Mermaid Cake
This mermaid cake has super-moist vanilla cake layers wrapped in decadent white chocolate buttercream rendered in easy but beautiful scales.
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cup all-purpose flour (210g)
- 1 cup sugar (200g)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup unsalted butter room temperature (170g)
- 3 egg whites (room temperature)
- 1 tbsp vanilla extract (15ml)
- 1/2 cup plain greek yogurt (120mL)
- 1/2 cup whole milk (120mL)
- 3 sticks salted butter (room temp, 339g)
- 1.5 pounds powdered sugar (680g)
- 1 tbsp vanilla extract (15mL)
- 12 ounces white chocolate (340g)
- 1/4 cup cream (60mL)
- Food coloring if desired
Instructions
- 1
For the buttercream
- 2
Melt the white chocolate and cream together at very low heat, set aside.
- 3
Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Drizzle in the white chocolate and beat until combined.
- 4
Separate the buttercream into 2 equal batches and color two of the batches with blue and green food coloring in different shades of the scales.
- 5
For the Cake
- 6
Butter and flour 3 six-inch cake pans. Preheat oven to 350F
- 7
Sift the dry ingredients together in a large bowl.
- 8
Mix the wet ingredients (including the sugar) together in a medium bowl.
- 9
Add the wet to the dry and mix until just combined.
- 10
Divide the mixture into 3 6″ cake pans that have been buttered and floured.
- 11
Bake at 350 for about 25-30 minutes or until the centers are springy to the touch.
- 12
For the Assembly
- 13
Pipe rings of the green and blue buttercream onto the first layer then cover with the second layer. Repeat step.
- 14
Cover cake in a thin layer of buttercream and give a rough smooth.
- 15
Place green and blue buttercream in a piping bag fitted with a large round tip. Pipe the petals by swiping up with the tip.