Elsie the fish

elsie the fish
2 Item


Butter cream (1 quantity)


1.Preheat oven to 150°C (130°C fan forced). Grease and flour dish.
2.Make cake according to directions on packet. Spread mixture into dish, bake about 50 minutes. Stand cake in dish 10 minutes, turn, top-side down, onto wire rack to cool.
3.Level top of cake, turn cake, top- side down. Cut out fish shape, position cake on board, secure with a little butter cream.
4.To make the butter cream. Beat the butter (and any flavouring if using) in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Tint butter cream aqua using green and blue colouring; spread butter cream all over cake.
6.Knead ready-made icing on surface dusted with sifted icing sugar until icing loses its stickiness. Tint half the icing orange, tint remaining icing purple. Roll both icings, separately, between sheets of baking paper until about 3mm (⅛-inch) thick.
7.Using picture as a guide, cut out shapes from icing and position shapes on fish. Push Melts into side of cake. Use slightly squashed marshmallow, cut-side up, and a Smartie for eye and two Smarties for lips. Use Froot Loops for bubbles, securing to board with a little butter cream.

equipment 26cm x 35cm (10¼-inch x 14-inch) baking dish 30cm x 40cm (12-inch x 16-inch) rectangular prepared cake board


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