There’s a ripple in the water. A fin pokes out of the surf. And then there’s that ominous music! But this is one shark you don’t need to be worried about. In fact, you’ll be taking a bite out of him!

I couldn’t let Shark Week swim by without caking a Shark Cake. And I knew I had to cake the most iconic shark of them all – the great white shark! I mean, come on, he even has his own movie. I wanted to make this blockbuster of a cake out of a towering stack of chocolate cake so that it looks like he’s jumping right out of the water at you – don’t forget the jaws.



Where Do I Buy My Ingredients & Tools??

This is a monster of a cake, so you definitely don't want a monster of a headache tracking down all the supplies you'll need! I've organized all my ingredients & tools in a Parsel page for you right here


Baking Your Chocolate Cakes!

Ingredients & Tools You Will Need:

28 lb portion of Yo’s Ultimate Chocolate Cake – find my recipe here

2 x 12” round cake pans, lined with parchment

2 x 10” round cake pans, lined with parchment

2 x 9” round cake pans, lined with parchment

2 x 8” round cake pans, lined with parchment

2 x 7” round cake pans, lined with parchment



Prepare your chocolate cake batter, and pour into your cake pans. Divide your batter between your cake pans in the following proportions:

12” round cake pans – 4lbs each

10” round cake pans – 3lbs each

9” round cake pans – 2.5lbs each

8” round cake pans – 2.5lbs each

7” round cake pans – 2lbs each


Bake according to my handy baking chart, and cool the cakes completely in their pans.



Turning Your Chocolate Cakes Into A Shark!

Ingredients & Tools You Will Need:

4 x Simple Syrup – find my recipe here

3 x Italian Meringue Buttercream – find my recipe here


Serrated Knife

Small Serrated Knife

Offset Spatula

Small Offset Spatula

Rubber Spatula

10” Cake Board

8” Round Cake Board


Once the cakes are cooled, level them with a serrated knife. You can watch me do this here. All of your cakes should be 1.5” tall. Be sure to save your humps by placing them back into a cake pan after you’ve levelled them off. This helps them stay as intact as possible.



Give each of your chocolate cakes a simple syrup shower. I needed 4 recipes of simple syrup to get my Shark Cake properly sprinkled, so make sure you have enough on hand!


Now we’re going to stack these chocolate cakes in 3 parts:

Cake  #1 – 12”, 12”, 10” cakes

Cake  #2 – 10”, 9”, 9” cakes

Cake  #3 – 8”, 8”, 7”, 7” cakes


Fill these cakes with a layer of buttercream as you stack them, and give them a chill.



I took Cake #2 on top of Cake #1, so that I could carve them into the base of my fishy friend. My aim was to carve these two cakes together into a solid shape, tapering down but in a rounded fashion. We want one side to be a bit more round (this will become his belly), and the other side to be a bit more flat (his back!).

Then take Cake #2 off the top of Cake #1. I measured the cake at this point so that the supporting board would fit perfectly. Add your add dowels to the top of Cake #1 and spread a thin layer of buttercream on top. Next trim your 10” cake board down to 9”, place it on top, and follow with another layer of buttercream. Return Cake #2 to the top of Cake #1.




This next part is really tricky. Add Cake #3 on top of Cake #2. This might get a little wobbly. I had to taper up and make a pointed tip for the shark’s nose. I wanted it to be extra pronounced, so I levelled and added two of the 7” cake humps, securing them with buttercream.  I placed a 4” round cake pan on top of the cake as a guide to ensure that it stayed round at the nose while I carved.




Once I was happy with my shape, I took Cake #3 off the top, and doweled Cake #2. I needed a semi circle shaped cake board for this layer, so I cut an 8” board into a semi-circle. Again, I spread a thin layer of buttercream onto Cake #2, added the cake board, spread another thin layer of buttercream, and then topped it with Cake #3 on top




I continued to carve the entire cake until I was happy with the shape, and chilled it for 30 minutes. I left it in the fridge for an extra 10 minutes (I usually chill for 20 minutes) so that it would get extra firm and because it was so big. I wanted a chill shark, not an angry shark.



Once my Shark Cake has had a good chill, I added two 12” cake humps and one 10” cake hump to build up the belly. He might be chill, but he’s very well fed!



Ice the entire shark again and chill for another 30 minutes.

Give it one final ice, making sure to get a little bit more in any areas that need to be smoothed out. And then back into the fridge he goes for another 30 minute chill before applying fondant.



Covering Your Shark Cake in Fishy Fondant!

Ingredients & Tools You Will Need:

Icing Sugar

Rolling Pin

10 lbs White Fondant, separated (I dyed 5lbs deep grey)

Wilton Black Icing Colour

11 x 1/4” Wooden Dowels

Paring Knife

Ravioli Cutter

Shelf liners

Cobblestone impression mats


Dye half of your white fondant with the Wilton Black Icing Colour to get it a deep grey colour. Roll out your grey fondant to the size of the shark’s back. You’ll want to measure from the tip of his nose to the bottom of his back, keeping it to the circumference of the widest part of the shark. This was a giant slab of fondant! Keep in mind that it doesn’t need to be a perfect rectangle as the shark is tapered.

I rolled my fondant onto a french rolling pin, dusting with icing sugar as I went. Then, starting at the bottom, I rolled the fondant up to the top of the shark. A fondant slab this heavy is likely to crack so you must move fast! It will also likely crack as you get closer to the nose. Don’t worry – we’ll get to that later.




I smoothed the fondant on with my hands, and cut away any excess. I didn’t want a sleek seem, so I cut my fondant with a pastry wheel instead of a knife to make it seem jagged and natural. I also gave it a bit of a wave to match my model.




I applied my white fondant in two parts: from the bottom of his belly to the inside of the mouth, and then from the mouth to the nose.  

I built up his upper lip just a little bit by rolling a thick tube of fondant, and applying it to the upper lip.  When covering the the top of the shark over the mouth, let the white fondant on his nose wrinkle a little bit. Trim both pieces of white fondant with your pastry wheel and work them into the grey fondant.




This Shark Is About To Get Mouthy!

Ingredients & Tools You Will Need:

White Fondant (1 1/2 lbs leftover from shark)

Wilton Pink Icing Color

Wilton Ivory Icing Color

Cobblestone Impression Mat

Shelf Liner

Non Stick Board

Small Non Stick Rolling Pin

Sculpting Tools


I took a bit of leftover white fondant at dyed half of it a very soft pink. Dye the other half a darker pink. Roll the soft pink fondant very thin. I brushed a bit of water on the roof of the mouth and laid the soft pink fondant in there, trimming to fit the roof of his mouth.




Took leftover white fondant and dyed half of it a very soft pink. Half a little bit darker. Rolled the softer pink fondant really thin, brushed water into the roof of the mouth, and laid that thin pink fondant in there. Trimmed to fit shape of mouth roof. I also pressed the soft pink fondant with shelf liners to give it more texture. You can see me do this with my Turkey Cake here.

Take the remaining soft pink fondant and roll out a tongue. I wanted to tongue to cover the entire bottom of the mouth. I used a sculpting tool to give the indent in the middle of the tongue. Once again using the shelf liners for texture. Set your tongue aside, we need some gums!

I rolled the darker pink fondant into two tubes that were wide enough to fit the mouth. I used the cobblestone impression mats to give the gums a really gritty, organic texture.




Add the tubes to the top and bottom of the mouth to create gums. Now place your tongue inside his mouth. Don’t worry about him chomping down on your hand – he doesn’t have teeth yet!


Painting Your Shark Cake!

Ingredients & Tools You Will Need:

Paint Brushes

Food Grade Alcohol

Makeup Sponges

Black fondant

Wilton White Icing Colour

Wilton Black Color Right

Wilton Crimson Color Right

Wilton Red Color Right

Wilton Moss Green Icing Color

Royal Icing – find my recipe here

Clear Piping Gel

Before I started painting I marked out where the eyes and nostrils would go. I made a large intent with the end of my small fondant rolling pin, and made little nostrils with my pointed sculpting tool.

I took my white food colouring and diluted it with a bit of food grade alcohol (like vodka or rum), and sponged it on to the white fondant belly using a makeup sponge to make it more organic looking. I painted the grey fondant back with white and a bit of black food colouring using the same technique.




I rolled a small ball of black fondant and cut it in half for the eyes, pressing the half spheres into my indents. Then I painted the eye ball black with pure food colouring (don’t dilute it with alcohol). Then I accentuated my nostrils with a pointed sculpting tool. They really look like more of a slit then a hole, at least, from what I Googled.

I also stumbled on a great new way to add texture and dimension to my Shark Cake! I used royal icing to smooth out a patch, and loved the way it looked, so I ended up applying it to the entire grey part of my shark with a small spatula. Then repainted over it with the grey food colouring. Lastly, I added some grey to my royal icing and watered it down to smooth it out, and did one more coat over my grey fondant.




I wanted the inside of my shark’s mouth to look wet, so I painted the inside of his mouth and tongue with clear piping gel.

Now it’s time to add some teeth! I took little balls of white gumpaste, and formed them into a teardrop shape, flattening it with my hand. Let them dry for a little while (mine dried for one hour) and then glue them in with a bit of royal icing. I made enough for 2 rows on the bottom, and 2 rows on the top.




I actually wouldn’t recommend making these ahead of time. I tried to make some teeth the day before, but estimated the size of the mouth incorrectly. It’s much easier to make your teeth once you’ve carved out the jaw.

I mixed clear piping gel, red, crimson, and a drop of green food colouring and painted it over his gums to get them a bit bloody. The green helped to dull the intensity of the red colour. I didn’t want him to look like he was wearing lipstick. ;) After painting on the red piping gel, I dabbed it off with a paper towel to get that sticky, bloody texture.

I also added a bit of the red piping gel to the bottom of some of the teeth, but not all of them. He didn’t eat super recently, but also not that long ago. ;)



For a final touch, I gave my Shark Cake one last layer of clear piping gel along the entire grey side to give it a nice sheen. We want this shark to look like he’s just jumped out of the water!

We’re all done! Now it’s time to take a bite, before your Shark Cake takes a bite out of you!