Best Baby Shark Thoren Recipes

BABY SHARK OREOS

Steps:

• Heat the blue candy melts in a Wilton candy warmer or double boiler pan until completely melted and smooth, stirring often.
• Spoon 2 Tablespoons of the melted candy in each cookie mold and jiggle to coat the bottom of each completely.
• Place an OREO cookie in each mold, on top of the melted chocolate.
• Pour 1-2 Tablespoons additional melted blue candy on top of each cookie, up to the top of each mold.
• Refrigerate for 30 minutes to allow the chocolate to harden.
• For the shark fins, cut out 36 (1 1/2 inch long) triangles from the blue Airheads. Set aside.
• Cut out 12 shark mouths from the red Airheads candy.
• Cut out as many "shark teeth" from the white Airheads candy as you desire. Apply a small amount of icing to the back of each tooth and place on the red mouth.
• Line a cookie sheet with parchment paper. Gently pop out the chilled Oreos onto the cookie sheet.
• (Repeat the candy melt and OREO process with the mold to make the final 6 OREOs.)
• On the hardened OREOs, pipe 2 dots of icing on each cookie and place the eyes on the icing. Press down gently.
• Pipe icing on the cookie where each mouth goes and gently lay the teeth-filled mouths over the icing. Press down gently.
• For the top shark fin, gather 12 of the blue triangles and gently bend the upper tip to the right. This will give the fins a slight curve. Apply icing across the bottom of each top fin and lay the top edge of the OREOss on top. Press down firmly.
• For the 12 left fins, apply icing across the bottom of each fin and attach to the left back edge of each Oreo cookie. Press down firmly. (If you would like a curve to the fins, stretch the tip of the triangle slightly down to the left).
• For the remaining 12 right fins, apply icing across the bottom of each fin and attach to the right back edge of each shark cookie. Press down firmly. (If you would like a curve to the fins, stretch the tip of the triangle slightly down to the right).
• Leave the shark cookies on the cookie sheet and place in the refrigerator for 20 minutes for everything to set.

BABY SHARK CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased and floured 9-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Transfer to prepared pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla. Set aside to cool slightly. Meanwhile, in heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat mixture on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended. , Set aside 1/4 cup frosting. Tint remaining frosting desired shades of blue; spread blue frosting between layers and over top and sides of cake. Tint 1/2 ounce fondant red. Divide remaining fondant in half. Tint 1 portion blue. Leave other half white. On a work surface dusted with confectioners' sugar, roll out blue fondant to 1/8-in. thickness. Using a 3-in. round cutter, cut out 1 circle; repeat with white fondant. Using a sharp knife, cut mouth opening, teeth and body shape on lower portion of white circle. Place white fondant cutout onto blue circle. Roll red fondant to 1/8-in. thickness; cut a small triangle and place in mouth opening, under white fondant and on top of blue fondant. If needed, brush fondant lightly with water to help layers adhere. With remaining rolled blue fondant, cut a crescent moon shape for tail and a triangle for fin. Secure fin and tail to shark body, brushing edges lightly with water, if needed, to help pieces adhere. Secure candy eyes to shark body with small amount of reserved frosting. Place fondant shark on side of cake by pressing gently into frosting. Tint remaining reserved frosting green. Using a leaf tip, pipe seaweed on sides of cake. If desired, decorate cake with sea creature candies and graham cracker crumbs for sand. Refrigerate until serving. Remove from refrigerator 30 minutes before serving. Refrigerate leftovers.

BABY SHARK THOREN

Steps:

• Boil the fish with salt, turmeric powder and vinegar.
• Remove the bones and crumble the flesh of the fish.
• Take 2 cups of the crumbled fish.
• Heat oil in a pan.
• Add the mustard seeds and allow to splutter.
• Once they stop spluttering, add the onions and saute for a few minutes.
• Add chillies, ginger, curry leaves and the grated coconut.
• Mix well.
• Add the fish.
• Saute and cook until dry.
• Serve hot with a bowl of rice.