The Little Mermaid is one of my absolute fave Disney classics! I literally learned every song and memorized the entire movie word for word. Years later, I’m still obsessed with Ariel, so I wanted to bring you guys a recipe that you don’t have to get from “Under the Sea,” (see what I did there?). This is my Mermaid Cake! If you love mythical creatures, check out my Unicorn Cake.
For this recipe, you’re going to need my famous buttercream frosting. You can find that recipe here. You’ll also need 2 batches of my chocolate mudcake, and you can find that recipe here. You’re going to have leftover batter that will make you about 12 cupcakes. You’ll need one cupcake for this mermaid cake, but you should use the other 11 cupcakes to make Mermaid Pinata Cupcakes from Charli’s Crafty Kitchen!.
- Use a serrated edge knife to trim the top of your chilled mudcakes so that they’re flat. Don’t discard the tops. Then, cut each cake layer in half. You should have 6 layers of cake.
- Smear buttercream frosting onto your cake board. Stack your cake layers with a thin crumb coat of frosting, and then add another coat after. Alternate between your various mermaid coloured buttercream.
- Stack your cake tops over the top layer of cake with buttercream frosting between each layer. Add frosting to the top of your cake layer and place a cupcake *without the wrapper* upside down on the very top of your cake.
- Transfer to the fridge for 15 minutes.
- Use a serrated knife to trim the outside of the cake so that it takes on a rounded cone shape.
- Use an offset spatula to add a crumb coat of teal frosting onto the outside of the cake.
- Transfer to the fridge for another 15 minutes.
- Cut a generous tip off of one of your piping bag with scissors. Then, use that tip as a reference to cut the other three piping bags.Transfer your various coloured buttercream frostings into their own piping bags.
- Use your piping bag to pipe a “blob,” of buttercream at the bottom of the cake and drag it up about an inch or so. Alternate between the various colours around the bottom of the cake.
- For the next layer, start about a half an inch from the layer below so that it slightly overlaps. Continue to make this scale effect with the buttercream so that it covers the entire outside of the cake.
- When you get to the top of the cake, frost upwards and towards the top center of the cupcake.
- Use an offset spatula to smear white buttercream frosting onto your cake board. Then, pipe various lines of light and dark blue frosting onto the board. Then, use an offset spatula in a back and forth motion to blend the colours together.
- Cut out your two mermaid tail templates, and tape them back to back onto a bamboo skewer. Then, place it over the top of the cake.
I’ve always want to be Ariel from the Little Mermaid, and now I finally can be! 🐠
For the printable recipe click here: http://bit.ly/MCAmermaidcake
What You’ll Need:
- 2 batches of buttercream frosting coloured light blue, dark blue, purple, and teal (leave ½ cup of frosting white!)
- 2 batches of chocolate mudcake (three 6’’ mudcakes)
Note: you’ll have enough extra batter to make about 12 cupcakes. You’ll need 1 for the cake, but you use the rest to make my niece’s mermaid treats! Watch their recipe here: http://bit.ly/2qahSNc
- 1 cupcake
- 4 round piping tips (optional)
- Piping bags
- 2 mermaid tail templates (recommendation: print on cardstock)
- Bamboo skewer
- Serrated Knife
- Cake board
- Offset Spatula
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