Harry Potter Mermaid Tail
Harry Potter and mermaids are becoming one! If you have someone in your life who LOVES Harry Potter, but also super into the current mermaid trend, this cake will make them so happy! And of course – don’t forget to change up the colors for the house that you’re in! Slytherin would look soooo cool. RECIPE BELOW!!
- ½ cup red candy melts
- ½ cup yellow candy melts
- gold star sprinkles
- 2 lollipop or cake pop sticks
- parchment paper
- 1 vanilla cake recipe 4- 2 yellow layers and 2 red layers
- 2 cups unsalted butter room temperature
- 3 tsp vanilla extract
- dash vanilla custard flavoring optional
- 5 cups confectioner’s sugar
- red and yellow food coloring
Make the fin:
- Place the red and yellow candy melts into microwave-safe bowls. Microwave at 30-second intervals until fully melted. Place in piping bags and snip off the tips to create medium-sized round piping tips.
- Draw a mermaid fin onto a sheet of parchment paper. Flip it over and place on a flat tray or small cutting board. Pipe the candy melts onto the parchment paper, making a fin that is half red and half yellow.
- Stick a lollipop stick into the base of each color. This will stick the fin to the cake. Before the candy melts start to harden, sprinkle the surface with gold star sprinkles.
- Carefully transfer the entire tray to the fridge and chill the fin while you assemble the cake.
Make the buttercream:
- Beat the butter with an electric mixer until fluffy. Add the vanilla extract and vanilla custard flavoring and mix to combine. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until light and fluffy.
- Trim the tops and bottoms off all cakes to create a smooth surface and remove any excess browning. Leave the top of one cake rounded – this cake will be the top layer.
- Stack the cakes and alternate between red and yellow. Place the rounded layer on the top. Spread some buttercream between each layer.
- Use a serrated knife to carve the cake into a rounded cone shape. Then cover the cake in a thin layer of buttercream. Chill the cake in the fridge for 20 minutes.
- Divide the remaining buttercream in half. Dye it red and yellow. Place it into piping bags and snip off the ends to create large, round piping tips.
- Starting at the base of the cake, pipe a row of yellow dollops. Use a small cake spatula to spread each dollop upwards, creating a fish scallop. Repeat on the next row with the red buttercream. Keep alternating colors until you reach the top of the cake.
- Sprinkle some more gold star sprinkles on the top of the cake. Then gently stick the fin into the top of the cake. Enjoy!
Tried this recipe?Let us know how it was!