Shark Attack Cake

I made this shark head cake a few weeks ago, working with my favourite of all things, ganache, and chocolate crispie! I started out with two eight inch cakes, a seven inch cake, and a 6 inch rice crispie round.

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when it comes to carving cakes, just be confident. It is always better to cut off less than too much, but making the first cuts, you just need to go for it, and keep in mind that some of the cake can be stuck back on if it does go wrong!

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Next up was covering in ganache. it gives such a nice solid finish, although in this case buttercream would work just as well.

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For icing it, I did the grey first, then the white, then the red. It is not a bad shape to cover in sugarpaste, although patience for sorting out the red bit in particular was required.

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I made a lot of teeth to fill the mouth, just using white sugarpaste. For the eyes, a few pairs were made to see which looked best – too much black did not look right, which is why this set was just perfect.

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I wanted the board to look like there was a bit of life in it, not just a flat sheet of blue. I put some bumps of sugarpaste on the board before covering it to make it look a bit wavy, and made some blue waves to stick around the shark too.

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With a happy birthday message, the cake was finished. It was served as a pudding following a delicious meal at Lanna Thai, proving you simply can not go wrong with a victoria sponge.

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