Mermaid Cake
This delicious mermaid cake has super-moist vanilla layers wrapped in decadent white chocolate buttercream. The blue-green color creates a wonderful aquatic effect when paired with those easy to make but beautiful scales!
Ingredients
For the Cake
- ▢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
For the Buttercream:
- ▢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
For the buttercream
Melt the white chocolate and cream together at very low heat, set aside.
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.
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.
Instructions
For the buttercream
Melt the white chocolate and cream together at very low heat, set aside.
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.
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.
For the Cake
Butter and flour 3 six-inch cake pans. Preheat oven to 350F
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients (including the sugar) together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 6″ cake pans that have been buttered and floured.
Bake at 350 for about 25-30 minutes or until the centers are springy to the touch.
For the Assembly
Pipe rings of the green and blue buttercream onto the first layer then cover with the second layer. Repeat step.
Cover cake in a thin layer of buttercream and give a rough smooth.
Place green and blue buttercream in a piping bag fitted with a large round tip. Pipe the petals by swiping up with the tip.
