Octopus Under the Sea Cake

by Laura Crownover
(Mobile, AL)

I made an 10" cake, a 8" cake and a 6" cake. I covered the largest 2 tiers with buttercream and refrigerated overnight. Then carved the 6" into a ball covered with buttercream and refrigerated overnight. Stack the 2 largest tiers and top with the carved ball. I covered the ball with a very oversized sheet of fondant and cut it jagged to make the legs. The green seaweed is colored sugarpaste that I cut into strips, twisted and allowed 2-3 days to dry. The sea life was made with fondant molds and dusted with edible shimmer dust. The birthday hat was also sugarpaste. The cupcakes were covered in blue buttercream and topped with a gummy fish.