I made Maxi a fish birthday cake and it seemed to go down quite well… I took photos along the way to remind me how to make it next year, so this is a wee photo tutorial in how to do it. I bet you could make it far, far better! Maybe next year I’ll do an all-chocolate one, with gills made of Flakes and flat scales made of white and milk chocolate buttons. Yum! Can’t wait!
You can base this cake around any round cake you like: sponge cake, Victoria sandwich, pound cake, fruit cake, etc. I made a Madeira cake (recipe at the end). Partly because it makes a dense sponge that’s really easy to cut, partly because I know I can make them easily and they turn out the way I want every time, and partly because I’m greedy and I love them.
Anyway, the cake can be any size. This one is from a 9″ cake tin.
So: start with your cake. It’s up to you whether you level off the top or not. I didn’t bother.
Madeira Cake Recipe
- 300g butter
- 300g caster sugar
- 8 eggs, beaten
- 400g plain flour
- 20ml baking powder
- 2 pinches of salt
- grated rind of 1 lemon
- Put oven on at 170degC/340degF/gas 3. Line a 9 inch round cake tin.
- Cream the butter and sugar till light and airy.
- Sift the flour, baking powder and salt in a separate bowl.
- Gradually add the beaten eggs to the creamed mixture. Add big spoons of flour any time the mixture even hints at curdling.
- After that, add the egg and flour alternately.
- Stir in the lemon rind.
- Spoon into the prepared tin.
- Bake for about 1hr 10 mins. If the top is getting too brown, put some foil over it. At the end, check the cake’s cooked the whole way through by putting a skewer / clean knitting needle in the centre and checking that it comes out clean. If mixture sticks to it, it needs at least another 10 mins baking.