Birthday cake Minnie Mouse with buttercream and fondant

Instructions

Bake the dough

1. Melt the butter in a saucepan over low heat.
2. Separate the egg yolk and egg white and place in two separate bowls.
3. Sieve the sugar into the egg yolk and beat in a hot water bath until creamy.
4. Into the thick whitish Sieve the cream into the flour, do not stir!
5. Pour in the butter that is no longer hot.
6. Beat the egg whites until stiff.
7. First carefully fold in a third of the egg whites into the batter and then the rest.
8. Mix everything together gently.
9. Split the sponge cake mixture into the greased springform pans (head and two ears).
10. Bake the sponge cake at 180 degrees for approx. 30 – 35 minutes.
11. Check the small springform pans after 20 minutes.
12. Turn the sponge cake out and open Allow to cool on a wire rack for approx. 1 hour.

Prepare the cream

1. Mix the cooked milkmaid with soft butter until creamy.
2. Cut the sponge cake bases crosswise into two equal bases.
3. Grease all bases and edges with the caramel cream.
4. Open a Arrange the head with the ears on a baking tray, cut the ears slightly if necessary.
5. Put the cake in the fridge for 20 minutes.

Fondant Topping

1. Start with the cream-colored fondant, roll out generously.
2. Carefully open the cream fondant Place the large biscuit, press carefully, avoiding the creases.
3. Cut off the excess fondant.
4. Then roll out the black fondant for the ears and the head area, place on the biscuits.
5. Now work on the pink fondant, best Cut into strips and place around the edges of the head and ears.
6. Make a bow and place it on the middle of Minnie Mouse’s head.
7. Put out small circles out of the white fondant and place them on the pink edges and on the bow with sugar glue attach.
8. Now cut Minnie Mouse’s face and finish the birthday cake.