Vickys Great White Shark Cake

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Vickys Great White Shark Cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Great White Shark Cake is one of the most popular of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Vickys Great White Shark Cake is something that I've loved my entire life.

Many things affect the quality of taste from Vickys Great White Shark Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Great White Shark Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Vickys Great White Shark Cake using 7 ingredients and 43 steps. Here is how you can achieve it.

My son wanted a Jaws cake for his birthday this year. He wanted the shark coming out of the water to bite something. I searched google for ideas but couldn't find any instructionals for this kind of cake so through trial and error I managed to make this. He loved it! The steps are many but I've broken it down to make it as easy as I can

Ingredients and spices that need to be Prepare to make Vickys Great White Shark Cake:

1. 1 x 6"x 3" deep round cake tin
2. 1 x 1 litre ovenproof pudding basin
3. 2 x mix for 6" round cake*
4. 450 g buttercream, enough to lightly skim and then fill 2 x 6" cakes
5. 650 g fondant / ready roll icing in white
6. gel food colouring in black, red and pale pink / flesh toned
7. cocktail skewers

Steps to make to make Vickys Great White Shark Cake

1. You can use any cake recipe you like. Most cake recipes are for an 8"layer. This is absolutely fine. Don't scale them down. Just use your leftover batter to make a couple of cupcakes. I have used my single Banana Loaf recipe for this at my sons request as it's for his birthday. You can of course use an 8" tin and 1.5 litre pudding basin instead but I feel that the 6" is a nice size and the finished cake will feed 16 - 18 people
2. Do one cake at a time because they use different oven temperatures
3. Starting with the sharks head, preheat the oven to gas 3 / 160C / 325F and grease the pudding basin well with some extra margarine. Cut a circle of baking paper for the flat part on the bottom of the bowl and put it in
4. Make up your cake batter. You need enough batter to fill 1 x 6" round cake tin or a loaf tin. This is around 2.5 - 3 cups or 900g - 1000g worth of batter. Enough to fill the pudding basin 3/4 full. (I put my whole loaf tin recipe in but I don't use eggs so that will make a difference. If you use eggs in your batter try using the lesser amount first)
5. Put in the oven for 75 - 90 minutes. A toothpick test will show when it's ready. Don't be tempted to open the oven door before the 75 minute mark and be sure to bake the basin on top of an oven tray in case the batter overflows
6. While the cake is baking, roll 30g (smaller than golf ball size) of the white fondant out around 3mm thick onto a surface lightly dusted with icing sugar
7. Cut into strips then cut the strips into triangles. Set aside to dry and harden until the rest of the recipe is completed
8. Dye 30g more white fondant with a touch of pink or flesh coloured dye and knead in well. Split into 3 balls
9. Take one ball and roll it into a short sausage shape, pinching it a little from the end. This is going to be an arm. The pinched part is the wrist and the fatter ball part behind it will be the hand. Roll the rest of the arm between your fingers to lengthen it
10. Cut a thumb with a sharp knife and ease away from the hand a little
11. Now divide the rest of the hand into 4 fingers
12. Flip over and stroke with your finger gently to make a palm and splay the fingers out a little so you can neaten them up. Very gently smooth and round them with your finger
13. Now take one of the remaining balls and make a slightly longer sausage shape. Bend it round your finger to make the ankle and foot and using your other hand, stroke the sole of the foot to shape it
14. Same as before, use your knife to cut the big toe, then divide the rest of the foot into 4
15. Repeat with the final ball of fondant then insert a cocktail stick halfway down from the shoulder of the arm and knees of the legs and set aside with the teeth to dry
16. When the basin cake is almost ready to come out of the oven mix up your batter for the 6" round tin. Same amount of batter required
17. When the pudding basin cake comes out of the oven it should be well risen
18. Turn the heat up to gas 4 / 180C / 350F and put the cake tin in for 60 - 75 minutes or until a toothpick inserted comes out clean. Check after an hour and if the top is browning but the cake is still a bit jiggly, put a square of foil over the top and give it another 15 minutes
19. To release the pudding basin cake, run a knife around the edge of the bowl as you would normally do for a cake tin and gently turn the cake out onto a wire rack. If it doesn't rise to meet the top of the bowl dont worry. It's the shape guide we need more than anything1){for(document.write(judulbacajuga),document.write("
    ");l'+relatedTitles[t]+""),t")}relatedUrls.splice(0,relatedUrls.length),relatedTitles.splice(0,relatedTitles.length)} //]]>