Mickey Mouse Club Cake

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1. One to two days in advance, make Mickey Mouse candy plaque. Separately melt 14 oz. black candy, 2 oz. red candy, 21 oz. white candy and 4 oz. white candy. Add orange candy color to melted 21 oz. white candy to get peach color shown.

   Prepare three parchment bags individually with 2 oz. melted black, red and white candy. Prepare decorating bag with remaining melted black candy and another decorating bag with melted peach candy. Using Mickey Mouse cake pan to create candy plaque, pipe tongue with red candy; chill until set. Using 2 oz. black candy, pipe pupils, mouth and nose; chill until set. Using white candy, pipe eyes; chill until set. Using peach candy, pipe face. Tap pan lightly on surface to settle; chill until set. Fill in ears and remainder of head with black candy in decorating bag. Tap pan lightly on surface to settle; chill until set. Unmold onto 13 in. x 19 in. cake board.

2. Also one to two days in advance, make red and yellow polka dot candy bark. Melt 4 oz. white candy; transfer to parchment bag. Pipe small white dots on cookie pan. Let set at room temperature.

   Melt 20 oz. red candy; transfer to decorating bag. Pipe red candy around each white dot to ensure least amount of air bubbles. Tap pan lightly on surface to settle; chill until set, about 20 minutes. Unmold onto 13 in. x 19 in. cake board. Let come to room temperature.

   Repeat entire process for yellow candy bark, melting 20 oz. yellow candy in place of red.

3. Also one to two days in advance, make multi-color polka dot candy bark. Separately melt 2 oz. red, black and yellow candy; transfer to three parchment bags. Pipe row of alternating red and yellow dots, followed by row of black dots. Repeat pattern to fill pan. Let set at room temperature.

   Melt 20 oz. white candy; transfer to decorating bag. Pipe white candy around each dot to ensure least amount of air bubbles. Tap pan lightly on surface to settle; chill until set, about 20 minutes. Unmold onto 13 in. cake board. Let come to room temperature.

4. Also one to two days in advance, make Mickey Mouse candy bark. Melt 6 oz. black candy; transfer to parchment bag. Starting at top narrow side of cookie pan, pipe dots for Mickey head, leaving space between dots for ears. Once all heads are complete, add two small dots to each large dot for ears. Let set at room temperature.

   Melt 20 oz. white candy; transfer to decorating bag. Pipe white candy around each dot to ensure least amount of air bubbles. Tap pan lightly on surface to settle; chill until set, about 20 minutes. Unmold onto 13 in. cake board. Let come to room temperature.

5. Also one to two days in advance, make candy buttons. Melt 4 oz. white candy; transfer to parchment bag. Place oval cutter on cookie pan. Pipe candy, about ¼ in. thick, into oval cutter. Tap pan to smooth. Chill until set. Repeat process for second button. Once buttons are set, use leftover white melted candy to pipe border and button holes.
6. Bake cakes. Bake and cool three 2 in. cake layers. While cakes cool, prepare buttercream icing following recipe instructions. Level, fill and stack layers for 6 in. high cake.
7. Ice cake. Tint icing red following color combinations provided. Ice cake smooth.
8. Cut out Mickey fondant heads. Using fondant roller with pink guide rings, roll out black fondant to 1/16 in. thickness. Using red Mickey cutter, cut out 10 Mickey heads. Place evenly along bottom of cake.