• 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

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.