I made a 9″ round chocolate sponge and a rectangular one from which I cut two smaller circles, slicing them all in half and sandwiching them with vanilla butter cream. I arranged these on the cake tray into the famous Mickey Mouse silhouette, trimming to shape around his chin, and used a clean spirit level to ensure flatness.
I used royal icing coloured black to cover the ears, sides of the cake, and around his face, using a piping nozzle to add nose, eyes and other outline details. When these were dry, I coloured in the whites of his eyes and the red of his tongue. Finally, I used very thin royal icing to fill in his face in a peachy-pinky colour, letting it run out to the edges of the space.