Decorate Cakes and Cookies Portfolio

Theme for the decorated cake

Whale and Under The Sea Theme Cake

Cake will be cover with blue colour fondant. The cake topper will be a blue whale and the
side of the cake will be decorated with colourful coral reef, seaweed and sea creatures
(Crab, Octopus and Starfish).

Illustration of Chosen Design

Chi Shan HOE (20024533)

Decorate Cakes and Cookies Portfolio

Instruction for Individual Components

Whale
1. Roll the fondant into a cone shape, smooth both end to get rounded head and tail.
2. Use finger bent up the tail slightly.
3. Make two little tear drop and flatten, stick it with water at the tail.
4. Use toothpick to poke the eyes at the sides and draw a tiny little smile.
5. Roll a small cone and cut at the end in half, fan it out to create the water spout.
6. Finish the eyes with small little black fondant ball and stick it to the eyes.

Baby Octopus
1. Roll the fondant into a ball then roll it into slightly elongated shape for the head.
2. Use modelling tool to create eyes and incise with a smile tool mouth.
3. Roll more fondant into strips and cut into 6 even pieces.
4. Narrow down at the end of each strips for the tentacles of octopus.
5. With the small tip of the ball engrave tool suction cups under the tentacles; Bent
slightly upturned toe.
6. Roll two small black ball for the eyes and stick on to finish.

Baby Crab
1. Roll the fondant into a ball and flatten slightly on hand.
2. Shape the ball into a purse-shape like for the body of the crab.
3. Roll two small balls of fondant to create the eyes and stick on top of the body.
4. For the claw, roll two cylinder with slightly thicker at the end.
5. Cut the end with scissors and flatten with hand to shape the claw.
6. Stick the claws on top of the body besides each eyes.
7. Roll a thin sheet of different colour fondant, same shape but smaller than the body.
8. Stick it onto the body.
9. Create the mouth with smile tool.
10. Roll two small white ball and flatten for the white eyes part and stick on.
11. Then roll another two smaller black balls for the eyes and stick onto the white part
to finish.

Starfi sh
1. Roll out the fondant thickly and cut out star shape with sharp knife or cutter.
2. Use hand to slightly round all the edges and points of the star.
3. Use small piping tip to Press circles on top to create texture of the starfish.

Coral
1. Roll out a thin sheet of fondant.
2. Use piping tips to cut out different sizes of circles on the fondant.
3. Scrunch piece of aluminium foil to create wavy shape.

Chi Shan HOE (20024533)

Decorate Cakes and Cookies Portfolio

4. Rest the fondant on top of foil to harden.

Tube Coral
1. Roll out fondant into cylinder shape. Cut into 3cm long cylinder.
2. Stick 5 pieces of cylinder together to create a coral reef.
3. Use ball tool to create a whole on top of each cylinder.

Stones with Coral

1. Roll a piece of fondant into a ball. Shape it into a stone shape.
2. Roll a small piece of aluminium foil into a ball. Use the foil to create the surface of
the stone by pressing it lightly onto the stone.
3. Roll another small piece of fondant into a little ball and flatten it with rolling pin.
4. Stick the fondant onto the stone.
5. Use a toothpick to poke holes on the fondant to create a coral look.

Seaweed
1. Roll out a small thin sheet of fondant.
2. Use a sharp knife, make a straight cut on the bottom.
3. Make some wavy cut vertically to create seaweed.
4. Curl or roll the seaweed to create natural look and allow it to harden.

Bubbles
1. Roll out a thin sheet of white fondant.
2. Use different sizes of piping tips to cut out different sizes of the bubbles.
3. Alternatively, roll different sizes of fondant ball and flatten slightly on hand.
4. Stick on to the sides of the cake randomly with a little bit of water to represent the
air bubbles in the sea.

Sand
1. Crush up some graham crackers to as fine as it can be.
2. Mix the crumb with some brown sugar.

Chi Shan HOE (20024533)

Decorate Cakes and Cookies Portfolio

Covering cake
1. Trim the fruit cake and invert the cake to make the base on top.
2. Fill the holes in the cake with small balls of softened marzipan.
3. Brush the cake with boiled and sieved apricot jam.
4. Clean the work bench.
5. Knead the marzipan until pliable, dust with icing sugar to prevent sticking.
6. Pin out the marzipan until 3-5mm thick and roll it onto a rolling pin.
7. Place the marzipan over the cake and slowly unroll it from one side to another.
8. Smooth the marzipan with fondant smoother from top down.
9. Pushing out any air pockets with fondant smoother or release it with pin.
10. Trim away any excess with sharp knife and smooth it under the bottom edge.
11. Set aside and allow harden.
12. Clean the workbench.
13. Brush the cake with boiled and sieved apricot jam.
14. Clean the workbench.
15. Knead blue colour fondant until pliable, dust it with icing sugar to prevent sticking.
16. Pin out the fondant until 3-5mm thickness, release any air bubbles with pin.
17. Roll the fondant onto a rolling pin.
18. Place the fondant over the cake and slowly unroll it from one side to another.
19. Smooth the surface and the side with fondant smoother.
20. Trim away excess with sharp knife and smooth it under the bottom edge.
21. Roll out a long strip of fondant that is enough to cover the cake board.
22. Brush the cake board with water.
23. Place the fondant over and slowly smooth it out with hands or fondant smoother.
24. Trim away any excess and use finger to smooth the fondant where two ends meet.

Workflow
 Clean work bench and set up working station.
 Make the whale following the instruction above and set aside to dry.
 Make all sea creatures, coral reef and seaweed according to the instructions above.
 Put all individual components on a tray and dry.
 Clean work bench.
 Prepare the fruit cake and ready to be cover with marzipan and fondant.
 Cover the fruit cake with marzipan following the instructions above.
 Leave the cake aside to harden and clean work bench.
 Cover the cake with fondant as well as the cake board.
 Stick the edible sand onto cake board with apricot jam or royal icing.
 Assemble the cake with the whale and other components according to the design.
 Clean work bench.
 Present cake.

Chi Shan HOE (20024533)

Decorate Cakes and Cookies Portfolio

Storage Requirements
 Leave the cake at room temperature and out of direct sunlight and florescent
lighting.
 Keep any leftover cakes in fridge and finish it within 5 days after purchase.
 Finish any leftover cakes within 5 days after purchase.

Packaging and Transportation details

 Pack the cake in large cardboard box, and the opening should be at the side of the
box, not the top.
 Use double-sided tape to secure the cake in the box.
 Place the cake boxes on a fairly level surface (not the back seat) and keep them out
of the heat nor direct sunlight.
 Place non-slip mat under the cake box when transporting so nothing slides or move
around.
 Drive slowly and carefully as if driving with a glass of water without spilling it.

Chi Shan HOE (20024533)