Name: Rainbow fish
Cook time: 60 min
Total time: 60 min
Ingredients: 2 x 600g packaged white chocolate mud cakes; 1 x 453g tub vanilla frosting; blue food colouring; Decorations; 1 x 300g packet jubes; 4 rainbow sour straps; 1 large white marshmallow, halved crossways; 1 round black jube, halved crossways; 1 white tic tac, halved crossways; 2 red jelly beans

Ingredients

2 x 600g packaged white chocolate mud cakes

1 x 453g tub vanilla frosting

blue food colouring

Decorations

1 x 300g packet jubes

4 rainbow sour straps

1 large white marshmallow, halved crossways

1 round black jube, halved crossways

1 white tic tac, halved crossways

2 red jelly beans

Method

1.Secure one cake to 20 x 30cm (8-inch x12-inch) rectangular cake board with a little frosting. Using picture as a guide, cut tail and fin shapes from the second cake; secure to the cake with a little frosting.

2.Tint frosting blue; spread over the top and sides of cake.

3.Using oiled scissors, cut the jubes in half crossways; using the picture as a guide, decorate fish with jubes as scales.

4.Trim the sour straps and use to make a tail fin. Position one marshmallow half, black jube and tic tac on the cake for an eye; secure with a little frosting. Position jelly beans for mouth.

You can use jelly beans or rainbow straps to decorate the fish. If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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