Under the sea at six
A recipe from the Good Food collection.
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- 8 × 25 cm (3 × 10 inch) Madeira cake
- 20 cm (8 inch) Madeira ring cake
- 1½ quantities buttercream
- caramel and blue food colourings
- green and red fruit straps
- brown round sweets
- liquorice allsorts
- rainbow chocolate chips
- assorted fish-shaped sweets
- goldfish crackers
- assorted cake decorating gels
- 25 × 45 cm (10 × 18 inch) cake board
- small star cutter
1. Leave the ring cake whole and cut the top and bottom from the bar cake as shown. Arrange the cakes on the board in the figure six, discarding the offcuts and joining with a little buttercream. Trim to neaten the edges and the top of the cake.
2. Reserve ¼ cup white buttercream in a small bowl. Place a further ½ cup of buttercream in another small bowl and tint caramel to resemble sand. Tint the remaining buttercream blue.
3. Spread sand-coloured buttercream over the bottom of the six and cover the rest of the cake with the blue buttercream. Spread some of the white buttercream at the top to resemble a wave — use a palette knife to rough up the white buttercream so that it looks more realistic.
4. Cut green and red fruit straps into various lengths, then twist the strips a few times so that they look like seaweed strands. Stick the seaweed onto the cake, inserting into the sand-coloured buttercream. Place brown sweets at the base of each plant.
5. Cut the coloured section away from the liquorice allsorts and, using a small star cutter or small sharp knife, cut star shapes from them. Place the starfish on the sand. Sprinkle some rainbow chocolate chips onto the sand to add more colour. Arrange fish-shaped toys, sweets and crackers and use the coloured cake decorating gel or coloured buttercream to make patterns on the fish.