Mickey Mouse Cupcake Cake

by Ellen K.
(Port St Lucie, Florida)

I was inspired by Abi A. of Waco,Texas Mickey Mouse cupcakecake. I chilled the cupcakes. When arranging the cupcakes start at the bottom center, and work to the sides, even on both sides, and make you outline, then you can fill the center with the remainder of the cupcakes.

I used 32 cupcakes, then I applied a crumbcoat of buttercream white icing. I made black icing with two cans of chocolate frosting and 2 to 3- 1/4 teaspoons of black icing color from Wilton. Let it sit about it hour it will get darker as time passes.

I outlined the eyes, nose, mouth and ears with a #2 decorater tip and about 2 tablespoons of black icing. Next I used a # 18 decorator tip and did the ears, and a #16 decorater tip and did the eyes, nose and mouth. I did the white of the eyes with a #16 tip.

I colored the remainder of the white buttercream with 2 drops of red food coloring, and did the face with a #18 tip. I found some red food gel in a tube and did the mouth. I went back and outlined the eyes, and mouth so it would stand out.

It was really quite easy to make, but just time consuming. It helps if you put the frosting in the refrigerator, when not in use. I made this for my grandson Cohen who turned 1.

Editor's Note: It came out fantastic, Ellen! Thanks for providing all the details. Your guidance will be helpful to others when they try to make one like this.