze all layers: Due to time constraints, all cake and cheesecake layers were baked 3 days in advance and frozen.
    • Once cool, wrap each layer individually in a double layer of plastic wrap followed by one layer of tin foil. Place them in a freezer bag and store in the freezer until ready to assemble the cake. NOTE: To avoid freezer burn, don’t freeze in a frost-free freezer (that heats and cools to remove frost). I used our chest freezer.
  • Use a decorator cream cheese frosting: Instead of the recipe’s chocolate sour cream frosting, this cake was decorated with this fantastic crusting cream cheese, butter cream frosting. With so much chocolate, the cake is plenty rich so skipping the chocolate was ok. Plus, decorating with sour cream frosting won’t work – the designs will just melt away. This cream cheese frosting is great for decorating a ‘girlie’ cake.
    • FYI – my hand mixer started smoking and died while mixing the frosting – it gets thick before it is thinned out! My off-brand mixer wasn’t a very good one. I sprung for the Kitchen Aid hand mixer because it happened to be 20% off and similar in price to the one I had before. I was amazed by how much better it worked. If you feel like YOU are doing all the work when mixing this stuff, I recommend borrowing or buying a better hand mixer (or use a stand mixer). Your arms will thank you and it will cut the prep time in half.
  • Assemble with frozen layers: Handling frozen layers is a cinch – they stack easily without crumbling, frosting is easy to spread, and the cake turns out super moist.
  • Decorate with rosettes: After watching this Cake Trend video, I was able to decorate the cake with rosettes. The process was really forgiving! When things don’t look perfect, you can cover the edges with the next rosette. And because this cake used only one color, it was easy to blend and fill any gaps after finishing.
    • This cake was assembled and decorated one day before the party and stored in an airtight container overnight in the fridge.

Rosette cake

Now, didn’t I say she asked for a ballerina cake? Well, drawing a ballerina with frosting is simply beyond my skill level, so I needed something to stick in the cake.

I bought two sheets of glittery cardstock from JoAnn Fabrics (one gold, one pink). Then I traced and cut out ballerina figures. Each figure was taped to a wood skewer and stuck in the cake the day of the party.

Approval.jpg

I think she liked it and it was delicious!

Trust me, if I can make it, so can you!