Loading... Please wait...

Get the Scoop (Blog)

Mermaid Tale Cake

Posted by

Mermaid Tail Cake

It must be summer because we have had a bunch of mermaid themed baking going on at the Scoop. This week Jayden dove into making a surprising simple (but gorgeous) mermaid tail cake. This cake is based on the old stand by Wilton Wonder Mold Cake Pan. (usually used for the bottom of a dolls dress).

If you live locally we actually rent this pan out (only $2.00 a day with a $30 cash or debit returnable deposit).

Directions:

  1. Bake the cake - this pan will take 1.5 Duncan Hines cake mixes. Bake at 350 for 50 to 60 minutes. 

  2. While the cake is baking cut your tail fin out of gumpaste or fondant mixed with CMC Powder (it has to harden so regular fondant won't do).  Download the printable mermaid tail template

  3. Place straws or something similar under parts of the tail while it is drying to give it a bit of a wave - doing this will give the tail more of a 3d effect. 

  4. Cut out the scales using a 1.5 " round biscuit cutter. We used three colours of fondant. By using two similar colours and one pop colour gives more of a iridescent fish scale effect. In our cake we used Americolor Gel Colors in Turquoise (one batch made with more drops so it was slightly darker) and Regal Purple. 

  5. To insert the tail into the top of the cake, melt a bit of chocolate and use that to glue the tail to a dowel or craft stick. You can use a one of the your circle scales to cover the stick on the back.  Stick into the cake. 

  6. Put a base layer of buttercreme icing on the cake (so you have something to stick the scales to). 

  7. Starting at the top place the scales, alternating colours and putting in the odd pop coloured scale. Work your way down the cake row by row. As you to the bottom the last row of scales will be cut in half to go around the bottom of your cake. 

Easy Canada Day Flag Cupcake Cake

This super easy flag cupcake cake takes just one Duncan Hines cake mix and makes 24 cupcakes. Each cupcake is iced with buttercreme icing coloured with Americolor Super Red and just a bit of Roxy & Rich's red fondust (a little goes a long way - it helps make the red a bit darker and more intense). [...]

Read More »


Make Your Own Cupcake Stand

We love making funky cupcake stands for our displays at the Scoop. Duck tape is cheap and comes in so many fun colours and patterns that it is easy to create the perfect stand. We've used camoflague for hunting themed cupcakes and pink for princess cupcakes and of course the red for Canada Day cupcakes. [...]

Read More »


Beauty and Beast Themed Cake

Jayden made this beautiful cake that takes inspiration from Belle's iconic yellow ballgown. It looks spectacular and is actually surprisingly easy to put together. Our demo cake was done on a styrofoam cake dummy but we have included "cake" instructions below.  This cake is 6" tall and required 3 6" by 2" layers. Jayden says that [...]

Read More »


Ice-cream Cone & Piped Icing Christmas Trees

These easy  Royal Icing Christmas Trees are great for dressing up your gingerbread houses. Start by mixing up a batch of stiff Royal Icing in the colour or colours of your choice. We loved the effect we got when we used a couple of different colours. Start at the bottom of the cone. Using a #17 or [...]

Read More »


Classic Rum Balls

Rum balls are a Christmas season standby. They are easy to make and can be dressed up in a multitude of ways. The picture below shows Jingle Mix jimmies, Chocolate Jimmies and Jingle Mix Non-Pareils.Ingredients: 1 cup semi-sweet chocolate chips1/2 cup sugar3 tablespoons light corn syrup1/2 cup dark rum 2 1/2 cups vanilla wafer- finely crushed ( we use a [...]

Read More »


Pretzel Log Barn

Ingredients for Gingerbread Base 1 pkg. cooked butterscotch pudding (4 serving size)½ cup butter½ cup brown sugar, firmly packed1 egg1 ½ cup flour½ tsp. baking soda1 ½ tsp. ginger1 tsp. cinnamon Recipe Mix all ingredients in a large bowl. Sift together flour, soda, and salt. Add to mixture. Bake at 350°F for 10-12 minutes. [...]

Read More »


Easy Royal Icing Recipe

We have been using this Royal Icing recipe at the Scoop for over 20 years and it hasn't failed us yet. We love it because it has only 3 ingredients and produces the perfect consistency for both piping and flooding. Ingredients 1/3 cup meringue powder 3 ½ cups icing sugar 1/3 cup water Royal Icing is a very hard icing, it [...]

Read More »


Curling Rock Cookies

Recently we started designing and having some of our own cookie cutters made. We weren't able to find a great curling rock cutter and so we made our own. Step: 1 First make up a batch of your favourite Sugar Cookie or Gingerbred Cookie dough- (for a perfect sugar cookie try our  Dutch Sugar Cookie Recipe). Cut out [...]

Read More »


The Trick to Thinning Chocolate

Well not really a trick so much as using the right product to do the thinning. We love our Guittard Chocolate which is a higher quality but still affordable melting chocolate with minimal fillers. Recently we have been fielding a bunch of questions on the best way to thin the chocolate for use in fountains or fondues. The two [...]

Read More »



Recent Scoops

Categories