2gluten and dairy free cake box mixes, and needed ingredients
Dairy Free Buttercream Frosting
1cpalm shortening
1cdairy free butter
2 teaspoonclear vanilla extract
8cconfectioners' sugar
4tablespoondairy free milk
Instructions
Shark Cake Mix
Set up pan set according to box instructions. Coat the inside of the pan and heating rod with shortening and a light dusting of gluten free flour.
Bake 5½ to 6 cups of cake mix in the pan. Allow to cool completely before removing cake from the pan to a cake plate.
Cake may be tightly wrapped in saran wrap and placed in the refrigerator for a day prior to icing and serving.
Dairy Free Buttercream Icing
Cream dairy free butter and shortening with a hand mixer. Add vanilla.
Gradually add in confectioners' sugar 1 cup at a time, scrapping down the bowl as needed.
Add in dairy free milk and beat until light and fluffy. If you will be immediately icing your cake, I'd suggest refrigerating the icing for 30 minutes to slightly harden.
Buttercream icing may be refrigerated up to 2 weeks.
Steps to Ice your Shark Cake
To tint icing divide buttercream into 5 different bowls¼ c black color¼ c red color ¼ c light red color2 c delphinium blue and black color combinedReserve remaining icing for white
Pipe the Mouth
Place red icing in decorating bag with #3 tip. Pipe an upside down crescent shape, forming the inside of the shark mouth. Smooth as needed.
Ice Remainder of the Cake
Place white frosting in decorating bag with the #1A tip. Pipe around the outside of the mouth, then half of the cake. Set aside ¼ c white icing for the teeth.
Next place dark grey icing in decorating bag with #1A tip and ice remainder of cake. Be careful with blending the grey and white line. Use a tapered spatula to smooth icing if needed.
Pipe Teeth and Gums
Place a #3 tip into decorative bag with white icing. Pipe teeth and smooth with your finger or spatula.
Now place a #3 tip and light red icing into decorative bag. Pipe a line around the top and bottom of mouth for the shark's gums.
Pipe Eyes
Using a #1A tip and black icing in the decorative bag, pipe the eyes. If needed pat down icing with your finger using cornstarch or arrowroot powder.
Make Nostrils
Dipping your finger in cornstarch or arrowroot powder, mark nostril holes.
You can serve this cake immediately or keep refrigerated up to a day before serving. However it will taste best the day it was iced.