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Fish Cake

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Fish Cake
  • Prep 25 min
  • Total 3 hr 40 min
  • Servings 12
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Reel in this sweet catch of the day in no time! Perfect for a theme party or summer get-together.
Updated Jun 9, 2022

Ingredients

Steps

  • 1
    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.
  • 2
    Cut cake and arrange pieces on tray to form fish as shown in diagram below. 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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have children help decorate the fish cake with a variety of frosting and candy colors.
  • tip 2
    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

420 Calories, 18g Total Fat, 2g Protein, 63g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
4g
19%
Trans Fat
3 1/2g
Cholesterol
45mg
15%
Sodium
350mg
15%
Potassium
50mg
1%
Total Carbohydrate
63g
21%
Dietary Fiber
0g
0%
Sugars
44g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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