Fish Cake

Name: Fish Cake
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Blue, red and yellow food colors; 2 containers Betty Rich & Creamy vanilla frosting or lemon frosting; 1 box Betty lemon cake mix; 1 round mint candy; 12 servings Tray or cardboard (16x14 inches), covered with wrapping paper and plastic food wrap or foil

One portion of this dish contains approximately 2g of protein, 1g of fat, and a total of 159 calories. This dairy free recipe serves 12. If you have round mint candy, food colors, betty lemon cake mix, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 30 to 60 minutes for easier handling.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Cut cake as shown in diagram. Arrange cake pieces on tray to form fish as shown in diagram. Frost with a thin layer of frosting to seal in crumbs, attaching pieces with small amount of frosting; refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting.

Ingredients you will need

Frosting

Fish

To make purple color, in small bowl, mix 5 drops blue food color and 5 drops red food color. Drop purple color along top of fish. Drop 6 drops blue food color along center and 6 drops yellow food color along bottom. Starting from top edge of fish, blend colors into frosting with small spatula or spoon, working purple down into blue and blue down into yellow. Use back of spoon to form scales. Define lips with edge of spatula. Mark tail and fins with fork. Use candy for eye. Store loosely covered.

Ingredients you will need

Red Food Color