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Fondant layering is easy and fun?as proven by this awesome fish-in-the-sea cake! For the wave effect, cut light and dark strips using the Cut-N-Spin Rotating Cutting Board to create the up-and-down edge with ease.
Tint 24 oz. fondant light blue, 10 oz. medium blue and 8 oz. dark blue. Cover cake with light blue fondant. Smooth with Fondant Smoother; trim off excess.
Roll out medium blue 1/16 in. thick. Using Rotary Cutter, cut two strips 2 1/2 in. wide x 13 in. long. Place strips on Cut-N-Spin. Using Rotary Cutter, cut a wavy edge on each strip, varying height from 2 in. to 2 1/2 in. deep. Brush wave area on cake with Thinned Fondant Adhesive. Attach strips, trimming as needed.
Roll out dark blue 1/16 in. thick. Using Rotary Cutter, cut two strips 1 1/2 in. wide x 13 in. long. Repeat process for cutting a wavy edge on each strip. Attach below medium blue strips with adhesive.
Tint 1 oz. fondant each orange and green. Roll out colors 1/8 in. thick. For fish bodies, cut a circle in each color using largest Cut-Out. Use Funny Flower Cut-Outs to cut 1 small mouth, 2 medium fins and 1 large tail. Score mouth line with Rotary Cutter. For top fin, use Rotary Cutter to trim off a 2-petal wedge; trim bottom edge to curve around body, for a 1/2 in. deep fin. For side fins, use Rotary Cutter to trim off a 3-petal wedge. For tail, use Rotary Cutter to cut off a 3-petal wedge. Attach body and features to cake with adhesive. For eyes, roll 1/8 in. balls of white fondant. Attach with adhesive.
Using black FoodWriter, draw pupils on eyes. Using blue FoodWriter, draw swirls and bubbles on waves.