Also two days in advance, make figurines. Note that gum (fondant) glue adhesive is used to attach and assemble all fondant figurines.
Make narwhal. Set aside a 5/8 in. ball of light blue fondant (these will be the fins). Roll remaining portion into a ball, then form into a cone shape, with additional fondant near narrow end to form tail. Shape fondant into tail by pinching and flattening extra fondant, horizontally. Use dogbone tool to help make separation between fins, then using fingers to shape each fluke.
To form fins, divide reserved light blue ball of fondant into two equal portions. Roll each portion into a ball, then a cone with a rounded point. Flatten slightly, then use knife tool to cut a straight edge on wide end of cone; attach to body of narwhal.
Using pick tool, make eye holes. Roll two 1/16 in. balls dark grey fondant. Attach eyes.
Shape 3/8 in. ball of pink fondant into small cone. Using pick tool (outside curve of tool, not point), make indents in horn. Insert small piece of spaghetti noodle into horn for support. Attach horn to body.
Using extra-fine FoodWriter marker, draw mouth.
Make stingray. Shape ½ in. ball of dark blue fondant into a long, thin tapered log to form tail. Tail should measure about 2¼ in. long. Curve slightly; set aside.
Roll remaining dark blue fondant into ball, then flatten into a kite shape, about 3 in. wide and 3 in. long, keeping center of ray a bit thicker. Round front edge of ray. On back end, cut ½ in. off body and pinch corners to form back fins.
Using dogbone tool, make indent for tail. Attach tail, using small piece of broken spaghetti noodle for support.
Using pick tool, make eye holes. Roll two 1/16 in. balls dark grey fondant. Attach eyes.
Roll several small to tiny balls of pink fondant (about 15), flatten slightly. Attach to body of ray.
Make turtle. Divide a ¾ in. ball of light green fondant into five 3/8 in. balls and one 5/16 in. ball. Set aside.
Roll remaining fondant into a ball, then flatten into oval dome, about 2 in. long x 1 5/8 in. wide, forming shell. Using pick tool, mark pattern on shell.
Roll 5/16 in. ball portion into thin cone for tail. Using small dogbone tool, make indent in body; attach tail.
For head, roll one 3/8 in. ball portion into a 1 in. tear drop, flattening on bottom. Attach narrow end under shell.
Using pick tool, make eye holes. Roll two 1/16 in. balls dark grey fondant. Attach eyes.
For legs, roll remaining 3/8 in. ball portions into four small cones, then flatten and shape into flippers. Using pick tool, make intents in back flippers. Attach to body.
Make crab. Make two ½ in. balls of red fondant and four 5/16 in. balls of red fondant. Set aside.
Roll remaining light red fondant into ball, flattening slightly and using fingers to shape ball into elongated oval shape.
For claws, roll ½ in. balls into cones. Flatten slightly. Using knife tool, cut slit in narrow end of cone, forming claws.
Roll remaining 5/16 in. balls into four skinny tapered logs, bending slightly in middle, forming legs. Attach legs to underside of body and claws to sides of body.
Using pick tool, make eye holes. Roll two 1/16 in. balls dark grey fondant. Attach eyes.
Make shark. Using light violet fondant, make three ½ in. balls and one 5/16 in. ball. Set aside.
Roll remaining fondant into ball, then long cone about 4 in. long, with additional fondant near narrow end to form tail. Form tail by pinching and flattening extra fondant vertically, using dogbone tool to help make separation between fins, then using fingers to shape each half (top half should be slightly larger than bottom half).
Roll thicker end into soft point, forming face. Using knife tool, cut mouth, then use ball tool to hollow out mouth shape. If needed, let shark dry a couple hours with napkin in mouth to keep it open.
Using pick tool, make eye holes. Roll two 1/16 in. balls dark grey fondant. Attach eyes.
Using small smile tool, make gills on sides of body. Using pick tool, mark nostrils.
For fins, roll three 5/8 in. balls into cones with a rounded point. Flatten slightly, forming fin shapes. Using knife tool, cut straight edge on wide end. Attach one fin to each side of body, then one on top of body.
Repeat with 5/16 in. ball of fondant, attaching to body behind large top dorsal fin.
For teeth, use 9 in. fondant roller with pink guide rings to roll out white fondant. Cut 10 tiny triangles in various sizes (largest is ¼ in. at base and 1/8 in high, smallest is 1/8 in. at base and 1/16 in. high). Attach teeth to mouth.
Make seahorse. Flatten 1¼ in. ball dark teal fondant slightly, forming head. Repeat with a 5/16 in. ball dark teal fondant, forming nose. Attach nose to front of seahorse head.
Using 1 in. ball dark teal fondant, form cone, curling narrow end up slightly to form body and tail. Attach head to body using small piece of spaghetti noodle for support.
Using fondant roller with pink guide rings, roll out pink fondant. Using wide end of tip 5, cut out circle, forming belly. Attach to body.
For back fin, cut ½ in. x ¼ in. rectangle. Using pick tool, mark horizontal lines on fin. Attach to back of body.
For head fin, cut rectangle, 1 in. wide on top, ¾ in. wide on bottom and 3/8 in. wide. Cut scallop at top edge using wide end of tip 5, then add marks using pick tool. Attach to head.
Using FoodWriter marker, draw eye.
