I have always loved Mickey Mouse ear hats. When I saw that the new bakery at Disney Springs in Florida was making Mickey Mouse ear hat cakes, I felt inspired to give this a try at home. I started very simple, but find that I really love the result and plan many more themed Mickey Mouse ear hat cakes. This post will focus primarily on how I created it. In future posts I will branch out and try new designs and techniques as well as various cake recipes.
I found a video showing how the Amortte’s Patisserie in Disney Springs makes theirs, I felt it was a beautiful cake and looks delicious, but didn’t seem “simple” and that is really my thing, so I set out for an easier way to get a similar effect. First, I needed to find an easy way to make the ears.I used candy melts, a cookie pan and cookie sticks to make the ears. I melted the chocolate in the microwave very slowly, about 10 seconds at a time, stirring, and then melting again, until all the chocolate was melted and smooth.I then spooned the melted chocolate into the cookie pan. Once the pan well was close to full to the top, I tapped the pan on the counter to ensure all bubbles in the chocolate were removed. I then placed the cookie pop stick into the chocolate and spun it until it was covered and secure. If needed, add a little more melted chocolate to ensure the stick holds in the “ear”.
Once the ears are ready, remove from the freezer and let stand for a couple of minutes then remove from the pan and set aside.
In the mean time, prepare the pan. I used a Wilton Sports Ball Pan. I found it very easy to use and one cake mix from the store will result in two Mickey Ear Hat cakes. Prepare the pan as directed in the packaging by coating with shortening and then flour, making sure to tap out all excess flour. Prepare the cake mix as directed on the package and divide evenly between the two cake pans. I recommend to start with the recommended cook time, however, I needed to bake the cakes about 50 minutes before they were done. I was worried they would be dry on the outside, but the cake turned out perfectly. Once cooled around 10 minutes, cut around the edges of the cake and turn out onto a cooling rack to complete cooling for about an hour before frosting.
I kept my decoration very simple this time around. Simply frost the cake with the chocolate frosting and insert the ears and you are done. I learned that the ears can be quite heavy so I will try to make them a little thinner the next time around. While these are quite large to eat in a single sitting, my kids LOVED the ears, they were the first to go.
Enjoy these cakes! Sign up to receive updates and you will be sent an email as I develop additional cakes now that I’m hooked on Mickey Mouse Ear Hat Cakes!
Mickey Mouse Ear Hat Cake Recipe
- 1 package chocolate cake mix
- ingredients called for on the box to make the cake mix
- 1 Wilton Sports Cake pan
Chocolate Buttercream Frosting
- 4 oz. semi-sweet chocolate chips
- 3 cups powdered sugar
- 1 stick (8 tbsp.) butter, softened
- 3 tbsp. milk
- 1 tsp vanilla extract
- ⅛ tsp salt
- 1 package Wilton Dark Cocoa candy melts
- 4 cookie sticks
- 1 Wilton cookie pan
- Prepare the pan according to the pan package directions by coating with shortening and then flour, making sure to tap out all excess flour.
- Prepare the cake mix as directed on the package and divide evenly between the two cake pans.
- Bake at 325 degrees for 30 minutes, adding more time as needed, until a toothpick in the center of the cake comes out clean. I needed 50 minutes total.
- Once cooled around 10 minutes, cut around the edges of the cake and turn out onto a cooling rack to complete cooling for about an hour before frosting.
- Melt the chocolate in the microwave very slowly, about 10 seconds at a time, stirring, and then melting again, until all the chocolate was melted and smooth.
- Spoon the melted chocolate into the cookie pan. Once the pan well is close to full to the top, tap the pan on the counter to ensure all bubbles in the chocolate were removed.
- Insert the cookie pop stick into the chocolate and spin it until covered and secure. If needed, add a little more melted chocolate to ensure the stick holds in the "ear".
- Place pan in the freezer for 10 minutes.
- Remove and let sit on the counter for 5 minutes, then remove the ears from the pan and set aside.
- Put the chocolate in the top pan of a double boiler and melt. Stir until smooth. Let cool while preparing next step.
- In the bowl of an electric mixer fit with a flat beater, combine the powdered sugar, butter, milk, vanilla and salt. Beat on low speed until combined, about one minute. Stop the mixer and scrape down the sides.
- Add the chocolate and beat until combined. Beat until frosting is light and fluffy. If needed, add more milk if the frosting is too dry or add additional powdered sugar if too wet.
- Once the cake is frosted, insert an ear on each side.
Chocolate Buttercream Frosting adapted from Williams Sonoma
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 861Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 7mgSodium: 1094mgCarbohydrates: 174gFiber: 4gSugar: 112gProtein: 8g
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