Recipes+
Ingredients
Method
1.Tint frosting with green colouring. Sandwich 2 sponge layers with 2 tablespoons of icing. Repeat with remaining sponge layers and 2 tablespoons of icing.
2.Using a serrated knife, cut a fish body shape from one of the joined cakes on a cake board. Cut a ‘V’ for the mouth. Use one of the smaller off-cuts to make a top fin and a large one to make a bottom fin.
3.Cut a large triangle from the second cake (discard off-cuts). Cut a smaller triangle at the tip from the large triangle, so that the tail fits flush with the body. This becomes the tail.
4.Spread cake with frosting. Place one marshmallow half and a red chocolate button for the eye. Place red snake for the lips and chocolate melts and freckles for the scales. Decorate tail and fins with red, pink and yellow chocolate buttons.
Instead of separating choc buttons into colours and having leftovers, use all colours and arrange over cake, alternating colours. Use scissors dipped in icing sugar to cut marshmallow. You’ll need 1 1/2 of the sponge cakes for this recipe.
Note
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