Mickey cup cake

Prepare materials

Let’s make the first cup first. After the butter is softened at room temperature, add sugar and powdered sugar and beat until the color turns white

Add eggs and mix well

Mix low-gluten flour and cocoa powder and sift, add butter and mix evenly at slow speed, and knead into dough

Take an appropriate amount of dough and shape it into a paper cup. The wall of the cup must be evenly thick

Take a small portion of the dough and roll it into a cup shape

Put the shaped cup and cup handle into the preheated oven and bake at 150 degrees for 40 minutes. After the baked cup has cooled, remove the paper cup

Let’s make the second part: Soak the gelatine slices in ice water until soft and set aside. Beat the light cream with an electric egg beater until it reaches 70%. Heat the milk until it boils. Add the soaked gelatine slices and stir until melted

$Mickey cup cake step 8$

Remove from heat and then add tiramisu powder, stir evenly with egg beaters, and let cool naturally

After the milk has cooled, add the whipped cream and stir evenly. Squeeze the mixed mousse paste into a cup and put it in the refrigerator for about 1 hour until the mousse paste takes shape

Use chocolate liquid to stick the handle of the cup on

Warm and soften the butter, add powdered sugar, and beat thoroughly with a whisk until fluffy and white

Add condensed milk, Cointreau, lemon juice and continue to beat evenly

Then add milk and light cream in turn and beat evenly, then beat the cream until smooth and delicate

Take out the refrigerated cup, pipe in buttercream, insert chocolate discs on top of the buttercream, and make Mickey ears

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