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Mermaid cake recipe
Mermaid cake recipe
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Prep Time:
100 minutes
Cook Time:
Total Time:
100 minutes
Make a magical mermaid cake using store-bought white chocolate mud cakes, homemade buttercream, and fun decorations for a stunning under-the-sea treat. Don't miss our quick party cake ideas!
Ingredients:
  • 4 x 600g white chocolate mud cakes, chilled
  • Icing sugar mixture, to dust
  • 600g pkt ready to roll soft white icing
  • Blue liquid food colouring, to tint
  • 145g ctn pirate treasure toppings (mixture of blue, white and silver decorations, including white and blue stars, blue sanding sugar, white sanding sugar and silver cachous)
  • 2 meringue kisses
  • 3 white chocolate stars
  • 3 cream-coloured macarons
  • Silver shimmer powder, to dust
  • 375g butter, at room temperature
  • 675g (4 1/2 cups) icing sugar mixture
  • 60ml (1/4 cup) milk
  • 5-6 drops of blue liquid food colouring
Instructions:
  • Begin by placing one cake on a round cake board or serving plate with the iced side facing up. Add another cake on top with the iced-side up as well. Gently press down to slightly flatten. Place the final cake on top with the iced-side down to create three layers, then lightly press to slightly flatten.
  • Sprinkle icing sugar on a clean, dry surface. Set aside 100g of soft icing. Shape the rest into a ball. Split the icing into 3 parts. Color each section a unique shade of blue with food coloring, mixing until evenly combined.
  • Roll out the icing portion to a 3mm thickness. Use a 4cm round cutter or a milk bottle cap to cut out icing discs. Let them sit for 15 minutes to dry slightly. Repeat with the rest of the blue icing portions.
  • For the buttercream icing: Beat the butter in a bowl with electric beaters until pale and creamy. Slowly mix in the icing sugar mixture and milk, beating continuously until well combined. Set aside 2 tablespoons of buttercream in a piping bag with a 1cm fluted nozzle. Add food coloring to the rest of the buttercream and beat until fully combined.
  • Place a 10cm round plate or bowl on the stacked cake to guide you, then use a large serrated knife to carve the cake into a conical shape. Generously spread the blue buttercream over the cake until it's completely covered. Attach the icing discs to the sides of the cake in an ombre pattern, starting with the lighter discs at the base and the darker ones at the top.
  • Trim the top of the cake with a serrated knife to remove the icing. Discard the icing. Use the template to cut out a mermaid tail shape from the cake. Cover the tail with the blue buttercream. Sprinkle with blue sugar and gently press with a spoon to attach. Chill in the fridge for 10 minutes to set.
  • Secure the tail on top of the cake with bamboo skewers. Surround the tail with meringue kisses, chocolate stars, white sugar, and blue and silver sprinkles for a stunning decoration.

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