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Start by spraying your cake pan generously with pan release spray. Bake your box mix or homemade cake. Once out of the oven and slightly cooled, slice off any large lumps from the middle of the cake to make an even surface and then flip out onto your cake display board. Wrap in plastic wrap and place in the freezer for an hour or two to firm up the cake. This will help with the icing step.
Using a combination of red, pink and yellow gel paste, tint your buttercream dark peach and light peach. Leave some buttercream untinted for piping the texture. We used #6 round tips on the peach bags. We started with a # 6 on the white bag for piping the larger dots and then switched to a #3 round tip.
Pipe the dark and light peach buttercream as shown.
Use a spatula to smooth the buttercream making sure to clean off the spatula in between swipes. If you want it extra smooth, dip you spatula in hot water then dry before swiping.
Outfit your bag with the #6 tip and pipe your first line of dots inside the dark pink center. Make larger dots toward the center and smaller dots toward the edges.
Now switch to the # 3 tip and create a line of dots on the outside of your first design.
Fill in the sides of the cake with random piped dots. There's no need to make them in organized rows.
Melt some white candy coating on half power in the microwave, stirring every 30 seconds until melted. Spoon into the shell mold cavities and then rap the mold on the counter firmly to settle the coating. Place in the freezer for 15 minutes.
Pop the shells out by flipping the mold.
Spoon brown sugar around the base of the cake and add the shells. Voila! Your adorable, easy, fabulous starfish cake is done!