The first time I encountered a Fish-shaped Cake, it wasn’t swimming on a platter but rather peeking out from a bustling bakery window in a vibrant Asian market. Its charming, lifelike form immediately caught my eye, promising a delightful surprise with every bite. If you’ve ever been captivated by these adorable treats and wondered how to bring that same magic into your kitchen, you’re in the right place. We’re about to dive into the sweet secrets behind crafting your very own perfect Fish-shaped Cake, transforming a simple dessert into an artful indulgence.
Why You’ll Love This Dish
There’s something inherently joyful about a Fish-shaped Cake. It’s not just a dessert; it’s an experience, a conversation starter, and a moment of whimsy. You’ll adore making this dish because it offers a delightful escape from the everyday, providing a unique baking project that’s both fun and rewarding. Beyond its charming appearance, these cakes are incredibly versatile in flavor, allowing you to customize fillings to suit any palate, from classic sweet red bean paste to rich chocolate or fruity custards. They’re perfect for surprising guests, celebrating special occasions, or simply adding a touch of playful elegance to your afternoon tea.
> “I thought making fish-shaped cakes would be complicated, but these tips made it so easy! My kids absolutely loved helping, and the end result was not just delicious but incredibly cute. It’s now our go-to for unique homemade treats!” – A Happy Home Baker
How This Recipe Comes Together
Creating these delightful Fish-shaped Cakes might seem intricate, but the process is quite straightforward once you break it down. You’ll begin by preparing a simple, slightly sweet batter that’s similar to pancake batter but with a bit more structure. This batter is then poured into a specialized fish-shaped mold, usually made of cast iron or electric, and cooked until golden brown. The magic truly happens when you add your chosen filling – a delicious surprise nestled within the cake’s soft, warm interior. It’s a quick cooking process, often taking just a few minutes per cake, making it surprisingly accessible even for beginner bakers.
What You’ll Need
Ingredient list
- 1 ½ cups all-purpose flour: The base for our tender cake.
- 2 tablespoons granulated sugar: Just enough sweetness for the batter.
- 1 teaspoon baking powder: To give our cakes a light, airy texture.
- ½ teaspoon salt: Balances the flavors and enhances the sweetness.
- 1 large egg: Acts as a binder and adds richness.
- 1 ¼ cups milk: Provides moisture and helps create the right batter consistency.
- 2 tablespoons melted unsalted butter (plus extra for greasing): Adds flavor and helps with browning. You can also use a neutral oil.
- 1 teaspoon vanilla extract (optional): For an extra layer of fragrant sweetness.
- 1 ½ cups prepared filling: (e.g., sweet red bean paste, custard, chocolate spread, fruit jam). This is where the real fun begins!
Directions to Follow
- Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk everything together until well combined and no lumps remain.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract (if using).
- Mix Batter: Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Be careful not to overmix; a few small lumps are perfectly fine. Let the batter rest for 10-15 minutes at room temperature. This allows the gluten to relax, resulting in a more tender cake.
- Preheat and Grease Mold: Heat your fish-shaped cake mold (tai-yaki pan) over medium heat, or plug in your electric maker, following the manufacturer’s instructions. Lightly brush the inside of both mold halves with melted butter or oil.
- Pour Batter: Once the mold is hot, pour a small amount of batter into one side of each fish cavity, just enough to cover the bottom.
- Add Filling: Spoon about 1-2 tablespoons of your chosen filling into the center of the batter-filled cavity. Don’t overfill, or it will spill out.
- Top with Batter: Carefully pour a little more batter over the filling, ensuring it covers the filling and reaches the edges of the mold.
- Close and Cook: Close the mold securely. If using a stovetop mold, cook for 2-3 minutes per side, flipping the mold halfway through, until the cake is golden brown and cooked through. For electric makers, cook according to the device’s instructions, typically until the “ready” light signals or the cake is beautifully browned.
- Remove and Cool: Carefully open the mold and gently remove the cooked Fish-shaped Cake using tongs or a small spatula. Place on a wire rack to cool slightly before serving.
- Repeat: Continue with the remaining batter and filling until all your delicious fish cakes are made!
How to Serve It
These charming Fish-shaped Cakes are best enjoyed warm, right off the mold, when their outer shell is slightly crisp and the filling is wonderfully gooey. They make a fantastic dessert or a delightful snack with a cup of tea or coffee. For an extra special touch, you can dust them lightly with powdered sugar, drizzle with a little chocolate syrup, or serve them alongside a scoop of vanilla ice cream. They’re also perfect for bento boxes or as a playful treat at children’s parties.
Keeping Leftovers Fresh
If you happen to have any leftover Fish-shaped Cakes (a rare occurrence, I assure you!), they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. When you’re ready to enjoy them again, I recommend reheating them in a toaster oven, air fryer, or a dry pan over low heat for a few minutes until warmed through and slightly crispy again. This helps revive their texture and brings back that freshly baked feel. Freezing is also an option; wrap individual cakes tightly in plastic wrap and then aluminum foil, and they’ll keep for up to 1 month. Thaw at room temperature and reheat as directed above.
Helpful Cooking Tips
- Don’t Overmix the Batter: Overmixing develops the gluten too much, leading to tougher cakes. Mix just until combined for a tender result.
- Batter Consistency is Key: If your batter seems too thick, add a tablespoon of milk at a time until it’s pourable but still coats the back of a spoon. If it’s too thin, add a teaspoon of flour.
- Preheat the Mold Well: A properly preheated mold is crucial for even browning and preventing the cake from sticking.
- Grease Lightly and Evenly: Too much oil can make the cakes greasy; too little and they’ll stick. A thin, even coating works best.
- Mind the Filling: Don’t overfill the cakes. It’s better to use a little less filling than too much, as it can spill out and make the mold messy.
- Patience with Flipping (Stovetop): If using a stovetop mold, wait until the edges start to set and bubble before attempting to flip to prevent the cake from breaking apart.
Creative Twists
The beauty of the Fish-shaped Cake lies in its adaptability!
- Savory Surprises: While traditionally sweet, these cakes can easily go savory. Imagine fillings like shredded cheese and ham, a spoonful of pizza sauce with mozzarella, or even a spiced potato mixture.
- Fruity & Fresh: Instead of jam, try fresh fruit pieces like diced apples or berries, perhaps mixed with a little cream cheese for a cheesecake-like surprise.
- Chocolate Indulgence: Beyond simple chocolate spread, consider adding mini chocolate chips to the batter or using a custard filling infused with cocoa powder.
- Matcha Magic: Incorporate matcha powder into the batter for a subtle green tea flavor and color, pairing it beautifully with red bean paste.
- Nutty Delights: A finely ground nut paste (like almond or peanut) sweetened with a touch of honey makes for a rich and satisfying filling.
Common Questions
Q: Do I need a special mold to make Fish-shaped Cakes?
A: Yes, these cakes specifically require a fish-shaped pan, often called a tai-yaki maker (Japanese) or bungeoppang maker (Korean). They come in stovetop cast iron versions or electric countertop appliances.
Q: Can I prepare the batter ahead of time?
A: You can prepare the batter up to 12 hours in advance and store it, covered, in the refrigerator. Give it a good whisk before using, and you might need to add a splash more milk if it has thickened too much.
Q: My cakes are sticking to the mold. What am I doing wrong?
A: This usually happens if the mold isn’t properly greased, not hot enough, or if you’re trying to remove the cakes too soon. Ensure it’s well-oiled, thoroughly preheated, and cook the cakes until they are nicely golden brown before attempting to remove them.
Sparkling Ocean Fish Cake
Equipment
- Oven
- 9-inch round cake pans
- Wire rack
- Electric mixer
- Large bowl
- Serving platter or cake board
- Offset spatula or butter knife
- Piping bags with star and round tips
Ingredients
For the Cake
- 1 box vanilla cake mix about 15.25 oz
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Buttercream Frosting
- 1 cup unsalted butter, softened 2 sticks
- 4 cups powdered sugar, sifted extra for dusting if needed
- 1/4 cup milk or heavy cream plus more if needed for consistency
- 1 teaspoon vanilla extract
- salt Pinch of
For Decoration
- Gel food coloring teal, dark blue, white, black, yellow
- Large serving platter or cake board
- Offset spatula or butter knife
- Piping bags with star and round tips optional, but recommended for scales
- Large white candy melts or white chocolate discs for eyes
- Black edible marker or black gel food coloring for eye pupils
- Edible glitter or shimmering sprinkles blue or iridescent
Instructions
Bake the Cakes
- Preheat oven and prepare cake mix according to package directions, then grease two 9-inch round cake pans and divide batter evenly.
- Bake cakes until a toothpick inserted comes out clean, then cool in pans for 10-15 minutes and transfer to a wire rack to cool completely.
Prepare the Frosting
- In a large bowl, beat softened butter until creamy, then gradually add sifted powdered sugar, alternating with milk or cream, and beat until smooth and fluffy.
- Stir in vanilla extract and salt, adjusting consistency with more milk or powdered sugar as needed.
Shape the Fish
- Place one cake on a serving platter, frost with a thin layer of white buttercream, then top with the second cake.
- Cut a crescent moon shape from one side for the mouth, cut the removed crescent lengthwise into two fin shapes, and cut a V-shape from the opposite side for the tail.
- Arrange the fin pieces and tail piece around the main body, securing them with a dab of frosting.
Crumb Coat
- Apply a thin layer of white buttercream over the entire fish shape to seal in crumbs, then chill in the refrigerator for 15-20 minutes until firm.
Decorate the Body
- Divide remaining buttercream and tint most of it teal or light blue for the body, a smaller portion dark blue for accents, and keep a small amount white for highlights.
- Apply a generous, even layer of the teal/light blue frosting over the fish body, smoothing with an offset spatula.
Add Details
- Using a piping bag with a star or round tip, pipe scales onto the fish, starting from the tail and overlapping towards the head.
- Use the darker blue frosting to pipe decorative patterns on the fins and tail.
Eyes and Mouth
- Affix white candy melts or chocolate discs for eyes, then use a black edible marker or black gel food coloring with a toothpick to draw pupils.
- Optionally, add a thin line of black frosting or licorice for the mouth.
Finish with Sparkle
- Lightly dust the entire cake with edible glitter or shimmering sprinkles for an enchanting “ocean” effect.
Chill and Serve
- Chill the decorated cake in the refrigerator for at least 30 minutes to allow the frosting to set before serving.