This cake is fit for a mermaid princess! It’s a beautiful cake that’s perfect for a birthday or any special occasion. The whole cake is covered in a blue buttercream frosting and decorated with fondant shells, pearls, and sea creatures.

You can also be a bit adventurous and creative. Try making the bottom layer a rich chocolate cake, the middle layer a delicate vanilla cake, and the top layer a light and fluffy raspberry cake.

The Mysterious Allure of Mermaid Cake

Who doesn’t love a good mermaid cake? They’re so fun and whimsical, and they always make a big splash at any party.

There’s just something about mermaids that make them so irresistible. Maybe it’s their mystical, otherworldly aura. Or maybe it’s because they always look so darn happy. Whatever the reason, we just can’t get enough of them.

And what’s not to love about a mermaid cake? They’re always so beautiful, with their colorful scales and flowing hair. Not to mention, they taste pretty darn good too.

If you’re looking for a show-stopping cake that is sure to impress, then look no further than a mermaid cake. Trust us, your guests will be absolutely mesmerized.

How to make mermaid cake

Create a cake with the wow factor with our colorful ombre mermaid. It’s a baking challenge but makes a magical party cake for kids and grown-ups alike If you’re making the mermaid tails, melt the white chocolate in a heatproof bowl in 20-second bursts in the microwave, stirring after each turn. Pour into the tail moulds and small shells, and put on a small tray flat in the freezer for 15-20 mins until set. You can repeat this for four tails if you only have one mould. Once set, remove from the mould, mix the lustre with ¼ tsp of water and paint it onto the mermaid tails (see tip, below). Put back on a plate or tray in the freezer until needed.

Heat the oven to 180C/160C fan/gas 4. Butter and line the base of three 18cm sandwich cake tins with baking parchment. Using a stand mixer or electric hand whisk, beat together the butter, sugar, eggs, vanilla, baking powder and flour until you have a fluffy mix. Divide the mixture evenly between three bowls and mix a few drops of colouring into each bowl until fully combined, making each bowl a different shade of purple, getting lighter. Pour each coloured sponge mix into separate tins and smooth over the tops. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. After 10 mins, remove the cakes from their tins and transfer to a cooling rack, top-side facing down, and leave to cool. Don’t worry if the outside doesn’t look purple, the inside will!

While the cake is cooling, make the icing. Beat together the icing sugar and butter until pale and fluffy, mixing in 1 tbsp warm water to loosen the mixture if necessary. Set half of the icing aside in a bowl. Divide the other half of the icing between three bowls and colour each a different shade of blue, a dark, medium and light. Stack the sponges, spreading most of the white icing over each one using a palette knife, then use the palette knife to roughly coat the outside of the cakes with the remaining white icing to create a crumb coat. Chill for 30 mins. Put each of the blue icing shades in separate piping bags and cut a large 2cm hole at the bottom. Starting with the dark shade at the bottom of the cake, pipe an even ring onto the whole cake,

A little bit of this, a little bit of that: The perfect mermaid cake for your next party!

If you’re looking for a fun and unique cake to make for your next party or event, why not try a mermaid cake? Mermaid cakes are perfect for summer parties, pool parties, or even just as a fun and festive cake to make for a loved one.

There are so many different ways that you can decorate a mermaid cake, and the sky is really the limit when it comes to creativity. You can use fondant or buttercream to create the perfect mermaid tail, and there are tons of different ways to decorate the rest of the cake. You can use shells, starfish, or even real pearls to decorate your mermaid cake.

If you’re not sure where to start, there are plenty of mermaid cake tutorials online that can help you get started. And if you really want to impress your guests, you can even learn how to make a mermaid cake topper.

So what are you waiting for? Get creative and start planning your perfect mermaid cake today!

How do you make a homemade mermaid cake?

Ingredients:

1box of cake mix (plus required ingredients to make cake)

1 can of frosting

Sprinkles

Directions:

1. Make the cake according to the box instructions and bake it in two 9-inch round cake pans.

2. Let the cakes cool and then level them off so they are nice and flat.

3. Place one cake on a plate or cake stand, and spread a thin layer of frosting over the top.

4. Top with the second cake and then frost the top and sides of the cake with the remaining frosting.

5. Decorate the cake with sprinkles to look like a mermaid tail. And that’s it! Your homemade mermaid cake is now ready to enjoy.

How many cupcakes does it take to make a mermaid tail?

How many cupcakes does it take to make a mermaid tail? This really depends on the size and design of the tail. Generally speaking, you will need around 24 cupcakes to make a mermaid tail.

If you want a more elaborate tail, you may need up to 36 cupcakes. But for a simple tail, 24 cupcakes will suffice.

So if you’re planning on making a mermaid tail out of cupcakes, make sure you have enough on hand! And if you’re not sure, it’s always better to have too many than too few.

How do you make mermaid drip cake?

A mermaid drip cake is a beautiful and unique cake that is perfect for any special occasion. To make a mermaid drip cake, you will need:

1 cake of your choice (vanilla, chocolate, etc.)
1 can of white frosting
1 can of blue frosting
1 package of blue fondant
1 package of green fondant
1 package of pink fondant
1 package of purple fondant
1 package of white fondant
1 package of black fondant
1 tube of black gel icing
1 tube of white gel icing
1 tube of blue gel icing
1 tube of green gel icing
1 tube of pink gel icing
1 tube of purple gel icing
1 bottle of silver edible glitter
1 bottle of gold edible glitter
1 bottle of iridescent edible glitter
1 package of mermaid tail candy mold
1 package of starfish candy mold
1 package of seashell candy mold

Instructions:

Bake your cake according to the recipe or box instructions.
Once the cake is cooled, level off the top so that it is flat.
Spread a layer of white frosting over the top of the cake.
Roll out the blue fondant and cut it into strips. Apply the strips to the sides of the cake, using the white frosting as glue.
Roll out the green fondant and cut it into strips. Apply the strips to the sides of the cake, overlapping the blue fondant.
Roll out the pink fondant and cut it into strips. Apply the strips to the sides of the cake, overlapping the green fondant.
Roll out the purple

mermaid cake

Course: Cake, DessertsDifficulty: Difficult

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Calories

820

kcal

Ingredients

300g butter, softened, plus extra for the tins
300g caster sugar
5 large eggs, beaten
1 tsp vanilla bean paste
1 tsp baking powder
300g self-raising flour
purple gel food colouring (or a mixture of purple, blue and red gel colouring)
For the icing
700g icing sugar
350g butter, softened
Blue or purple gel food colouring
edible pearls and silver sprinkles, or extra optional decoration
For the mermaid tails (or use shop-bought fondant mermaid tails)
200g white chocolate
2 tsp gold or metallic lustre (see tip below)
You will need
mermaid tail mould and small shell moulds, available online

Directions

Melt the white chocolate in a heatproof bowl in 20-second bursts in the microwave, stirring after each turn, if making the mermaid tails. Fill the tail moulds and small shells with the mixture and place on a small tray flat in the freezer for 15-20 minutes, or until set. If you only have one mould, you can do this for four tails.
When the lustre has dried, remove it from the mold and paint it onto the mermaid tails (see tip, below). Return to the freezer on a plate or tray until needed.
Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/gas 4. Grease and line three 18cm sandwich cake tins with baking parchment. Using a stand mixer or an electric hand whisk, combine the butter, sugar, eggs, vanilla, baking powder, and flour until smooth.
Divide the mixture evenly among three bowls and stir in a few drops of food coloring until fully combined, turning each bowl a different shade of purple as it gets lighter. Fill each tin with a different colored sponge mix and smooth the tops. Cook for 25-30 minutes, or until a skewer inserted into the center comes out clean. After 10 minutes, remove the cakes from their tins and place them on a cooling rack, top-side down, to cool.
Don’t be concerned if the outside does not appear purple; the inside will!
Make the icing while the cake cools. Mix the icing sugar and butter till pale and fluffy, adding 1 tbsp warm water as needed to soften the mixture. Set aside half of the frosting in a basin. Divide the remaining icing into three bowls and color each one a distinct shade of blue, dark, medium, and light. Stack the sponges, spreading most of the white icing over each one with a palette knife, then using the palette knife, make a crumb coat around the outside of the cakes with the remaining white icing. Refrigerate for 30 minutes.
Fill separate piping bags with blue icing and make a huge 2cm hole at the bottom. Beginning with the dark hue at the bottom of the cake, pipe an even ring around the entire cake two or three times. Continue working your way up the cake, with the icing becoming lighter as you approach closer to the top. Work your way around the join in between each row with a little palette knife, softly pushing each line together. To garnish the top, save some icing in the piping bags. Smooth the ombre frosting over the cake with a broad palette knife or cake scraper, reserving the excess to adorn the top.
To achieve a multicolored effect, combine all of the leftover icing in a clean piping bag fitted with a star nozzle, or pipe individual shades on top. Dot a few dots in the varying blue colors around the top of the cake to look like waves (using some of the white to look like the top of a crashing wave), and dot around the pearls, sprinkles, shells, and mermaid tails, pushing them into the icing on the side of the cake and on top to finish.