Drop of Disney

Happy Friday! Today is the 80th anniversary of Disney’s Fantasia. Fantasia, or more specifically, The Sorcerer’s Apprentice segment of Fantasia, is something that’s always been familiar to me as Sorcerer Mickey is my dad’s favorite character. And so, to celebrate Fantasia (and as a special shoutout to my dad), I’m excited to share Sorcerer Mickey’s Hat Cakes! These chocolate hat shaped cakes are filled with marshmallow frosting and covered with blue fondant and a white fondant moon and stars.

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When I was planning this recipe, I had some trouble figuring out how to make the hat shape. I thought about using molds but couldn’t find exactly what I was looking for. But in my searching, I did find a DIY option from Better Homes & Gardens that used snow cone cups. Overall, it worked pretty well, but next time, I would line the snow cone cups with parchment paper to make the cakes easier to remove.

Before baking, you’ll need to prepare the snow cone cups and muffin pan. To do this, start by filling a six-cup muffin pan with dried beans. Then, cover the top of the muffin pan with two pieces of aluminum foil. Press the foil tightly against the top of the pan so that you can see the outlines of the muffin cups. Using a sharp knife, cut a slit into the center of each cup.

Next, place a doubled snow cone cup into the slit of the muffin cup. Even though it’s not technically necessary, I’d recommend making cones of parchment paper and inserting them into the into the snow cone molds to make the cakes a bit easier to remove.

For this recipe, I used my favorite chocolate cake with marshmallow frosting. To make the chocolate cake, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Add in the egg, milk, oil, and vanilla and beat beat on medium speed for two minutes. Stir in the boiling water. The batter will be thin and runny, don’t worry!

Pour the batter into the prepared snow cone cups, filling them about 1/2 – 1/3 full. Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and place the entire plan on a wire rack to cool for 10 minutes. Remove the snow cone cups from the muffin pan and invert them onto the wire rack. Cool completely and then carefully cut the snow cone cup from the cake. Once the cakes are cool, use a serrated knife to cut the bottoms off of the base of the cakes so that they rest flat. Place the cakes in the refrigerator while you make the frosting.

To make the frosting, beat the butter in a medium bowl until light and fluffy. Add the marshmallow fluff and beat until combined, about 30 seconds. Add the powdered sugar and vanilla and beat on medium speed until fluffy. Transfer a couple large scoops of frosting into a piping bag fitted with a round piping tip.

To assemble the cakes, first use an apple corer to hollow out the centers of the cake and then pipe in some of the marshmallow frosting. Place the filled cakes onto a wax paper lined baking sheet and frost each cone using an off-set spatula. Place the frosted cakes in the refrigerator to chill for 10-15 minutes.

To make the cakes look like Mickey’s sorcerer hat, I used Wilton’s blue fondant for the hat and hat brim and added a moon and stars using white fondant. Prepare the fondant by taking a medium size piece of blue fondant and placing it on a flat surface that’s been lightly dusted with powdered sugar. Roll the fondant out to about 1/4 inch thickness. Carefully drape the fondant over one of the cakes, gently pulling and pressing it onto the cake. Cut off the excess fondant and repeat with the remaining cakes.

To make the rims, roll a piece of blue fondant into a rope that will fit around the circumference of the cake (mine was about 9 inches). Wrap the fondant piece around each cake and set aside while you make the moon and stars. Roll out the white fondant to about 1/4-inch thickness and cut out moon and star shapes. I placed one moon and two stars on each cake. For the moons, I used a sharp knife and cut them freehand. For the stars, I used a small star shaped cookie cutter. The cutter I used is part of Wilton’s Linzer Cookie Cutter Set but any small cutter will work. Press the cut out moon and stars onto the cakes, using a dab of water if needed.

Enjoy!

Print

Sorcerer Mickey’s Hat Cakes

These chocolate Sorcerer Mickey's Hat Cakes are filled marshmallow frosting and topped with blue fondant and a white fondant moon and stars!

Course Dessert

Keyword Cake, Chocolate Cupcakes

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 6 mini cakes

Ingredients

Chocolate Cupcakes

• 1 cup granulated sugar
• ½ cup + 6 tablespoons all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 teaspoons vanilla extract
• ½ cup boiling water

Marshmallow Frosting

• 1 ¼ cup unsalted butter, softened
• 1 7.5 oz jar marshmallow fluff or creme
• 2 cups powdered sugar
• 1 teaspoon vanilla

Decorations

• blue fondant
• white fondant

Equipment

• 12 snow cone cups
• parchment paper
• 6-cup muffin pan
• 1 lb dried beans
• apple corer
• piping bag
• round piping tip
• off-set spatula
• sharp knife
• small star cookie cutter

Instructions

Chocolate Hat Cakes

1. Preheat the oven to 350 F. Fill the muffin pan with dried beans. Cover the pan with two layers of aluminum foil. Press the foil down on the top of the pan so that you can see the indent of the muffin pan circles. Using a sharp knife, cut a slit into the center of each circle. Place two snow cone cups in each muffin pan slit so that they are double-layered. If desired, create cones of parchment paper and place inside the snow cone cups. This will make it a bit easier to remove the cakes after baking.
2. In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin and runny).
5. Pour the batter into the prepared muffin pan, filling ½ -⅓ full.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Place the muffin pan on a wire rack and cool for 10 minutes.
8. Remove the snow cone cups from the muffin pan and invert them onto the wire racks. Let cool completely and then gently cut or tear away the snow cone cup from the cake.
9. Using a serrated knife, cut the bottoms off of the cakes so they rest flat. Place in the refrigerator while preparing the frosting.

Marshmallow Frosting

1. On medium speed, beat butter until light and fluffy, about 2 minutes.
2. Add in marshmallow fluff and beat on low speed until just combined, about 30 seconds.
3. Gradually add in sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.
4. Transfer a couple large scoops of frosting into a piping bag fitted with a round piping tip. Leave the remaining frosting in the bowl.

Assembly

1. Use the apple corer to hollow out the center of each cake and pipe some of the marshmallow frosting into the cakes.

2. Place the filled cakes on a wax paper lined baking tray and frost using an off-set spatula. Once frosted, place the cakes in the refrigerator for 10-15 minutes.

Fondant Decorations

1. Place a medium piece of blue fondant onto a flat surface lightly dusted with powdered sugar.
2. Roll out to ¼ inch thickness using a fondant roller or rolling pin. Carefully drape the fondant over one of the cake cones, gently pulling and pressing it into the cake. Cut off the excess fondant and repeat with the remaining cakes.
3. To make the hat rims, roll a piece of blue fondant to create a long rope that will fit around the circumference of the cake. Place one fondant ropes around each cake to create the hat brim.
4. To make the moon and star decorations, roll out a medium piece of white fondant to ¼ inch thickness. Cut into moon shapes using a sharp knife and cut into stars using a small star shaped cutter.
5. Gently press the moon and star shapes onto the cakes, using a dab of water to attach if necessary.
6. Store cakes in an airtight container.