Marissa, I’m sure you’ve long since made the cake that prompted your question. But I’m new to the forum and thought I would post another answer in case it helps others, now or in the future. I did a cake recently for a three-year old birthday girl who is mad for everything to do with the sea. Her mum wanted something as low as possible in sugar, so I used Rose’s banana cake (p 69) in a single 12” layer with sour cream ganache for the ocean floor. The ocean is Rose’s mousseline bc tinted blue.
I got my inspiration for the decorations from another source, a book originally out of Australia, I believe: The Essential Guide to Cake Decorating. The seaweed is fruit leather cut into lengths and twisted. To make them stay twisted, I had to pin the strips to pieces of bread and tuck them in my food dryer for a while! But the fish and little stars were simplicity itself. I got some licorice allsorts, the square kind with three layers, from the bulk section of my grocery store. Peeled off the coloured sections from the licorice, rolled them out a little thinner and cut out the shapes I needed. I happened to have a small fish cutter but did the “starfish” by hand.
The cake was a big hit at Kelina’s daycare with her pals and all their parents. That’s the part I love the best, those times when you’re fortunate enough to add some extra joy to people’s celebrations! Picture attached…I hope. btw, the rest of the decorations are smarties, whole for stones and crushed for sand, and a few shells I made in white chocolate.
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