• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Magical Treats at Home

  • About
  • Treats
  • Drinks
  • Savory
  • Favorite Tools
  • Etsy Shop

character treat

Classic Mickey Shaped Beignets

August 21, 2022 by Elana Lepkowski Leave a Comment

Where can I find the original treat?

  • Classic Mickey beignets can be found at the Mint Julep Bar in Disneyland Park.

I get it. You love seasonal beignet recipes but sometimes just a classic beignet is what you crave. I got you! Now grab some powdered sugar and read on.

There is nothing like a bag of warm, pillow-y beignets absolutely drenched in powdered sugar that you can snack on while admiring the castle views. But now you can recreate the experience at home too! And today I’ll show you how. Don’t panic looking at the steps; these are made from scratch and that takes a little time. But this dough is easy and I promise you’ll be a beignet pro in no time.

If you’ve got a few young helpers in the kitchen, save the fun part for them: tossing the beignets in powdered sugar! Older kids can help mix, knead, roll, and shape as well. However, only let experienced bakers handle the frying; that heat is no joke! I might speak from experience…

While some of the equipment is optional (No stand mixer? No problem! Get those muscles working by hand mixing.), a digital thermometer and a deep pot for frying are very helpful here. And if you have any questions, shoot us an email, or leave a comment below. And make sure to check after the recipe for a helpful list of tips and tricks. Beignet happiness is just a few hours away…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Mickey Shaped Beignets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Prep Time: 10
  • Rest Time: 2 hours
  • Cook Time: 10
  • Total Time: 2 hours 20 minutes
  • Yield: 15–18 Mickey beignets 1x
  • Category: Snack
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Classic Mickey shaped beignets are simple but delicious. A Disneyland-inspired treat.


Ingredients

Scale
  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (110º)
  • 1/4 cup (50 g) sugar
  • 2 tablespoons vegetable shortening (I used refined coconut oil)
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream, or alternative milk
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying, like avocado
  • 1 cup powdered sugar

Specialty Tools:

  • heavy bottomed dutch oven
  • candy thermometer
  • Mickey Mouse cutter

Instructions

  1. Sprinkle yeast and a pinch of sugar over warm water in a small bowl, gently stirring to mix. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium-low speed (see notes below for mixing by hand), mix the dough just until combined and smooth. About 5-7 minutes. Let dough rest for 30 minutes in the bowl.
  3. Lightly flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
  4. While dough is rising, put the powdered sugar in a large bowl. Set aside.
  5. Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F. You may have to adjust the burner on your stove to keep the temperature at 370°F, especially after removing a batch.
  6. Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
  7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  8. Let rest at least five minutes, and then toss in the powdered sugar. You can sift extra sugar over all the beignets before serving.
  9. These are best fresh, but can be stored overnight in an air tight container on the counter for up to one day.

Notes

  • If your powdered sugar is especially dry and lumpy, sift it first before you toss the beignets.
  • Bread flour can be substituted 1:1 for all purpose flour here.
  • If you are in a higher altitude, your dough may need less time to rise for the second proof.
  • Dough may have to be recombined and rolled a second time if you have a lot of scraps.
  • Wait for oil to come back to temperature before adding next batch of beignets to the pot.
  • No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
  • Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
  • Strain your oil after it reaches room temperature. It can be used again!

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: beignet, character treat, disneyland, Mickey Mouse, Mint Julep Bar, powdered sugar, treat

Thanksgiving Recipe Round Up

November 23, 2021 by Elana Lepkowski Leave a Comment

Hello everyone and welcome back to Magical Treats at Home! It’s been almost a year since we’ve been able to bring you some theme park inspired treats, and well, you’ll still need to sit tight for a new one but we’ll squeeze one in before year-end. Promise! Until then, THANK YOU for visiting, and THANK YOU for making these treats!

Now let’s look check out some Thanksgiving Day (or week!) treats to make!

Pecan Pie Crispy Treat // magicaltreatsathome.com

Pecan Pie Crispy Treat

Layered Pumpkin Cheesecakes

Layered Pumpkin Cheesecakes

Pumpkin Spice Cake Pops

Pumpkin Spice Cake Pops

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Mickey Mouse Pumpkin Spice Beignets

Mickey Mouse Celebration Whoopie Pies // magicaltreatsathome.com

Mickey Mouse Celebration Whoopie Pies

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Mickey Mouse Pumpkin Cookie

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Peanut Butter Blondies

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Mickey Mouse Gingerbread Man

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: beignet, cake pop, character treat, cookies, crispy treat, disneyland, Mickey Mouse, peanut butter, Pumpkin, pumpkin spice, Thanksgiving, treat

Mickey Shaped Caramel-Peanut-Milk Chocolate Macarons

April 26, 2020 by Elana Lepkowski 3 Comments

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Where can I find the original treat?

  • This specialty treat was found at the Off the Cob Booth as part of the Food and Wine Festival at Disney’s California Adventure Park.

Woo! Try saying this name five times fast! Well, you might have had to, as this specialty Mickey Shaped Caramel-Peanut-Milk Chocolate Macaron was a fan fav at the Food and Wine Festival this year and many guests found they had to ask for it multiple times because the booth was constantly sold out. So, if you missed it during the festival, you’re in luck today, as we’ve got a recipe that is as delicious as the real thing!

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Clearly we’re fans of macarons on here, and today we’ll be using our standard Mickey Mouse template to make these yummy macarons. Intimated by these french cookies? Don’t be! We’ve got lots of tips and tricks in the notes section below to help you make your best macaron yet!

These oversized macarons were milk chocolate at the parks, but right now, as we’re going through this crazy time, certain pantry items might not be available. When I made these at home I had to substitute semisweet chocolate instead of milk chocolate (I just couldn’t get my hands on any!), and that resulted in a darker exterior coating for the macarons. But you know what? It was still delicious! And a tad less sweeter than the original so that was OK by me. I’ll list both ingredients below and you can use what you have on hand. Also, I did not confirm, but those peanut caramel pieces studded throughout the macaron, once I removed them from the macaron to get a better look, sure seemed pretty similar to pieces of a Snickers bar, so…. that’s what we’ve got inside. If you just happen to have some caramel covered peanuts in your house, use those!

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Assembling the macarons from piping to putting the candy pieces in is kid friendly, as well as dipping and decorating the outside of these. Making the actual macarons might be a better task for older kids, or the adults.

If you’re looking for the link to the Mickey macaron templates, you can download that below. And check out the notes section for lots of tips and tricks. Now lets grab whatever chocolate we can get our hands on and BAKE!

Icon

3 inch mickey macaron template

1 file(s) 86.41 KB
Download
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Mickey Shaped Caramel-Peanut-Milk Chocolate Macaron

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Caramel-Peanut-Milk Chocolate Macarons 1x
Print Recipe
Pin Recipe

Description

These Mickey Mouse shaped macarons are filled with sweet, milk chocolate buttercream, chunks of caramel-peanut candy, and topped with a coating of more chocolate and chopped peanuts. A Disneyland-inspired treat.


Ingredients

Scale

For the macarons:

  • 85g (1 cup minus one tablespoon) almond flour
  • 120g (1 cup) powdered sugar
  • 1 tablespoon (8g) unsweetened cocoa powder
  • pinch of salt
  • 70g egg whites, from about 2 large eggs
  • 1/4 teaspoon cream of tartar
  • 40g (3 tablespoons) granulated sugar

For the milk chocolate buttercream (adapted from Epicurious):

  • 1/3 cup whole milk, or milk substitute (this worked with almond milk)
  • 2 whole egg yolks
  • 2 teaspoons all purpose flour
  • 3/4 cup powdered sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1–1/2 sticks (3/4 cup) unsalted butter
  • 4 ounces milk chocolate, melted and cooled
  • 1 ounce unsweetened baking chocolate, melted and cooled

For the filling and decoration:

  • 2 Snickers bars cut into 1/4” slices
  • 1 ounce milk chocolate (or semisweet chocolate), chopped finely
  • 1/4 cup roasted peanuts, chopped

Specialty Tools:

  • Mickey Mouse cutter

Instructions

For the macarons:

  1. First sift the almond flour, powdered sugar, cocoa powder, and salt back and forth four times between two bowls using a mesh strainer. Alternatively you can also pulse in a food processor 7-8 times. Set aside.
  2. Line a baking sheet with parchment. Either print and place the Mickey Mouse template (download link above!) under the parchment OR using the Mickey Mouse cookie cutter, trace six outlines using the cutter as a guide leaving at least an 1″ between shapes. Flip parchment over so that you can still see outlines, but the graphite will not transfer to macarons. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk on medium-low until slightly foamy, about 30 seconds. Add in the cream of tartar and whisk on medium until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form, about 2-3 minutes.
  4. Remove the bowl from the mixer. Sift the entire dry mixture into the egg whites. Fold them until all the dry ingredients are incorporated and no egg whites remain. Egg whites will deflate and mixture should be the consistency of cake batter when they are ready. See notes below.
  5. Add batter into a piping bag. Cut the tip off about 1/2″, and pipe shapes onto the parchment lined baking sheet keeping the tip in the center and squeezing out until about 1/4″ before the outside of the template. Then, pick up trays about 2″ from counter and let them fall down. Repeat. This helps to remove air bubbles from the batter. Let the batter sit about 45 minutes until a surface is no longer tacky when your finger touches it.
  6. Preheat your oven to 350°f about 15 minutes before the rest time is finished. Place cookies in oven to bake, and then lower the temperature to 300°f. Cook for 18-20 minutes.
  7. Let the macarons cool at least 20-30 minutes before decorating.

For the milk chocolate buttercream:

  1. Heat milk in a small saucepan over moderate heat until hot. Whisk together yolks, flour, 1/4 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat while continually whisking (about 30 seconds to one minute). Reduce heat and simmer, whisking, until mixture becomes very thick, about 30 seconds more, then transfer to a medium sized bowl. Cover surface of custard with plastic wrap and cool completely, about 45 minutes.
    Hot Cocoa Macaron // magicaltreatsathome.com
  2. Add vanilla and remaining confectioners sugar to custard and beat at medium speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Buttercream will look broken when mixing in butter but keep mixing and it will come together eventually!
  3. Scrape down bowl. Add chocolates and beat until combined well.

For the assembly:

  1. First, melt the 1/4 cup milk chocolate (or semisweet chocolate) in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth.
  2. Set aside 3 macaron halves for the bottoms. With the remaining three, dip the tops in the bowl of melted chocolate, letting any excess drip away, or edges smooth with a scribe or toothpick. Place dipped side up on parchment, and then sprinkle with chopped peanuts. Repeat with the remaining macarons. Use the remaining chocolate in the bowl to drizzle over the decorated tops.
    Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com
  3. Next, fill a piping bag with the buttercream. Cut the tip off about 1/4″ up from the tip and pipe the insides for the macarons.
    Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com
  4. Then, place the Snickers slices inside the ears, and in the center of the macaron. Pipe more buttercream if so desired. Place tops on and enjoy!

Notes

  • Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
  • When mixing the macaron batter, you want to push the batter against the side of the bowl to help mix and deflate the egg whites. The cocoa powder will dry out the mixture and you will want to keep mixing more than a normal batch of macarons.
  • Do not pipe all the way to the edge of the circle as the batter will spread a bit while resting.
  • If you want a smooth top to the macaron, besides dropping the sheet pan to get out air bubbles, how you pipe is also important. Position your piping bag over the center of the circle and continually squeeze out batter until you fill 3/4 of the circle. If you pipe in a spiral, you will have noticeable lines on the top. You can use a damp, not wet, finger to push down any batter that sticks up.
  • Any additional air bubbles that are not removed from the drop onto the counter can be poked with a scribe or toothpick before resting.
  • Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
  • If you are having any technical issues still with your macarons, I highly suggest looking up some tutorial videos on YouTube (that is until we have some of our own up!).
  • If your macaron cracks, or an ear comes off during dipping, just stick it all back together and let the chocolate set on the sheet pan. It will stay in one piece once everything hardens.
  • Leftover buttercream can be stored in the fridge up to one week, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.
  • Macarons can be stored in the refrigerator up to one week. Let them sit 10-15 minutes to come to room temp before enjoying.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Caramel-Peanut-Milk Chocolate Macaron // magicaltreatsathome.com

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: caramel, character treat, chocolate, cookies, DCA, disneyland, Food and Wine Festival, macarons, Mickey Mouse, milk chocolate, peanuts, treat

Raspberry Rose Mickey Macarons

March 29, 2020 by Elana Lepkowski 2 Comments

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found at the Jolly Holiday Bakery Cafe in Disneyland.

Right now I’m missing so many Disneyland treats being stuck at home during this quarantine. Although I love the specialty treats, some of the perennial treats are those I long for the most. One of those treats is the Raspberry Rose Mickey Mouse Macaron, and that’s what we’re making today.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

I received a package of raspberries in my grocery delivery this past week and finally made that extra step to stick them in a vinegar bath to make them last longer. I wanted them to last a few days so I could try out a few techniques for making macarons during this bizarre food shortage, although this week I’ve been happy to report that eggs seem to be plentiful on the grocery shelves, at least here in LA. So perhaps the panic buying is starting to slow down now.

And let’s talk about replacing egg whites here! The good news is that if you don’t have fresh eggs you can make a macaron. The bad news is that many issues can arise and that I never really got them looking perfect. The first substitute I considered was aquafaba. Aquafaba is a fancy name for the liquid of cooked chickpeas. I’ve written extensively about using aquafaba in place of egg whites in cocktails on my other site and have also found this a great substitute for meringues. However, when making macarons I found them to be less stable than egg whites. I had instances of macaron batter leaking and tops cracking. And then I tried using pasteurized carton egg whites. Again, many wrinkled tops and unstable shells. They were definitely edible and held their shape, but did not have the smooth, risen tops I would have like to see. So, if you just want some cookies and aren’t too picky about how they look, and don’t have fresh eggs, you can consider one of these subs. I’ve included all the substitutions in the recipe below.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Now on to the flavor of these. Raspberry is definitely the most dominant flavor with these macarons. The rose I’ve always found so faint it was hardly detectable. At home though, you can adjust to your own liking. I wouldn’t though go too overboard with the rose water as it can overpower the whole treat. If fresh raspberries are hard to come by right now, sub in some raspberry jam in the center, or mix right in to the buttercream.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Kids can help pipe the macarons (even if they don’t do Mickey Mouse they can make some shapes). They can also help assemble the cookie as well.

One last note I’ll leave here is the glittery decoration on the outside of the macaron; this is called luster dust (or edible glitter). First, I only had silver so that’s what ended up on the macarons today. It is usually gold but I wasn’t doing an Amazon order just for one tiny container. Second, decorating works best with a high proof alcohol. I know that some states don’t allow certain high proofs, so use what you got. I happened to have a bottle of Everclear from another project and that is 95 proof. You want a higher proof to quickly evaporate and just leave the glitter on the macaron without leaving the cookie soggy. Remember, this is totally optional too! The cookie tastes great without the glitter.

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

I’ve highlighted these notes in the notes section below. Also, if you are having lots of issues with the macarons not looking like how you’d expect, I’d highly suggest you YouTube some real time macaron making videos to see techniques. Sometimes seeing is better to understand than reading.

Icon

3 inch mickey macaron template

1 file(s) 86.41 KB
Download

Ok, let’s bake!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Raspberry Rose Mickey Macarons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 3 Raspberry Rose Mickey Macarons 1x
Print Recipe
Pin Recipe

Description

These Mickey Mouse shaped macarons are filled with sweet-tart raspberry buttercream and a hint of rose. A Disneyland-inspired treat.


Ingredients

Scale

For the macarons:

  • 130 g (1 cup plus 3 tablespoons) almond flour
  • 130 g (1 cup plus 2 tablespoons) powdered sugar
  • pinch salt
  • 90 g egg whites (about 3 large egg whites)
  • 1/4 teaspoon cream of tartar
  • 100 g (6 tablespoons) superfine sugar
  • 2 drops red food gel (Americolor Super Red used here)

For the filling and decoration:

  • 114 g (3/4 cup) granulated sugar
  • 1/4 cup or 2 medium egg whites
  • pinch of salt
  • 1 cup (2 sticks) butter
  • 1/2 teaspoon raspberry extract
  • 1/8 teaspoon rose water, optional
  • 9–12 whole raspberries
  • gold luster dust
  • Everclear or neutral high proof spirit

Specialty Tools:

  • Mickey Mouse cutter (or use our free printable Mickey template)
  • mesh strainer
  • clean cake decorating paint brushes

Instructions

For the macarons:

  1. First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside.
  2. Line a baking sheet with parchment. Using a pencil, trace 6 Mickey Mouses uses the cutter as a guide, leaving at least an 1″ between shapes. Flip parchment over so that you can still see outlines, but the graphite will not transfer to macarons. Set aside. Or print out our free template linked above and slip under the parchment. Pipe on parchment and remove template gently before baking.
    Mickey Mouse Mummy Macarons // magicaltreatsathome.com
  3. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg white and whisk until slightly foamy. Add in the cream of tartar and whisk until soft peaks appear. Then slowly pour in the sugar. Whisk on high until stiff peaks form, adding in the food gel right at the end.
    Main Street Electrical Parade Ladybug Macarons // magicaltreatsathome.com
  4. Sift a third of the dry mixture into the egg whites and fold until barely incorporated, about 10 turns. Repeat twice with remaining dry mix. Mix gently until all of the almond mixture has been absorbed and there are no visible lumps in batter. Then continue to fold the mixture, pushing the batter against the sides of the bowl and scraping until it falls off your spoon in ribbons like cake batter. (This technique for mixing is called macaronage and I highly suggest looking up some videos on this if you’re serious about getting a great macaron.)
  5. Add batter into a piping bag and pipe shapes onto the parchment lined baking sheet. Let the batter sit about 30 minutes to 1 hour. You want the macarons to form a skin, so that when you touch them, no batter comes off on your finger.
  6. Preheat your oven to 350°f. Place cookies in oven to bake, and then lower the temperature to 320°f. Cook for 17-18 minutes.
  7. Let the macarons cool at least 20-30 minutes before decorating.

For the filling and decoration:

  1. In a mixing bowl, combine egg whites, sugar, and salt over a medium saucepan filled with 1/2″ of water.
  2. Bring the water to a simmer while constantly whisking the mixture. Once the mixture reaches 160°f, remove the bowl from the pan.
  3. Using a hand mixer, beat the mixture until it forms stiff peaks.
  4. Then, add chunks of the butter in, one at a time, until incorporated into the mixture, scraping down the bowl a few times during mixing.
  5. Add in the raspberry extract and rose extract if using and beat an additional 30 seconds.
  6. Transfer the buttercream to a piping bag. Cut off the tip and pipe on one side of the macaron in three circles. Set aside and repeat with remaining macaron halves.
  7. Next, place 3-4 fresh raspberries into the buttercream and top with the other half of the macaron. Set aside.
  8. Mix together 1/2 teaspoon of a neutral high proof spirit (like Everclear, or a high proof unflavored vodka) and a 1/4-1/2 teaspoon of the luster dust. Mix together with a clean paintbrush and tap off any excess liquid and then paint a stripe across the top of the macaron. Repeat with the others.
  9. These can be eaten straight away, or sealed in an air tight container in the refrigerator up to 1 week.

Notes

  • Sifting the almond flour and powdered sugar together is necessary for the absorption of oils and to prevent clumping of batter.
  • As mentioned in the copy above, aquafaba can be subbed 1:1 for egg whites however macarons are not as stable. Carton pasteurized egg whites may also be used, but make sure they are solely egg whites and be aware that some brands add water in which will weaken the meringue and you may not reach stiff peaks or also have issues with stability in baking.
    Raspberry Rose Mickey Macaron // magicaltreatsathome.com
  • Using gel based food coloring will give a much deeper, and vibrant color, than standard food dye.
  • Any left over macaron batter can be piped into smaller cookies and baked off for 15 minutes.
  • Swiss buttercream heats the egg whites to 160°f to kill off any bacteria.
  • Leftover buttercream can be stored in the fridge up to two weeks, brought to room temperature, and whipped before using. It can also be stored in the freezer up to 3 months.
  • Cookies can be stored in an airtight container up to one week.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Raspberry Rose Mickey Macaron // magicaltreatsathome.com

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Gluten Free, Recipes, Treats Tagged With: buttercream frosting, character treat, cookies, disneyland, gluten free, jolly holiday bakery cafe, Mickey Mouse, raspberry, rose, treat

Mike Wazowski Cake Balls

March 21, 2020 by Elana Lepkowski Leave a Comment

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com
  • These were inspired by Disney Family and the Monsters, Inc. movie.

While bunkered down here at the house I discovered a bag of frozen cake balls I had made from a project months ago. To say I was happy does not quite convey the sheer joy this ziplock bag brought me today. Not only would I have a fun project to make, but I also got to eat some cake, and that’s a good day.

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

Days ago I had caught a post from the Disney Family Instagram where they had Studio DIY making a Monsters, Inc. family movie theme night with crafts and food projects. The food project was cupcakes with Mike Wazowski cake balls on top. Now, while one might say putting cake on top of cake is like a hat on a hat, I would say, NO YOU’RE WRONG IT’S ALWAYS A GOOD IDEA TO PUT MORE CAKE ON TOP OF CAKE.

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

However, since we are in a bit of a food shortage, and I already had the pre-made cake balls, today I decided to skip the cupcake part and just make Mike. And a cake ball seems like the perfect vehicle to create that green, one-eyed monster.

I’m linking to my cake pop recipe below that covers the vanilla, chocolate, and red velvet cake pops found in Disneyland. (And if you want to make a pumpkin spice version, we’ve got that too!) As this is more of a tutorial post, I wanted to keep it short with just the decorating tips. You can always use box cake too and canned frosting if that’s what you got on hand!

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

Other than melting the candy melts, kids can definitely be hands on here. Let them decorate the eye balls, dip the cake balls, and draw on mouths. If you’re in the homeschooling boat unexpectedly right now, you can call this art, science, and a team building workshop all rolled in one. At least that’s what I called it.

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

If you’re baking at home right now and you make one of our recipes from here, please tag us so we can check out what you’ve made! It’s been SO awesome to see your projects.

Ok, let’s draw some eye balls!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

Mike Wazowski Cake Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 8–10 Mike Wazowski Cake Balls 1x
Print Recipe
Pin Recipe

Description

Turn your cake balls (or cake pops) into the lovable Mike Wazowski from Monsters, Inc. with just a few ingredients! A sweet Disney Family and Studio DIY inspired recipe.


Ingredients

Scale
  • 8–10 cake balls (find our recipe here for the Disneyland-inspired vanilla, chocolate, and red velvet cake pops)
  • 8–10 white chocolate discs (like Merckens)
  • edible ink markers
  • 1 cup green candy melts
  • 1/2 cup yellow candy melts

Specialty Tools:

  • chocolate forks
  • toothpicks

Instructions

  1. First, draw eyes on the white chocolate discs using the edible ink markers. Set aside.
    Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com
  2. Next, melt the green and yellow candy melts together. You can do this one of several ways:
    1. Melt in a candy pot until smooth (Wilton makes this one for their candy melts I use for dipping projects like this). This can take up to 20 minutes to get fully smooth candy melts. Follow the directions for your particular pot!
    2. Melt in the microwave in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth.
    3. Melt in a double boiler on the stove. In a medium saucepan, bring about an inch of water to a simmer. Place a glass bowl on top and add candy melts. Stir until melted and smooth.
      Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com
  3. Place your cake ball in the candy melts and toss with a spoon to coat.
  4. Lift out with a candy fork or large serving fork, tapping any excess candy melts off and gently scraping off any hanging bits.
  5. Place on a piece of parchment and immediately press one of the “eyes” onto the cake ball. Gently hold in place about 5 seconds.
  6. Repeat with remaining cake balls.
  7. Place the cake balls in the refrigerator to set about 15 minutes.
  8. Once hard, use a black edible ink marker to draw on smiles, frowns, or whatever face you’d like to give Mike. Enjoy!

Notes

  • Boxed cake and canned frosting will also work for the cake balls if you don’t want to make from scratch. Just follow the amounts for the crumbled cake and amount of frosting on those recipe pages listed above.
  • The amount of candy melts here will fully cover at least 10 golf ball sized cake balls. You can always add more candy melts in to the mix if you need to cover more cake balls.
  • Extra candy melts that are free from food bits can be left to cool and harden, and then stored in an airtight container. You can re-melt and use again at a future date.
  • If you want to make these into cake pops, follow the instruction for the cake pop recipe listed in the ingredient section above.
  • Cake balls will last up to one week in the refrigerator in an airtight container.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Disney Inspired: Mike Wazowski Cake Balls // magicaltreatsathome.com

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: cake, cake pop, candy melts, character treat, chocolate, Monsters Inc, treat, white chocolate

Chocolate Strawberry Mickey Mouse Beignets

March 6, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found at the Mint Julep Bar in Disneyland.

Valentine’s Day at Disneyland brought a whole lot of strawberry-themed treats this year. Including beignets! So today we’re whipping up a batch of the Chocolate Strawberry Mickey Mouse Shaped Beignets that you can enjoy all year long.

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

These are currently “seasonal” beyond Valentine’s Day right now, but they’re definitely reminiscent of the flavors of chocolate covered strawberries. And that’s due to the use of finely ground dehydrated strawberries (or strawberry powder if you can find it!). The powder still has a nice tart super strawberry flavor that stands out while the beignets melt in your mouth. I found the beignets at the park were more strawberry tasting than chocolate tasting, so I’ve kept just a hint of chocolate here with some Valrhona cocoa powder (which is insanely good cocoa powder and I highly suggest trying some).

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Now, strawberry powder might seem convenient, but it will come with a price tag. I’ve seen bags over $20 for very little in the actual bag. My suggestion here is to pick up a bag of dehydrated strawberries from your local supermarket (I found bags at Trader Joe’s and Sprouts). If your local mart doesn’t carry them, I’ve linked out to Amazon below. A quick spin in a coffee grinder pulverized them, but you could get to the same place crushing them in a baggie with a rolling pin too. I like grinding mine over the already ground powder because you also get a little inconsistency in size and that makes for some extra pops of strawberry flavor in some bites, and pretty red speckles all over your beignets.

For this recipe I tried something a little different with the flour and subbed in bread flour for the all purpose I generally use in these recipes. And you know what? You can sub these flours here 1:1. I’ve heard that bread flour can help with a yeasted recipe’s rise, and that you can get a chewier end product… but every step here felt the same as if I was making the beignet recipe with all purpose. So, if you suddenly crave some beignets, but only have bread flour in the house (hey, it could happen!), fear not! They’ll come out just fine.

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Kids can help here in the kitchen to toss the beignets in the powder. Beyond that I wouldn’t recommend any other help. That is unless you have maybe a teenager who is pretty comfortable around a stove and hot oil, and I’d still recommend supervision.

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Alright, there’s a few notes after the recipe so please read through before starting. Now let’s fry up some dough!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Chocolate Strawberry Mickey Beignets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 15–18 Mickey Mouse Chocolate Strawberry Beignets 1x
Print Recipe
Pin Recipe

Description

Melt-in-your-mouth Mickey Mouse Chocolate Strawberry Beignets are reminiscent of sweet-tart chocolate covered strawberries! A Disneyland-inspired treat.


Ingredients

Scale
  • 1/2 teaspoon dry yeast
  • 1/4 cup warm water (110º)
  • 1/4 cup (50 g) sugar
  • 2 tablespoons vegetable shortening (I used refined coconut oil)
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream, or alternative milk
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable oil for frying, like avocado
  • 1 cup powdered sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 cup dehydrated strawberries, ground

Specialty Tools:

  • heavy bottomed dutch oven
  • candy thermometer
  • Mickey Mouse cutter

Instructions

  1. Sprinkle yeast over warm water in a small bowl, gently stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl. Mix until everything is just combined and then stir in yeast mixture. With the dough hook attachment of an electric mixer on medium-low speed, mix the dough just until combined and smooth. About 3-4 minutes. Let dough rest for 30 minutes in the bowl.
  3. Flour your surface and roll to 1/4-inch thickness. Using the Mickey Mouse cutter, cut dough pieces, twisting slightly, and carefully removing dough from around cutter before releasing. You may have to combine dough and roll out again to cut more shapes out. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1-1/2 to 2 hours.
  4. While dough is rising, sift together the powdered sugar, cocoa powder, and ground dehydrated strawberries in a large bowl. Set aside.
  5. Pour enough oil into a deep-sided, heavy bottomed pot until it reaches 2 inches up sides; heat oil over medium heat to 370°F.
  6. Add 2-3 beignets to oil; fry until golden brown on both sides, about a minute each, turning once.
    Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com
  7. Remove from hot oil with a slotted spoon and place on a baking sheet lined with paper towels.
  8. Let rest at least five minutes, and then toss in the powdered sugar mix. You can sift extra sugar over all the beignets before serving.
    Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Notes

  • Sifting the powdered sugar, cocoa powder, and strawberries helps to loosen any clumps, especially in the cocoa powder.
  • If you are in a higher altitude, your dough may need less time to rise for the second proof.
  • Dough may have to be recombined and rolled a second time if you have a lot of scraps.
  • Wait for oil to come back to temperature before adding next batch of beignets to the pot.
  • No dough hook attachment? Knead dough until smooth and shiny, about 5-8 minutes and then proceed with the recipe.
  • Want to make these at night for the next morning? After cutting Mickey Mouse shapes out. Transfer to a baking sheet and let rest, covered with a towel, in the refrigerator overnight. Let come to room temperature before frying in the morning. Dough shapes can also be frozen and then left in refrigerator overnight and fried off.
  • If your dough gets a skin while rising, put the sticky side down first into the oil to avoid tearing while the beignet expands.
  • Strain your oil after it reaches room temperature. It can be used again!

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Chocolate Strawberry Beignets // magicaltreatsathome.com

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: beignet, character treat, chocolate, doughnut, Mickey Mouse, Mint Julep Bar, strawberry, treat

Mickey Mouse Cake Pops: Chocolate, Vanilla, and Red Velvet

February 8, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found all over the Disneyland Resort.
Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

CAKE POPS!!! Is the answer I get when I ask my kids what they’d like for a treat lately while visiting Disneyland. And that is also what we’re making this week: cake pops. But why stop there? We’re making ALL THREE varieties of the oversized Mickey Mouse Cake Pops!

I noticed these cake pops last year and loved how they were heftier than the normal cake pops. And the marshmallow ears were a fun touch! Also, I will eat any and all Mickey Mouse shaped food.

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Now, because this post would just be super long to include the recipes for all three cake pop varieties currently found at the parks, and that would be chocolate, vanilla, and red velvet, I’ve separated out each recipe as a stand alone recipe page. And so, each image below links out to the corresponding cake pop. To be efficient, after all your cakes are made, you can assembly line adding the marshmallow ears, and then the chocolate dipping.

This yields more than our usual small batch recipes, so if you’re looking for some party food, or need something for Valentine’s Day next week, this would definitely be a hit. They also freeze well if you just want to keep them on hand for cake pop emergencies.

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Make one, two, or all varieties! You’ll love this sweet treat!

Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

Chocolate Mickey Mouse Cake Pops

Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

Vanilla Mickey Mouse Cake Pops

Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

Red Velvet Mickey Mouse Cake Pops

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: cake, cake pop, character treat, chocolate, Mickey Mouse, red velvet, treat, vanilla

Mickey Mouse Chocolate Cake Pops

February 8, 2020 by Elana Lepkowski 1 Comment

Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found throughout the Disneyland resort.
Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

These Mickey Mouse Chocolate Cake Pops are part of the three variety series. See the intro post here!

Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mickey Mouse Chocolate Cake Pop // magicaltreatsathome.com

Mickey Mouse Chocolate Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x
Print Recipe
Pin Recipe

Description

Chocolate Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with blue candy melts for a fun treat! A Disneyland-inspired recipe.


Ingredients

Scale

For the chocolate cake pops:

  • 4 cups loosely packed chocolate cake crumbs (either from cake cuttings or from recipe below)
  • 1/4–1/3 cup cream cheese frosting (store bought or homemade)
  • 1/2 ounce white candy melts
  • 16 mini marshmallows, or 4 regular sized marshmallows cut in half
  • 6 ounces semisweet chocolate, divided
  • 1 ounce royal blue candy melts

For the chocolate cake:
(This makes one single layer 6″ cake and is adapted from this recipe. If you’d like more cake pops, or don’t want to measure by grams, make the original two 6″ cake layers and save one layer for another use.)

  • 45 g all purpose flour
  • 75 g granulated sugar
  • 14 g cocoa powder, unsweetened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3 tablespoons Greek yogurt
  • 1 teaspoon melted refined coconut oil
  • 3 tablespoons warm water
  • 1/2 teaspoon vanilla extract

Special Tools:

  • 1″  or 2″ round cutter
  • lollipop sticks

Instructions

For the cake:

  1. Preheat oven to 350°f and grease and flour a 6″ round cake pan.
  2. Combine the dry ingredients in the bowl of a stand mixer.
  3. Next, mix in the egg, Greek yogurt, coconut oil, warm water, and vanilla extract about 1 minute.
  4. Pour the batter into the cake pan and bake on center rack 26-28 minutes, or until a cake tester comes out clean.
  5. Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
  6. Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.
    Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

For the cake pops:

  1. Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
  2. Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
  3. Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
  4. Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
  5. Insert lollipop sticks into each circle.
  6. To attach marshmallows, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
    Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com
  7. Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
  8. Remove the cake pops from the refrigerator for 5 minutes before dipping.
  9. Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
  10. Finally, melt the blue candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

  • If cocoa powder is lumpy, sift before using.
  • Cake crumbs should be small and no larger than a pea.
  • To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

  • Tempering chocolate creates a glossy sheen and a crisp snap
  • Using short bursts of time makes controlling the temperature easier
  • Keep all moisture and liquids away from the chocolate while tempering
  • Use an instant read candy thermometer with a clip (we like this one)
  • If chocolate starts to cool, microwave for 5-10 seconds
  • If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
  • And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: cake, cake pop, character treat, chocolate, Mickey Mouse, treat

Mickey Mouse Vanilla Cake Pops

February 8, 2020 by Elana Lepkowski 1 Comment

Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found throughout the Disneyland resort.
Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

These Mickey Mouse Vanilla Cake Pops are part of the three variety series. See the intro post here!

Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mickey Mouse Vanilla Cake Pop // magicaltreatsathome.com

Mickey Mouse Vanilla Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x
Print Recipe
Pin Recipe

Description

Vanilla Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with yellow candy melts for a fun treat! A Disneyland-inspired recipe.


Ingredients

Scale

For the vanilla cake pops:

  • 4 cups loosely packed vanilla cake crumbs (either from cake cuttings or from recipe below)
  • 1/4–1/3 cup vanilla frosting (store bought or homemade)
  • 1/2 ounce white candy melts
  • 16 mini marshmallows, or 4 regular sized marshmallows cut in half
  • 6 ounces semisweet chocolate, divided
  • 1 ounce yellow candy melts

Vanilla cake:
Recipe adapted from Dessert for Two

  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons whole milk or milk alternative (I used almond milk)
  • 1/2 teaspoon apple cider vinegar

Special Tools:

  • 1″  or 2″ round cutter
  • lollipop sticks

Instructions

For the vanilla cake:

  1. Preheat the oven to 350°f and grease and flour a 6″ round cake pan.
  2. In the bowl of a stand mixer, cream together the butter and sugar, 1-2 minutes. Scrape down sides of bowl.
  3. Meanwhile, in a small bowl, whisk together the flour, salt, and baking soda. Set aside.
  4. To the creamed butter and sugar, mix in the egg and vanilla. Mix well 15 seconds.
  5. Then add half of the dry ingredients to the wet, stir to barely combine, add half the milk and all the vinegar, stir again. Then add in the remaining dry ingredients, and then the rest of the milk.
  6. Pour into the prepared cake pan, and bake on the center rack for 35-37 minutes, or until a cake tester comes out clean.
  7. Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
  8. Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.
    Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

For the cake pops:

  1. Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
  2. Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
  3. Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
  4. Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
  5. Insert lollipop sticks into each circle.
  6. To attach marshmallows, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
    Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com
  7. Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
  8. Remove the cake pops from the refrigerator for 5 minutes before dipping.
  9. Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
  10. Finally, melt the yellow candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

  • Cake crumbs should be small and no larger than a pea.
  • To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

  • Tempering chocolate creates a glossy sheen and a crisp snap
  • Using short bursts of time makes controlling the temperature easier
  • Keep all moisture and liquids away from the chocolate while tempering
  • Use an instant read candy thermometer with a clip (we like this one)
  • If chocolate starts to cool, microwave for 5-10 seconds
  • If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
  • And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: cake, cake pop, candy melts, character treat, Mickey Mouse, treat, vanilla

Mickey Mouse Red Velvet Cake Pops

February 8, 2020 by Elana Lepkowski Leave a Comment

Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found throughout the Disneyland resort.
Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

These Mickey Mouse Red Velvet Cake Pops are part of the three variety series. See the intro post here!

Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

Let your young bakers help cut out shapes, dip chocolate, and decorate the cake pops. If you want your ears to be more precise, you might want to take over that part, or let older bakers help.

Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com

Mickey Mouse Red Velvet Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 8 1″, or 4 2″ Mickey Mouse Chocolate Cake Pops 1x
Print Recipe
Pin Recipe

Description

Red Velvet Mickey Mouse shaped cake pops have hidden marshmallow ears, covered with semisweet chocolate, and drizzled with red candy melts for a fun treat! A Disneyland-inspired recipe.


Ingredients

Scale

For the chocolate cake pops:

  • 4 cups loosely packed chocolate cake crumbs (either from cake cuttings or from recipe below)
  • 1/4–1/3 cup cream cheese frosting (store bought or homemade)
  • 1/2 ounce white candy melts
  • 16 mini marshmallows, or 4 regular sized marshmallows cut in half
  • 6 ounces semisweet chocolate, divided
  • 1 ounce red candy melts

For the red velvet cake:
Adapted from Dessert for Two

  • 95 g (3/4 cup) flour
  • 4 teaspoons cocoa powder, unsweetened
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil or neutral oil
  • 2 tablespoons warm water
  • 1/2 cup (99 g) granulated sugar
  • scant 1/4 cup (57 g) Greek yogurt
  • 1 egg
  • Red food coloring (see notes below for type and amounts)
  • 1/4 tsp vanilla

Special Tools:

  • 1″  or 2″ round cutter
  • lollipop sticks

Instructions

For the cake:

  1. Preheat oven to 350°f and grease and flour a 6″ round cake pan.
  2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, combine the oil, warm water, granulated sugar, Greek yogurt, egg, red food coloring, and vanilla.
  4. Add in the dry ingredients and mix until combined.
  5. Pour into prepared baking pan and bake 20-25 minutes, or until a cake tester comes out clean.
  6. Let cool in the pan 5 minutes, turn out the cake onto a cooling rack, and let completely cool at least one hour.
  7. Cake can be wrapped until ready to use, or crumbled for the cake pops. Crumbs should be small and no larger than a pea.
    Mickey Mouse Chocolate, Vanilla, and Red Velvet Cake Pop // magicaltreatsathome.com

For the cake pops:

  1. Combine the cake crumbs and frosting in a stand mixer until fully combined. Mixture should stay together when pressed in your hand.
  2. Next, line a loaf pan with parchment and press mixture firmly into about 1/2 to 2/3 of the pan. You want a solid brick to be able to cut out shapes later.
  3. Refrigerate the pan 1-2 hours, or 30 minutes in freezer.
  4. Next, using either a 1″ or 2″ round cookie cutter, cut out the shapes and set aside. This mix yields 8 1″ and 4 2″ circles. You can recombine scraps to cut out more shapes if you’d like, or roll into balls for classic shaped cake pops.
  5. Insert lollipop sticks into each circle.
  6. To attach marshmallows, melt the white chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Place a small dollop at the 10 and 2 marks on the circle (like a clock), and immediately place the marshmallow circle facing outwards. Set to dry by placing in the fridge 20-30 minutes. You want to keep your cake pops firm before dipping into chocolate.
    Mickey Mouse Cake Pops: chocolate, vanilla, and red velvet // magicaltreatsathome.com
  7. Next, temper the chocolate. In a microwave safe bowl, add 2/3 of the chocolate. Microwave for 30 seconds, stir, microwave for another 30 seconds. Stir again and microwave in short bursts of 15-20 seconds until chocolate has uniformly melted and has reached between 114° – 118°F. Then add in some of the remaining chocolate, stir to completely melt and then add more (I did three batches). Continue to stir the chocolate until it has cooled to 88° – 89°F. The chocolate is now tempered and ready to use. (Alternatively, you can heat in a double boiler on the stove.)
  8. Remove the cake pops from the refrigerator for 5 minutes before dipping.
  9. Then either dip directly into the chocolate, or use a ladle or spoon to pour the chocolate over the cake pops. Gently tap the lollipop stick to remove any air bubbles and get off any excess chocolate, scraping the back side on the side of the bowl as well. Set aside on a sheet of parchment and repeat until all the cake pops have been covered.
  10. Finally, melt the red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Transfer to a piping bag (or directly melt in a heat proof piping bag). Cut a small amount off the tip of the bag and make zig-zagging lines across the face of the cake pop. Let set at least 15 minutes and enjoy!

Notes

  • If cocoa powder is lumpy, sift before using.
  • If you are using grocery store food coloring, you will need about 1-1/2 teaspoons of red food coloring to get the cake a nice bright red. If you were using a gel paste from like Americolor, you will need about a quarter teaspoon or two big squirts from the bottle.
    Mickey Mouse Red Velvet Cake Pop // magicaltreatsathome.com
  • Cake crumbs should be small and no larger than a pea.
  • To be efficient, after all your cakes are made in this series, you can assembly line adding the marshmallow ears, and then the chocolate dipping.
  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • You can use a combination semisweet/bittersweet at 75/25% for a less sweeter chocolate coating.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate. You can also store freshly baked cake a day or two in the refrigerator, wrapped in plastic wrap, to dry it out a bit before crumbling.

Tempering Chocolate tips:

  • Tempering chocolate creates a glossy sheen and a crisp snap
  • Using short bursts of time makes controlling the temperature easier
  • Keep all moisture and liquids away from the chocolate while tempering
  • Use an instant read candy thermometer with a clip (we like this one)
  • If chocolate starts to cool, microwave for 5-10 seconds
  • If you do not have a candy thermometer, read this article on tempering without one: https://www.thekitchn.com/how-to-temper-chocolate-without-a-thermometer-cooking-lessons-from-the-kitchn-196475
  • And if you don’t have the time to temper your chocolate, just melt and dip and eat!

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Like this:

Like Loading...

Filed Under: Recipes, Treats Tagged With: cake, cake pop, candy melts, character treat, disneyland, Mickey Mouse, red velvet, treat

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to Next Page »

Primary Sidebar

Follow Us

  • Instagram
  • Facebook
  • X
  • Pinterest
  • Email
  • YouTube

Hi! My name is Elana, and that’s me shoving a Mickey Mouse shaped treat in my face. I love the treats at Disneyland. A lot. So much so I’ve dedicated an entire website to making all my favorites, and hopefully yours too, out of my home kitchen. My aim is to create Disneyland-inspired treats, with easy to follow directions, and many recipes geared towards getting the kids in the kitchen to help too! Because putting sprinkles on things is F-U-N.

Top With Sprinkles

Get Recipes in Your Inbox!

* indicates required

Look for this icon in posts to find Kid Friendly recipes!

Recent Posts

  • Matterhorn Macaroon
  • Caramel Gingerbread Cookie Sandwiches
  • Colorful Fruit Hand Pies
  • Classic Mickey Shaped Beignets
  • Carrot Cake Cookies

Archives

  • February 2023
  • December 2022
  • August 2022
  • January 2022
  • December 2021
  • November 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019

Copyright © 2025 Magical Treats at Home on the Foodie Pro Theme

%d