Mickey Ear Mini Cakes

Our Mickey Ear Mini Cakes are filled with rich creamy chocolate mousse and moist brownie and are topped with mirror glaze and Mickey ears. These sweet treats are served in the Disney Parks but now you can make them at home with our easy recipe. We served these mini dome cakes on our Disney 100 Desert Party, but they would be perfect for any celebration.

Makes 12 – 3″ Dome Cakes

Ingredients

FOR THE BROWNIES:

¼ cup water
½ cup canola oil
1 egg

FOR THE CHOCOLATE MOUSSE:

8 ounces semi-sweet chocolate chips
1/3 cup water
2 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1 1/2 cups heavy whipping cream, whipped to stiff peaks
2 teaspoons vanilla extract

FOR THE MIRROR GLAZE:

3 packets unflavored powdered gelatin, (3/4 oz)
9 oz water, divided
1 ½ cups granulated sugar
7 oz sweetened condensed milk, (1/2 of a standard 14-oz can)
12 oz real white chocolate, chopped or white chocolate chips
Violet gel food coloring

DECORATIONS

Lavender candy melts (2 for each cake)
Silver sanding sugar

EQUIPMENT

Instructions

TO MAKE THE BROWNIES

Line a 9” x 13” baking pan with parchment. Preheat the oven to 325 F.
Combine water, oil and egg in a medium bowl. Stir until combined. Add brownie mix and stir until well combined. Spread in an even layer in the baking pan.
Bake for 20-25 minutes until the center is set and edges begin to pull away from the side. Baking time may vary depending on the type of baking pan.
Let the brownies cool completely, then use a 2” circular cutter to cut out 12 brownie circles. If the tops of the brownies are uneven, gently press down on them to flatten them out. Set aside.

TO MAKE THE CHOCOLATE MOUSSE:

Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl. Microwave in short, 30-second intervals stirring between intervals until the mixture is melted and smooth.
Fold in the whipped cream and vanilla extract.

ASSEMBLE CAKES

Add mousse to a piping bag fitted with a large round tip. Pipe reservoirs of a dome cake pan to ¼” from the top. Tap the pan on a solid surface to remove any air bubbles.
Place a brownie circle on top of the mousse. Wipe away any excess mousse that overflows from the reservoirs. Place the mold in a freezer uncovered for at least three hours.

TO MAKE THE MIRROR GLAZE:

In a medium bowl whisk together the gelatin and 1/2 cup (4 oz) cold water. Set it aside as the gelatin absorbs the water.
In a medium saucepan combine the remaining 5 oz water with sugar and condensed milk. Place the pan over medium heat stirring while the sugar dissolves. Bring the mixture to a simmer.
Remove mixture from the heat and add the gelatin. Whisk the gelatin as the heat from the pan dissolves it.
Add the white chocolate to the warm mixture. Whisk together until combined.
Tint the mirror glaze purple. If you want to marble the glaze, divide the mixture into as many bowls as you’d like and tint each bowl the desired color.
Allow the tinted mixture(s) to set until they cool to 95 degrees F. Use a candy thermometer. If the mixture is too hot it will be too thin, and if it’s too cool it will be too thick.
Remove the mousse cakes from the freezer. Pop them out of the molds and place flat side down on a cooler rack. Line a baking sheet with parchment paper and set the baking rack over the top.
If you plan to marble, place your base color in a fresh bowl and drizzle it with the other color(s). Give it a brief stir to swirl but not mix together. Pour the glaze over the top of the dome cake. Let the glaze drip down the cake onto the baking sheet. Repeat with the remaining dome cakes.

9. Once cakes are all glazed gently press whole candy melts into the sides of each cake for Mickey ears. Sprinkle with sprinkles or sanding sugar.

10. Let the cakes sit on the baking rack for about 15 minutes. Once the glaze is semi-set, transfer them to small plates. Chill for an additional 10-15 minutes until the glaze is fully set.

11. Note: Any remaining glaze can be saved and used on a different cake within about a week or so. Make sure it stays covered tightly with plastic wrap so it doesn’t form a skin and dry out.)