Finally some colour on this blog :). It was my daughter's birthday last weekend and she wanted a "fish cake". Surprisingly a simple search yielded quite a few ideas. Wilton's website had a ton of good ideas on how to assemble the cake.
The cake itself is a basic sponge. This recipe makes two 9 inch cake rounds.
12 oz flour
12 oz butter
12 oz powdered sugar
2 tsp baking soda
3 tsp vanilla
6 eggs
1. Sift flour, salt and baking soda together.
2. Beat the eggs first until thick and creamy.
3. Beat sugar, butter and vanilla until light and fluffy. On low speed beat the egg mixture and the butter mixture.
4. Gently fold in the sifted flour mixture in the butter+egg mixture by hand. If necessary add some milk to reach desired consistency which is it must fall in blobs from the spoon (not flow).
Bake in a 350 deg F oven for about 30 min.
One cake made the body of the cake and the other got cut up to make the tail and fins. My daughter went crazy decorating the tail and fins with slices of jujube/jujips/gum drops :).
Note:
I have read that you can mix all the ingredients at once and not go through these steps. I will try it the next time and
update the post.
Something new:
I learned from the Wilton Forums that you can freeze the cake for up to 4 weeks. There is a good amount of useful tips and advice from expert bakers on that site. I am always rushed and don't have much time on the day of the event because of the cake. So this time I decided to make the cakes in advance (4 days) and freeze it. After the cakes cooled, I wrapped each cake twice in cling wrap and put it in the freezer, one on top of the other, on a plate (not much space in my freezer :)). On the day I wanted to frost the cakes, I took them out of the freezer and let it thaw with the cling wrap for about 5 hours. The amazing thing is that it did not change the texture of the cake! I was thrilled. Thanks to all the ladies on the forum at Wilton's website!
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| Fish cake |
The cake itself is a basic sponge. This recipe makes two 9 inch cake rounds.
12 oz flour
12 oz butter
12 oz powdered sugar
2 tsp baking soda
3 tsp vanilla
6 eggs
1. Sift flour, salt and baking soda together.
2. Beat the eggs first until thick and creamy.
3. Beat sugar, butter and vanilla until light and fluffy. On low speed beat the egg mixture and the butter mixture.
4. Gently fold in the sifted flour mixture in the butter+egg mixture by hand. If necessary add some milk to reach desired consistency which is it must fall in blobs from the spoon (not flow).
Bake in a 350 deg F oven for about 30 min.
One cake made the body of the cake and the other got cut up to make the tail and fins. My daughter went crazy decorating the tail and fins with slices of jujube/jujips/gum drops :).
Note:
I have read that you can mix all the ingredients at once and not go through these steps. I will try it the next time and
update the post.
Something new:
I learned from the Wilton Forums that you can freeze the cake for up to 4 weeks. There is a good amount of useful tips and advice from expert bakers on that site. I am always rushed and don't have much time on the day of the event because of the cake. So this time I decided to make the cakes in advance (4 days) and freeze it. After the cakes cooled, I wrapped each cake twice in cling wrap and put it in the freezer, one on top of the other, on a plate (not much space in my freezer :)). On the day I wanted to frost the cakes, I took them out of the freezer and let it thaw with the cling wrap for about 5 hours. The amazing thing is that it did not change the texture of the cake! I was thrilled. Thanks to all the ladies on the forum at Wilton's website!
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