Fish (not flavored) Cake

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I have a cousin who is an avid fisherman who has been an amazing help to my family for the last few weeks.  So when his birthday rolled around just recently, I knew I had to do something special for him.  I came across this fish-shaped cake idea on pinterest and decided to give it a whirl. 

I chose to use a white chocolate pound cake recipe for the cake and cupcakes.  The recipe is from a book I have entitled “The Cake Mix Doctor” by Anne Byrn.  In her book, she outlines recipes that utilize store-bought cake mixes and elevate them into more creative and better tasting cakes.  The recipe requires:

  • 6 oz white chocolate, melted
  • 1 package plain white cake mix
  • 1 stick of butter, melted
  • 1 cup whole milk
  • 3 eggs
  • 1 tsp vanilla extract

Blend all of these ingredients together, place in the appropriate pans, which in this case would include a pan for 12 cupcakes and an 8″ circular cake pan, and bake at 350°F.  The cupcakes should bake for about 25 minutes and the cake for about 35 minutes.

 

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After the cakes cool, cut the round cake in half, so it appears as two half moons.  One of those half moons you will shave slightly to resemble a fin and the other you will leave in tact.  Arrange the cakes as pictured below:

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Oops, I frosted the “fin” before I had a chance to take a picture of the set-up.  The frosting is so easy and once you know how to make it you can make so many different variations.  I took one tub of cool whip, mixed it with french vanilla instant pudding powder (the “just add milk” kind), and colored it to my liking.  So simple, right?  The pudding mix thickens the cool whip slightly and adds another dimension of flavor.

Next, I frosted the rest of the cake, using a bit of black food coloring for the eye.

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I dragged a toothpick across the frosting to resemble scales on the fish.  The finished product:

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