Mickey Mouse Cake (with frozen butter cream transfer technique)

• Preparation Time: 30 minutes
• Freezing Time: 3 to 12 hours

Ingredients for Icing:

• Powdered sugar 1 pound
• Butter 1/2 cup
• Vegetable shortening 1/2 cup
• Vanilla essence 1 teaspoon

Ingredients for decoration:

• Printout/hand made drawing of mickey mouse face as per cake size
• Parchment paper/butter paper (cut in to round shape)
• Pipping bags 4
• Coupplers 4
• Tip #3,Tip #27, tip #16
• Tinted black icing 1 cup
• Tinted red icing 1 cup
• Tinted light bronze color 1 cup
• White icing 1 cup

Procedure for making Icing:

1. In large mixing bowl cream together butter, vegetable shortening, vanilla essence, and milk with electric beater.
2. Now add sifted powdered sugar to the cream mixture , and mix well with electric hand mixer.
3. once the sugar mixed with cream mixture, beat the whole mixture on high speed for 5 to 6 minutes or until light and fluffy.
4. Icing is ready.

5-Divide the icing in four equal parts and tint each with required colors(black,red,light bronze).Fill all four icing         in pipping bags and set aside.

6-Now take a printout or hand made drawing of mickey mouse face .

7 -place parchment paper over it and stick the tape on top and bottom in such a way you can see the image very        clearly.

8-Out line the mickey’s face with black icing.

9.Fill black icing in ears and on some parts of face.

10-Fill black icing in Pupils.

11-Pipe-in red icing in tongue .

12- pipe-in whites of eyes with white icing.

13-Pipe in black icing in mouth and nose.

14- Pipe in light bronze color in face.

15-Cover mickey mouse face with white icing with tip#27.

16- keep it in freezer at least for about 3 to 4 hours/ over night.

17-Transfer it to the frosted cake.

18-Take out the butter paper slowly.

19-Pipe in the shell border on top edge and bottom edge of cake.

20-Mickey mouse cake is ready.