by Mildred Delgado
This ocean cake is a 9" X 11" yellow cake. For the turquoise 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.
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