Fish Cake

Reel in this sweet catch of the day in no time! Perfect for a theme party or summer get-together.

Prep Time

Minutes

Total Time

3:40

Hrs:Mins

Makes

12 to 16

servings

box Betty Crocker® SuperMoist® lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

Tray or cardboard (16x14 inches), covered with wrapping paper and plastic food wrap or foil

1 1/2

containers Betty Crocker® Rich & Creamy vanilla frosting or lemon frosting

Blue, red and yellow food colors

round mint candy

Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 30 to 60 minutes for easier handling.
Cut cake as shown in diagram. Arrange cake pieces on tray to form fish as shown in diagram. Frost with a thin layer of frosting to seal in crumbs, attaching pieces with small amount of frosting; refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting.
To make purple color, in small bowl, mix 5 drops blue food color and 5 drops red food color. Drop purple color along top of fish. Drop 6 drops blue food color along center and 6 drops yellow food color along bottom. Starting from top edge of fish, blend colors into frosting with small spatula or spoon, working purple down into blue and blue down into yellow. Use back of spoon to form scales. Define lips with edge of spatula. Mark tail and fins with fork. Use candy for eye. Store loosely covered.

Makes 12 to 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Have children help decorate the fish cake with a variety of frosting and candy colors.

Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.

Nutrition Information:

1 Serving (1 Serving)

Calories 420

(Calories from Fat 160),

Total Fat 18g

(Saturated Fat 4g,
Trans Fat 3 1/2g),

Cholesterol 45mg;
Sodium 350mg;
Total Carbohydrate 63g

(Dietary Fiber 0g,
Sugars 44g),

Protein 2g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
3 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Fish Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens