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Ivory and Blue Textured Shell Cake

Idea gallery #1652
Ivory and Blue Textured Shell Cake
Ingredients and Supplies
6", 9" and 12" two layer cakes
14" cake board or drum
light blue rolled fondant
ivory rolled fondant
shell texture sheet
sea shell chocolate candy molds
white candy coating
cocoa lite candy coating
pearl luster dust
mop brush
8mm sugar pearls
pastry brush
piping gel
flexible poly blade
pastry roller
  • alt images
Instructions
Melt candy coatings and place in towel lined electric skillet to keep warm and fluid. To add stripes to shells, dip finger in cocoa lite candy coating and wipe finger into cavity. Flood cavity with white candy coating and place in freezer to set. Once set, remove from mold and use mop brush to brush tops of shells.
Roll light blue fondant to desired thickness, brush board and cakes with piping gel and cover. Using mop brush, dust cake and board with pearl dust. Prepare cakes for stacking and assemble. Roll ivory fondant to 1/8" thickness, roll shell texture sheet over fondant making a strip long enough to go around the cake. Make a straight cut along the bottom of the strip using a pastry roller then use the flexible poly blade to cut shells so that strip is 4" high. Brush sides of cake with piping gel then apply shell strip. Repeat with each cake layer. Attach shells and pearls to cake using piping gel.
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