Buttercream Mermaid Cake

Sharing is caring!

Buttercream Mermaid Cake Recipe & Tutorial (video)

A mermaid cake is every little girl's dream cake. This tall buttercream cake with mermaid tails and fondant accessories will steal your heart. With my step by step and video tutorial, you can make this for you little princess too.

This year, I made this mermaid cake for my Rhea's birthday. She loves swimming very much and we always say she swims like a mermaid. So, of course, she is fascinated with mermaids.

I also made this a double barrel cake, as you can see. These are two cakes stacked as one. This time, I decided to do a buttercream finish instead of covering the cake in fondant.

I thought it would make a lovely tutorial, so I hope you find it useful. The video is detailed. So, feel free to skip parts that you find not relevant for your project.

About this mermaid cake

It is a simple and easy cake, but it does need some preparation and time management.

• Cake - I have given you an oiled-based vanilla cake recipe below, which is light and airy. And yet, you can also use any of my other layer cake recipes.
• Frosting - It's summer, so I am using my velvet American buttercream. But, any other buttercream would work just as well. See my list of 30 plus buttercream recipes here.

The timeline for preparing this cake

• Fondant accessories - needs 8 hrs drying time - prep time - 1 hr
• Bake the cakes - 2 hours
• Cool the cake - min 4 hours, preferably overnight
• Prepare buttercream & simple syrup - 30 mins
• Level, torte, fill and dowel cake - 30 to 45 mins
• Frost cake - 45 mins
• Assemble cake - 45 mins

Useful tools and tips

• It is best to use the K-Mix or Kitchen Aid to make this cake because we do need to whip the eggs until light and foamy.
• I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
• And the same goes for my measuring cups and measuring spoons.
• To make this a tall double barrel cake you will need 4 x 7- inch round cake pans. This batter will also make 3 x 8-inch round cakes for a tall extended tier cake or 2 x 9-inch round cakes for a standard cake.
• I also used cake strips to ensure I had flat cakes with no domes.
• Once baked, always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
• And, you will need a cake board or cake stand for the base of the cake.
• Since this is a double barrel cake, you will need a 6-inch cake circle in between the cake layers with four dowels such as these.
• I always use a leveler to ensure my cakes are always leveled.
• And, I like to use piping bags for frosting my cakes. Especially, when I have different colors.
• I also like to use a straight-edged spatula for the sides of the cake and an offset spatula for the top of the cake.
• In addition, you will need other fondant tools such as rolling pins, pizza cutters, brushes, parchment paper etc.

Quick short video

This is a quick short video. There is a detailed video with narration below in the recipe card.

How to make a buttercream mermaid cake tutorial (save/pin)

Cake

• Preheat the oven at 170 C / 340 F.
• Grease and line with parchment paper 4 x 7-inch round cake pans (or 3 x 8-inch round baking pans).
• Combine the buttermilk and sour cream - use a whisk to ensure no lumps - set aside.
• Combine flour, baking powder, baking soda, and salt - set aside.
• Whip the whole eggs in a stand mixer with a whisk attachment on medium speed for 2 minutes.
• Then, gradually add the sugar while continuing to whip on medium-high speed.
• Once all the sugar is in, whip on high speed until ribbon stage (see video).
• Next, gradually add the oil, while whipping continuously. You want the oil to emulsify so add it slowly or the oil will separate during baking).
• Next, add the flour mixture along with the buttermilk in three or four batches.
• Scrape the bowl to ensure you have no dry flour on the bottom.

Mermaid Cake Tutorial and Recipe Progress Pictures1

Mermaid Cake Tutorial and Recipe Progress Pictures27

Mermaid Cake Tutorial and Recipe Progress Pictures28

Mermaid Cake Tutorial and Recipe Progress Pictures30

Mermaid Cake Tutorial and Recipe Progress Pictures29

Mermaid Cake Tutorial and Recipe Progress Pictures2

• You can divide this batter between the four baking pans - I divided the batter into 4 bowls and colored each in shades of pink (my daughter's request was pink inside) before I create a tie-dye kinda effect.
• I used cake strips to ensure I had flat cakes with no domes.
• Bake on the middle rack for 40 to 45 minutes. Rotate the pans between baking time (after 25 mins) top to bottom and front to back.
• Bake until a skewer inserted in the center comes clean.
• Once baked, cool on a wire rack for 10 minutes then invert from the baking pans and cool completely.
• When cooled, wrap each cake in plastic wrap and let chill in the fridge for at least 4 hours (chilling make it easier to handle such delicate cakes).

Frosting

• Prepare simple syrup to moisten the cake layers.
• Prepare your choice of buttercream using my recipe and video linked above. I'm using my velvet American buttercream in the video.
• Use 3 cups buttercream for filling the layers.
• The rest can be colored - I used turquoise, purple, fuchsia, and pink.
• Place the colored buttercream in piping bags without tips.

Frost the cake

• Cut the domes from the cake layers with a bread knife.
• Moisten each layer with simple syrup using a pastry brush.
• Stack one layer on the cake board.
• Pipe a generous amount of buttercream frosting.
• Place another layer on top.
• Next, we need to dowel before we add more layers.
• Insert one dowel in the cake - mark the height.
• Remove the dowel and using it as a guide cut the other three dowels.
• Now insert all four dowels, as shown in the video.

Mermaid Cake Tutorial and Recipe Progress Pictures5

Double Barrle Cake Tutorial2

Double Barrle Cake Tutorial1

Double Barrle Cake Tutorial3

• Add a dollop of butter on each dowel.
• Then, place the 6-inch cake circle on top.
• Spread a generous dollop of buttercream on top of the cake circle (this will prevent the cake from moving).
• And, place the next layer of cake followed by more buttercream and then the final layer of cake.
• Optional - I wanted the top of the cake to look slightly narrower than the bottom. So, I use a 6-inch cake board as a guide to carve out the top crown. If you watch the video it will make sense.
• Next, pipe the colored buttercreams all around the cake starting with the turquoise at the bottom, followed by the purple, fuchsia, and pink.
• Use a straight-edged spatula to spread the buttercream evenly as well as to marble some of the colors so they blend into each other.
• Next, use the tip of a spatula to create lines all around the cake (see video).
• Finally, add more buttercream on top and smooth the top. Smooth it with an offset spatula.
• Place the cake in the fridge for at least 30 minutes.

Double Barrle Cake Tutorial4

Double Barrle Cake Tutorial7

Double Barrle Cake Tutorial5

Double Barrle Cake Tutorial6

Mermaid tails, shells, seaweed, seashells

• Add 1 tsp of CMC to 450 grams of fondant.
• Divide the fondant into smaller portions and use food gel colors to make different shades that will match the cake.
• As shown in the video tutorial, create three mermaid tails free-hand or you can also use a mermaid tail silicone mold.
• I used a seashell mold to make the seashells and corals.
• Cut strips of fondant in greens for the grass and seaweed.
• Place everything on a parchment-lined baking tray and let dry completely - 8 hours.

Mermaid Cake Tutorial and Recipe Progress Pictures18

Mermaid Cake Tutorial and Recipe Progress Pictures20

Mermaid Cake Tutorial and Recipe Progress Pictures22

Mermaid Cake Tutorial and Recipe Progress Pictures19

Mermaid Cake Tutorial and Recipe Progress Pictures21

Mermaid Cake Tutorial and Recipe Progress Pictures23

Assemble

• Start by adding the corals and grass around the cake.
• Then, add the seashells and rest of the fondant accessories you created.
• You may or may not need everything you created, so don't feel pressured to add it all.
• Stand back and look at the cake - see what looks good and where you can add. Since this is a buttercream cake place things correctly, so you don't have to move them around.
• Finally, add three skewers on top of the cake and place the mermaid tails on it.
• Add all the edible sand ingredients in a bowl - combine well.
• Spoon edible sand all around the cake and at the base of the mermaid tails.
• Don't forget to put a ribbon around the cake board.

Mermaid Cake Tutorial and Recipe Progress Pictures24

Mermaid Cake Tutorial and Recipe Progress Pictures26

Mermaid Cake Tutorial and Recipe Progress Pictures25

Buttercream Mermaid Cake Tutorial24

Mermaid Cake Tutorial

Author: Veena Azmanov

5 from 8 votes

Print Pin Rate

Prep Time: 1 hr

Cook Time: 2 hrs

Decorating Time: 2 hrs

Total Time: 5 hrs

Calories: 237kcal

Adjust Servings Here: 30 servings

Description

A mermaid cake is every little girl's dream cake. This tall buttercream cake with mermaid tails and fondant accessories will steal your heart. With my step by step and video tutorial, you can make this for you little princess too.

ADJUST SERVINGS HERE - 30 servings

Ingredients

Cake

• 6 Eggs large6 Eggs large
• 2 1/2 cups (500 g) Sugar2 1/2 cups (500 g) Sugar
• 1 cup (250 ml) Cooking Oil flavorless1 cup (250 ml) Cooking Oil flavorless
• 5 cups (600 g) All-purpose flour5 cups (600 g) All-purpose flour
• 1 cup (240 ml) Buttermilk1 cup (240 ml) Buttermilk
• 1/2 cup (120 ml) Sour cream1/2 cup (120 ml) Sour cream
• 3 tsp Baking powder3 tsp Baking powder
• 1 tsp Baking soda1 tsp Baking soda
• 1 tsp Salt1 tsp Salt
• 11/2 tbsp Vanilla extract11/2 tbsp Vanilla extract

Frosting

• 1 cup (240 ml) Simple syrup1 cup (240 ml) Simple syrup
• 2 batches Velvet American buttercream or2 batches Velvet American buttercream or
• 2 batches Italian meringue buttercream or2 batches Italian meringue buttercream or
• 2 batches Swiss meringue buttercream2 batches Swiss meringue buttercream

Extra

• 1 lb (450 g) Fondant1 lb (450 g) Fondant
• 1 tsp CMC1 tsp CMC
• 6 Food color gels turquoise, purple, fuschia, pink6 Food color gels turquoise, purple, fuschia, pink
• 1 Luster dust White1 Luster dust White
• 3 Petals dust green, purple, blue3 Petals dust green, purple, blue

Edible Sand

• 1/2 cup Cookie crumbs1/2 cup Cookie crumbs
• 1/4 cup Brown sugar1/4 cup Brown sugar
• 1 tsp Luster dust optional1 tsp Luster dust optional

Instructions

Cake

• Preheat the oven at 170 C / 340 F.
• Grease and line with parchment paper 4 x 7-inch round cake pans (or 3 x 8-inch round cake pans).
• Combine the buttermilk and sour cream - use a whisk to ensure no lumps - set aside.
• Combine flour, baking powder, baking soda, and salt - set aside.
• Whip the whole eggs in a stand mixer with a whisk attachment on medium speed for 2 minutes.
• Then, gradually add the sugar while continuing to whip on medium-high speed.
• Once all the sugar is in, whip on high speed until ribbon stage (see video).
• Next, gradually add the oil, while whipping continuously. You want the oil to emulsify so add it slowly or the oil will separate during baking.
• Next, add the flour mixture along with the buttermilk in three or four batches.
• Scrape the bowl to ensure you have no dry flour on the bottom.
• You can divide this batter between the four baking pans - I divided the batter into 4 bowls and colored each in shades of pink (my daughter's request was pink inside) before I create a tie-dye kinda effect.
• I used cake strips to ensure I had flat cakes with no domes.
• Bake on the middle rack for 40 to 45 minutes. Rotate the pans between baking time (after 25 mins) top to bottom and front to back.
• Bake until a skewer inserted in the center comes clean.
• Once baked, cool on a wire rack for 10 minutes then invert from the baking pans and cool completely.
• When cooled, wrap each cake in plastic wrap and let chill in the fridge for at least 4 hours.(chilling make it easier to handle such delicate cakes).

Frosting

• Prepare simple syrup to moisten the cake layers.
• Prepare your choice of buttercream using my recipe and video linked above. I'm using my velvet American buttercream in the video.
• Use 3 cups buttercream for filling the layers.
• The rest can be colored - I used turquoise, purple, fuchsia, and pink.
• Place the colored buttercream in piping bags without tips.

Frost the cake

• Cut the domes from the cake layers with a bread knife.
• Moisten each layer with simple syrup using a pastry brush.
• Stack one layer on the cake board.
• Pipe a generous amount of buttercream frosting.
• Place another layer on top.
• Next, we need to dowel before we add more layers.
• Insert one dowel in the cake - mark the height.
• Remove the dowel and using it as a guide cut the other three dowels.
• Now, insert all four dowels, as shown in the video.
• Add a dollop of butter on each dowel.
• Then, place the 6-inch cake circle on top.
• Spread a generous dollop of buttercream on top of the cake circle (this will prevent the cake from moving).
• And, place the next layer of cake followed by more buttercream and then the final layer of cake.
• Optional - I wanted the top of the cake to look slightly narrow than the bottom. So, I use a 6-inch cake board as a guide to carve out the top crown. If you watch the video it will make sense.
• Next, pipe the colored buttercreams all around the cake starting with the turquoise at the bottom, followed by the purple, fuchsia, and pink.
• Use a straight-edged spatula to spread the buttercream evenly as well as to marble some of the colors so they blend into each other.
• Next, use the tip of a spatula to create lines all around the cake (see video).
• Finally, add more buttercream on top and smooth the top. Smooth it with an offset spatula.
• Place the cake in the fridge for at least 30 minutes.

Mermaid tails, shells, seaweed, seashells

• Add 1 tsp of CMC to 450 grams of fondant.
• Divide the fondant into smaller portions and use food gel colors to make different shades that will match the cake.
• As shown in the video tutorial, create three mermaid tails free-hand or you can also use a mermaid tail silicone mold.
• I used a seashell mold to make the seashells and corals.
• Cut strips of fondant in greens for the grass and seaweed.
• Place everything on a parchment-lined baking tray and let dry completely - 8 hours.

Assemble

• Start by adding the corals and grass around the cake.
• Then, add the seashells and rest of the fondant accessories you created.
• You may or may not need everything you created, so don't feel pressured to add it all.
• Stand back and look at the cake - see what looks good and where you can add. Since this is a buttercream cake place things correctly, so you don't have to move them around.
• Finally, add three skewers on top of the cake and place the mermaid tails on it.
• Add all the edible sand ingredients in a bowl - combine well.
• Spoon edible sand all around the cake and at the base of the mermaid tails.
• Don't forget to put a ribbon around the cake board.

Equipment

Cake Pan 7-inch

Stand Mixer

Kitchen Scale

Meas Cups and Spoons

Nutrition Information

Calories: 237kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 30mgSodium: 131mgPotassium: 94mgFiber: 1gSugar: 24gVitamin A: 72IUVitamin C: 1mgCalcium: 38mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

You may also like

1. Buttercream Ruffles Cake - Video
2. How to make a Star Burst Cake
3. Ombre Rose Petal Cake
4. Makeup Bag Cake
5. Baseball Cap Cake
6. Frozen Buttercream Transfer
7. Smurf Face Cake
8. Curious George Face Cake / Monkey Face Cake
9. Buttercream Rose Petal Cakes
10. Buttercream Rose Swirl Cake
11. and Buttercream Ruffles Cake
12. How to make a Perfect Sphere Cake
13. Hand Bag Cake
14. Winnie the Pooh Tree House cake
15. How to make gum paste drapes
16. Hand Painted Bakugan Cake
17. Brush Embroidery on Cake
18. Women's Vanity Pouch Mini Cakes
19. Slice of Cheese and Mice Cake

How to make Gumpaste Coral for Ocean Theme Cake

Gumpaste coral on an ocean theme cake is the absolute best. They are simply and easy to make. Here I have shown you a few different ways to make some gumpaste coral, seaweed and fish. These will work great on a wedding cake or a novelty cake.

Summer Cakesicles - Cake Pop Popsicles

Cakesicles are cake pops made in popsicle molds then coated in chocolate. When decorated these are absolutely gorgeous and a fun way to serve bite-size cake at any event.

Vintage Birdcage Cake Tutorial - Cake Decorating Tutorials

A birdcage cake makes a fun cake for a vintage celebration such as a 50th or 60th milestone. This vintage birdcage cake tutorial shares how to make this cake simple, easy and effortlessly with detailed instructions, the recipes as well as a video tutorial from start to finish. Use my tips to ensure you have a perfect flawless cake whether you have a beginner or advanced cake decorating skill level.

Pancake Cake Tutorial - How to make a Pancake Cake

A pancake cake is a fun cake to make for any gender or any age. Weather you are 10 or 60 this is one cake that bound to bring a smile on your face. This pancake cake tutorial will show you just how simple, easy and effortless it is to create this cake in no time at all. Use my tips and special notes to help you perfect this fondant food cake.

Sharing is caring!

Related posts:

Seashell Mermaid Sunset Cake Spring Buttercream Basket of Flowers Cake Buttercream Rose Swirl Cake Cardamom Cake with Mocha Buttercream