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.
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).
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.
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