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1. Prepare cake board with blue
foil wrap. Bake and cool 1-layer
round cake. Combine green and
yellow icing colors to tint
icing. Using spatula, ice top in
an up and down scallop motion to
create a scale effect, then ice
sides bringing down the same
motion. Attach candy-coated
chocolate to gumball using a dot
of icing; position on cake for
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2. Cut spice drops horizontally
in half. Place in granulated
sugar and flatten with a rolling
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3. Position flattened spice
drops on cake. Position orange
slice jelly candy for lips.
4. Position two orange slices
for side fins. Position orange
slices stacked three high on
cake sides for top and tail
fins.
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Buttercream Frosting:
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 tsp. clear vanilla extract
4 cups sifted confectioner's sugar (approx. 1 lb)
2 Tbsp. milk
Cream
butter and shortening with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on
medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light & fluffy.
Makes 3 cups
Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when
not in use. Refrigerated in an airtight container, this
icing can be stored for 2 weeks. Rewhip before using.
For chocolate Buttercream Icing:
Add 3 0z. melted unsweetened chocolate and 1 Tbsp. more
milk to recipe.
* Substitute all vegetable shortening and 1/2 tsp.
no-color butter flavor for pure white icing and stiffer
consistency.
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