This Under The Sea Cake was a double layer 13×18 sheet cake. After preparing 3 boxes of Duncan Hines cake mix I divided the batter in two 13×18 pans. They baked for 40 minutes at 325degrees. I stacked the on a piece of card board measuring 14×19 cut from a box and covered with heavy duty foil.
After cooling and crumb coating I iced the cake with bright blue buttercream icing using wavey and swirley motions with a tip#16 for water effects.
The “sand” was light brown sugar which I placed on top of a thin layer of white icing so that it would stick on and the decorations were all made free hand 2 days prior with color flow icing. You could print out pictures and place wax paper on top if you need to trace. I was so intimidated to use color flow, but I was so surprised how easy and simple it was. The hardest part was keeping my 2 little ones away from them while they dried. I used a good amount of Wilton’s icing coloring gel to tent each color so they were nice and bright.
The seaweed was airheads sour belts (found by checkout at grocery stores) I just twisted them and pushed them into the icing at the top and bottom so they stayed in place.