Sea Kween Cake
Sea Kween Cake
Recipe can be halved and quartered
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
2 large eggs
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
3 tsp Queen Mermaid Magic flavouring
PINK BATTER: 4 drops pink food gel
PURLE BATTER: 4 drops pink food gel + 4 drops purple food gel
GREEN BATTER: 4 drops teal food gel + 3 drops blue food gel + 3 drops yellow food gel
BLUE BATTER: 4 drops blue food gel
4 batches Vanilla Swiss Meringue Buttercream Frosting
3 tsp Queen Mermaid Magic flavouring
PINK FROSTING: 4 drops pink food gel
PURLE FROSTING: 4 drops pink food gel + 4 drops purple food gel
GREEN FROSTING: 4 drops teal food gel
BLUE FROSTING: 4 drops blue food gel
Serves 30 people
Level: Time consuming but not hard.
½ batch of my Sea Kween macarons
3 tbsp gold lustre dust and 5 tbsp clear alcohol or lemon juice mixed together to form a paste.
Please note: the cake recipe will need to be doubled (two batches) to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0) Let’s get stuck into the recipe!
Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
Add the eggs, milk, oil, greek yogurt (which helps keep the cake moist) and Queen Mermaid Magic Food Gel. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
Fill three 8” cake tins with batter.
Bake for 50-60 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
Frosting for filling
You’ll use about 1.5 batches of Swiss meringue buttercream for the crumb coat. To colour the frosting add 3 tsp Queen Mermaid Magic flavouring, 6 drops teal food gel and 3 drops yellow food gel to frosting and whip on high speed until coloured and flavoured evenly.
To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
Frosting for decorating
Split the remaining frosting in four separate bowls. Colour each one using the colour formulas in the ingredients list. Add each one to a large piping bag and pipe stripes of each colour, alternating between each one going around the chilled cake until you get to the top.
Use a cake scraper to scrape away the excess frosting as you smoothen out the sides of the frosting and then the top. Don’t worry about getting the top perfect, it’s going to have loads of toppings on top.
Splatter the cake with gold paint using a new toothbrush to get a splatter effect on the cake.
Next you want to fit the end of 4 piping bags with a Wilton 1 M piping tip and frost some swirls of alternating coloured swirls on top of the cake. Drizzle with gold paint. Finish by adding macarons on top.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 1 hour before serving).
HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.
HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BUTTER: Make sure the butter is very soft for the cake mixture. Theres two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.
SIMPLE SYRUP: To make simple syrup add 100g sugar and 100g of water in a a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.
BAKING TIME: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 30 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Cake turn table/lazy susan
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
8” cake tin
Ice cream scoop (optional)
Revolving cake stand
Cake scraper/bench scraper