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Mickey Mouse Cake

Use Flexible Mould - 6850

When using your own recipes the mould is equivalent to a 23cm ( 9¡¨) round or 20cm ( 8¡¨) square cake tin

Approx liquid capacity 1.2 litres ( 2 pts )

Cake

225g ( 8oz) self raising flour
1 teaspoon baking powder
225g ( 8oz) soft margarine
225g ( 8oz) caster sugar
4 eggs, medium
few drops vanilla extract or essence

Decoration

700g white ready to roll fondant icing
1 tablespoon apricot glaze
tubes of writing icing
125g packet black ready to roll fondant icing ¡V optional
125g packet yellow fondant icing ¡V optional
sifted icing sugar for dusting

large cake board or tray

Preheat oven to 170„aC, 325„aF, Fan oven 150„aC, Gas mark 3

Cake

Sift the flour and baking powder into a large bowl.

Add the margarine and caster sugar.

Beat the eggs lightly and add to the mixture with the vanilla extract or essence.

Beat together for about two minutes until light and creamy.

Stand the mould on a baking tray.

Spoon the mixture into the mould and spread evenly. Slightly indent the centre of the cake using the back of a damp spoon.

Bake for approximately 40 -45minutes until the cake pulls away slightly from the sides of the mould and is well risen and springy to the touch.

Remove from the oven and place on a cooling rack.

Leave to cool completely, then invert the mould and remove the mould by peeling it away from the cake.

Trim the cake if necessary so that it will sit flat on the cake board – remember the detailed surface will be uppermost when served.

Wash and dry the mould – you will need it again for the icing.

To Decorate

Warm the apricot glaze until it is quite soft and runny. Keep it warm so it does not solidify again.

Lightly dust the worktop with sifted icing sugar.

Knead the white fondant icing until it is smooth.

Dust a rolling pin with icing sugar and roll out the fondant to an oval shape measuring approximately 33cm (13”) wide by 42cm ( 16 ½ “) long.

Using your rolling pin lift the icing and gently transfer it into the mould.

Ease the icing gently into the mould, pressing it into the moulded areas and up and over the sides slightly.

Make sure the apricot glaze is still runny – reheating it again if necessary and brush the glaze over the fondant icing. This will make sure the fondant icing is fixed firmly to the cake.

Now get the Mickey Mouse Cake and turning it over so it fits into the mould face down press it firmly into the mould on top of the fondant icing.

Place the cake board over the cake and invert the mould onto the board.

With the mould still in position use a sharp knife and carefully trim away the excess icing to give a neat edge.

Lift the mould from the cake and you will now have a perfectly defined Mickey Mouse Cake.

(any little tears in the icing can be easily repaired by rubbing over the surface with a clean damp finger or pressing in a little extra fondant icing and smoothing down with a knife blade)

Mickey can now be decorated as desired using the coloured fondant icing and writing tubes. Use the black fondant icing for the ears and face and the yellow for the shoes. Red writing icing can be used for the coat.

Related Products:

Flexible Silicone Mickey Mouse Mould

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