Easy Homemade Mermaid Themed Layer Cake
Ingredients
Fondant decoration
- 300 g white fondant
- A little blue and violet food coloring
- Silver food coloring spray
- A little vegetable fat for working
- A little starch for working
Filling
- 1 packet vanilla pudding powder
- 60 g sugar
- 450 ml milk
Biscuit
- 6 eggs (size M)
- 250 g sugar
- 1 packet vanilla sugar
- A pinch of salt
- 200 g wheat flour (type 405)
- 1 tsp baking powder (level)
Cream
- 150 g cream cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 50 g powdered sugar
- A little blue food coloring
Garnish
- 150 g white chocolate
- 50 g cream
- A little blue food coloring
- 100 g soft butter
- 200 g powdered sugar
- 200 g cream cheese
- 50 g oat cookies
- Some blue sugar pearls (nonpareils)
Preparation
Knead the fondant with a little vegetable fat until smooth
Color portions of the fondant in blue and violet shades and marble with some white fondant
Roll out half of the fondant on a surface dusted with starch to 1 cm thickness and cut out a mermaid tail shape
Using a piping tip, press fish scale patterns into the fondant tail
Cut out seashells and starfish from the remaining fondant using underwater-themed cookie cutters and let them dry
Spray the dried fondant decorations with silver food coloring spray
In a small bowl, whisk together the vanilla pudding powder, sugar, and 4-5 tablespoons of milk until smooth
Heat the remaining milk in a saucepan until boiling
Gradually pour the pudding mixture into the boiling milk while stirring constantly
Cook for 1 minute, then remove from heat and transfer to a bowl
Cover the surface of the pudding directly with plastic wrap to prevent a skin from forming
Preheat the oven to 180°C (350°F) with both top and bottom heat
Line a 20cm springform pan with parchment paper, securing the paper with the ring
In a large bowl, beat the eggs, sugar, vanilla sugar, and salt until thick and pale
Sift the flour and baking powder together, then gently fold into the egg mixture
Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack
In a medium bowl, beat the cream cheese, lemon juice, lemon zest, and powdered sugar until smooth
Add blue food coloring to achieve a light blue color
Once the cake is completely cool, slice it horizontally into two layers
Place one layer on a serving plate and spread the cooled pudding over it
Top with the second cake layer
Frost the top and sides of the cake with the blue cream cheese mixture
In a small saucepan, heat the white chocolate and cream until melted and smooth, then stir in blue food coloring
Let the glaze cool slightly, then pour over the cake, allowing it to drip down the sides
Place the fondant mermaid tail and sea creatures on top of the cake
Sprinkle with blue sugar pearls
Refrigerate the cake for at least 1 hour to set before serving
Tips
Divide the work over 3 days: make fondant decorations 1-2 days in advance, bake and assemble the cake on day 2, and frost and decorate on day 3 to avoid long waiting times
