Mickey Mouse Rainbow Cake
My family loves Disneyland, for five generations we’ve been visiting the park since the opening in 1955. Disney is a huge part of our daily lives, and with four birthdays in October, I knew a Mickey Mouse cake would be in order for a big family birthday party at home.
A tall four-tired cake is dessert enough but for a big party when everyone’s gathered around a cake, it’s fun to add a little bit of whimsy for the cake cutting.
The clean lines of the decor is just a front for the big surprise which is four tiers of beautiful rainbow interior. Blue, green, orange, and yellow cakes are reveled when you slice this edible present open.
Birthdays are always better with Disney, and this year is also Mickey’s 90th birthday so it’s like he’s celebrating right along with us!
Mickey Mouse Rainbow Cake
Ingredients:
you’ll need:
8-inch cake pans (four)
2 yellow candy melts
coarse red sanding sugar
mickey cookies
cake ingredients:
1-1/2 cups (3 sticks) unsalted butter, softened
3-1/2 cups sugar
6 eggs
1 Tablespoon vanilla
4 cups cake flour
3 teaspoons baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 cups whole milk
blue food gel dye
green food gel dye
orange food gel dye
yellow food gel dye
frosting ingredients:
1 cup (2 sticks) unsalted butter, softened
4-1/2 cups powdered sugar
2 teaspoons vanilla
red food gel dye
1/4 cup milk, plus more as needed
Instructions:
Preheat oven to 350 degrees. Prep the cake pans with parchment and non-stick spray.
In a large bowl whisk the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla.
Alternate milk with the dry ingredients until combined.
Divide the batter into 4 bowls. Use the dyes to color each bowl of batter, blue, green, orange, and yellow.
Spoon the batters into 4 separate prepped pans, and bake for 25-30 minutes depending on your oven. Let cool, then turn out onto a wire rack to cool completely.
While the cakes are cooling, start the frosting. In the bowl of an electric mixer beat the butter, then slowly add the powdered sugar. Add the vanilla, red food gel dye, and milk. Add more milk as needed to get the desired consistency.
Level out the cakes, then stack and frost. Insert straws to stabilize the cake.
Crumb coat the cake, then refrigerate for 30 minutes.
Add a final layer of frosting, using a smoother to get clean edges.
Place the yellow candy melts on the front for Mickey’s buttons.
Sprinkle red sanding sugar on the top of the cake, then decorate with Mickey cookies and banners to serve.
