Step 6: Make the cake mix
I used a box mix for the cake (strawberry) in a quarter sheet pan. To make the cake a little more dense to hold up to the weight of the fish I used the WASC (white almond sour cream) additions & instructions to make the cake.
They can be found here:
Once the cake was cooled I attached it to my foil-covered board with some buttercream icing.
Next I positioned the fish where I wanted it to be on the cake, marked the area, then removed the fish. I scooped out a little bit of cake in the areas so that the fish parts would be inset of the cake a little. I used thick straws (cut down to the height of the cake) as supports where I was to put the fish parts.
Then I piped some icing in the area and put the fish parts back in place.
The recipe I use for the icing is below:
2 cups Crisco
2 lb bag of powdered sugar
4 tbsp meringue powder
2 tsp clear vanilla extract/flavor
2 tsp clear butter flavor
1 tsp clear almond extract/flavor
1/2 tsp salt
Sift the powdered sugar and meringue powder together into a bowl.
In a small bowl or a measuring cup, put in all the flavorings/extracts and then add to that enough water to make the mix 1/2 cup. Add in the salt and stir until the salt is dissolved.
In the mixer bowl put the Crisco and water/extract mix. Beat on a medium-low speed for about 40 seconds, to just get it started mixing.
Next slowly start adding in your powdered sugar/meringue mix while mixing. Once it's all in there, mix on that same slow speed for about a minute.
Then just color the icing however you want. I used a little green, lots of royal blue and a little black.