Friday, November 10, 2006

How to Make a Shark Cake

Here are step by step photos and instructions on how to make a partial-3D shark cake. Perfectly mean and scary for a boy's birthday party! Chomp, Chomp! I made this cake for a 5-year old's birthday. To this point, it is the most detailed carved cake I have done...and was soooo much fun! If you have more questions or comments, please leave them at the bottom. Thanks, Resa

1. Bake a 11x15 sheet cake (takes 2 regular cake mixes) or 2 9x13 cakes placed side by side and 1 Pampered Chef Small Batter Bowl cake (can use a small mix like a "Jiffy" brand, or just use some of the sheet cake batter.) This is the kind of bowl you need:

2. Carve the 'bowl cake' into a fin and head...mainly two pieces for the fin and one for the body/head, but a few smaller pieces will be needed for fillers and the point of the nose. I just eyeballed it and find it hard to describe the process since it just evolved as I went (this is the artistry of cake carving!). Place on the sheet cake using buttercream as glue. If any support is needed (i.e. to hold the nose to the body, use a dry piece of spaghetti).

3. Crumb coat the cake with very thin icing to give a smooth work surface.

4. Start frosting the areas in the colors desired. Use a toothpick to sketch the remaining shark outline in the frosting.

3. Continue to frost cake, building up icing as needed to contour the body.

3. Wait for buttercream to 'crust' (make sure your icing has some shortening content for this to happen). Then smooth all areas using a viva papertowl and a spatula. Use a decorating bag to add details like the eye and shading along the fins. Toothpick in the gills, then spray with black decorating spray to add shading (make sure to cover the rest of the cake w/paper towels while you spray).

4. Fluff up the ocean frosting with a spatula or spoon, add message on the side.

5. The best part: Add the TEETH! Cut pieces of white rectangular gum to be pointed and insert into your shark's mouth. Whah-la! There you have it. This photo shows the invitation I used to design this cake.



good picture

Sus said...

You are my hero!!! No seriously Resa, you did an awesome job on that cake!! *Sigh* if we could all have your talents!! :)

Anonymous said...

Hey, what is your recipe for the butter cream icing you used with the shortening in it?

Resa said...

Weeeelll, my recipe happens to be the result of lots of trial and error and is currently top-secret since that's what lots of my customer's come to me for! However, if you sub 1/2 crisco for 1/2 the butter in your recipe you should be good to go.

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Rachat de credit said...

That was a great support, appreciate it, now to make a shark cake is simple and easy with your advice. Thank you