Mermaid Cake
A stunning mermaid cake featuring pastel hues, edible glitter, and fondant mermaid tails, perfect for birthdays and celebrations.
Equipment
- Cake Pans
- Piping Bags
- Fondant Molds
- Turntable
Ingredients
Cake Batter
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk or plant-based alternative
Decorations
- Assorted food colorings blue, lavender, pink
- Edible glitter and metallic dust
- Fondant for mermaid tails and seashells
- Sugar pearls
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your cake pans.
- In a bowl, sift together the flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with milk, until smooth.
- Divide the batter into three bowls and color each with food coloring.
- Pour into pans and bake for 25–30 minutes. Let the cakes cool completely.
- Layer the cakes with frosting in between, then coat the entire cake with a crumb layer. Chill for 20 minutes.
- Use fondant molds to create mermaid tails and seashells. Add edible glitter, sugar pearls, and finishing touches.
Notes
For extra magic, experiment with different pastel color combinations and edible decorations. Customize the cake flavor to your liking, from vanilla and chocolate to tropical fruit variations.