Minnie Mouse Buttercream Cake

5 from 1 vote

This Minnie Mouse buttercream cake is a one layer sheet cake carved and decorated in buttercream. Learn this easy decorating technique here!

Prep Time30

Cook Time49

Decorating time3

Total Time4 19

Course: Dessert

Cuisine: American

Servings: 10 inches by 12 inches carved cake

Calories: 15233.1kcal

Preheat oven to 170 °Celsius.
Beat butter and sugar till soft and creamy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Finally, add in vanilla extract and combine well. Pour batter into two greased and floured cake pans and bake for 45 to 50 minutes until the top of the cake springs back when lightly pressed. The cakes are done when a skewer inserted in the center of the cake comes out without any wet batter.
Remove cakes from oven and let them cool completely before icing and decorating.

Resize the image you want to use for your cake and print it out.
Trace it onto a parchment paper and cut it out along its outline to make the template for the cake.

Once the cake is baked and has cooled down completely, level the tops and fill with buttercream.
If you are baking 2 smaller cakes and attaching them together to make a larger cake, attach them with some buttercream after leveling the tops.

Place the Minnie Mouse template on the cake and carve out Minnie’s image. In doing this, leave about an inch allowance from the outline of the image to the sides of the cake.
Once the carving is done, remove all excess cake and lift off the paper template. Apply a thin layer of buttercream all over the cake and return the template to the cake top again.
Using the sugarcraft knife, mark the outlines of Minnie’s image, including her eyes, bow, hands, and others onto the cake. In marking the inner outlines, you will have to literally cut through the template to leave the markings on the cake, so it's important that the knife used is sharp. The thin coating of buttercream helps to make the markings on the cake more obvious, so that makes it easier when it comes to the piping work later.
Once all the marking is done, the template would be in pieces. Remove all the paper pieces of the cake.
Next, cover the sides of the cake and the background of the cake (outside of the Minnie Mouse image area) with untinted butter icing. Smooth it with a palette knife.

Once the sides of the Minnie Mouse cake are done, move to the Minnie Mouse buttercream design on the sheet cake.
Start with black icing and icing tip #3 for the outlines.
And then, using tip #16, cover Minnie Mouse image in buttercream in pink, white, ivory, and black colors. Use the star piping tip #16 for most parts of Minnie Mouse except for her eyes and nose which are to be piped in buttercream using round tip #3.
Once Minnie Mouse piping is complete, cut out the ‘Happy Birthday” lettering in pink fondant, using alphabet cutters.
Roll a long strip of the same pink tinted fondant for the cake border.
Finally, pipe random tiny pink flowers on the sides of the cake and on the cake board.