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Mermaid Bento Cake

Mermaid Bento Cake Recipe

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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 2 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • ½ cup all-purpose flour
  • ¼ tsp baking powder
  • ⅛ tsp fine sea salt
  • ¼ cup granulated sugar
  • 2 tbsp unsalted butter, softened
  • 1 large egg white
  • ¼ cup whole milk, at room temperature
  • ½ tsp vanilla extract
  • Gel food colors (purple, blue, pink)
  • ¼ cup unsalted butter, softened (for buttercream)
  • ¾ cup powdered sugar
  • 1 to 2 tsp whole milk (for buttercream)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 4-inch round pan and line the bottom with parchment.
  2. Whisk flour, baking powder, and salt. Add sugar, butter, egg white, milk, and vanilla. Beat until just combined.
  3. Pour batter into the pan and bake 20 to 22 minutes until a toothpick comes out clean. Cool completely.
  4. Make the buttercream: beat butter until creamy, then sift in powdered sugar, add milk and vanilla, and beat until light. Divide and tint with gel colors.
  5. Slice cake horizontally. Fill with buttercream, stack, and apply a thin crumb coat. Chill 10 minutes, then finish with thick swoops of colored buttercream and decorate with pearls and edible glitter.

Notes

The cake tastes best after resting in the fridge for a few hours, which lets the crumb settle and the buttercream soften into the layers. If you are short on time, 10 minutes in the fridge before serving does the trick.