Fish Cake  on Cake Central

Fish Cake

I made this for my nephew's b-day, he went through the wilton book and picked this cake out. It is not exactly the same as the cake in there it is missing a layer but I thought it turned out pretty good for only being my 4th cake. The fondant for his fins and eyes were my first experience with fondant and it was neat but it tasted NASTY!! I am not sure I will ever use it again. He loved the cake and he at the fish by himself (pound cake).

Comments (20)

on

What an awesome job! You should try using MMF (marshmallow fondant). It's much cheaper making it & tastes WAY better! Way to go!

on

Thank You!!! I have heard about MMF, but I have heard it is hard on hand held mixer so I am hoping for a stand mixer for X-mas....I also forgot to mention those seashells are not molds I sat for 3 hours hand molding those little suckers by looking at real shells I had from the beach..LOL The things we do for kids!!!!

on

I don't use a mixer for MMF, I just use a spoon and once it's cool enough you can mix it by hand. You don't need a mixer at all

on

hmmmmm well maybe I iwll have to give it a try. does it have the same texture as fondant, I just don't know if I could get use to that texture when biting into a piece of cake or can your roll it out to where it sorta gels with the buttercream underneath?

on

What an awesome job! You should try using MMF (marshmallow fondant). It's much cheaper making it & tastes WAY better! Way to go!

on

Thank You!!! I have heard about MMF, but I have heard it is hard on hand held mixer so I am hoping for a stand mixer for X-mas....I also forgot to mention those seashells are not molds I sat for 3 hours hand molding those little suckers by looking at real shells I had from the beach..LOL The things we do for kids!!!!

on

I don't use a mixer for MMF, I just use a spoon and once it's cool enough you can mix it by hand. You don't need a mixer at all

on

hmmmmm well maybe I iwll have to give it a try. does it have the same texture as fondant, I just don't know if I could get use to that texture when biting into a piece of cake or can your roll it out to where it sorta gels with the buttercream underneath?


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