Todays fun post comes from my American friend Autumn Carpenter. Autumn designs and manufacturers a broad range of cake decorating supplies, which I'm proud to stock at Kiwicakes.
This cake would be a sure favourite with Grandma Kiwicakes, she adores shells and corals.
Tools and Ingredients
6", 9" and 12" two layer cakes
14" cake board or drum
light blue rolled fondant
ivory rolled fondant
Hawaiian Texture Sheet Set
white candy coating
8mm sugar pearls
flexible poly blade
Melt chocolates separately and place in towel lined electric skillet to keep warm and fluid. To add stripes to shells, dip finger in milk chocolate and wipe finger into cavity.
Flood cavity with white candy coating and place in freezer to set.
Once set, remove from mould and use mop brush to brush tops of shells with lustre.
Roll light blue fondant to desired thickness, brush board and cakes with piping gel and cover. Using mop brush, dust cake and board with pearl dust. Prepare cakes for stacking and assemble.
Roll ivory fondant to 1/8" thickness, roll shell texture sheet over fondant making a strip long enough to go around the cake. Make a straight cut along the bottom of the strip using a pastry roller then use the flexible poly blade to cut shells so that strip is 4" high.
Brush sides of cake with piping gel then apply shell strip.
Repeat with each cake layer.
Attach shells and pearls to cake using piping gel.