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Cheese Wheel Mouse Cake

Cheese Wheel Mouse Cake

This cheese wheel mouse cake combines three vanilla layers, vanilla buttercream, a candy surprise filling, pale yellow fondant, Swiss cheese holes, and fondant mice. You bake the layers at 350°F for 25 to 30 minutes, cool them completely, fill the middle with candy, and decorate the fondant with mice and pastel shapes. Make this cheese wheel mouse cake for a birthday party when you want a playful centerpiece with a surprise inside.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
1 hour 30 minutes
Total Time 3 hours 25 minutes
Servings: 14
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

Vanilla Cake
  • 2 1/2 cups all-purpose flour 300 g. Spoon and level the flour.
  • 1 1/2 cups granulated sugar 300 g.
  • 1 tablespoon baking powder. Baking powder gives the cake lift.
  • 1/2 teaspoon fine salt.
  • 1 cup butter softened, 2 sticks or 225 g. Use softened butter, not melted butter.
  • 4 large eggs room temperature. Room-temperature eggs beat up fluffier.
  • 1 cup whole milk 240 ml.
  • 2 teaspoons vanilla extract.
Vanilla Buttercream
  • 1 1/4 cups butter softened, about 2 1/2 sticks or 300 g.
  • 3 3/4 cups powdered sugar 450 g. Sift the sugar if desired.
  • 2 teaspoons vanilla extract.
  • 2 tablespoons milk. Add a splash more if the buttercream feels too stiff.
Surprise Filling and Decorations
  • 1/2 cup mini pastel candies about 3 ounces or 80 g. Mini M&M’s or pastel chocolate drops work well.
  • 28 ounces pale yellow fondant 800 g. Use white fondant with a touch of yellow gel color and a pinch of ivory if needed.
  • 4 ounces coral fondant 120 g. Coral fondant makes the base band, stars, and mouse noses.
  • 4 ounces gray-blue fondant 120 g. Gray-blue fondant makes the mice.
  • 3/4 ounce lavender fondant 20 g.
  • 3/4 ounce peach fondant 20 g.
  • 2 tablespoons pastel sugar pearls.
  • 1 brown edible food pen.
  • 2 tablespoons powdered sugar for dusting the counter.

Method
 

  1. Prepare the Oven and Cake Pans
    Preheat the oven to 350°F (175°C). Grease and flour three 7-inch round cake pans, then line the bottoms with parchment paper to help the cakes release easily after baking.
  2. Cream the Butter and Sugar
    In a large mixing bowl, beat the butter and sugar for about 4 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined. Add the Dry Ingredients and Milk.
    In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition until just combined. Avoid overmixing to keep the cake tender. Divide the batter evenly among the three prepared pans and smooth the tops.
  3. Bake the Cake Layers
    Bake for 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a wire rack. Remove the parchment paper and allow the layers to cool completely, about 1 hour, before decorating. The cakes must be completely cool before adding buttercream or fondant to prevent the frosting from melting.
  4. Shape the Fondant Mice
    Roll the gray fondant into four pear-shaped bodies for the top of the cake: two sitting mice and two lying-down mice. Shape two additional miniature mice to hide inside the cake for the surprise filling.
    Add flat fondant ears and thin, curled tails to each mouse. Use small pieces of coral fondant to create the noses, then draw the eyes with an edible food coloring pen. Set the mice aside to dry and firm up before placing them on the cake.
  5. Cut the Fondant Stars and Flowers
    Roll the coral, lavender, and peach fondant on a lightly dusted work surface to approximately ⅛ inch thick. Use small cutters to create star and flower shapes in different colors. Transfer the decorations to a flat surface and let them dry so they hold their shape when added to the cake.
  6. Make the Buttercream
    In a large bowl, beat the butter for about 5 minutes, until pale and fluffy. Gradually add the powdered sugar, mixing between additions to prevent it from scattering. Add the vanilla extract and milk, then beat until the buttercream is smooth and spreadable. If the buttercream is too thick, add a little more milk as needed.
  7. Create the Surprise Filling
    Place the middle cake layer on a flat surface. Using a small round cutter, cut four or five holes into the center area of the layer, making sure not to cut all the way through the cake.
    Fill the holes with candies, then tuck one miniature fondant mouse into two of the holes. Keep the filling contained within the openings so the next cake layer sits flat.
  8. Assemble the Cake
    Place the first cake layer on a serving plate or cake board. Spread an even layer of buttercream over the top. Carefully add the middle layer containing the candy-filled holes, then spread another layer of buttercream over it. Position the final cake layer on top, aligning the edges as neatly as possible.
  9. Apply the Crumb Coat
    Spread a thin, even layer of buttercream over the top and sides of the assembled cake. This crumb coat helps seal in loose crumbs and creates a smooth surface for the fondant. Refrigerate the cake for about 30 minutes, or until the buttercream is firm.
  10. Cover the Cake with Fondant
    Lightly dust a clean work surface with powdered sugar to prevent sticking. Roll the yellow fondant into a large circle approximately ⅙ inch thick, making sure it is wide enough to cover the top and sides of the cake.
    Carefully drape the fondant over the chilled cake. Smooth it gently from the top downward, working around the sides to remove air bubbles and folds. Trim the excess fondant around the base with a sharp knife or fondant tool.
  11. Create the Cheese Holes
    Use a melon baller, small spoon, or bottle cap to press gently into the yellow fondant on the top and sides of the cake, creating holes of different sizes to resemble Swiss cheese. Avoid pressing too deeply into the cake itself. Smooth the edges of each opening gently with your fingertip for a neat, rounded finish.
  12. Add the Coral Fondant Band
    Roll the coral fondant into a long strip approximately 1½ inches tall and 22 inches long. Wrap the strip around the base of the cake, trimming any excess if necessary. Use a small dab of water to secure the ends and attach the band neatly to the fondant covering.
  13. Decorate the Cake
    Attach the fondant mice, stars, and flowers to the cake using a small amount of water. Add the sugar pearls as finishing accents, positioning them wherever they complement the design.
    Arrange a few of the mice near the cheese holes to make them look as though they are sneaking around the cake. Once the decorations are secure, the cake is ready to display and serve.