sea kween cake_lc.jpg

Sea Kween Cake

This mermaid cake is truly fit for a sea kween!


  • Cake
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 2 large eggs
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 3 tsp Queen Mermaid Magic flavouring
  • PINK BATTER: 4 drops pink food gel
  • PURLE BATTER: 4 drops pink food gel + 4 drops purple food gel
  • GREEN BATTER: 4 drops teal food gel + 3 drops blue food gel + 3 drops yellow food gel
  • BLUE BATTER: 4 drops blue food gel
  • Frosting
  • 4 batches Vanilla Swiss Meringue Buttercream Frosting
  • 3 tsp Queen Mermaid Magic flavouring
  • PINK FROSTING: 4 drops pink food gel
  • PURLE FROSTING: 4 drops pink food gel + 4 drops purple food gel
  • GREEN FROSTING: 4 drops teal food gel
  • BLUE FROSTING: 4 drops blue food gel
  • Decorations
  • ½ batch of my Sea Kween macarons
  • 3 tbsp gold lustre dust and 5 tbsp clear alcohol or lemon juice mixed together to form a paste.


  1. Please note: the cake recipe will need to be doubled (two batches) to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0) Let’s get stuck into the recipe!
  2. Cake
  3. Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper.
  4. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  5. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  6. Add the eggs, milk, oil, greek yogurt (which helps keep the cake moist) and Queen Mermaid Magic Food Gel. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  7. Fill three 8” cake tins with batter.
  8. Bake for 50-60 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  9. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  10. Frosting for filling
  11. You’ll use about 1.5 batches of Swiss meringue buttercream for the crumb coat. To colour the frosting add 3 tsp Queen Mermaid Magic flavouring, 6 drops teal food gel and 3 drops yellow food gel to frosting and whip on high speed until coloured and flavoured evenly.
  12. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
  13. Frosting for decorating
  14. Split the remaining frosting in four separate bowls. Colour each one using the colour formulas in the ingredients list. Add each one to a large piping bag and pipe stripes of each colour, alternating between each one going around the chilled cake until you get to the top.
  15. Use a cake scraper to scrape away the excess frosting as you smoothen out the sides of the frosting and then the top. Don’t worry about getting the top perfect, it’s going to have loads of toppings on top.
  16. Splatter the cake with gold paint using a new toothbrush to get a splatter effect on the cake.
  17. Next you want to fit the end of 4 piping bags with a Wilton 1 M piping tip and frost some swirls of alternating coloured swirls on top of the cake. Drizzle with gold paint. Finish by adding macarons on top.