This is the largest cake I made so far. It is 14 inches long, 12 inches wide and 9 inches tall . I used 3 batches of red velvet recipe. Two 9 x 13 x 2 rectangular cake pan and one Wilton football cake pan.
I still have minor issues with the french buttercream frosting but I think I am getting the hang of it. The buttercream didn't thicken up as fast as I wanted to. My mixer was on it for a good hour. I stopped my mixer for a few seconds just to cool it down for a bit I didn't want the thing to keel over. After 1 1/2 hour of beating the buttercream is more light and a bit thicker yet not thick enough. At this point I decided to leave it in the fridge overnight to let the butter solidify for a bit.
The next day I was so relieved that the buttercream has thickened up. Maybe the egg yolk mixture was still be a bit too warm. I think next time I will try to chill the egg yolk mixture a bit so that it is the same temperature as the softened butter. Its going to be better and better each time.
Made for a Mickey Mouse fan and no you don't have to be a kid to have a Mickey Mouse cake.
After the crumb coat I covered the whole head with flesh colored fondant. I then trace out mickey's hairline. Place black fondant on top of the fleash fondant. Make sure the back is fully covers the back of the head and just partial coverage. Place the hairline template on the head. Cut out template shape using sharp exacto knife. I also made Minnie Mouse in my older post.
I must admit I never tried this desert before. When I was a chance to make one I sneaked a bite off the trimmings. WOw it was soo good no other desert can compare. Bad thing about it is that it was difficult to make. I had to make the french buttercream frosting twice. I added the butter too soon and I got mayo soup. I was impatient and added the butter when the yolk and syrup mixture is still warm. The second time around the butter was too cold so I had to beat the mixture at the high speed for a little more than 10 minutes to firm up the frosting.