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Chocolate Ariel Little Mermaid Cake

Use Flexible Disney Princess Mould Little Mermaid - 6867

Serves 8 – 10

A pretty cake for a little girl’s birthday party. This cake can be decorated as simply or ornately as you like. You can really go to town by covering the cake with fondant icing and adding details with food colours, icing, sweets, sugar flowers, chocolate or even real shells etc or you could simply pick out the shape of Ariel with a few tubes of writing icing - I have covered the cake with both marzipan and fondant icing but you may prefer just to cover the cake with fondant as some children do not like marzipan – the finished result will look just as good.

Cake
150g ( 5oz) self raising flour
25g ( 1oz) cocoa
175g ( 6oz) golden caster sugar
175g ( 6oz) soft margarine
3 eggs, medium

Decoration

1 tablespoon apricot glaze or apricot jam
a little sifted icing sugar
500g packet natural colour marzipan ( optional )
454g packet ready to roll white fondant icing
brown, yellow, orange and red food colour
tube of purple glitter icing
tube of white icing
tube of yellow writing icing
coloured balls
pink food colour

you will also need ;

oval cake board
coloured ribbon

Preheat oven to 170ºC,325ºF, Fan oven 150ºC, Gas mark 3

Sift the flour and cocoa powder into a large bowl.

Add the caster sugar and soft margarine.

Beat the eggs lightly and add to the mixture.

Beat together for about 2 minutes until the mixture is light and creamy.

Stand the mould on a baking tray.

Spoon the mixture into the mould and spread evenly. Slightly indent the centre of the cake using the back of a damp spoon.

Bake for approximately 40 – 45 minutes until the cake pulls away slightly from the sides of the mould and is well risen and springy to the touch.

Remove from the oven and place on a cooling rack.

Leave to cool for about 10 minutes then invert the mould and remove the mould by peeling it away from the cake.

Trim the cake if necessary so that it will sit flat on a cake board – remember the detailed surface will be uppermost when served.

Wash and dry the mould – you will need it again for the icing.

To cover the cake with marzipan

Warm the apricot glaze or jam until it is quite soft and runny. If you are using apricot jam, press it through a sieve to remove any pieces of fruit. If the apricot glaze / jam is too thick simply add a few drops of lemon juice, stirring well to thin it down. Keep it warm so it does not solidify again.

Lightly dust the worktop with sifted icing sugar.

Knead the marzipan until it is smooth and pliable.

Dust a rolling pin with icing sugar and roll out the marzipan to an oval shape measuring approximately 36cm ( 14”) long x 28cm ( 11”) wide.

Using your rolling pin lift the marzipan and gently transfer it to the mould.

Ease the marzipan gently into the mould, pressing it into the moulded areas and up and over the sides. Trim away the excess.

Make sure the apricot glaze is still runny – reheating it again if necessary and brush the glaze over the marzipan – this will make the marzipan stick to the cake.
Now get your cake and turning it over so it fits face down in the mould press it firmly into the mould on top of the marzipan.

Place a board over the cake and invert the mould onto the board.

Gently and carefully peel the mould away from the cake – you will have a perfectly defined marzipanned cake.

Make sure the mould is clean before continuing.

To cover the cake with fondant icing

Lightly dust the worktop with sifted icing sugar.

Knead the fondant icing until it is smooth and pliable.

Dust a rolling pin with icing sugar and roll out the fondant icing to an oval shape measuring approximately 36cm ( 14”) long x 28cm ( 11”) wide.

Using your rolling pin lift the fondant icing and gently transfer it to the mould.

Ease the fondant gently into the mould, pressing it into the moulded areas and up and over the sides.

Make sure the apricot glaze is still runny – reheating it again if necessary and brush the glaze over the fondant – this will make the fondant stick to the marzipanned cake.
Now get your cake and turning it over so it fits face down in the mould press it firmly into the mould on top of the fondant icing.

Place a board over the cake and invert the mould onto the board.

With the mould still in position use a sharp knife and carefully trim away the excess fondant icing to give a neat edge.

Gently and carefully peel the mould away from the cake – you will have a perfectly defined fondant iced Ariel cake

(any little tears in the icing can be easily repaired by rubbing over the surface with a clean, damp finger or pressing in a little extra fondant icing and smoothing it down with a knife blade.)
Have ready your cake board and very carefully place the iced cake on the cake board.

You are now ready to finish your Ariel cake.

To decorate

Using the different coloured icings decorate the cake as desired.

Mix the brown, yellow, orange and red food colours until you have the right shade for Ariel’s lovely red hair. Using a paintbrush colour in the hair and allow to dry.

Make a very diluted wash of pink food colour and use to paint Ariel’s skin. Ariel’s eyes and mouth can be added with other food colours.

Use the purple glitter icing for the bikini top and yellow writing icing for the flower in her hair.

Decorate Ariel’s necklace.

Pipe a border of white icing around the base of the cake and add coloured balls or dots of coloured icing.

Fix a ribbon around the cake.

Note

If you prefer you can use any excess fondant icing to finish the cake – instead of piping icing around the base of the cake you could roll out the fondant and twist into a rope. Stick the rope border to the cake using a little cool, boiled water.

Freezer tips

The cake is suitable for freezing but if you freeze the completed, decorated cake you will find that on thawing the fondant icing etc will become sticky.

Related Products:

Flexible Silicone Disney Princess Mould - Little Mermaid (Ariel)

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