This cut-apart seal cake is easy to make using a 9 by 13-inch sheet cake decorated with white, black, and grey frosting.
Preheat your oven to 350 degrees Fahrenheit.
Bake for 26-34 minutes until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely then remove it from the pan.
Print and cut out the printable Seal template.
Place it on top of the cake and use a sharp knife to gently cut around the template.
Cut two teardrop-shaped flippers from the corner pieces of the cake.
Discard the cake scrapes (or enjoy a snack).
Arrange the cake on a cake board with the flippers at the bottom of the cake.
Fill a pastry bag fitted with a #5 round tip with black frosting.
Pipe on the seal's eyes, nose, and mouth.
Fill a pastry bag fitted with a #21 open star tip with white frosting and pipe a single white star in the eye to create a highlight.
Then, pipe white stars all over the seal cake, leaving the eyes, nose, and mouth exposed.
Pipe on two pectoral flippers using more white frosting.
Then, fill a pastry bag fitted with a #2 round tip with grey frosting and pipe four whiskers on either side of the seal's nose.
Optionally, spread a thin layer of frosting over the cake board and sprinkle finely chopped coconut (snow) over top.
Store at room temperature for up to 3 days.
The calories are approximate. Calories will depend on the type of frosting used.
Seal Cake https://hungryhappenings.com/seal-cake/