Surprise cake for my brother’s 50th birthday. The tree stump was devils food cake with layers of Nutella and cookies & cream SMBC, covered with dark chocolate ganache, then surrounded by bark made of 50/50 fondant and milk modelling chocolate – and dusted with brown and black petal dust.

The fish was made with rice crispy treats, painted with melted white chocolate, then the head and gills etc added with homemade white modelling chocolate. Then covered with 50/50 fondant and white modelling chocolate, before imprinting the scales and dusting with petal dusts. The tail and fins (made of pastillage) were added after the fish was transported (in my cabin baggage) in an interstate plane flight.

Bullrushes (cattails) were made with rice crispy treats, modelling chocolate and brown sugar.

Ivy leaves and bullrush leaves made with gum paste.

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