Instructions

1. Spread an even layer of the corn syrup-thinned white buttercream frosting over the sides and top of the cake using the spatula.

2. Fill a pastry bag fitted with a number 3 tip with black icing.

3. Hold the tip at a 45 degree angle and outline the bridge of Mickey Mouse's nose, as well as his nose, eyes and mouth. Once the outline is complete, fill the pupils and mouth area with black icing.

4. Fill another pastry bag fitted with a number 3 tip with the white buttercream icing and color in the whites of Mickey Mouse's eyes.

5. Fill a pastry bag fitted with a number 3 tip with the peach icing and pipe in Mickey Mouse's tongue.

6. Place a little cornstarch on your finger and smooth out the frosting lines on the tongue, mouth and eyes.

7. Remove the number 3 tip from the black icing bag and replace it with a number 16 tip.

8. Completely cover the top and sides of Mickey Mouse's face and ears with black icing using the star technique. To do this, hold the tip of your icing bag at a 90 degree angle over the cake and gently squeeze the icing out through the number 16 tip to leave a small, star-shaped drop of icing. Repeat this process to fill in the area.

9. Fill a pastry bag fitted with a number 16 tip with the light copper icing and cover the remainder of Mickey Mouse's face using the star technique.