These mini cakes were inspired by a Mother’s Day mermaid table setting. (Click here to see the mermaid table that coordinates with this cake.) They are fun to decorate and the end result is forgiving of mistakes and looks like a pro made them!
This recipe uses a 15 x 11-inch sheet cake for cutting out mini cakes with a 3-inch cookie cutter.
Once the cake and frosting are ready, separate the frosting into six bowls. Set aside one bowl of white frosting (for white scales) and then color the other five bowls as directed in the recipe below.
After all the frosting bowls have the colors mixed in, it is time to decorate. Start by adding lemon curd to the top of a cake and then stack another cake on top.
Place frosting colors into separate piping bags and cut off the bag tips.
To make scales, start at the bottom of the cake and place a large dot of frosting. The larger the dot, the larger the scales will be.
Using a spoon, gently press the dot with the tip of the spoon and pull the frosting upwards.
Wipe any leftover frosting from the back of the spoon and add another dot in a different color next to the first dot. Repeat the press-and-pull technique. Rotating colors, go all the way around the cake until the first layer of frosting scales are complete. Be sure to wipe the back of the spoon each time so the colors don’t get mixed. Then start the next row above the first by placing a dot at the top of a bottom-row dot, pressing the dot, and pulling upwards. Be sure to place the frosting dot low enough on the first row so that it overlaps the first row.
Continue rotating colors and adding scales until the cake is fully decorated.
I used colors that matched my mermaid table setting. However, you can use any colors that you want. Always remember to have a very light color and a dark one if you want contrast. Also, it is eye-catching to use an unexpected color with your color scheme such as the pink that I used with all the shades of blue and green.
When finished, place color-coordinated sprinkles on the top of the cake in the center. The sprinkles will hide any awkward stopping point. There is one little secret to making this cake perfect – having a level cake to decorate. I use baking strips and my cakes are level most of the time. In the recipe notes, I tell you how to make baking strips. Otherwise, you will need to level your cakes by cutting off any top knots.