I made this Minnie Mouse cake for my sweet daughter’s birthday, and she loved everything about it, from the pink rosette-swirled frosting to the chocolate Minnie ears! The whipped strawberry frosting is a favorite of my husband’s, as well (mine, too)! I really enjoyed having a slightly simpler project for this birthday than I have had for some of my past birthday creations! I have this thing where I dream big when it comes to cake decorating, but then underestimate how much of a mess I will make and how long it will take me! We’re talking legitimate clouds of powdered sugar floating in my kitchen…
This Minnie Mouse cake was a breath of fresh air with only one frosting to make; I even broke down and bought *GASP* premade fondant! It turned out beautifully, everyone loved it, and I was able to enjoy a little more time participating in my daughter’s birthday!
Minnie Mouse Cake
For this cake, you will need:
2 round cakes
Pink and white fondant
Black candy melts
3-to-4-inch round cookie cutter
Large star tip and pastry bag
Pink frosting (I suggest making the strawberry frosting below)!
Chocolate butter cream (or canned chocolate frosting if you are keeping it simple J )
For the (delicious) strawberry frosting, you will need:
1 – 8 oz container whipped topping – thawed
1 – 3.5 oz package instant strawberries and cream pudding mix
1/2 teaspoon vanilla extract
1 cup milk
Pink food coloring (otherwise it will be very pastel, which is totally fine, too)!
Start by making your frosting!
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth (this is a good time to add a little extra pink food coloring. Or a lot). Gently fold in whipped topping until no streaks remain.
Assemble your cake by frosting the top of one cake with chocolate frosting, then gently setting the other cake on top of it. Remove excess crumbs.
Melt the candy melts in the microwave at half power in thirty-second intervals, stirring in-between until melted. Place cookie cutters on waxed paper, pouring melted candy in until it reaches desired thickness (let set while you frost).
Fit your piping bag with a large star tip and fill with strawberry frosting. Gently frost rosette-style by swirling on the frosting.
Roll out pink fondant and cut into a rectangle, fold both ends toward the center, and pinch together. Roll out a little more into a long thin strip and wrap around the middle to form a bow.
Using the white fondant, make little balls, pressing flat for polka dots! Place on the bow (I used a little water to make them stick) and place your remaining polka dots randomly on the cake.
Almost done! Pop your hardened candy melt ears out of the cookie cutters and press into the top of the cake toward the back (I used a few toothpicks for added support). Now, place the bow between Minnie’s ears, and you are all finished!
I am REALLY excited to share this cake with you! Despite its simplicity, I am very proud of the results, and know yours will turn out awesome, too! If you will do me a favor and share this post using any (or all) of the social media buttons below, I will be ever so grateful!
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