My best friend and I made this cake for my son’s second birthday. It was quite a challenge! We worked for a total of 19 hours on this Mickey Mouse Clubhouse cake, but it was worth every minute.
We used a rectangular cake pan for the 2-layer base of the cake and then a round cake pan to achieve the shapes of the clubhouse itself. All of the cake is edible with the exception of the “head” of the clubhouse. The cake is decorated with butter creme icing, fondant, and gum paste.
A helpful hint: it takes a lot of black and red food coloring to get the right “mickey mouse” colors. This was our first big cake attempt (outside of a typical round cake) so we had no idea what we were getting ourselves into. I think it took 7 jars of black coloring to get it right. Also, if you live in a humid area (Louisiana, for instance!) the fondant takes several days to dry. We initially made the “slide” out of fondant but had to redo it with gum paste.
The “head” is held up with a few hidden pillars and the “slide” has flexible tubing on the inside to help the gum paste hold its shape.
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The cake looks great!!!!! A tip for the black icing is to start with chocolate icing and then add black food coloring. This works great, I have done this with both homemade buttercream and canned store bought icing. I love you cake!!!!
Using chocolate icing to start makes your black come out without having to use a lot of color.
Is the top of the cake frosted even though it’s not edible?