Fish-Shaped Cakes

Name: Fish-Shaped Cakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 170 grams flaked coconut; 170 grams flaked coconut; 1 teaspoon coconut extract; 40 grams confectioners sugar; 12 servings Red, yellow, green and blue liquid food coloring; 96 grams package instant lemon pudding mix; 2 black jelly beans; 9 slices fresh lemon; 1 package lemon cake mix (regular size); 2 teaspoons grated lemon peel, divided; 122 milliliters milk; 227 grams carton frozen whipped topping, thawed

The recipe Fish-Shaped Cakes can be made in approximately 1 hour and 30 minutes. This recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 346 calories, 4g of protein, and 13g of fat per serving. This recipe serves 12. Head to the store and pick up coconut, lemon, lemon cake mix, and a few other things to make it today.

Instructions

Prepare cake batter according package directions, replacing 1/2 cup water with milk.

Ingredients you will need

Water

Milk

Add 1 teaspoon lemon peel and extract.

Ingredients you will need

Lemon Peel

Extract

Pour batter into two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

Prepare pudding according to package directions; add remaining lemon peel.

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Lemon Peel

Cut cakes into large and small fish.

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Fish

Cut each fish in half horizontally; spread pudding on bottom layers and replace tops.

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Spread

Fish

Place fish on a large platter or covered board (about 16-in. x 22-in.)

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Fish

Combine the whipped topping and confectioners' sugar; set 1 tablespoon aside. Use remaining frosting to frost top and sides of each fish.

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Powdered Sugar

Whipped Topping

Frosting

Fish

On each large fish, place three separate drops of red food coloring on the top third, three drops of yellow on the middle third and three drops of green on the bottom third. Starting from the top edge of fish, use the tip of a spoon to form scales and blend colors into frosting.

Ingredients you will need

Red Food Color

Frosting

Fish

For eyes, form a 1-in. oval on each large fish with reserved frosting.

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Frosting

Fish

Place a jelly bean in the center of oval.

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Jelly

For small fish, blend one color of food coloring into frosting to make solid-colored fish.

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Food Color

Frosting

Fish

Cut four lemon slices in half; place two halves in the center of each large fish for fins. Push rounded edges of one slice into the back of small fish for tails.

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Lemon

Fish

Cut remaining slices into quarters; place one or two on the bottom of each large fish for fins and two slices on each side of small fish for fins.

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Fish

Place coconut in a plastic bag, sprinkle 3-4 drops blue food coloring into bag and shake until color is evenly distributed.

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Blue Food Color

Coconut

Shake

Equipment you will use

Ziploc Bags

Sprinkle coconut around fish to resemble water. Store in the refrigerator.

Ingredients you will need

Coconut

Water

Fish

Equipment

Ingredients

Servings:

170grams

flaked coconut 170grams

flaked coconut 1teaspoon

coconut extract 40grams

confectioners' sugar 12servings

Red, yellow, green and blue liquid food coloring 96grams

package instant lemon pudding mix 2

black jelly beans 9slices

fresh lemon 1package

lemon cake mix (regular size)2teaspoons

grated lemon peel, divided 122milliliters

milk 227grams

carton frozen whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Barefoot Bubbly Extra Dry. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.