Mermaid Cookie Cake Recipe

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This Mermaid Cookie Cake is a stunning and whimsical dessert perfect for a special celebration. The combination of almond sable pastry, white chocolate cream cheese ganache, and cotton candy buttercream creates a fantastic flavor and texture experience.

Prep Time 2

Cook Time 30

Total Time 2 30

Servings

Calories 319kcal

Author Fay

INGREDIENTS

Almond Sable Pastry

300 g (2½ cups) all purpose flour
75 g (¾ cups) almond meal
75 g (⅔ cups) powdered sugar
200 g (7 oz) butter unsalted. cold and cubed
1 (egg) egg large
2 teaspoon (2 teaspoon) vanilla

Chocolate Decorations

90 g (½ cups) white chocolate melted
½ teaspoon (½ teaspoon) edible gold luster dust
lemon extract or vodka (a few drops)

You will also need

Whipped White Chocolate & Cream Cheese Ganache
Condensed Milk Cotton Candy Buttercream
Mini Meringue Kisses
Edible Pearls

INSTRUCTIONS

Almond Sable Pastry

Preheat your oven to 180°C/350°F.
Add flour, almond meal, powdered sugar, and cold cubed butter to a food processor.
Mix until crumbs form, then stop.
Add the egg and vanilla extract, then mix again until the dough starts to come together. Do not overmix.
Place the dough between two sheets of parchment paper and pat down to about ½ inch thick.
Roll to approximately 4mm thick (use spacers for uniform thickness).
Place on a baking tray and refrigerate for 20 minutes or more to let the butter set.
Remove the top parchment layer and place the mermaid tail cut-out on the pastry.
NOTE: You can easily find a template for a mermaid tail online. Simply search for "Mermaid Tail Template" or "Mermaid Tail Printout" on Google. Once you find a design you like, print it out on an A4 sheet of paper. Carefully cut out the template, and you're ready to use it for your Mermaid Biscuit Cake. This template will help you achieve a perfect mermaid tail shape for your cake layers.
Smooth the edges of the cut-out tail, then lightly re-roll the pastry and repeat to cut a second tail.
Bake one tail at a time in the preheated oven for 15 minutes or until edges brown.
Cool completely on a cooling rack before moving.

Chocolate Decorations

Pour melted chocolate into a mermaid tail mould and smooth the top with a spatula.
Make extra decorations using shell or pineapple moulds or any shape you like. Silicone Ice Cube Trays are great for this!
Refrigerate for 10 minutes, then remove from the molds.
Paint with edible luster dust that has been mixed with vodka or lemon extract to form an edible gold paint. Let dry completely.

Assembly

Place the first pastry tail top-side down on a cake board or serving platter using some of the Ganache as "glue".
Pipe White Chocolate Cream Cheese Ganache in large dots/kisses all over the pastry tail, starting from the outer edge.
Place the second pastry tail on top and press gently.
Pipe Cotton Candy Buttercream in dots/kisses over the top tail, starting from the outer edge.
Garnish with chocolate decorations, meringue kisses, crushed meringue kisses, and edible pearls.
Refrigerate until ready to serve. The cake can be made one day ahead and stored in an airtight container or cake box in the refrigerator.

NOTES

Use cold butter to prevent the pastry from becoming too soft.
Refrigerate the pastry before cutting to get cleaner cuts.
Make extra chocolate decorations in case some break.
Start piping from the outer edge for a neat and uniform look.
Store the cake in an airtight container to keep it fresh.

IMPORTANT NUTRITION NOTE:

The Nutrition information provided is for the Almond Sable Pastry and Chocolate Decorations only.

Nutrition information for the following can be found in the respective Blog Posts.

NUTRITION