Shark Cake

by Laurel Demchuk
(Calgary, Alberta, Canada)

Using a dense recipe only will give great results for this shark cake.

I chose a butter vanilla pound cake and baked four 10 inch rounds. Stack and dowel the cakes using cardboard cake circle in between 2 layers and dowels underneath. I made a nose tip out of cereal treats and set it aside. I also made 4 to 5 fingers with flesh colored fondant and set them aside.

I carved the shark mouth opening careful not to go too deep or to shallow. The opening doesn't need to be that deep or wide. Once you are happy with the look cut a 1 inch shallow edge around the mouth. This acts as the gum line of his mouth.Place the nose tip on top of the shark cake as his snout and glue down with icing. The fondant will hold it down. Don't make the tip too pointy or it will tear the fondant.

Roll and cut out pinky red fondant for the mouth and cover in one piece inside the mouth. Then cover the entire head in grey fondant and cut away mouth area and indent the eye area. It's okay if some of the fondant buckles or folds around the gum line as it gives it a more realistic look.

Roll and place black fondant balls for eyes in eye socket. Add gills with a fondant tool. I airbrushed in grey and some black etc. to give definition to the head/eye/gill area.

Once he was complete I took a large leaf tip #366 and piped teeth randomly around the mouth pulling them out to appear sharper. Once you are done with the teeth, tint piping gel red and drizzle or use a piping bag and randomly place blood all around mouth area and place fingers where you want them.

Teeth have to be done first or the white BC will slide off of the piping gel if gel is done first. Use white and blue butter cream and randomly swoosh icing up the sides of shark and around cake to appear like waves.

Awesome cake and 10 year old Loved it!