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Fish Shaped Cake

How to make a fish shaped cake marzipan, ready to roll fondant icing and food colours.

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Time to make

Skill Level

Intermediate

Serves

15 people

Baking ingredients

  • 8 oz self-raising flour
  • 8 oz Stork for cakes
  • 8 oz caster sugar
  • 4 eggs
  • Lemon essence

Decorating ingredients

  • Jam for filling
  • 750 g Renshaw White Ready to Roll Icing
  • 750 g Renshaw Original Marzipan
  • Green (gooseberry) food colouring
  • Yellow food colouring
  • 500 g Renshaw Baby Blue Ready to Roll Icing

Instructions

Step 1

Mix all the ingredients together. Beat for a couple of minutes in mixer.

Step 2

Line an eight inch square tin and heat oven to 160° fan.

Step 3

Place mix in tin and put in middle of oven for about 50 mins. Pierce with a cake tester and it should come out clean when the sponge is ready.

Step 4

Leave in tin for about ten mins then place on a cooling tray. When cool, slice in half and add jam in the middle. Shape the fish with a knife and place on a cake board.

Step 5

Knead and roll out your marzipan and cover the cake, gently smoothing this over the shape.

Step 6

Roll out the white icing, moisten the cake with a little boiled water so that the icing will adhere to it. Cover the cake and mark in the eye and gill, and using a half moon tool make the scales. Make the fins and brush with gooseberry colour.

Step 7

Brush the underside of the fish with yellow food colouring that has been let down with either a clear spirit (gin or vodka) or rejuvenator spirit. Then brush on the green food colouring blending into the yellow. Have added blue fondant ruffled up to look like water.