Fish Shaped Cake
How to make a fish shaped cake marzipan, ready to roll fondant icing and food colours.
Uploaded by Denise Banks
Time to make
- 8 oz self-raising flour
- 8 oz Stork for cakes
- 8 oz caster sugar
- 4 eggs
- Lemon essence
- 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
Mix all the ingredients together. Beat for a couple of minutes in mixer.
Line an eight inch square tin and heat oven to 160° fan.
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.
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.
Knead and roll out your marzipan and cover the cake, gently smoothing this over the shape.
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.
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.