Mermaid Beach Cake Recipe: A Magical Ocean-Inspired Treat

By Callie

There’s something about a beach scene on top of a cake that makes absolutely everyone stop and look twice. I made this mermaid beach cake for the first time for a neighbor’s daughter who was turning eight and had specifically requested a mermaid – but not just a mermaid on a cake, a mermaid at the beach, sunbathing. With an umbrella. She had very specific requirements.

I love a challenge like that. The idea of splitting the top of the cake into two different scenes – ocean waves on one half, a sandy beach on the other – immediately felt more interesting and more playful than a standard all-frosting decorated cake. And the execution turned out to be genuinely more straightforward than it sounds. The waves are just swirled blue buttercream. The sand is crushed vanilla cookies pressed lightly into the frosting. A fondant mermaid reclines on the sandy side. A tiny cocktail umbrella goes up beside her. The whole thing looks whimsical and intricate but the individual elements are all very achievable.

Emily saw it before I delivered it and asked why we couldn’t keep it. My husband walked through the kitchen, stopped, and said it looked like something from a magazine. I took that as a good sign. The birthday girl absolutely lost her mind when she saw it, which is the only review that truly matters for a kids’ birthday cake.

The cake underneath all those decorations is a classic vanilla layer – soft, fluffy, and moist with a tender crumb that pairs beautifully with the creamy buttercream. This is a Project Recipe, but the structure is really very manageable when you break it into stages. If you made the Magical Mermaid and Dolphin Cake, you already have most of the skills this one needs – and this version is actually a little simpler because the mermaid lies flat and sunbathing rather than needing to stand upright.

Why You Will Love This Mermaid Beach Cake

• The half-sand, half-ocean design is genuinely brilliant. The visual split between the golden cookie sand on one side and the swirled blue ocean waves on the other is what makes this cake so instantly recognizable and exciting. It tells a whole story on top of a cake and it photographs beautifully from every angle.
• The “sand” is edible and delicious. Crushed vanilla cookies or graham crackers pressed lightly into the white buttercream create a completely convincing golden sandy beach that tastes wonderful – a buttery, slightly sweet crunch against the creamy frosting that everybody loves, not just the kids.
• It’s more beginner-friendly than it looks. The mermaid figure lies flat and sunbathing, which is significantly easier to shape and position than a standing figure. The waves are just swirled buttercream. The seashells can be white chocolate melted into a silicone mold. Every element has a simpler shortcut if you need it.
• Completely customizable to any beach or ocean theme. Swap the mermaid for a surfer, a sandcastle, a sea turtle, or just more seashells. Change the color palette from classic blue to turquoise and coral. The structural concept works with almost any beach-adjacent idea.
• The cake itself is soft, moist, and genuinely delicious. The vanilla base is properly tender and flavorful, the buttercream is rich and smooth, and the cookie sand adds a textural crunch that makes every bite interesting. This is a cake where the inside is just as good as the outside.
• Nut-free as written. The base recipe contains no nuts which makes it a safer option for kids’ birthday parties where allergies are always a consideration. Just verify your cookie and chocolate decoration choices are also nut-free if that’s important for your group.
• Stages can be spread over two days. Bake the layers and make the fondant mermaid the day before. Frost and decorate on the day of the party. The two-day approach turns a substantial project into two relaxed sessions of work.
• It works for adults and kids equally well. A sunbathing mermaid cake is charming for a child’s birthday, playful for a summer gathering, and – depending on your group – genuinely fun for a bachelorette party or a summer birthday for a grown-up who loves the beach theme.

Mermaid Beach Cake Ingredients

Cake Layers

• 2 1/2 cups all-purpose flour (or gluten-free all-purpose blend)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk (or dairy-free substitute), room temperature

Ocean Buttercream Frosting

• 1 1/2 cups unsalted butter, softened to room temperature
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream (or milk alternative)
• Blue gel food coloring

Beach Decorations

• 1 cup crushed vanilla wafer cookies or graham crackers (the “sand”)
• Fondant mermaid figure (store-bought or homemade)
• 1 small cocktail umbrella
• White chocolate seashells or candy pearls
• A few small pieces of graham cracker arranged as “beach towels”
• Edible shimmer dust or edible glitter
• Optional: small fondant starfish, seaweed, or additional sea creatures

Ingredient Notes And Substitutions

The cake flour base: All-purpose flour produces a soft, reliable cake with a fine, even crumb that supports the weight of the frosting and decorations without being too dense or too delicate. Room temperature butter creamed with sugar for a full 5 minutes is what creates the airy structure – don’t rush that step. Room temperature eggs and milk incorporate more smoothly and help the batter come together without curdling. If any of your dairy ingredients are still cold, set them in warm water for 5 minutes before using. Small temperature adjustments like these make a meaningful difference in the final crumb texture.

The “sand” cookies: Crushed vanilla wafers (Nilla Wafers are the classic choice) produce the most convincingly golden, fine-textured sand and have a buttery, lightly sweet flavor that works perfectly with vanilla buttercream. Graham crackers are a widely available and equally good alternative – slightly coarser in texture which actually looks wonderfully realistic as beach sand. Crush them in a food processor to fine, even crumbs, or put them in a zip-lock bag and press with a rolling pin. Either method works. Spread them over a piece of parchment and let them sit out for a few minutes if they seem at all moist from the bag – dry crumbs press into the frosting much more cleanly and stay put rather than clumping.

Gel food coloring for the ocean buttercream: This is the one ingredient swap that makes the biggest visual difference in this cake. Liquid food coloring is water-based and adds moisture to the buttercream as you add enough to get a deep, vibrant blue – which means a runny, unstable frosting by the time the color is where you want it. Gel coloring is highly concentrated and adds virtually no liquid. A single small squeeze of sky blue gel coloring produces a vibrant, true ocean blue that liquid coloring would take an entire bottle to approach. Americolor Sky Blue or Electric Turquoise are both beautiful for this cake. Add color gradually, mixing thoroughly between each addition, until you reach the right shade.

The mermaid figure: A handmade fondant mermaid lying in a sunbathing pose is the charming centerpiece of this cake, and it’s genuinely easier than it sounds because she’s horizontal rather than needing to stand. But store-bought fondant mermaid figures or plastic mermaid cake toppers are a completely valid and very convenient option – many party supply stores and online shops carry beautiful ones that look just as good on the finished cake. If you’re making the mermaid yourself, see the detailed shaping instructions in the How To Make section below.

White chocolate seashells: These are made by melting white chocolate, pouring it into small silicone seashell molds, and letting it set. They look completely professional, taste wonderful, and take about 10 minutes to make. Silicone candy molds in seashell shapes are inexpensive and widely available. Tint some of the melted chocolate with a drop of pink or ivory gel coloring for natural-looking shell variations. If you don’t have molds, candy pearl decorations from the cake decorating aisle work beautifully as a simpler alternative.

Callie’s Kitchen Note: The cookie sand is the secret weapon of this cake – it genuinely looks like real beach sand and everyone marvels at it before they realize it’s just crushed cookies. The key to getting it to stay put rather than rolling off the cake is pressing it very gently but firmly into the frosting while the frosting is still soft and fresh. Once the frosting starts to set and crust over, the crumbs don’t adhere as well. Apply the cookie sand within 5 minutes of finishing the frosting on that half of the cake, press lightly with your fingertips, and it stays beautifully through serving.

How To Make The Mermaid Beach Cake

Why We Build This Cake Over Two Days

This is a Project Recipe and the two-day approach is genuinely the right one – not because any single step is difficult, but because doing everything in one session means rushing the parts that shouldn’t be rushed. Day One covers the baking and the fondant mermaid shaping, both of which benefit from taking their time. Day Two is the frosting, assembly, and decoration – the fun part that goes smoothly when everything is properly prepared and cooled.

My recommended timeline: Day One morning – bake the cake layers and let them cool completely. Day One afternoon or evening – shape the fondant mermaid and any other fondant decorations, leave them to air-dry overnight. Day Two – make the buttercream, assemble, frost, and decorate.

1- Bake The Cake Layers

Preheat your oven to 350F (175C). Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and grease the parchment. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for a full 5 minutes until the mixture is very pale, light, and nearly doubled in volume. This is the creaming step and it matters – those 5 minutes are building the air network that gives the cake its light, tender crumb. Don’t shorten it.

Add the room-temperature eggs one at a time, beating for 30 seconds after each one before adding the next. Mix in the vanilla extract. Add the flour mixture and milk in alternating additions – a third of the flour, half the milk, a third of the flour, the remaining milk, the last of the flour – mixing on low speed just until each addition disappears. Do not overmix once the flour is in. Overmixing develops gluten and produces a tougher, denser crumb. Stop as soon as the last streaks of flour are incorporated.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes until the tops are just lightly golden, the cake has pulled away from the sides of the pan, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire cooling rack and cool completely – a minimum of 2 hours, or overnight covered loosely with plastic wrap.

2- Shape The Fondant Mermaid (Day One)

Knead your skin-toned fondant (white fondant tinted with a tiny amount of peach or orange-pink gel color) until completely smooth and pliable. Shape the body into a small tapered cylinder. Because she’s sunbathing, the legs-and-tail can be straight rather than curved – which makes this significantly easier than a standing figure. Shape the tail from purple or teal fondant, tapering it to a point at the end and pressing a gentle split into the tip with a small knife to create the mermaid tail fluke shape. Press the tail and body together at the waist, smoothing the join with a fingertip moistened with a tiny drop of water.

Position small fondant arms alongside the body in a relaxed, sunbathing pose – one arm tucked behind the head is a charming detail that reads immediately as lounging. Add hair using a thin rope of your chosen color, smoothing it over the head and draping it to one side. Press tiny edible pearl details along the tail. Place her flat on a piece of parchment paper to air-dry overnight. A horizontal figure requires zero internal support and holds its shape perfectly through air-drying.

3- Make White Chocolate Seashells (Optional)

Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Tint portions with different colors if desired – a drop of pink, ivory, or lavender creates beautiful natural-looking shell variations. Spoon the melted chocolate into silicone seashell molds, tap the mold gently on the counter to settle the chocolate and remove air bubbles, and refrigerate until fully set, about 20-30 minutes. Pop the shells out of the molds when completely firm. Store in a cool place until ready to arrange on the cake.

Callie’s Kitchen Note: Don’t skip tapping the filled mold on the counter before chilling the seashells. Air bubbles trapped in the chocolate create visible pits and holes in the finished shell surface that look messy. A few firm taps on a hard surface brings the air bubbles to the top where they pop harmlessly. The finished shells will have smooth, defined surfaces that look polished and professional. This same trick works any time you’re using chocolate molds – the extra 10 seconds of tapping makes a meaningful difference in how clean the finished decorations look.

4- Make The Ocean Buttercream

Beat the softened butter in a large bowl on medium-high speed for 3-4 minutes until pale and fluffy before adding any sugar. This pre-beating step produces a smoother, creamier buttercream. Add the sifted powdered sugar one cup at a time on low speed, waiting for each cup to fully incorporate before adding the next. Add the vanilla and heavy cream and beat on high speed for 3-4 minutes until very light and fluffy.

Set aside roughly two thirds of the frosting in one bowl – this is the white frosting for the sandy beach half and the crumb coat. Transfer the remaining third to a second bowl and tint it with sky blue gel coloring a little at a time, mixing thoroughly, until you reach a rich ocean blue. Reserve a small portion of white frosting for any areas that need touch-ups.

5- Assemble And Frost The Cake

If the cake layers have domed in the center, level them with a serrated knife – a flat, even surface is essential for a stable two-layer cake. Place one layer on a cake board or stand and spread a generous even layer of white buttercream across the top. Add the second layer flat side up. Apply a thin crumb coat over the entire cake using an offset spatula and refrigerate for 20 minutes until the crumb coat is dry to the touch.

Now apply the final frosting in two distinct zones. Working on one half of the cake at a time, apply white buttercream to one half – the beach side – and smooth it cleanly. Apply the blue buttercream to the other half – the ocean side – and use a swirling, wave-like motion with the spatula to create a textured, undulating surface that reads as moving water. Where the two colors meet, blend them just slightly with a clean spatula stroke to create a natural shoreline transition rather than a hard geometric line.

6- Add The Sand And Decorations

Immediately after finishing the white frosting on the beach half, scatter the crushed vanilla cookie crumbs generously over that side of the cake. Press them lightly into the frosting with your fingertips. They should cover the beach half completely, creating a convincingly golden sandy shore. The edge where the sand meets the blue ocean frosting is where the shoreline lives – press a few crumbs right up to that border for a natural, realistic effect.

Place the air-dried mermaid figure on the sandy half in her sunbathing pose. Position the tiny cocktail umbrella upright in the frosting behind her head. Arrange the white chocolate seashells scattered naturally around the sandy area and along the shoreline between the sand and the waves. Dust edible shimmer over the entire blue ocean half to make the water sparkle. Scatter a few candy pearls along the shoreline and at the base of the cake. Add any additional fondant starfish or seaweed elements as desired. Refrigerate the finished cake for at least an hour before serving.

Common Mistakes To Avoid

Applying Cookie Sand To Frosting That Has Started To Set

The cookie crumbs only adhere properly to soft, freshly applied frosting. If you frost the beach half and then take a break before adding the sand, the buttercream will have started to form a thin crust on the surface and the crumbs will roll off rather than sticking. Work on the sand application within 5 minutes of finishing the frosting on that section. If you do let it start to set, use the back of a spoon to very gently press the crumbs in – a little more pressure can help them adhere even to slightly firmer frosting.

Frosting A Warm Cake

Buttercream applied to a cake that hasn’t fully cooled melts, slides, and refuses to hold the swirled wave texture you’re trying to create. The blue ocean waves need the frosting to hold its shape as you swirl it – warm cake makes that impossible. Bake the layers a day ahead and cool overnight for the best frosting results. At minimum, cool for a full 2 hours at room temperature before starting the crumb coat.

Placing The Mermaid On The Cake Before She Has Dried

A freshly shaped fondant mermaid is still soft and will flatten slightly from her own weight if placed on the cake before drying. Shape her the day before and let her air-dry overnight on a flat piece of parchment at room temperature. She’ll be firm, hold her shape beautifully, and stay exactly where you position her on the cake without any shifting or deforming. This one timing adjustment is the difference between a mermaid that looks carefully crafted and one that looks slightly squished.

Using Too Much Blue Food Coloring

When using gel food coloring, add it very gradually – a little at a time, mixing thoroughly between additions. It’s highly concentrated and you can go from a pale aqua to a deep navy faster than you expect. If the color is too dark, there’s no way to lighten it without making more frosting to dilute it. Start lighter than you think you need to and build up slowly. The target is a vibrant ocean blue – bright and readable, not so dark it looks navy or artificial.

Skipping The Crumb Coat Step

The crumb coat is the thin base layer of frosting that seals loose crumbs against the cake surface before the final decorative frosting goes on. On a beach cake specifically, skipping it means crumbs from the cut edges drag through both the white and blue frosting layers in the final application, creating visible brown streaks in what should be a clean white beach and a clear blue ocean. Twenty minutes of chilling after the crumb coat is applied makes the final decorating step dramatically cleaner and more satisfying.

Callie’s Kitchen Note: The hardest part of the two-toned frosting is getting the boundary between the beach and ocean halves to look intentional and natural rather than just slightly uneven. What works best for me is applying the blue ocean frosting first on one half and letting it set for 10 minutes in the fridge, then coming in with the white beach frosting on the other half and blending just the very edge where they meet with a single clean spatula stroke. The slight blending creates a gentle shoreline transition that looks like where water meets sand rather than two colors awkwardly butting up against each other. The sand crumbs pressed right up to that edge complete the effect beautifully.

Storage

Room temperature: Store the decorated mermaid beach cake loosely covered at room temperature for up to 2 days in a cool spot – below 70F. A large inverted bowl or a cake dome works well to protect the decorations without pressing against the fondant mermaid or the cookie sand. Fondant doesn’t like humidity or excessive warmth, so keep the cake away from the stove and any steamy areas of the kitchen.

Refrigerator: The fully assembled cake keeps in the refrigerator for up to 5 days. Cover it loosely – pressed plastic wrap can disturb the cookie sand and push the fondant decorations. When bringing the cake out of the fridge, allow it to come to room temperature for 20-30 minutes before serving. Cold buttercream is dense and less flavorful than room-temperature buttercream, and the condensation that forms on the fondant surface when it transitions from cold to warm can make the mermaid look slightly shiny and soft. A gradual temperature transition minimizes this.

Freezing the cake layers: The unfrosted, completely cooled cake layers freeze beautifully for up to 3 months. Double-wrap each layer in plastic wrap and then foil and freeze. Thaw at room temperature still wrapped overnight. A fully decorated beach cake is not recommended for freezing – the cookie sand absorbs moisture and becomes soggy, and fondant decorations can crack and the surface can develop condensation patches when thawed.

Make-ahead strategy: Bake the layers up to 2 days ahead and store wrapped. Shape the fondant mermaid and make the white chocolate shells up to 2 days ahead. Make the buttercream up to 3 days ahead, refrigerate, and re-beat before using. Assemble and decorate the day before the party and refrigerate. This spread-out approach makes what feels like a big project into a series of small, relaxed tasks.

Mermaid Beach Cake Variations

Tropical Coconut Cake Version

Add 1/2 cup of sweetened shredded coconut to the batter and replace 2 tablespoons of milk with coconut milk. The coconut flavor adds a genuinely tropical note that suits the beach theme beautifully. Press toasted coconut flakes into the “sand” half alongside or instead of the cookie crumbs for a coconut-sand effect that both looks and tastes wonderful. The toasted coconut has a beautiful golden color and crunch that reads even more convincingly as beach sand than the cookie crumbs.

Lemon Raspberry Surprise Inside

Add the zest of one lemon to the vanilla cake batter for a bright citrus note. Between the cake layers, spread a thin layer of raspberry jam or fresh raspberry curd before the buttercream filling layer. The fruity, tart surprise inside the cake when it’s sliced is a genuinely delightful contrast to the sweet vanilla buttercream and cookie sand exterior. This version is particularly popular with adult guests at summer parties.

Chocolate Beach Cake

Replace 1/2 cup of the flour with unsweetened cocoa powder for a chocolate cake base. Use chocolate buttercream (add 1/2 cup of cocoa powder to the frosting) on the beach half instead of white buttercream, then press the cookie crumbs into the chocolate frosting – the color contrast between the dark chocolate frosting and the golden cookie sand is actually even more dramatic and realistic than the white version. Use blue buttercream for the ocean as usual.

Sandcastle Cake Version

Remove the mermaid figure entirely and build a small sandcastle on the sandy half using stacked square graham cracker pieces mortared together with a little white chocolate. Place small fondant flags on top of the castle towers. Add seashells, starfish, and a small fondant bucket and spade beside the castle. This version has no fondant figure work at all, which makes it ideal for beginners, and the finished cake is equally charming and beach-themed.

Gluten-Free Beach Cake

Use a good quality 1:1 gluten-free all-purpose flour blend in the same quantity as the all-purpose flour. Let the batter rest for 10 minutes before baking to allow the starches to hydrate properly – this improves the final texture significantly for gluten-free bakes. Use gluten-free vanilla wafers or gluten-free graham crackers for the cookie sand, checking labels carefully. The rest of the recipe is unchanged.

Cupcake Beach Scene

This batter makes approximately 24 cupcakes. Frost half of each cupcake with white buttercream and the other half with blue buttercream, then press cookie crumbs into the white side and place a tiny fondant mermaid tail or shell on the sandy side. You could also do all-blue ocean cupcakes with a single seashell and a dusting of edible shimmer, which is simpler and equally beautiful. Individual cupcakes are far easier to serve at a kids’ party than a sliced layer cake.

Merman Beach Version

Use blue and green fondant to shape a merman figure instead of a mermaid – a strong, athletic figure sunbathing on the beach creates a funny, charming twist that works really well for a mixed-gender party or for an adult beach gathering. The shaping technique is identical, just adjust the coloring and styling details. A tiny fondant pair of sunglasses perched on the merman’s face is a detail that always gets a laugh.

Serving Suggestions

This mermaid beach cake is meant to be a centerpiece and it will absolutely deliver on that promise when you give it the presentation it deserves.

Cake Table Setup

Place the cake on a blue cake stand or a wooden round surrounded by real or artificial seashells, blue and white ribbon, and scattered blue rock candy or aqua sugar crystals. A blue tablecloth underneath the full spread ties everything together. If you’re hosting a full beach party, a few small sand pails and shovels placed around the table as decoration create a complete, immersive theme. This cake is the kind that gets photographed before it gets eaten, so set it up somewhere with good light and give people a moment to take it in before you slice it.

What To Serve Alongside

Fresh tropical fruit – mango, pineapple, strawberries, kiwi – is the most refreshing and thematically appropriate accompaniment and balances the richness of the cake beautifully. A scoop of coconut or vanilla ice cream alongside each slice is absolutely wonderful. For a kids’ party, set out a few candy shells, gummy sea creatures, and blue sprinkles alongside the slices for the children to add their own extra decorations – it extends the fun of the cake table and keeps little hands busy while you serve.

Occasion Ideas

• Summer birthday parties for children with ocean, beach, or mermaid themes
• End-of-school-year parties celebrating summer ahead
• Pool parties and backyard summer gatherings for any age
• Bachelorette parties with a beach or mermaid theme
• Beach-themed baby showers celebrating a little one on the way
• Summer potlucks where you want to bring something truly memorable

Beverage Pairings

A sparkling blue lemonade – regular lemonade with a drop of blue gel coloring and sparkling water – looks gorgeous on a beach party table and fits the theme perfectly. A tropical punch with pineapple juice, coconut water, and a splash of lime is wonderfully refreshing alongside this cake. For adults, a glass of Prosecco with a splash of blue curacao for color is a festive and beautiful pairing. For the kids, a coconut or vanilla milkshake served with a blue paper straw makes everyone feel like they’re at a beach resort.

Mermaid Beach Cake FAQ

Recipes You May Like

If you loved making this mermaid beach cake, here are three more celebration cake recipes from the blog that share the same love of creative, beautiful, show-stopping baking.

Magical Mermaid And Dolphin Cake – The sister recipe to this beach cake, featuring a mermaid and dolphin together on a full ocean-frosted cake. If this beach scene cake felt approachable, that cake is the natural next step in your ocean cake journey. The fondant techniques are very similar and the result is equally spectacular – just a different story told on top of the cake.

Easy Barbie Cake Recipe – Another iconic showstopper for kids’ birthdays that uses the same vanilla cake base and buttercream decorating approach. If you’ve mastered the beach scene cake you absolutely have the skills for the Barbie cake, and it’s one of the most-requested special occasion cakes on the blog for good reason.

Coconut Layer Cake – If the tropical coconut variation of the beach cake appealed to you, this full coconut layer cake takes those flavors all the way to their most delicious conclusion. Fragrant coconut cake layers, lush coconut frosting, and a beautiful shredded coconut exterior – it’s a stunning summer celebration cake that feels perfectly at home in a beach party spread.

Conclusion

This mermaid beach cake is one of those projects that feels slightly ambitious when you’re reading the recipe and genuinely satisfying when you’re looking at the finished cake on the counter. The half-sand, half-ocean design is clever in the best way – it tells a complete little story on top of a cake and it’s something that nobody who sees it forgets quickly.

Emily has now claimed this as one of her personal favorites in the collection of cakes I’ve made over the years, specifically because of the mermaid with the cocktail umbrella. “She looks like she’s on vacation,” Emily said when she first saw it. And honestly that’s the most perfect description of this cake that anyone has ever given me. A sunbathing mermaid on vacation, made entirely of cake, sugar, and a few crushed vanilla wafers. Baking at its most joyful.

Make this cake for the next ocean-themed party in your life, or make it just because you want to. Leave a comment telling me how it turned out – did you make the mermaid yourself or use a store-bought topper? Did you try the coconut variation? Did the birthday kid try to eat the cocktail umbrella? I want to hear every detail. And please save this to Pinterest so more ocean-loving bakers can find their new favorite summer celebration cake.

Happy baking! – Callie

Print