Mindy mermaid

Mindy mermaid

  • 40 mins cooking
  • Makes 1
  • Print


Mindy mermaid
  • 3 x 340g packets buttercake mix
  • 70 centimetre square prepared board
  • green and flesh colouring
  • 2 x 200g packets spearmint leaves
  • 3 green fruit sticks
  • 2 sponge finger biscuits
  • 1 red snake
  • 2 strawberries and creams
  • blue glossy decorating gel
  • 1 black licorice strap
  • 1 pink musk stick
  • 11 oompas
  • 1 small_piece sea shell
  • 2 scallop shells
  • vegetable oil for deep-frying
  • 250 gram bean thread vermicelli
Butter cream
  • 375 gram butter, softened
  • 4 1/2 cup icing (confectioner's) sugar
  • 6 tablespoon milk


Mindy mermaid
  • 1
    Preheat oven to 180°C. Grease and line three 20cm x 30cm lamington pans. Make cakes according to directions on packets; divide mixture among pans. Bake for 30 minutes. Stand cakes in pans 5 minutes; turn onto wire racks to cool. Using serrated knife, level cakes so they are the same height.
  • 2
    Turn cakes cut-side down. Using picture as a guide, make a pattern of the mermaid; cut out tail and body of mermaid from two of the cakes. Cut out fin and two semi-circles for head from remaining cake; discard any leftover cake.
  • 3
    To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
  • 4
    Assemble cakes on prepared board, cut-side down; join with some of the butter cream.
  • 5
    Tint two-thirds of the butter cream with green colouring and remaining butter cream with flesh colouring.
  • 6
    Spread green butter cream over top and side of tail; spread flesh butter cream over top and side of body and head.
  • 7
    Cut spearmint leaves in half length-ways through center; cover tail with slightly overlapping spearmint leaves. Position two green Fruit Sticks to separate tail from body. Position biscuits for arms.
  • 8
    Cut mouth from red snake. Position strawberries and creams, upside-down, for eyes; use blue decorating gel to pipe on pupils. Cut two strips of licorice strap for eyelashes; position above eyes.
  • 9
    Cut end off pink Musk Stick; position for belly button. Make necklace with Oompas and small shell; position around neck. Position scallop shells and remaining green Fruit Stick, as shown, to make bikini top.
  • 10
    Deep-fry vermicelli in hot oil until puffed; drain on absorbent paper; cool. Style and shape hair by cutting and separating noodles; position hair around head.