Mermaid Cake Recipe

Our easy mermaid cake uses store-bought white chocolate mud cakes, decorations and homemade buttercream to create an under-the-sea launch everyone will love. See below for the contacts to our supplementary further last-minute party cakes.

The ingredient of Mermaid Cake Recipe

• 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 join up
• 60ml 1 4 cup milk
• 5 6 drops of blue liquid food colouring

The Instruction of mermaid cake recipe

• place 1 cake iced side up onto a round cake board or serving plate summit zenith past out of the ordinary cake iced side up press lightly to flatten slightly peak with 1 more cake iced side down to form 3 layers press lightly to flatten slightly
• lightly dust a clean dry surface once icing sugar reserve 100g soft icing knead the steadfast into a ball divide the icing into 3 portions tint each allocation a slightly swing shade of blue subsequently food colouring kneading in the colouring until well blended
• roll out 1 icing allowance until 3mm thick use a 4cm round cutter or milk bottle cap to cut out discs from icing set aside for 15 minutes to dry slightly repeat next the steadfast blue icing portions
• meanwhile to make the buttercream icing use electric beaters to beat the butter in a bowl until lackluster and creamy gradually go to icing sugar mix and milk beating permanently until combined transfer 2 tbs buttercream to a piping bag fitted once a 1cm fluted nozzle add food colouring to steadfast buttercream and stress inflection until without difficulty combined
• place a 10cm round plate or bowl vis u00d0u00b0 vis peak of the stacked cake use the bowl as a guide and a large serrated knife to shave the cake alongside the sides to form a conical shape go forward most of the blue buttercream greater than the summit zenith and sides of the cake to cover completely stick the icing discs on the order of the side of the cake to cover placing the lighter blue discs at the base and the darker discs at the culmination to create an ombre effect
• use a serrated knife to trim the height of the enduring surviving cake to remove the icing discard the icing use the template as a guide to cut out a mermaid tail from the cake cover the tail as soon as the remaining blue buttercream sprinkle the culmination of the tail past blue sugar to cover and use the assist of the spoon to press lightly to attach place in the fridge for 10 minutes to set
• improve the tail on the subject of with reference to height of the cake using bamboo skewers to secure decorate the summit zenith of the cake in this area the tail gone meringue kisses chocolate stars white sugar and blue and silver sprinkles

Nutritions of Mermaid Cake Recipe

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