125 g/4 oz
white,50 g/2 oz green, 50 g/2 oz dark paprika
1.6 kg/3 1/2 lb
ready-to-roll icing: 675 g /1 1/2 lb
grey, 325 g/12 oz cream, 175 g/6 oz paprika/flesh,
125 g/4 oz purple, 50 g/2 oz black, 50 g/2 oz white
Cut the cake into
a rock shape, using the trimmings to build up
height. Brush with jam, cover with marzipan (refer
recipe) and leave to dry. Roll out the green pastillage
thinly and cut out lots of seaweed. Leave to dry
overnight on crumpled foil. Roll out 25 g/1 oz of
white pastillage and cut out two fish. Skewer on to
wires and leave to dry overnight before painting.
Roll out the grey
icing and cover the cake (refer recipe). Use the
trimmings to make the rock ledges; attach to the
cake. Shade the rock with black dusting powder. Roll
out the cream icing and cover the board (refer
recipe).
Using the ball tool, indent the ripples around the
rock.
For the oyster,
use the black icing to make a ball. Make the shell
using 25 g/1 oz of white pastillage; stick to the
ball. Pipe some royal icing over the shell and
smooth out slightly with a damp brush. When dry,
paint with diluted honey pearl powder. Make the eyes
from a little white icing, stick on and paint the
centers black.
For the mermaid,
form the body and tail from 150 g/ 5 oz of the
flesh-colored icing. Score scales on the tail, then
paint blue and green. Using the white icing, model
the tail fins, then paint with honey pearl powder
and ice blue. Model the head, neck and arms and
attach to the body with water. Paint on the face.
Color a pinch of icing green and make the bikini
top; attach to the body. Using the paprika
pastillage, model the hair and attach.
Make the octopus
from the purple icing, mark with the tip of the
piping nozzle and stick to the cake. Make the coral
from the remaining pastillage, thin the edges and
dot with cocktail sticks; attach to the rock. Push
the seaweed gently into the icing and position the
fish.
Decorative
Cakes Recipes -
Mermaid Cake Recipe
