How To Make A Fish Cake

My dad loves all things fishing, and since he was celebrating his 70th birthday recently I decided to make him a fish cake. Last year I made him some fish cupcakes for his birthday, so I had to come up with something to top them this year! I think this would be a fun birthday cake for a kid’s birthday party too (or for people who are just big kids at heart). The fish cake wasn’t difficult at all to make, so I thought I’d share the instructions here for anyone planning a fishing party. I used a Wilton Football Pan to make the fishes body, but only because I have one in my cupboard. Bake the cakes according to the package or recipe directions, then set them aside to cool to room temperature. While the cakes are cooling mix up two recipes of butter cream icing. My favorite recipe is here: Butter Cream Icing. Once the cakes are cooled, level both cakes by cutting the top off level with a serrated knife. Put a small dollop of blue icing on the cake board where you want to put the fish’s body.

Spread the icing into a thin layer. Put the oval cake in place over the icing, cut side down. Use the serrated knife to trim a couple inches off the back end of your fish (see photo below). Cut the square cake in half, corner to corner so you have two equal triangles. Cut the end off of one of the triangles to match the amount you cut off the end of the oval (football shaped) cake. This will be the fishes tale. Use the tip of the cake you cut off to make the fish’s fins (see photo below), and the end of the body to make a top fin. I also shaved a little off the bottom of the tail where it meets the body. I just trimmed a little off with the serrated knife until the tail and body met up in height. Use a 3 inch round cookie cutter to cut out a couple bubbles from the other half of the square cake.

If you don’t have a round cookie cutter you can carefully use the bottom of a glass and cut around it with a serrated knife. Or skip this step completely! I was worried about having enough cake, so I wanted to add this little bit extra. I iced the whole thing (including the bubbles) with a base layer of blue icing, then set it aside to dry for a few minutes. After the icing has had a few minutes to dry, use a paper towel or a piece of parchment paper to smooth the icing. Lay the parchment paper over the icing and smooth it lightly with your hands. Use the blue green icing to make scales on the fish’s body. Put some icing on the offset spatula, then apply it in small swirls all over the body to make the scales. I put a little blue green icing in the center of each bubble too. I also used a coffee filter to make the lines on the tail and fins. I just rolled the new coffee filter slowly over the fins and tail pushing lightly to make grooves where the pleats were. Finish the cake off by wiping the extra icing off the board, and add a chocolate candy for the eye.

Make sure the tip of the slice meets the centre of one of the edges on the towel. Fold each side of the towel up and over to the bottom side, starting with the two towel sides that meet the slice tip. If there is excess, fold back to the center, and pin it in place. Pin the towel as flat as possible. Turn the slice over and wrap the ribbon from the back of the slice around until it meets again. Pin, glue or tape the ribbon together. If using fabric or hot glue to attach the ribbon, glue only the ribbon ends and not the towel. Place your finished cake slice in a clear or open-top box, or a gift bag. Add your toppers by placing them on top or around your cake slice. Stack your slices on top of each other on a small table so your guests can grab one on their way in or out. This will add beauty to your event, especially if the cake slices are in your party's theme colors.



Learn how to make our Spider Cake. A fun and bright cake that kids will love, this is a Madeira sponge which is firm and is perfect for carving into shape as well as being covered with ready to roll icing. Also, grease and flour an ovenproof ramekin dish, or something similar, as this will be used to make the head of the spider. Sift the flours and salt together in a large bowl, set aside. Beat in eggs, 1 at a time with 1 tbsp flour, to the butter and sugar mixture. Make sure to scrape down the sides of the bowl between additions. Beat in the vanilla or other flavourings. Add the remaining flour, and with mixer on lowest speed, beat until just combined. Spoon mixture into prepared ramekin or similar nearly to the top, then spoon the rest of the mixture into the prepared baking tin and smooth the top with a spatula.