IN-STOCK - LONDON & SURREY - FREE DELIVERY
A gigantic fantasy cake. Vanilla sponge layers, in cone and base. Decently encased with with fondant mermaid tails, Guylian chocolates, macaron oysters, "sea foam" buttercream, profiteroles, eclairs, doughnuts, candied popcorn, white chocolate pearls, and sprinkles. Frosted in coral, turquoise, and lilac Swiss meringue buttercream, with a pink chocolate ganache drip.
While we love a fish pun, or two, there is absolutely NOTHING fishy about this statuesque, glorious cake.
Decorations
Are you ready? Decorated with handmade fondant mermaid tails, Guylian hazelnut praline seashell chocolates, macaron oysters, buttercream swirly "sea foam", profiteroles, eclairs, baked doughnuts, candied popcorn and white chocolate pearls and sprinkles. And we're just coming up for air after that! Basically, all the major dessert food groups rolled into one magnificent creation.
Sponges
Lovely layers of vanilla sponge, both in the cone AND the base.
Frosting
Swiss meringue buttercream in mermaid-esque hues of coral, turquoise and lilac - shimmery, silvery and slick. Finished with pink chocolate ganache drip glaze.
Shelf life: All cakes are baked fresh to order. Most keep five days from delivery. Certain elements, such as doughnuts, are best within one to two days.
Storage: Wrap the box in cling film for freshness. Refrigerate if not serving the same day. See our cake storage and shelf life guide.
Serving: Bring the cake to room temperature before serving. Allow about three hours out of the fridge. This ensures a softer texture and fuller flavour.
Shelf life: All cakes are baked fresh to order. Most keep five days from delivery. Certain elements, such as doughnuts, are best within one to two days.
Storage: Wrap the box in cling film for freshness. Refrigerate if not serving the same day. See our cake storage and shelf life guide.
Serving: Bring the cake to room temperature before serving. Allow about three hours out of the fridge. This ensures a softer texture and fuller flavour.
A gigantic fantasy cake. Vanilla sponge layers, in cone and base. Decently encased with with fondant mermaid tails, Guylian chocolates, macaron oysters, "sea foam" buttercream, profiteroles, eclairs, doughnuts, candied popcorn, white chocolate pearls, and sprinkles. Frosted in coral, turquoise, and lilac Swiss meringue buttercream, with a pink chocolate ganache drip.
While we love a fish pun, or two, there is absolutely NOTHING fishy about this statuesque, glorious cake.
Decorations
Are you ready? Decorated with handmade fondant mermaid tails, Guylian hazelnut praline seashell chocolates, macaron oysters, buttercream swirly "sea foam", profiteroles, eclairs, baked doughnuts, candied popcorn and white chocolate pearls and sprinkles. And we're just coming up for air after that! Basically, all the major dessert food groups rolled into one magnificent creation.
Sponges
Lovely layers of vanilla sponge, both in the cone AND the base.
Frosting
Swiss meringue buttercream in mermaid-esque hues of coral, turquoise and lilac - shimmery, silvery and slick. Finished with pink chocolate ganache drip glaze.
