Ingredients
- Eggless condensed milk cake
Dry ingredients:
- 1 cup + 1 tablespoon + 1/2 tablespoon all-purpose flour
- 2 tablespoon + 1/2 tablespoon cornflour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 2 tablespoon of sugar
Wet ingredients
- ¼ cup melted butter
- 200 ml condensed milk room temperature
- ½ cup water
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar i used apple cider vinegar
Sugar syrup
- 1/3 cup warm water
- 1/4 teaspoon vanilla extract
- 1/3 cup sugar
Frosting
- 3 cup Heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup pudding mix
Instructions
Eggless vanilla cake with condensed milk
- Firstly, Preheat the oven to 350 degrees Fahrenheit
- Place parchment paper on a 7 inch and grease with baking spray. Remove the excess spray
- Add all-purpose flour, cornflour, baking powder, and baking soda and sieve them well for Lump free smooth flour
- Furthermore, add a pinch of salt and sugar and mix well
- Add melted butter, condensed milk, water, vanilla extract, and vinegar
- Mix gently. Avoid over mixing as Over mixed batter results in a dense cake. Fold and mix to prepare a lump free smooth batter
- Transfer the batter and tap the batter to remove air bubbles
- Bake for 23-27 minutes until a toothpick inserted comes out clean
- Cool the cake for 5 mins then unmold the cake and cool completely
- Follow the same recipe and prepare 2 more cakes. Cool and keep aside
Prepare simple syrup
- Take sugar and warm water in a wide pan and cook for 2-3 minutes Until sugar melts. Avoid string consistency
- Transfer and cool After the syrup is cool add vanilla extract and mixes well
Heavy cream frosting
- Add chilled heavy cream in an electric mixer and beat well till you see stiff peaks
- Furthermore add sugar, vanilla pudding mix, and vanilla extract, mix well and refrigerate until we use
Assemble the cake
- After all three cakes are completely cool. Trim the top portion of all the cakes
- Place one cake on the stand and prick holes all around the cake
- Brush a generous portion of sugar syrup on top and all around the cake
- Add a frosting layer on the top using an icing spatula. Spread the frosting evenly with an icing spatula
- Place the second cake on the top
- Brush a generous portion of sugar syrup on top and all around the second cake
The third cake for Mickey’s ears
- cut the third cake into 4 circles using a cookie cutter. Each ear will have two layers of cake
- Print Mickey’s face print on A4 paper and using it as a reference, find two spots for both ears
Mickey’s ears
- Apply whipping cream around the cake to attach ears
- Attach the first circle layer
- Brush a generous portion of sugar syrup on top and all around the cake
- Add frosting layer on the top and spread the frosting evenly with an icing spatula
- Place the second layer of cake on the top
- Brush a generous portion of sugar syrup on top and all around the second cake
- Repeat the same steps and fix the other ear similarly
Initial frosting
- Add a generous amount of frosting on the top
- Spread the frosting evenly on the top and all around the cake
- For the frosting to set, Refrigerate the cake for 2 hours
Mickey trace
- In the Mickey, printout Cut the outline of Mickey’s face leaving an outline for eyes, nose, and mouth
- Use a toothpick to trace the outline of the face, eyes (also eyeballs)nose, and mouth
- Carefully takeout the print sheet and check if the outline is clear
- Use a sparkle gel and draw the outline for easy icing
- Draw the outline of face, eyes, nose, and mouth
Mickey’s face
- Add skin color to a portion of frosting and frost the face
- Frost entire face except for eyes, nose, and mouth
Mickey’s ears, nose, and eyes
- Add Black color to a portion of frosting and frost the rest of the face
- Frost both ears, eyeballs, mouth(except tongue) and cover around the face
Mickey’s tongue
- Furthmore frost tongue with red color frosting
Frost around the cake
- Frost around the cake according to your preferred color and design

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