Dad's Big Fish

Easy Chocolate Cake

Easy Butter Icing

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Using dotted lines on diagram as guide, cut out cake pieces. Place base on large cake board.

Remove 1-3/4 cups (425 mL) of the white icing to small bowl. Remove 1-1/2 cups
(375 mL) of the icing to separate small bowl; tint teal green. Tint remaining icing sky blue.

Using a bit of white icing, stick pieces A and B to top and bottom of long edges of cake for fins. Stick piece C to piece D for tail; stick to end of fish. Cut small semicircle out of other end for mouth.

Spread 1 cup (250 mL) of the white icing over top and sides of cake to mask and seal in crumbs. Chill until firm, about 30 minutes.

Spread 1 cup (250 mL) of the green icing over top and sides of body. Spread blue icing over top and sides of fins and tail.

Using piping bag fitted with basket weave tip, pipe remaining green icing in line around body to separate body from head. Pipe circle for eye; pipe line around mouth.

Overlap sugar-covered candies in rows from tail to gill to create scales.

Spread some of the remaining white icing in circle for eye; press candy-coated chocolate piece into centre. Stick on candy semicircle for mouth.

Using remaining white icing, stick gummy fish to cake board around cake. Chill cake until firm, about 30 minutes.

Source : Canadian Living Magazine: July 2009