How to Make an Iceberg for a Titanic Cake

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A large iceberg caused the tragic sinking of the Titanic ocean liner, so an iceberg is an integral part of any Titanic-themed cake. The size of the iceberg is up to you, but it should be at least half the height of the Titanic ship on the cake. Real icebergs often have vertical ridges and uneven sides, features that are difficult to achieve with soft cake. Instead, shape the iceberg from marshmallow crispy rice treats that can be carved, and cover the marshmallow treat iceberg with fondant to complete the icy look.

Things You'll Need

  • Saucepan
  • Marshmallows
  • Butter
  • Crispy rice cereal
  • Wooden spoon
  • Loaf pan or similar container
  • Non-stick cooking spray
  • Knife
  • Buttercream frosting
  • Icing spatula
  • White fondant
  • Fondant roller or rolling pin
  • Light blue gel food coloring
  • Lemon extract or clear alcohol
  • Small bowl
  • Small paintbrush
  • White luster dust
  • Decorating bag
  • Round decorating tip
  • Royal icing
  • Melt marshmallows and butter in a saucepan; stir in dry crispy rice cereal to make marshmallow treats. Use approximately 1 stick of butter and one bag of mini marshmallows for every 6 cups of crispy rice cereal. Press the hot marshmallow cereal mixture into a loaf pan or similar container coated with non-stick cooking spray. Place the dish in the freezer to cool and harden, making it easier to carve. Remove the marshmallow treat from the pan.

  • Carve the marshmallow cereal block into an iceberg shape with a sharp knife. Icebergs come in many shapes and sizes, so you really can't get this wrong. Try tapering the top so it's narrower than the base, and making one end of the iceberg treat taller than the other. Carve out some vertical grooves along the side to mimic the effect of melting water that trickles down and slowly carves out the sides of the iceberg. Think of a rock formation when shaping the iceberg, or refer to an image of a real iceberg for inspiration.

  • Cover the iceberg-shaped marshmallow treat with a layer of white buttercream frosting about 1/4-inch thick. Spread the icing as smooth as possible.

  • Roll out a ball of white fondant to a flat circle roughly 1/4 inch thick, using a fondant roller or a basic rolling pin. Make the fondant large enough to cover the entire iceberg with a few extra inches. Roll the fondant onto the fondant roller so it's easier to pick up without wrinkling.

  • Unroll the fondant centered on the marshmallow treat iceberg. Pull out on the edges of fondant to keep it from sealing to the buttercream frosting before smoothing.

  • Rub the fondant at the top of the iceberg lightly with your fingers to remove air and wrinkles without leaving imprints. Rub the fondant gently along the sides to set it into the base frosting. Pull out on the bottom of the fondant and slowly release it as you work your way down the sides to the bottom. Cut off all but about 1-inch of the excess fondant with a sharp knife; tuck the edges under the iceberg.

  • Thin out a bit of light blue food coloring gel with lemon extract or clear alcohol such as vodka in a small bowl. Use 2 to 3 drops of liquid for every drop of food coloring gel.

  • Paint the light blue food coloring mixture along the bottom edges of the iceberg and in some of the grooves and crevices. This gives the iceberg an icy blue appearance and also adds some shading for dimension when applied in crevices. Apply multiple coats, as desired, to intensify the blue color. The alcohol or lemon extract in the mixture evaporates..

  • Set the fondant iceberg in place on the cake. If it needs stability, push a wooden dowel into the bottom of the iceberg, leaving a bit of the dowel protruding to stick in the cake. The iceberg looks most realistic on a cake with blue fondant or frosting made to look like water.

  • Roll small bits of white fondant into rough ball or cube shapes meant to resemble blocks of ice. Brush one side of the fondant pieces with a damp paintbrush. Press them against the sides of the iceberg, particularly around the base or even on top to give the iceberg an even more realistic look. Try adding some of these smaller ice blocks elsewhere along the cake top to give the look of an icy ocean.

  • Mix white luster dust with vodka or lemon extract just as you mixed food coloring gel. Brush this mixture all over the iceberg and small ice blocks with a soft paintbrush to give the look of shimmering ice.

  • Insert a small round decorating tip in a decorating bag; fill the bag with white royal icing made with egg whites and powdered sugar. Make icicles along various points on the iceberg as well as on the Titanic itself. Position the decorating bag parallel with the cake surface, with the tip touching the top edge of the iceberg. Squeeze the bag until icing comes through; pull the bag down while stopping the flow of icing to create drips that resemble icicles. Royal icing hardens when it dries after a few hours.

Tips & Warnings

  • Instead of rolling and shaping pieces of fondant for ice blocks, try marshmallow pieces. Cut the marshmallows to shape with kitchen scissors, exposing the sticky insides which stick to the cake or iceberg with ease.
  • Rock candy or sugar glass can also be used to make an iceberg. If you prefer the fondant iceberg design, try attaching the rock candy or sugar glass to the fondant. Squeeze a bit of royal icing -- a mixture of powdered sugar, meringue powder and water -- onto the candy or sugar glass. Press the candy onto the iceberg where the royal icing acts like glue to hold it in place.
  • Never use a paintbrush from your craft supplies if it has previously been used for craft paints or glue. While these types of brushes work well, you should purchase new brushes to add to your cake decorating kit.

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References

  • Photo Credit Jupiterimages/Photos.com/Getty Images
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