Ingredients and Supplies
- 6" and 8" round 2-layer cakes
- 10" cake drum or board
- dowels for stacking
- light blue rolled fondant
- light brown rolled fondant
- light green rolled fondant
- yellow rolled fondant or gumpaste
- white rolled fondant or gumpaste
- orange rolled fondant or gumpaste
- red rolled fondant or gumpaste
- purple rolled fondant or gumpaste
- green rolled fondant or gumpaste
- blue rolled fondant or gumpaste
- pink rolled fondant or gumpaste
- flexible poly blade
- assorted gumpaste tools
- black rolled fondant
- tylose glue
- clay extruder
- leaf cutter
- surfboard cookie cutter
- Hawaiian Texture Sheet Set
- edible stones
- pastry brush
- edible markers
- brown sugar
Roll white and yellow fondant or gumpaste thin. Use the flower and sea turtle texture sheet and make a raised pattern on both colors. Use surfboard cookie cutter and cut. Using edible markers, color the raised patterns. Roll dark green fondant or gumpaste thin and cut palm tree leaves. Use poly blade to cut knotches out of leaves; place leave on formers to dry in a curved shape. Use the same fondant to cut 1/4" thin strips to resemble long blades of grass. Use the poly blade to taper the tops. Twist the strips and allow to dry. Allow all pieces to dry overnight.
Roll light blue fondant and light brown fondant to desired thickness and cover cakes brushed with piping gel or lightly iced with buttercream. Prepare cakes for stacking. Roll our light brown fondant to cover board; brush with piping gel, lay fondant over board and use poly blade to trim. Mix equal amounts of white sanding sugar and brown sugar together to make sand. Brush piping gel around the bottom of the 6" cake and sprinkle with sand. Place cakes on board and stack.
Roll out light blue fondant. Using the wave texture sheet, roll over the fondant. Use a sharp knife or poly blade to cut out the waves to make the strip uneven heights. Attach to 8" cake using piping gel. Brush board with piping gel and sprinkle sand around the edge of the board. Roll a small piece of light green rolled fondant and attach to the top of the 6" cake with piping gel. Use a star tip to make the fondant piece textured like grass.
Tiki hut: Take the king size muffin or rice kripie form and cover with piping gel. Roll a yellowish-brown piece of fondant thick and then use the bamboo texture sheet to make the bamboo for the hut. Roll a black piece of fondant very thin to make the opening and apply with piping gel. Cover the hut with the bamboo being sure not to cover the black fondant. Place the hut on top of the grass fondant and stick a wooden skewer or dowel down the center and into the 6" cake for stability. Brush top of hut with piping gel and use the clay extruder with the tiny holes to make the thatch roof.
Palm tree: Using a wooden skewer as a center support, mold a brown piece of fondant into the shape of a tree trunk. Use scisors to cut the triangular pieces of the trunk. Push dowel in to the top of the 6" cake. Roll three 1/2" balls out of brown fondant to place at the top of the skewer to resemble coconuts; these will also be the support system for your palm leaves. Attach to top of skewer with piping gel and allow to dry.
Sea creatures: Use assorted colors of fondant or gumpaste to create the sea life. Use the gumpaste tools to make details and use black non-pareils for eyes. Mold flip flops.
Use piping gel and attach leaves to the top of the palm tree, grass to the bottom of the cake board, and sea creatures to the sides and bottom of the cakes. Sprinkle edible stones along the bottom of the sea floor.