This is my version of the popular scuba diver cake. It’s an 8" vanilla cake layered with vanilla buttercream, raspberry jam and encased in white chocolate ganache before being covered in sugar paste. I left the ganache a little bumpy on purpose, but regretted it as soon as the cake was covered. It just looked badly covered rather than looking like moving water! Super smooth cakes are much my preferred choice!

This was my first time making coral and it was great fun! I didn’t have any seashell moulds, so everything was hand finished.

The head is a solid ball of fondant (I ran out of RKT!) and is held in place with 2 cocktail sticks. Everything else is totally edible.