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Shark Cake

June 21, 2016

In Recipes 13 comments

Duh nuh... Duh nuh... Duh nuh...

Collection--novelty-cake-recipes, Collection--novelty-recipes, Fathers day fish cake, Fish, Jaw, Jaws, Recipes-export, Shark cake, Shark teeth, Shark week, Under the sea, Undewater

13 comments

13 thoughts on “Shark Cake”

Amanda

HOW DID YOU DO THE WATER?!?!?! I’ve never known of you to leave a step out….

July 22, 2016 at 03:26am

Jessica R

Please tell us how to do the water, I want to try and make this!! I love your work, your the best!!!!

July 8, 2016 at 22:34pm

Jessica R

Please tell us how to do the water, I want to try and make this!! I love your work, your the best!!!!

July 8, 2016 at 21:45pm

Maria Zakhem

Hey Yolanda, I love watching your videos and never miss them but how long did it take you to make the shark cake?? I dont have a Facebook so I wouldn’t know??

July 8, 2016 at 12:39pm

Randy Goldman

I love watching your cake videos weekly! Thanks so much. I have one request and that is to make a deviled eggs cake.
Thanks again!

June 27, 2016 at 18:41pm

Baking the Cake:
28lbs of Yo's Ultimate Chocolate Cake

Icing the Cake:
4 batches of simple syrup
3 batches of Italian meringue buttercream
1 batch of royal icing

Decorating the Cake:
Icing sugar
10lbs white fondant, separated (5lbs deep grey)
Black icing color
White icing color
Black icing color
Crimson icing color
Moss green icing color
Pink icing color
Ivory icing color
Clear piping gel

Item Name:	Availability:
2 x 12" round cake pans	Add to Cart -
2 x 10" round cake pans	Add to Cart -
2 x 9" round cake pans	Add to Cart -
2 x 8" round cake pans	Add to Cart -
2 x 7" round cake pans	Add to Cart -
Ruler	Add to Cart -
Large serrated knife	Add to Cart -
Small serrated knife	Add to Cart -
Offset spatula	Add to Cart -
Rubber spatula	Add to Cart -
10" cake board	Add to Cart -
8" cake board	Add to Cart -
Rolling pin	Add to Cart -
11 x 1/4" wooden dowels	Add to Cart -
Paring knife
Ravioli cutter
Shelf liners
Cobblestone impression mats
Non-stick board
Small non-stick rolling pin
Sculpting tools
Makeup sponges
Paint brushes

Bake Your Cakes

Line your pans with parchment paper and preheat your oven to 350 degrees Fahrenheit. Prepare 28lbs of 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

Level Your Cakes

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.

Keep It Simple!

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!

Fill & Stack

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.

Carve the Cake pt. 1

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.

Carve the Cake pt. 2

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.

Assembly

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

Final Carvings

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.

Thick 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 Ice Cakey

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.

FUNdant

Dye half of your white fondant with the 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 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.

Lips

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.

Shark Mouth pt. 1

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.

Shark Mouth pt. 2

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.

Shark Mouth pt. 3

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

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.

Eyes

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.

Details

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.

Wet Mouth

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.

Shark Teeth

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.

Bloody Teeth

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. ;)

Shine

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!

Congratulations!

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Shark Cake

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13 thoughts on “Shark Cake”

Amanda

Jessica R

Jessica R

Maria Zakhem

Randy Goldman

Leave a comment

Bake Your Cakes

Level Your Cakes

Keep It Simple!

Fill & Stack

Carve the Cake pt. 1

Carve the Cake pt. 2

Assembly

Final Carvings

Thick Shark

Ice Ice Cakey

FUNdant

Lips

Shark Mouth pt. 1

Shark Mouth pt. 2

Shark Mouth pt. 3

Painting

Eyes

Details

Wet Mouth

Shark Teeth

Bloody Teeth

Shine

Congratulations!