Fishy Fun Candy Topper Cake

The fish are jumpin' above this underwater cake design! The candy toppers are easy to make using a fish cookie cutter from the Wilton 50-Pc. Animal Pals Cutter Set as a mold. At the bottom of the sea lie molded candy shells and piped plants.

AmountCake serves 20.

Ingredients & Tools
Instructions

Ingredients

2 ounces Red Candy Melts® Candy
3 ounces Orange Candy Melts® Candy
3 ounces Yellow Candy Melts® Candy
Large Candy Eyeballs, 1 oz.
Candy Eyeballs. .88 oz.
1/2 ounce Dark Green Candy Melts® Candy
1/2 ounce Vibrant Green Candy Melts® Candy
1/2 ounce Lavender Candy Melts® Candy
3 ounces Pink Candy Melts Candy
Jumbo Heart Sprinkles - 3.25 oz.
8 cups batter Favorite cake recipe or mix
Buttercream Frosting
Royal Blue Icing Color

Tools
Animal Cookie Cutter Set, 50-Piece
Recipe Right Small Non-Stick Baking Sheet, 13.2 x 9.25-Inch
Cookie Treat Sticks, 20-Count
Disposable Candy Piping Bags, 12-Count
food-safe scissors
Double Roll Parchment Paper
10 x 14 in. Cake Boards
Seashells Candy Mold, 11-Cavity
Toothpick
8 x 2 in. Round Pan
Chrome Plated Cooling Grid, 14.5 x 20 Inch
14 in. Cake Circles
Fanci-Foil Wrap
Decorator Preferred 13 inch Angled Spatula

Instructions

Fishy Fun Candy Topper Cake

Click to mark complete

Make fish toppers. Melt red, orange and yellow Candy Melts candy, separately, according to package directions as needed. Place fish cutter from set on non-stick cookie sheet. Fill cutter with melted red candy. Tap to smooth. Chill until firm, about 10 to 15 minutes. Unmold. Repeat to make one orange and one yellow fish. Use melted candy in cut decorating bag to attach heart sprinkle lips and large or small candy eyeballs to fish. Chill until firm, about 3 to 5 minutes. Reserve remaining melted candy.
Make sea plants. Melt dark green, vibrant green and lavender Candy Melts candy, separately, according to package directions. Remelt reserved candy. On parchment-covered cake board, use patterns and melted candy in cut decorating bags to pipe seaweed, coral and kelp in various colors. Make two or three extra of each shape to allow for breakage. Chill until firm, about 3 to 5 minutes. Reserve remaining melted candy.
Mold seashells. Melt pink Candy Melts candy according to package directions. Remelt reserved yellow and orange candy if needed. Use melted candy in cut decorating bag to pipe two colors of candy into seashells mold. Use toothpick to marbleize. Mold three shells for cake top and five shells for base of cake. Chill until firm, about 10 to 15 minutes.
Make layered cake. Prepare batter following recipe directions using 2 in. high pan. Bake and cool cake.

Prepare buttercream icing following recipe directions. Tint light blue. Stack and fill 2-layer cake. Layer and fill for a 4 in. high cake. Place cake on foil-wrapped cake board. Use spatula to ice cake smooth.
Assemble cake. Position shells on cake top and along bottom edge. Insert fish toppers at staggered heights. Use icing to attach sea plants to side of cake.