Ocean Cake

by Mildred Delgado
(Milledgeville, Georgia)

Ocean Cake

This ocean cake is a 9" X 11" yellow cake. For the torquoise color, I mixed a good amount of royal blue color into white buttercream icing. I used a very small amount brown color mixed with white buttercream to create the shells. I smoothed the cake using a small spatula.

After smoothing the cake I used a # 18 metal tip with a pastry bag secured with the coupler and created the shells on the bottom and top.

I used real shells. I bought them and cleaned them. To sanitize them, I placed them on the dish washer on the spoons and forks rack, they stayed in place and none of them broke.

I had to wait until they cooled down, I used the fridge to cool them.

I carefully placed the corner shells first and then I filled in spaces matching the opposite sides of the cake with the same shell on the same position. I placed some on the top.

I made some "sailing boats" I used a toothpick and I colored a piece of paper and glued it to the toothpick. I used three.