I take a pastry bag filled with my merangue buttercream filling and fitted with a #12 tip…
Cut pieces of parchment paper as a base for the next few steps. Then frost the outside…
…evenly. Leave your cake on the parchment paper!
…when cut, the cake will filling will look something like this.
Use a circle cutter to get the basic shape, but leave fondant about 1/2″ thick
Roll the fondant out to about .125″ thick.
Using a pizza cutter cut around, leaving enough hanging over to cover entire cake and bottom
invert and wrap around entire cake.
Then drape over little cake.
Cut out side fins..
and top fin. To get the curvy look, place rolled up paper towels or dowels under and let dry.
With the fish, you need to pull out some fondant for the tail fine on one side. Cut little indents into top and sides for easy placement of dried fins.
You can add the eyes before or after this step. I like big, googly eyes, but you can do what you want.
Using a circle cake tip (I think I used #10) start making marks for the scales.
Once the fins are dry, use Royal Icing as “glue” and squeeze a little into the indents you created earlier…
Then place the fins in. They should stay quite nicely.
Next you color. I use pure lemon extract and different colors of luster dust (available in most cake supply stores) and a set of paint brushes I use ONLY for cakes. They need to be good quality or the hairs come off on the cake.