I was looking for a cake to make for my boyfriend's nephew's birthday. We all love to fish, so I researched fish birthday cakes and saw all of these wonderful cakes on this site. I also found a "how to" from Martha on how to sculpt and decorate the fish cake.
I decided we didn't need a full sheet cake, so I made a half sheet or brownie pan of "the world's best chocolate cake". I made a butter cream for the icing and used the entire .25oz blue tint. I made sure I didn't stir it very well to give the color depth (light blue and dark blue).
I decided I didn't like the round fish so I cut the corners off and sculpted a sleeker look. I focused on how I wanted the body to look then attached the extra cut offs of cake into fins (I'm still not very happy with the bottom fin. I put the cake into the freezer overnight and used a serrated knife to make the cuts. I applied a crumb coat and let that dry overnight as well.
After applying the top, thick coat of icing I added the M&Ms for scales. I used the serrated knife laying flat and pulled lightly in a zig zag motion to create the other scales on the head and fins. I cut a triangle out for the mouth and inserted 2 red M&Ms on the top and bottom for the mouth. I used a brown M&M for the eye. I sprinkled silver sugar to make it shiny like real scales would be.
We all enjoyed this cute and delicious cake. Thank you for the inspiration.
I got the idea for this cake from a Creative Cooks cookbook. It was called "Deep Sea Cake." I made two 9 x 13 cakes. I trimmed the edges and tops so they were even and exactly the same size and perfectly straight.
I used about 4 tubs of Betty Crocker prepared Vanilla frosting. I tinted one tub green and two very blue. I filled the cakes with green frosting (keeping some reserved) and frosted the sides and top with the very blue frosting. I let that set for about 20 minutes.
I took the last of the green icing and piped the seaweed on to the sides of the cake using a writing tip (#2).
With the last tub, I tinted half of it a slightly toned down blue and spread it very messily on the top of the cake. I used the other half of the tin (still white) to make 'white caps' on the waves on top of the cake. To do that, I put the white over the messy blue and swirled it with a knife, making it curl up like waves.
To make the fish, I smushed up Starburst candies- one for the body and one for the fins. I think you can also use marzipan, it might be easier as the starbursts get very sticky and constant handwashing is a must.
I used decorate icing to finish them. The fish on the top of the cake really wanted to fall over and I had to hold them up with toothpicks. I also had to "paste" the fish onto the sides of the cake by spreading frosting on the backs of the fish.