Ingredients
Butter cream
Method
1.Preheat oven to 180°C. Grease five holes of the mini muffin pan. Grease cake pan; line base and side with baking paper, extending paper 5cm above side.
2.Make cakes according to directions on packets. Drop 3 level tsp of the mixture into the greased mini muffin holes; bake about 15 minutes. Spread remaining mixture into round cake pan; bake about 40 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire rack to cool.
3.Level top of large cake; turn cake cut-side down. Using image as a guide, cut fishbowl from cake; secure on cake board with a little butter cream.
4.Make butter cream: In a small bowl, beat butter with an electric mixer until as white as possible; beat in sifted icing sugar and milk in two batches.
5.Place &2/3; of the butter cream in a small bowl; tint blue. Place half the remaining butter cream in a small bowl; tint white. Place half the remaining butter cream in a small bowl; tint pink, tint remaining butter cream yellow.
6.Using picture as a guide, spread the blue butter cream over the top and sides of about &3/4; of the cake to make water. Spread plain butter cream over the top of the cake.
7.Spread pink butter cream all over top and sides of two mini muffins; spread yellow butter cream all over top and sides of remaining cakes. Place pink and yellow sprinkles in separate small shallow bowls. Roll sides of pink muffins in pink sprinkles, roll sides of yellow muffins in yellow sprinkles; position on fishbowl. Trim jubes to resemble fins and tails; using matching colours, position jubes on cakes.
8.Using picture as a guide, use mini M&M’s for bubbles. Using matching colours, decorate fish with rainbow choc-chips; use blue rainbow choc-chips for eyes. Use strips of red bootlace for mouths.
9.Decorate fish bowl with jelly beans, strips of mint leaves and pieces of Flake.
