Diagram
 

Fish Shaped Cake

 

For the cake:

3 eggs
375 ml flour
100 ml liquid half milk, half water
10ml baking-powder
175ml castor sugar
45g (45ml) butter
5ml vanilla essence

For the icing:

375 ml icing sugar
2 egg whites
pinch of salt
80 ml cold water
3ml cream of tartare
3ml vanilla
green food coloring

Decoration:

1 siver cashew
desiccated coconut
angelica
coloured life savers
 
  1. Beat the eggs until light and frothy.
  2. Add the castor sugar a little at a time, beating constantly.
  3. Sift the flour and salt together and then fold into the mixture.
  4. Heat the liquid and butter to boiling point and immediately pour over mixture.
  5. Mix until well blended.
  6. Fold in the baking-powder and add the vanilla essence.
  7. Turn into a deep, greased 23cm round baking tin and bake at 200 degrees C for about 20 minutes.
  8. Leave the cake on a cooling tray until cold.
  9. Cut according to the diagram, then place the pieces in position on a tray as shown.
  10. To make the icing:
  11. Combine all ingredients, except vanilla, in the top of a double boiler.
  12. Beat until well mixed then place over boiling water.
  13. Beat constantly until mixture forms a stiff peak.
  14. Remove from the heat, add the vanilla and beat well.
  15. Add green coloring until pale green.
  16. Using a palette-knife coat the cake completely with the icing.
  17. Sprinkle the surface of the body with desiccated coconut.
  18. Cut Life Savers in half and use for the scales and mouth.
  19. Use one for the eye and place a silver cashew in the center.
  20. Decorate the fins and tail with thin strips of angelica.
  21. Finally, sprinkle crushed Life Savers on the fins, tail and head.