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Sailboat Cake


This is a great cake to make for a child's birthday party. Fluffy light-blue frosting creates scalloped waves around the sides of this chocolate cake.

  • Yield: Serves 10 to 12

Source: Martha Stewart Baby, Winter 2001


  • One-Bowl Chocolate Birthday Cake, baked in two 8-inch square pans
  • Easy Seven-Minute Frosting
  • Blue food coloring
  • Fish Cookies
  • Egg Free Royal Icing, for decorating cookies


  1. Using a serrated knife, trim the tops of both cake layers to be level. Brush away excess crumbs. Place the bottom layer on an 8-inch cardboard square. Add food coloring, one drop at a time, to the frosting, and mix until desired color. Spread 1 1/2 to 2 cups tinted frosting over the top of the bottom layer. Top with the second layer, cut side down. Spread 2 cups frosting in a thin layer over the entire cake.

  2. Place the assembled cake on an inverted cake pan to raise the bottom edge for easier decorating. Use a large offset spatula to generously cover all of the cake with the remaining frosting. Use the long edge of the spatula to smooth the frosting on all sides.

  3. Press a cake-decorating comb into the sides to make vertical lines around the cake, dividing each side into four equal parts. Pull the comb or a serrated knife across the sides, making a U shape from one line to the next to form waves. On top of the cake, use a small offset spatula to pull the still-moist frosting straight up, creating frothy waves. (A paper sailboat makes the perfect topper).

  4. Decorate fish-shaped sugar cookies with royal icing, and press into the frosting on the sides of the cake. Serve slices of the cake with more fish cookies on the side.

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