The Mickey Mouse cake was probably my easiest and least stressful cake to make. I used two box cake mixes. I made two batches of buttercream icing-one chocolate, one vanilla. I needed the vanilla to make pink icing and copper icing.
The face was made with a two-layer chocolate cake baked in 8-inch pans. The ears were both two-layer white cakes baked in 4-inch pans. After baking the cakes I placed them in the freezer for a few hours. When I was ready to frost them the cakes were so easy to work with and the chocolate frosting went on smoothly. I trimmed the ears so they would fit better against the curve of Mickey's face.
Next, I stared at my favorite Mickey Mouse books and made a basic outline of Mickey's features with vanilla icing.
After making the outline, I used a star tip to fill in his face with copper tinted icing. I went back and filled in his mouth with pink icing. Voila!
Of course, the best part was delivering Mickey to the birthday girl!