Sparkling Ocean Fish Cake
A whimsical and delicious vanilla cake shaped and decorated like a fish, perfect for a fun party or special occasion. It features a rich buttercream frosting and edible decorations for a sparkling ocean effect.
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.
Notes
Ensure your cakes are completely cool before shaping and frosting to prevent melting and crumbling. For best results, use gel food coloring as it provides vibrant colors without altering frosting consistency. When piping scales, start from the tail and work your way up towards the head, slightly overlapping each scale for a more realistic fish-like appearance.